Edzo's makes arguably the best fast-casual burgers around. The smashed, griddled patties are highly addictive, highlighting the quality and care that owner Eddie Lakin is known for. Folks who prefer beefier offerings will appreciate that there are also eight-ounce char burgers. The original Evanston location is temporarily closed but a second outpost is located in Urbanspace food hall. Online ordering is available here.

Burgers, beers, and whiskeys are the focus at Andersonville gem Little Bad Wolf. Fans of big burgers are guaranteed to be pleased. The “Bad Burger” is a double cheeseburger with pickles and mayo while the “Wolf Burger” is a behemoth that holds three patties, cheese, bacon, pickles, mayo, onion straws, and a fried egg. Order online here.

Portage Park and Northwest Side locals adore this neighborhood spot and the burger is a major reason why. It’s a diner-style double cheeseburger that doesn’t need much except for pickles, caramelized onions, and a special sauce. Online orders can be placed here.

Warlord is the Avondale sensation that debuted this year from a trio of veteran chefs who serve steaks, veggies, and seafood cooked over an open flame in the kitchen behind the main bar. The burger, made with beef dry-aged on site, may get lost among the other dishes which offer higher technical detail. But don’t sleep on it. The presentation may change depending on your visit, but a simple half-inch thick patty and charred onion is richly satisfying. 

There’s a temptation to overlook DMK Burger Bar, which was founded in 2009 by David Morton and chef Michael Kornick. Certainly, there are places that are flashier with more hype, but even though DMK has expanded with locations in the suburbs, the original, a short jaunt from Wrigley Field, is still solid. There’s a large menu of grass-fed patties, but order the patty melt. You won’t regret it. The fries are also worth noting.

The StopAlong is a family-friendly pizzeria dedicated to the nostalgia of the ‘80s and ‘90s. While the pies are tasty, hidden in plain sight is the best item on the menu — a simple double cheeseburger with American cheese and smashed patties. The special sauce has a little 1,000 Island-esque tang that meshes with caramelized onions, pickles, lettuce, and tomatoes. Order online here. Also, don’t miss the digital billboard, just south of the restaurant on Milwaukee that throws some shade on Small Cheval. A second location is open in Logan Square.

The owners of IDOF (I Dream of Falafel) transformed their Wicker Park location into Salt, a burger that will remind diners of a certain West Coast chain. The griddled patties are juicy with a good sear, and the fresh-cut fries and onion rings are ideal complements. The burger is also halal.

Edward Kim’s Asian fusion restaurant is home to a tremendous burger. Available until 7 p.m. in the dining room or all night at the bar, the beefy “Mott Burger” has it all: Double chuck patties, miso butter, sweet potato frizzles, pickled jalapenos, hoisin aioli, American cheese, sautéed onions, and dill pickles. It’s an East-meets-West mashup of flavors that packs an umami punch. The burger is also available in Logan Square at Second Generation.

Penelope’s, with locations in River West and Andersonville, specializes in vegan tacos, but the kitchen also serves a knock-out vegan burger that uses an Impossible patty. It’s dusted with spices and comes with a creamy non-dairy sauce. The skin-on fries are also amazing. This is one of the best-dressed vegan burgers in town.

John and Karen Urie Shields opened a two-pronged project to much acclaim in 2016. Although Smyth, the fine dining component, gets most of the accolades, its subterranean sibling is an equally superb place to eat and drink. The burger patty, recognized as one of Bon Appetit’s three best in 2017, is a blend of short rib, chuck, and ground bacon. It’s taken to the next level with pickled and charred onions, American cheese, pickles, and onion-infused mayo. Online ordering is available here.

The burger at Hogsalt Hospitality’s modern diner has been praised around the country, including being named best in the U.S. by Bon Appétit, and stands as perhaps the finest example of a restaurant bringing the thin, griddled, American classic into a 21st century setting. There are no frills, just griddled four-ounce patties, American cheese, Dijonnaise, and pickles. Thick-cut bacon is an extra add-on that lifts the burger to even greater heights. A similar but slightly smaller version is available at sibling restaurant Small Cheval. Online orders can be placed here.

Marz Community Brewing has tried a variety of food options at the Iron Street space. Hopefully Cocina Sublime sticks as they’re known for their griddled cheese tacos which have a nice crispy finish. Imagine if you could bring those flavors to a smash burger. Oh, they did. It’s a simple thing with American cheese on a sesame seed bun. They’re also coming to the North Side inside Desert Hawk, an upcoming bar in Wicker Park.

Some of Chicago’s best barbecue comes from a wandering pop-up that’s recently found a home at a South Side brewery. Heffer BBQ is a Texas-style operation and from that the husband-wife duo produce a smoked beef burger, something that Chicagoans don’t see a lot of. It’s a thick, juicy patty that soaks up plenty of sweet smoke. Oh, there’s also brisket avaialble as a topping. This isn’t a child’s Happy Meal. Go sit in the corner and let the adults feast. Heffer’s engagement at Whiner is only temporary, but check out its social media to keep track of their next pop-up.

Birthplace of the “Big Baby,” Nicky's is the best place to try a lesser-known Chicago original. The order of the ingredients on this burger is its distinguishing characteristic. Two griddled patties sandwich a slice of American cheese and are placed over, rather than under, pickles, ketchup, and mustard. Grilled onions go on top of the beef and the whole thing is set on a sesame seed bun.

A longstanding South Side institution that’s been around since 1942, Top-Notch Beefburgers is one of the last of a dwindling breed of classic Chicago grease joints and perhaps the best. The burgers, which come in three sizes, are made exclusively of meat from the cow leg and accompanied by cheese, lettuce, tomato, pickles, mayo, and raw or grilled onions.