Just about everyone loves a good burger. Especially if it's a hand-formed patty that turns out extra-juicy, even better on a sturdy house-made bun or roll.

It doesn't necessarily need all sorts of stuff added to the meat mix. Some of the best let the beef do the talking. Creative toppings? Yes.

We have no shortage of good burger joints here in Central New York. Some are all about burgers; others make burgers a key piece of the menu.

So here's our list of top local places to get a great burger. We're sure this list will start some arguments -- so go ahead and tell us in the comments if we left out your favorite.

And remember: This is just one of several similar lists we're going to be rolling out. Our first was where to go for a celebration followed by where to go for outdoor dining. Send your ideas for "best" Syracuse area restaurants and categories to Don Cazentre at dcazentre@syracuse.com.

238 Harrison St., Syracuse, 315-426-9672.

See the menu.

The Ale 'n Angus, across from the Onondaga County War Memorial, is a back-to-back champ (2012 & 2013) in the Best Burger in New York State contest, sponsored by the N.Y. Beef Industry Council. That went to the pub's Power Play Burger, a hockey fan's dream topped with prime rib and cheese. But the burgers are excellent event without the added power.

From our review: The Ale 'n' Angus Pub specializes in pub style food and is especially well known for its award winning burgers. ... we chose the burger of the week. ... The patty itself, ordered medium-rare, was light pink inside and juicy and the sweet caramelized onions and earthy mushroom enhanced its flavor. ... The restaurant certainly holds its own when it comes to Angus.

, 314 Avery Ave., Syracuse. 315-487-9675.

See the menu.

The Blarney Stone is perhaps the quintessential neighborhood bar in Syracuse -- and in this case the neighborhood is Tipperary Hill. A Blarney Burger, ordered at a take-out window, sets you back just $3.75 and you can add cheese, bacon or mushrooms for 50 cents. There are also burger specials. The burgers themselves? Plump, juicy and scrumptious.

From our archives: "But most of all, we cook it the way they want," owner Matt Bruce said. "If a customer wants a medium rare burger, we're not going to give them something that's well-done. The temperature of a burger is important."

125 E. Water St. (Hanover Square), 701-3064 ;

, 6402 Collamer Road, DeWitt, 437-2855.

See the menu.

Not to get sidetracked here, but it's hard to talk about the Bull 'n' Bear Pub (and Roadhouse) without mentioning the excellent sweet potato fries. The burgers that go with them? Try the Jim Beam Burger (with a whiskey BBQ sauce, frizzled onions and smoked gouda), the Rebel (peppered bacon, smoked gouda and pulled pork), or the Brooklyn (fried bologna, special dijon and caramelized sweet onions).

From our archives: One of the mainstays of downtown's Hanover Square, Bull & Bear serves burgers, sandwiches, salads and more for lunch and dinner ... The (Beam) burger has a definite hint of whiskey - maybe more than a hint if you're sensitive to it. The earthy sweet fries become a sort of savory dessert when paired with the rich and creamy maple butter.

2700 James St. Eastwood; (315) 399-4446.

See the menu.

The name might sound generic, but the burger menu is creative genius: Check out the The dXn (caramelized onions, horsey mayo, chedder cheese), The Cuse (cheddar cheese, 1000 Island Dressing & coleslaw), The Empire (apple, brie cheese,lettuce,tomato) or The Urban Cowgirl (bacon, ranch dressing, baked beans, cheddar, lettuce & tomato). Of course, you can also build your own -- that's called "The Diva."

From the archive: The place is small but it's got that 50's burger joint look which is awesome.

120 Walton St., Armory Square, 475-2337.

See the menu.

Beer and burgers? Of course. And not just beef: The Empire serves elk burgers, and pork burgers along with local wagyu (Kobe) beef and Angus, and would probably make a burger out of just about anything that was locally raised. Among its signature burgers is the Tumbleweed, with smoked gouda, frizzled onions and chipotle mayo. And check out the special sliders, too.

From our archives: Walton Street's popular downstairs hideaway is again not only pouring its own prize-winning brews but also delivering cocktails, wines and a creative menu of food.

, 22 Jordan Street, Skaneateles, 315-685-0100.

See the menu.

At Johnny Angel's, you'll find specialty burgers, like the Cajun Bayou, the Smokehouse BBQ, and the Skirt (smothered in a 'skirt' of cheddar cheese), plus turkey, veggie and bison versions. But you can build your own, too. To top it off: A fully stocked toppings bar, with bacon, sour cream, chili, pineapple rings and more, plus an array of cheeses. You're half-way to heaven, at least.

From our archives: The meat ... is never frozen, and it's kept in the cooler at 36-38 degrees. When it comes time to cook, employees in the cooler grind the meat and loosely press it into 8-ounce patties. The cooler has a window that faces the dining room so customers can watch. The burgers are then cooked to order on a flat grill. ... The rolls are made daily, and the cheese - Yancey's Fancy from Rochester - is hand-cut into one-ounce slices.

104 Limestone Plaza, Fayetteville; (315) 637-8321.

See the menu.

What's this place doing on this list? You might think of

Pascale

as high end, filet mignon sort of place. But ever since it moved to Fayetteville in 2012, Pascale has also aimed for a more "every day" kind of crowd. That means they have burgers. Its Pascale Burger is an 8-ounce certified angus short rib and chuck patty. There's a turkey burger, too.

From the archive: Pascale has been a staple of fine dining in Syracuse for years, first in the Hawley-Green neighborhood, then downtown and since 2010 in Fayetteville. The bar is just inside the restaurant's entrance in Limestone Plaza; behind it is an attractive and cozy dining room.

5600 Newport Road, Camillus, (315) 672-3663.

(Now closed).

(Fairmount, North Syracuse, Liverpool and Erie Boulevard, plus others).

See the menu.

Tully's Good Times are the sports-themed pub/restaurants owned by the same Central New Yorkers (the Giamartino family) who bring you CopperTop and Good Buddies. Tully's features a large selection of 10-ounce burgers, including the Tully's Classic, the Mountain Melt (sandwiched in a grilled cheese), and a new Jamaican Spice. And there's the legendary double decker Club Burger -- the Tully's owners acquired the trademark from the old Carroll's chain.

From the archives: If more than 70 TV screens, a stand-up roll of paper towels on each table, drinks so big you might be inclined to take them home in foam containers and good food for the whole family at moderate prices make you happy, you can find them, as we did, at one of Tully's four locations in Central New York on a recent weekday evening.

920 Old Liverpool Road, Liverpool, (315) 565-5324 (LIverpool).

See the menu.

Its signature may be the "Towering Inferno," (extra EXTRA hot sauce), but The Village Burger menu boasts more than a dozen others, including a Moroccan (pine nuts, spricots and spices), the "Gagga: (with meat sauce), and the Rueben (sauerkraut, 1000 Islands dressing and Swiss). This place is all about the burger.

From the archives: Owner Art Silva keeps the customer in mind when he makes his burgers. 'It's like something you would cook in your own back yard.'

2803 Brewerton Road, Mattydale; 315-455-5131 (five others in Upstate New York).

Home of the oldest deluxe toppings bar in Central New York (everything from guacamole to chili, peppers, crispy pickles, cheese etc.), don't overlook Zebb's burger specialties, like the Philly Cheeseteak Burger, the Swiss Mushroom Burger and the Loaded Fry Burger. Buns and rolls baked in-house, too.

From the archives: Diners of all ages relaxing and having a good time are also part of Zebb's success story that starts early every morning. A butcher arrives to grind beef for burgers, and pastry-makers begin the day with fresh breads, pies, brownies and cookies in the bakery.

