10 Must-Try New Burgers in Chicago

By Sarah Freeman  |  October 21, 2013
Credit: Nick Murway

The burger: a food that has been known to cause uncontrollable cravings and destroy diets but still make the world a more delicious place. The super food continues to evolve too, with new tasty toppings and fresh blends of meats. Whether hitting the classic spot or challenging our preconceived notions, here are our 10 favorite new burgers in Chicago.

  • The Bentley Tavern

    If the house burger - which comes covered in lettuce, tomato and onions on a pretzel bun - isn’t enough, then a tempting list of add-ons can boost this grass-fed burger. Chef Ian Flowers recommends cheddar cheese, pork belly, lobster, chanterelle mushrooms, and a sprinkling of house pickles and mimosa dressing.

    2834 N. Southport Ave.; 773-477-2283

  • Credit: Galdones Photography

    Bar Toma

    It's like a burger meets a pizza meets a profiterole. Still following? This casual Italian eatery features a pizzalike dish known as a bomba, a puffed orb of wood-fired pizza dough covered in prosciutto. The burger version uses the bomba as a crispy shell to hold an 8-oz. veal and beef burger stuffed with mozzarella. The burger is served with seared pachino tomatoes and arugula and topped with pecorino.

    110 E. Pearson St.; 312-266-3110

  • Credit: Nick Murway

    Chop Shop

    Want good meat? Go straight to the source. This burger, made in-house at the new deli/butcher shop/restaurant, uses a blend of ground prime cuts selected by the resident butchers. The grilled burger is topped with aged cheddar, charred red onions, smoked bacon and house sauce, and is served with a side of fries.

    2033 W. North Ave.; 773-537-4440

  • Dillman’s

    After blessing the culinary world with the masterpiece that is the Au Cheval cheeseburger, Brendan Sodikoff follows up with another noteworthy burger in River North. This one utilizes a thin, griddled patty topped with red onions, dill pickles cured in-house and sharp American cheese. The condiment of choice is a tangy dijonnaise.

    354 W. Hubbard St.; 312-988-0078

  • Credit: Nick Murway


    The Minnesota classic makes a Pilsen appearance in the new beer-driven restaurant from Longman & Eagle co-owners Bruce Finkelman and Craig Golden. The grilled Juicy Lucy is made with ground beef from Slagel Family Farm stuffed with cheeses and topped with red onion, bacon marmalade, butter lettuce and a preserved heirloom tomato on a house-baked pretzel bun with a side of duck fat fries.

    1227 W. 18th St.; 312-526-3851

  • Howells & Hood

    Not only does this restaurant hold the title of 2013 Chicago Gourmet Hamburger Hop champion, but also houses a noteworthy signature burger. It starts with an 8-oz. Pat LaFrieda aged beef patty (aka very fancy meat) and comes topped with equally fancy Carr Valley white cheddar. This decadent creation is garnished with beer-battered onion rings, dill pickle, shredded iceberg lettuce and vine-ripened tomato on a soft white bun.

    435 N. Michigan Ave.; 312-262-5310

  • Credit: Nick Murway


    Hail to the king that is the new burger champion of Chicago’s northwest side. This meaty eatery has an entire menu dedicated to burgers from the bacon-heavy easy rider to the just-heavy Titanic, made with 2 lbs. of beef. The namesake burger is much more manageable with LTO, housemade sriracha pickles and a choice of cheese.

    5739 W. Irving Park Rd.; 773-283-7880

  • Little Market

    Chef Ryan Poli brought one of his hometown favorites to the Gold Cost when he put the Big Baby Burger on the menu. The burger was born 40 years ago at Nicky's Hot Dogs in Garfield Ridge as an alternative to the Big Mac. The traditional double cheeseburger is given a gourmet twist with housemade ketchup, mustard and spicy mayo and the addition of caramelized onion.

    E. Delaware Pl.; 312-640-8141

  • Scofflaw

    This burger was inspired by the West Coast cult classic creation at In-N-Out that us mere Midwesterners can only dream about. The simple burger started with a seared patty seasoned with mustard that is topped with lettuce, tomato, grilled onion, pickles and, of course, the secret spread.

    3201 W. Armitage Ave.; 773-252-9700

  • Credit: Derek Richmond


    The Trench Double is a beautiful creation because of its simplicity. Two thin beef patties are served with melted aged cheddar and pickles. That’s it. The burger is so special that it sparked a weekly burger night that features burger-and-a-beer specials every Wednesday for $10. Not to be overshadowed are the oversized tater tots, which make that burger with fries look pretty pathetic.

    2039 W. North Ave.; 773-661-1540