With three cuts of beef (chuck as the base, brisket for juiciness, Wagyu scraps for fat), two types of cheese (Gruyère, Mornay sauce) and a bottomless reserve of umami (bacon-onion jam, house-made pickles), it's clear this burger has been obsessed over by chef Ryan McCaskey. All those delicious details are what make diners obsess over it, too. $18. —David Tamarkin
Just about a month ago, we invited you to vote for the best burger in the city. Now, we're presenting you with the contenders, from fine dining burgers to the best new burger on the scene, as decided by our readers. These will duke it out at our Battle of the Burger on Monday, July 25 at the Museum of Contemporary Art. You'll get to try them all out, cast your vote for the very best burger, drink some Guinness Draught and Guinness Blonde and maybe even check out some of the museum's awesome art installations and a silent disco during the 8–10pm session. Check out our list and see if your favorite rose to the top.
RECOMMENDED: Our guide to the Battle of the Burger
