WHERE TO EAT The best Burger in the world (according to food experts)

"The beef—from grinding (or more accurately chopping) to the formation of the patty—is worked as little as possible. The result is an extremely fluffy burger that retains its juices. The patties are tempered ahead of time in the same way that one might do with a steak. The Black Label is simply ethereal—tender, succulent, and brimming with the flavor of dry aging: that musky, Roquefort-like tang that is so intoxicating."

"Head straight for the epic grass-fed, dry-aged burger with caramelized onions and Grafton cheddar."

"A round of raw ground beef is held on the cutting board under a spatula and the spatula is whacked a few times with a heavy hammer, flattening the meat into a semi-compressed patty at least four inches wide. Now, the good part: the patty is submerged into a deep, black skillet full of bubbling-hot grease, grease that the management boasts has not been changed since Dyer’s opened in 1912! It’s the grease that gives a Dyer’s burger a consummately juicy interior while it develops a crusty outside and a unique, shall we say, intriguing flavor."

"Of course the burgers at Maple & Motor are the best: that's all they serve."

"These guys are always busy for a reason: their delicious fresh ground beef is all-natural and hormone-free, ethically produced by regional growers. Tucker’s has four convenient locations in OK, so you won’t have to go too far your fix."

"The house specialty, not to be missed, is a tostada burger. Silky refried beans and massive amounts of cheddar cheese form a luxurious crown for the big hamburger, which also is layered with a sheaf of tortilla chips that offer earthy corn flavor and intriguing chewy crunch. The great condiment for this one is salsa, to which customers help themselves near the pickup window. French fries are fresh-cut and delicious."

"Hard to beat for price and for… well… quality. They are pretty much the benchmark."

"Not that chili can’t be elegant, refined, or subtle; but it also has a way of inspiring vulgarity. It is a star ingredient, to be sure, for Sparky’s offers it not only atop hamburgers and steaks and inside tacos and burritos, but even as a featured ingredient in milkshakes and lemonade. The cheeseburger is a grand, juicy one — the must-eat dish here."

"Here is the great butter burger of Milwaukee, a city where burgers are a passion. It is a modest-sized patty of beef, cooked through, served on a bun quite literally bathed butter. Not margarine, not flavored oil: pure, dairy-rich, delicious butter."

"Since 1946, Los Angelinos have been lining up for a bite of the classic chili that has been a favorite on the Double Chili Cheeseburger, Chili Cheese Fries, Chili Hot Dog, Chili tamale and more."