High: A thing of legend. Even before everyone in Boston caught on to the idea that, yes, you can put a chef-y spin on the all-American burger, James Beard award winner Tony Maws of Craigie on Main was offering his burger of grass-fed beef ($17), pictured, topped with Shelburne Farm cheddar, mace ketchup and, if you're up to it, a fried egg or house-smoked bacon.
Low: You could file Shake Shack under "fast food." After all, it's a quick service-style burger outpost with prices barely above what you'd pay for a Big Mac meal. (Single cheeseburgers start at $4.85.) But the patty purveyor from restaurateur Danny Meyers' Union Hospitality Group, the same team responsible for Union Square Cafe, Gramercy Tavern and The Modern, is anything but a standard burger slinger. From its Pat LaFrieda meats, more often found at high end eateries than burger chains, to customized menus reflecting each spot's neighborhood, Shake Shack is a burger king at a different level. We're glad it finally come to the Boston area with its Chestnut Hill, (just-opened) Harvard Square, and upcoming Newbury Street spots.