Tasting Table

"A ground chuck, short rib and brisket blended patty so delectable that the only accouterments necessary for the Slagel Farm Beef Burger are caramelized onions and a pillowy house-made potato bap. No wonder it's a cult favorite."

Jay Gentile

"The beloved, simply named "burger" at Owen & Engine packs a Slagel Farms beef patty that blends brisket, short rib, and chuck into a flat-out knockout of a burger with caramelized onions, house-made potato bap (aka, a beautifully toasted English-style bun), and malt vinegar mayonnaise with a side of chips (aka fries). Regarded by many as the best burger in the city (if not the country), stop by and digest your meal afterward at the movie theatre across the street."

Zagat

“London pubs are envious” of the “legit” British bites at this “cozy” Logan Square gastropub, where standout scotch eggs and “one of the best burgers” in town are complemented by “a beer list you can't complain about”; “fancy, with a side of hipster”, the wood-and-leather space comes equipped with an “über-friendly” staff, plus there’s a “beautiful” fireplace lounge with “date-night” appeal."

Marissa Conrad

"When this behemoth on an onion-studded potato bun hits your table, you will vow to bring half home. Then you will take one bite and realize no one has that kind of willpower. Beef this velvety is thanks to the fat in the blend - chuck with short rib and brisket. Wear stretchy pants."

Julie Chernoff

"Their late-night pub menu is all that is right with the world. So know that if you go see a late movie at the multiplex next door, you can still get their outstanding Slagel Farms Beef Burger."

Chicago 4 You

"Best Restaurant in Chicago: Owen & Engine - The elite burger boasts a monstrous patty blended with locally sourced ground brisket, short rib, and chuck, a pile of subtly sweet caramelized onions, and a house-made potato bap, and is best washed down with a selection or two from the exhaustive beer list."

Alia Akkam

"In the shadow of the hulking Kennedy Expressway, Owen & Engine beckons guests with a roaring fireplace that looks like it was plucked straight from Dickens’ London. But don’t mistake this Logan Square lair for a mere pie-and-ale pit stop. Bo Fowler, who runs the restaurant with her husband, Arden, makes a mean Slagel beef burger with caramelized onions."

Dining Chicago

"From the billowy and warm house-baked potato bap bun to the treacly and jammy caramelized onions, the restaurant knows how to delicately accent the burger without overpowering or distracting. The focus here is clearly on the thick Slagel Farm beef patty, lush with meaty juices and earthy undertones."

Daniel Zemans

"It is an unfortunate flaw of the English language that there is not a better word than "beefy" to describe beef. Because calling this unspeakably delicious blend of quality meat extremely beefy does not begin to do justice to the flavor that fills my burger-loving soul with every bite. Without optional add-ons, the burger comes topped with nothing other than a heap of impossibly tender caramelized onions that add a complementary burst of restrained sweetness. The patty is served on a toasted house-... Read more

Nick Kindelsperger

"Owen & Engine is an English pub, so how did it end up with one of Chicago’s most loved burgers? Hard work. They grind the meat, all sourced from Slagel Farms, in-house. They bake the buns every morning. While cooking, chefs baste the burger patty lovingly in butter and beef fat. And then, besides adding some deeply caramelized onions, that’s it. Job well done."