Must-Try

7 New Burgers to Eat Around Chicago

By Emily Fiffer  |  February 17, 2015

Au Cheval’s burger may be all that (okay, it is all that). But we can’t ignore the burger barons of Chicago who exist beyond the corner of Halsted and Randolph. To wet your whistle, we rounded up the juiciest new burgers around town. 

25 Degrees
Feeling fickle? A new DIY option at the River North spot lets you pick your base (ground sirloin, turkey, veggie); cheese (over a dozen options, from butterkase to burrata); sauce (chipotle and horseradish cream, to name a few); and extras like smoked bacon, fried egg and avocado, if you care to get fancy. 
736 N. Clark St.; 312-943-9700

Taus Authentic
Chef Michael Taus stacks his burger (composed primarily of short rib) with havarti and tomato rémoulade, then nestles it into a housemade dill bun.
1846 W. Division St.; 312-561-4500

Good Stuff Eatery (pictured)
It’s hard to imagine how the president cuts such a svelte figure with his namesake burger: farm-raised beef, Roquefort, onion marmalade, applewood bacon and horseradish mayo.
22 S. Wabash Ave.; 312-854-3027

David Burke’s Primehouse
Don’t be mistaken: David Burke’s new Thin Burker isn’t thin at all — it’s just six ounces rather than the usual 10 (which, let’s be honest, is ample enough to feed two). American cheese, pickles, onion, and fries come standard. This ain’t no diet food.
616 N. Rush St.; 312-660-6000

Kitchen 17
We know what you’re thinking: The phrase “vegan burger” is an oxymoron. Stay with us. Kitchen 17 offers an array of options, all based around an intensely flavorful patty of quinoa flour, roasted veggies and soy protein. Try the Buffalo Greek, topped with ranch, kale, tomato and cucumber, or the chipotle-smothered barbecue cheddar burger. You might never go back to your carnivorous ways.
613 W. Briar Pl.; 773-661-1757 

Labriola burger

Labriola Ristorante & Cafe
Even Italian restaurants offer the requisite burger; Labriola is no exception. It serves a locally sourced Slagel patty with duck fat aïoli, bacon-onion jam and Hooks aged cheddar on a buttery brioche roll. 
535 N. Michigan Ave.; 312-955-3100

The Duck Inn
You know you’re in Chicago when a hamburger is labeled as a bar snack. Suffice it to say you won’t want for dinner after finishing this tender patty on rye with Dijonnaise and Brun Uusto cheese. 
2701 S. Eleanor St.; 312-724-8811