The 19 best new burgers in Chicago

Combining two grass-fed beef patties with creamy smoked gouda, crumbled bacon and truffle aioli, the B&B Burger’s rich flavors are remarkably balanced and easy to pair with one of the bar’s draft beers.—Zach Long

New wine bar Bascule is a welcome addition to Taylor Street’s food scene, and its signature double cheeseburger is part of the appeal. Two medium-cooked patties, padded with Gruyere and topped with bacon mayo and tomato jam, result in a very a well-balanced burger.—Clayton Guse

“It’s 70 percent beef, 30 percent bacon,” our server proudly proclaimed of the patty. Honestly, I couldn’t care less whether the bacon infusion was responsible for the patty’s dripping juiciness or distinct umami flavor. All I know is, the burger, topped with micro shoestring potatoes, pungent blue cheese and a “special sauce,” is eyes-roll-back-in-your-head good.—Laura Baginski

The first flavor that jumps out on the Feast burger is the generous slathering of red onion marmalade, which adds a sweet and rich caramelized onion flavor. The single burger is nestled in a brioche bun and topped with an extra creamy Saint-André cheese. Crisp romaine and garlic aioli round out the flavor, but with 70 percent butterfat, the cheese is the secret sauce that makes this burger totally addictive.—Martha Williams

The Kinmont burger is a juicy two-napkin commitment. When I saw “bone marrow” in the description, I was expecting an overly rich execution, but the bone marrow is lightly applied for a subtle richness. The gouda paired with the charred romaine offers a complex layer of smokiness, and an abundance of paper-thin bread and butter pickles add a clean note to the otherwise earthy flavors, making it an extraordinarily well-balanced burger.—MW

Comprising just a mineral-rich Slagel Farms lamb patty and a dollop of red pepper relish on a simple egg-washed roll, Johnny Anderes’s burger—available during lunch and the late-afternoon “community hour”—is like an antidote to the stack-em-high approach that’s long been dissolving buns and maxing out jaws all over town. A bite tastes of the grill and of sweet peppers and the fresh rosemary that flecks the patty’s interior, and that’s mostly it. And that’s kind of refreshing.—Cate Huguelet

Luella’s brunch burger is about as straightforward as it gets—lightly toasted brioche bun, two well-seasoned griddled burger patties, pimento cheese on the bottom and a spot-on sunny-side-up egg on top. This burger is no frills, but it’s excellent and comes with thin, shoestring McD’s-esque fries on the side, dusted in spicy seasoned salt. If you miss brunch, get it at dinner, when the egg is replaced by fried pickles.—Karl Klockars

Our favorite among the trio of burgers on offer during Nico’s lunch and brunch services tastes like a Big Mac that’s been sent away to finishing school. A freshly ground blend of Slagel Farms chuck eye roll, short rib and sirloin makes for a patty of magnificent tenderness whose juices run and mingle with the tangy housemade Thousand Island dressing that tops it, eventually coming to rest within the crumb of a supremely soft potato bun. Shredded iceberg lettuce adds a pleasant crunch, while salty provolone contributes a note of umami funk.—CH

If you’ve spent the last few months lamenting the disappearance of the burger from Scofflaw’s dinner menu, you can cheer up—the fan favorite is back, albeit in a dressier outfit. Cheddar, sweet tomato jam, dijonnaise and crisp frizzled onions replace the classic American cheese/pickle/LTO on the original. But the all-important foundation—a thinly pressed patty edged with crunchy, delicious bits of caramelization—remains in place. This new iteration offers up great flavor, but it’s the good-till-the-last-bite riot of textures that really makes it memorable.—CH