The ever-grateful hamburger rarely has a place in haute cuisine establishments, but for many of the world’s best chefs, this product is one of the greatest gastronomic pleasures that it’s hard to confess. The truth is, it is a simple dish that is found in all parts of the world. Bloomberg has asked several personalities from the world of gastronomy to compile a list of the best burger joints in the world. Next, you have the selection from the USA, the mecca of this recipe, and from Spain.
USA
Au Cheval, Chicago
This restaurant, with locations in New York and Chicago, is famous for its cheeseburger. Peruvian chef Gastón Acurio says: “It has several layers of good cheese, with a delicious thick piece of bacon and an egg. It’s succulent and elegant at the same time.”
Chosen by Gastón Acurio, from Astrid y Gastón, Lima
Burger Joint, New York
This is a speakeasy style establishment that only accepts cash payments. It’s dark, the waiters are often grumpy, the music is good, and for many chefs it’s one of the best in New York. Jamie Lee from Copenhagen says you can’t go wrong with the cheeseburger.
Chosen by Jason Atherton, of Pollen Street Social, London; Jamie Lee, from Kødbyens Fiskebar, Copenhagen
DB Bistro Moderne, New York
French-born Daniel Boulud is famous for his luxurious DB Burger which is packed with braised short ribs, foie gras and black truffle. “DB in NY is excellent and a bite you’ll always remember,” says Spanish chef Elena Arzak. French chef Pierre Koffmann is another fan.
Chosen by Elena Arzak, from Arzak, San Sebastián; Pierre Koffman, London
Five Guys
This American chain is expanding internationally and has caught the eye of some of London’s top chefs. Claude Bosi, who has two Michelin stars, says: “I like the choice of ingredients and the meat tastes good. But the fries are the best.”
Chosen by Claude Bosi, by Claude Bosi, London; Ashley Palmer-Watts, formerly of Dinner by Heston Blumenthal, London
In-N-Out
Cooks love this regional chain founded in California. Claude Bosi praises the size of the burger, its light bun and the shakes. “A trip to the In-and-Out Burger is always a must,” says New Zealand chef Josh Emett, who goes for the Double Double, made with two cheeseburgers.
Chosen by Claude Bosi of Claude Bosi, London; Josh Emett of R?t?, Queenstown, New Zealand; Josh Niland of Saint Peter, Sydney; Martha Ortiz of Filigrana, Mexico City; Randy Garutti of Shake Shack, New York
Joe Junior, New York
Japanese chef Hisato Hamada likes to visit Joe Junior when he’s in New York. “I order the cheeseburger without the cheese,” he says. “For me, the beauty of this recipe is in its simplicity. I like that it hasn’t changed and has a classic soul. It’s my definition of America.”
Chosen by Hisato Hamada of Wagyumafia, Tokyo
The Loyalist, Chicago
The Dirty Burg is the best burger in the United States, acknowledges Kyle Connaughton. “It’s an amazing mix of meat, ribs, and a soft bun loaded with sesame seeds, grilled onions, cheese, homemade pickles, and onion mayonnaise,” he says. “To me, it’s the burger everyone else is measured by.”
Chosen by Kyle Connaughton of Singlethread, Healdsburg, California
Minetta Tavern, New York
Shake Shack’s Randy Garutti says, “When I’m not eating a ShackBurger, I love the burger at Minetta Tavern.” Australian chef Andrew McConnell orders the Black Label Burger.
Chosen by Randy Garutti of Shake Shack; Andrew McConnell of Cutler & Co., Melbourne; Prateek Sadhu of Masque, Mumbai
Roister, Chicago
Chef Daniel Boulud enjoys the A-5 Wagyu Burger on the brunch menu at Grant Achatz’s Roister restaurant in Chicago. “It’s a delicious combination of beef, aged cheddar cheese and smoked bacon,” he says.
Chosen by Daniel Boulud of Daniel, New York
shake shack
“It’s my favorite,” says French chef Greg Marchand. “I always go for SmokeShack and I love his fries too.” I love Shake Shack!” says Thitis Tassanakajohn, from Thailand. “He’s very addictive,” says Jason Atherton.
Chosen by Jason Atherton of Pollen Street Social, London; Ravinder Bhogal of Jikoni, London; Daniel Boulud of Daniel; Hélène Darroze by Hélène Darroze, Paris; Greg Marchand of Frenchie, Paris; Thitid Tassanakajohn of Le Du, Bangkok
Superiority Burger, New York
Here’s one for the vegetarians, with plenty of vegan options. The Superiority Burger features Muenster cheese, iceberg lettuce, tomato, dill and pickle. It’s the brainchild of chef and musician Brooks Headley, a former Del Posto pastry chef.
Chosen by Enrique Olvera de Pujol, Mexico City.
Spain
A Black Fire, San Sebastian
The Basque city is known for its pintxos, but Elena Arzak is a regular at the burger pintxos served at A Fuego Negro. “It’s original and unexpected,” she says.
Chosen by Elena Arzak from Arzak, San Sebastián
Cuchus Hamburgueseria, Bizkaia
Nieves Barragan of the London-based restaurant Sabor fondly remembers the food at this family restaurant in Biscay. “She was an old lady who sold the best burgers. I think she left it to her son. The burger is so light you could eat two.”
Chosen by Nieves Barragán of Sabor, London
La Royale, Barcelona
This bar serves a wide range of burgers, including tuna and vegan options. But José Pizarro, based in London, recommends the Americana, with beef, tomato sauce, lettuce, cheddar cheese and tomato. “It’s nice and simple but really delicious,” he says.
Chosen by José Pizarro from Pizarro, London
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