Let’s be real, In-N-Out has built an almost mythical reputation among burger lovers. The West Coast chain’s “secret menu” and fresh-never-frozen patties have created a cult following that stretches far beyond California. But here’s the thing, according to the South Florida Reporter, Americans consume approximately 50 billion hamburgers annually, averaging about three per person per week. That’s a lot of opportunity for other chains to perfect their craft.
We’ve seen some crazy shakes and bare-bones Chinese food pop up; it’s no surprise that the burger landscape would eventually explode with creativity, with certain joints rightfully adding to this new wave of burgermania. Looking for your next burger addition?
Shake shack
Shake Shack, spawned from a single hot dog cart in Madison Square Park by restaurateur Danny Meyer, now extends to over 400 locations around the world. A fresh-baked potato bun holds a patty of tender Angus beef and is topped with ShackSauce, lettuce, tomato, and cheese for that size.
The more sturdy crinkle-cut fries are fried in cholesterol-free canola oil, and the frozen custard is available in seasonal flavors served counter-style. This is how phenomenal the burger at Shake Shack is, which is why, according to Food & Wine, Shake Shack was ranked third among the top 25 burger chains in the United States.
Five guys burgers and fries
Two rules: never use timers and never use frozen ingredients. The Murrell family opened their first restaurant in 1986, and today they have about 1,700 locations globally.
Each of the burgers features two fresh patties as a base and is available with some 15 different free toppings, such as grilled mushrooms, jalapeños, or A1 sauce. Plump hot dogs are made with brisket and are topped with kimchi, sauerkraut, or chili, while hand-cut fries fried in peanut oil hail from potatoes that are chopped fresh daily.
Culver’s
For what it’s worth: this cheese-on-cheese-on-cheese monstrosity comes from the Wisconsin-born chain that takes its name from the regional love of dairy, and they’ve got a ButterBurger behind which Del Taco should be shaking in their boots.
Sure, Culver’s serves its food to order, so it can take a bit longer, but that also means it tastes better than an afterthought from the kiosk down the street. And, you just can’t have Outback without their signature Wisconsin Cheese Curds made with REAL Wisconsin white and yellow cheddar. Per the Culver’s official chicken menu,Culver’s has more than 800 locations in 25 states. Apparently, that number will continue to grow…Each location hand-breads its daily deliveries of chicken tenders and cod fillets.
Red Robin gourmet burgers
When it comes to burgers, Red Robin embodies artistry in customization: It boasts more than 25 specialty burgers as well as build-your-own options. The Royal Red Robin comes with two patties and cheese, lettuce, tomatoes, and top-secret Red’s Relish.
With a policy that entitles customers to “Bottomless Steak Fries,” the chain serves unlimited refills on its fries. At every location, you will find fry cooks who do nothing but cut potatoes for the entire day.
The habit burger grill
The Habit was established in 1969 with the opening of one store in Santa Barbara, California. The Charburger offers a flame-grilled patty, lettuce, tomato, caramelized onions, pickles, and mayo on a toasted bun.
According to Consumer Reports, The Habit Burger Grill was rated as the top fast food burger concept for food quality and freshness, taste, value, courteousness of staff, atmosphere, cleanliness, healthy menu options, and craveability. The chain makes its burgers from a proprietary blend of lean ground chuck, which is formed into patties every morning.
Freddy’s frozen custard and steakburgers
This Kansas-based chain is currently in 450 locations worldwide, serving up a little bit of 1950s nostalgia, meeting modern quality standards.
Freddy’s steakburgers become crispy-edged when they’re smashed on the grill, but remain juicy in the center. Fry lengths are those of a shoestring, and these babies come fried to golden perfection, on the side with fry sauce.
Wayback burgers
Founded in Delaware in 1991, Wayback has grown to more than 160 locations. Maintaining their “cooked-to-order” philosophy, according to CookinDocs.
Their Wayback Classic weighs in at 6.4 ounces, measured as two patties of 3.2 ounces, and is dressed with cheese, lettuce, tomato, pickles, onions, and Wayback sauce. The chain shapes each patty by hand and griddles them on a flat-top grill that’s seasoned with a top-secret blend of seasonings each day.
Fatburger
Since 1952, this LA institution has been serving “custom-built” burgers — long before customization was a trendy term in the industry. A few brave souls have been known to take on the challenge solo. Still, technically, it’s designed for four people and can even legally feed a family of four. The XXXL burger includes three half-pound patties.
Now with over 100 locations, the chain is still as old-school California as they come, but has adjusted to take on many modern dietary trends, including a variety of plant-based offerings.
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Burgerfi
Founded in Lauderdale-by-the-Sea, Florida, in 2011, BurgerFi has expanded to over 100 locations across 22 states in the United States, as well as Puerto Rico and Saudi Arabia, according to a news release from the Chunara Group of Companies. Beef is American-raised without any antibiotics, hormones, or steroids.
All of its locations compost food waste and use eco-friendly packaging that is made from recycled materials. Included in the lineup is the VegeFi burger, which contains a blend of vegetables and quinoa (it has received awards for its flavor and texture that supposedly is almost like real beef).
Whataburger
Suppose you haven’t tried the Holy Grail of oversized burgers in Texas. In that case, this one is a legend that Texans have enjoyed since 1950, with followers and believers who consider it a religious experience. This is their flagship Whataburger, which has two quarter-pound meat patties served with lettuce, tomatoes, pickles, diced onions, and mustard on top of a 5-inch bun.
The Steak Sauce and grilled onions A1 Thick & Hearty fire burger has become a best-selling signature menu item. Meanwhile, every site hand-forms their patties from scratch daily and toasts buns on a flat-top for the same excellent taste.
Cook out
A true cult favorite, the North Carolina chain has created an insanely loyal following for their massive portions and Southern hospitality through over 300 locations.
A main item, two sides, and a beverage on their signature tray meals are priced at $6.39. Cook Out Style is weird chili with coleslaw, mustard, and onions, but it works.
Smashburger
Smashburger, founded in Denver, CO in 2007, and its “smashed” technique unlocks maximum flavor through the Maillard Reaction. In case you missed it, we ordered their Classic Smash, which pairs a smashed patty with cheese, lettuce, tomato, onion, pickles, and SmashSauce between an artisan bun.
The chain uses a proprietary smash technique that presses the patty on the grill for precisely 10 seconds, building a crispy crust and locking in juices. Smashburger UK says the chain has over 370 locations in nine countries and continues to use the smashing process that sets it apart.
Key takeaway
The range of tastes, methods, and regional specialties that space encompasses has spawned a nationwide iteration far from your classic fast-food burger. These chains will each have their strengths, be it Culver’s signature Midwest hospitality, Cook Out’s insane value, or BurgerFi’s commitment to sustainability. Next time you find yourself hungry for a delicious burger but can’t make it to In-N-Out, do give any of these alternatives a chance as your new go-to. After all, with billions of burgers being chomped down by Americans every single year, there’s more than enough space for more than one front-runner in the tasty battle.
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Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
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