Burgers

What makes a great burger? The answers to that question are endless: It might be made of lobster or ground chuck, smashed on a griddle or grilled to a perfect medium-rare, gloriously messy or carefully constructed. We devoured all kinds to find the 25 best patties in the area.

Shackburger at Shake Shack

800 F St., NW, 202-800-9930; 1216 18th St., NW, 202-683-9922; Nationals Park, 1500 S. Capitol St., SE; no phone

Ten years ago, high-end restaurateur Danny Meyer smartly raided the grocery aisle—not the four-star kitchen—for the fixings at his New York burger stand, which has since launched 24 more locations around the country. American cheese, Martin’s potato rolls, green leaf lettuce, pickles, and mayonnaisey ShackSauce are all these just-greasy-enough burgers need.

Bacon cheeseburger at Green Pig Bistro

You’ll surely wonder, as you chomp down into this decadent spin on an American classic ($16), why all bacon cheeseburgers don’t come with bacon ground into the beef. This is a full five-napkin affair—a lusciously sloppy handful that makes other high-end burgers look prim and proper by comparison. Here’s to a burger with pedigree that’s gloriously unafraid to be gut-busting junk food. 1025 N. Fillmore St., Arlington; 703-888-1920.

The Mack at Ray’s to the Third

Here it is, the Platonic ideal of a cheeseburger ($11.99). No twists on tradition, no cheffy touches—just a hand-ground, prime-beef patty, well seasoned and perfectly charred on the grill. Two slices of American cheese enhance the meat without upstaging it, while a thickly cut beefsteak tomato provides a welcome touch of sweetness. Michael Landrum has been a quixotic presence on the scene these past couple of years, but this burger is a reminder of the pure pleasure his restaurants can bring. 1650 Wilson Blvd., Arlington; 703-974-7171.

Bison burger with pesto at Silver Diner

Ype Von Hengst said that his goal in making Silver Diner more health-conscious was to ensure that his restaurants had an audience for the next 25 years. He never said anything about coming up with a burger to compete with the area’s best. The bison patty ($15.48) is slathered with local goat cheese, capped with a slice of roasted red pepper, and given a generous dollop of fresh pesto. It’s diner-like in that it’s a hefty handful, but it’s worthy of a trendy bistro. Multiple Maryland and Virginia locations.

Mini-burgers at the Source

Wolfgang Puck is fond of saying that we eat first with our eyes, and the mini-burgers ($8 for two) at his Penn Quarter restaurant make a compelling case for that claim—they’re so perfectly engineered for their close-up that you don’t know what to do first when they arrive, eat them or snap a picture. Don’t let the tiny package deceive you: These miniatures pack more flavor than most regular-size burgers. Credit the mix of prime aged and Wagyu beef and a superlative bun. 575 Pennsylvania Ave., NW; 202-637-6100.

Prime Angus truffle burger at Food Wine & Co.

We tend to roll our eyes when we hear “truffle” and “burger” in the same breath, but chef Michael Harr has created a masterpiece ($17). In fact, the often overpowering flavor of the fungi, which are in the sottocenere cheese and whipped into an aïoli, recedes into the background, allowing the rest of the burger—a house-ground patty piled with sweetly pickled and crispy fried onions plus roasted portobellos—to take the spotlight. 7272 Wisconsin Ave., Bethesda; 301-652-8008.

Sacré Bleu at Holy Cow $8.95

If Brie and honey on a beef patty sounds like sacrilege, this Del Ray burger shop—the sister to nearby Pork Barrel BBQ—will likely convince you otherwise. The caramelized onions, puffy brioche bun, and thick-cut bacon make this burger the perfect union of savory and sweet. To go with it, grab an order of onion rings or sweet-potato fries with rémoulade. 2312 Mount Vernon Ave., Alexandria; 703-666-8616.

Bacon cheeseburger at Mintwood Place

Chef Cedric Maupillier has a proven track record with riffs on French fare, and it turns out he can throw down when it comes to the most American of dishes, too. A mound of juicy dry-aged beef ($17) takes a turn on the wood grill, then is finished with melty cheddar and a fistful of smoky bacon. 1813 Columbia Rd., NW; 202-234-6732.

Burger Américain at Le Diplomate $15

1601 14th St., NW; 202-332-3333 It’s hard to imagine, but pretend you were homesick in Paris—wandering around and looking for something familiar to soothe you. This French bistro puts out the burger you’d fantasize about finding, an homage to the Golden Arches with perfectly salted, skinny double patties, creamy “special sauce,” red onions, pickles, and American cheese. On the side: excellent, salty fries that will also remind you of a drive-through—in the best way.

Cheeseburger at Five Guys

This fast-food chain is Washington’s entry into the national burger conversation—what started as an Arlington carryout now has more than 1,000 red-and-white-tiled locations across the country. It’s easy to taste why. The double-stacked burger ($6.29 to $6.79) itself is a simple thing: all salty, greasy, diner-thin goodness. There are no fancy cheeses—just American—but the toppings are up to you. We go for a tried-and-true mix of ketchup, mustard, mayo, pickles, lettuce, and onions. Multiple area locations.

Baja turkey burger at the Counter

The handful of dried cranberries that adorn this thick turkey patty ($10) don’t inspire much confidence—until you take a bite and realize how nicely the sweet-tart fruit accents the burger. Zestily spiced sour cream and pepperjack cheese make good accessories, too. 11922 Democracy Dr., Reston; 703-796-1008.

Lamb burger at Bourbon Steak

You won’t go wrong with any of the bar menu’s burgers (also served in the restaurant at lunch), from classic beef to succulent turkey, at this haute steakhouse. Still, we most often crave the Greek-inspired lamb rendition ($19), made with house-ground meat from local Border Springs flocks. An olive-oil bun enriches the dish, while dill tzatziki, tangy feta, and tomato confit conjure the best gyro imaginable. Skip beer—this burger deserves one of the lounge’s stellar cocktails. 2800 Pennsylvania Ave., NW; 202-944-2026.

Prez Obama Burger at Good Stuff Eatery

At his folksy milkshake-and-burger joints, Spike Mendelsohn dolls up fast-food-style burgers (thin, griddled patties; squishy buns) with an offbeat array of accoutrements. This tribute to Washington’s most famous burger fan—who has brought his staff to the Capitol Hill location for lunch—is our favorite, with crumbles of Roquefort cheese, thick and crisp bacon, and sweet onion marmalade. ($6.98) 303 Pennsylvania Ave., SE, 202-543-8222; 3291 M St., NW, 202-337-4663; 2110 Crystal Dr., Arlington, 703-415-4663.

Lobster burger at Central

Chef Michel Richard pioneered the seafood-burger trend in Washington and kicked off the era of $20-plus patties. His lobster version ($30), on his bistro’s menu since the day it opened in 2007, remains the gold standard. Sweet tail and knuckle meat bound with scallop mousse tastes truly luxurious tucked between pillowy brioche buns and dressed simply with oven-roasted tomato, mayonnaise, and crunchy potato tuiles. If any burger can stand the test of time, this is it. 1001 Pennsylvania Ave., NW; 202-626-0015.

Onion-soup burger at Poste

An unlikely blend of two bistro staples—French onion soup and hearty burgers—makes for an addictive invention ($18). Melty Comté cheese and caramelized onions blanket the grass-fed Virginia beef patty, but it’s the final step that drives the flavors home: The kitchen dunks half the onion bun in onion-soup broth just before it’s served, creating extra-juicy bites. 555 Eighth St., NW; 202-783-6060.

Fish burger at Westend Bistro

There’s a bouillabaisse bowl’s worth of ingredients in this longtime favorite ($18), a holdover from the days when seafood master Eric Ripert was overseeing things. The patty is fashioned from chunks of striped bass, then topped with roasted tomatoes, ribbons of fennel, and a finishing touch of saffron aïoli. 1190 22nd St., NW; 202-974-4900.

Shrimp Burger at Proof $16

775 G St., NW; 202-737-7663

Two of chef Haidar Karoum’s favorite Vietnamese dishes inspired this lunchtime creation:sugar-cane shrimp and bánh mì. You’ll taste flavors of both between the deep-fried shrimp patty and the brioche bun swiped with spicy sambal mayo and layered with bright veggies and cilantro.

Patty Melt at Bidwell $14

1309 Fifth St., NE; 202-547-0172 Union Market’s lone full-service restaurant has endured an uneven opening, but one thing it has nailed is this retro classic. Wisely, chef John Mooney has elected not to gussy the sandwich up beyond recognition. Instead, he has put his effort into perfecting each element: griddled rye that crunches like a dream, a tightly packed patty that blushes pink, melted cheddar that delivers gooeyness and tang, and caramelized onions that have never tasted sweeter.

Veggie burger at Woodmont Grill

We love our meat burgers, but the vegetarian version ($17) at Woodmont Grill has been a staple on the menu since the restaurant’s early days (when it was known as Houston’s) for good reason. The black-bean-and-rice patty gets its hue—and flavor—from beets and chopped prunes, and the slight sweetness is an excellent foil for the toppings: lettuce, pickles, jack cheese, yellow mustard, and mayo. 7715 Woodmont Ave., Bethesda; 301-656-9755.

The original at Red Apron Butcher

Few burgers do high/low as well as Nathan Anda’s ($10). Shredded lettuce, Thousand Island–like sauce, and a blanket of cheddar recall our favorite short-order creations, but there’s nothing budget about the ingredients. Anda blends local brisket, short rib, sirloin, and chuck for the patty, while bread guru Tiffany MacIsaac crafts perfectly buttery buns. 1309 Fifth St., NE, 202-524-6807 (burger available only on Friday); 709 D St., NW, 202-524-5244; 8298 Glass Alley, Fairfax, 703-676-3550.

The Daffy at 2941

2941 Fairview Park Dr., Falls Church; 703-270-1500 Bertrand Chemel’s creation is the Bentley of burgers ($19). The luxe patty is made of house-ground duck—leg, skin, and breast—then topped not with cheese but with a melting slab of pepper-cured foie gras and set on an olive-oil brioche bun. It makes for an insanely rich bite, but Chemel saves it from its own excess with a mound of tangy onions cooked down in Banyuls vinegar.

Proper Burger at Duke’s Grocery

1513 17th St., NW; 202-733-5623 You may not look proper devouring this East London–inspired pub’s burger, but it’s worth attacking with abandon. Two Creekstone Farms beef patties—thick enough for medium-rare—make for a mouthful, smothered in a sweet-tangy mix of melted Gouda, chili sauce, aïoli, house pickles, and arugula. ($12)

Mini-hamburguesas at Jaleo (DC)

Prized Ibérico pork most often appears in cured form, but it’s fresh meat from Spain’s famous acorn-fed pigs that stars in these mini-burgers. The common curse of sliders—dryness—is banished by the nutty fat, while garlicky aïoli and piquillo peppers enrich each bite. ($7) 480 Seventh St., NW; 202-628-7949.

Wellington at BGR the Burger Joint

Beef Wellington—that pastry-wrapped staple of ’50s dinner parties—is the inspiration for this rock ’n’ roll burger chain’s behemoth ($8.99). The dry-aged patty is grilled, then laden with sautéed mushrooms and onions, plus loads of blue cheese. It’s probably the most elegant thing you’ll ever eat while surrounded by Journey album covers. Multiple area locations.

New Mexico Burger at Bobby’s Burger Palace

2121 K St., NW, 202-974-6260; 8150 Baltimore Ave., College Park, 240-542-4702; Westfield Montgomery Mall, Bethesda, 301-767-3943; Potomac Mills Mall, Woodbridge, 703-490-2121 For Bobby Flay, the important numbers when it comes to burger making are 80-20. Twenty refers to the percentage of fat in the beef and explains why the patties here are so juicy. We’re partial to this smart Southwestern spin, which cloaks the beef in an unexpectedly sophisticated queso and adds heat and crunch with green chilies and pickled red onions. Points, also, for an assertively salted and peppered patty and a seeded bun that doesn’t ride high. ($7.95)

Bucking Tradition

Peanut butter on a patty? We gave it a try.

DeepFried Burger at the Tune Inn

Everyone from politicos to Guy Fieri have dropped by this Capitol Hill dive for the ultimate greasy-spoon burger ($9.49): a griddled patty dunked in paprika-spiked beer batter, deep-fried, and set on a potato roll with a melted slice of American cheese. Would we eat it every week, arteries be damned? No—the Tune Inn Burger, with its crisp onion straws, delivers more satisfying crunch. But as far as novelty burgers go, it’s tasty. 3311/2 Pennsylvania Ave., SE; 202-543-2725.

Ramen Sliders at Degrees

New York chef Keizo Shimamoto drew national acclaim for his ramen-burger pop-ups. This local, miniaturized knockoff ($12) boasts a similar bun fashioned from ramen noodles and browned on top for texture, but we wouldn't queue up for it. The structure quickly disintegrates, while lettuce and tomato make odd bedfellows for the hoisin and Sriracha aïoli spreads. Ritz-Carlton Georgetown, 3100 South St., NW; 202-912-4100.

Drew’s Peanut-Butter/Bacon Burger at Ted’s Bulletin

At first, fusing a PB&J with a burger had us asking why. But Ted’s creation ($12.79) proved us wrong. The peanut butter, on both sides of the puffy bun, is subtle—it’s really all about the sugary tomato jam, applewood bacon, and ultra-juicy medium-rare patty. Salty, smoky, sweet—what’s not to like? 505 Eighth St., SE, 202-544-8337; 1818 14th St., NW, 202-265-8337; 11948 Market St., Reston, 703-956-9510.