Thrillist

"This classic cash-only, counter-service joint will make a burger impression to end all burger impressions with the Char Cheddar Burger, served with Merkts cheddar cheese and awesome crinkle-cut fries (which cheeseheads can also add Merkts to). The simple, delicious charred flavor pairs well with a chocolate malt."

Lauren Wambach

"Holy cornfields, this was the greatest burger! The patty (still red in the middle, which I know is hard for Australians to get their head around) was so tasty and juicy, and the meat juices mingled with ketchup and mayo to snake down our forearms as we ate. The cheese was very rich, salty, and full of flavour, the perfect foil to the tasty meat."

Titus Ruscitti

"I go with the Chicago style stand favorite cheddar spread along with grilled onions, pickles, mustard and tomatoes. Each and every time it hits the spot and the fresh challah bun always does a great job of holding it all together. So as the warm weather nears I know I'll find myself here at least a few times this summer. Waiting in line on a nice sunny day and knowing a char cheddar burger isn't far away has been a part of my summers since I first stopped in here way back in high school."

Time Out Chicago

"A cheddar charburger served on a challah roll (or Bavarian rye at no extra charge) and three-layer fries smothered in Merkt’s cheddar spread, sour cream and bacon bits is as close to heaven as you can get in Des Plaines, or anywhere else for that matter. Interested? Get in line."

Mason Johnson

"Paradise Pup knows exactly how charred a burger should be. Their burgers tend to be charred enough to add to the taste, while not taking away from how amazingly juicy their patties are. There is a cheddar spread, nice and thick and kinda grimey, but in a good way. They’re definitely in my top five burgers in Chicago."

Chris and Amy Ayers

"Wisconsin’s Merkts Cheddar Cheese Spread is used liberally in two magnificent ways: the Merkts Cheddar Burger and 3 Layer Fries. The one-third-pound burger is cooked to order—pink if you like—and the tangy Merkts, spread on a pillowy bakery bun, melts unctuously onto the warm patty. Add long-sautéed, caramelized sweet onions for the ultimate treat."

George Motz

"The Best Burgers From Each of the 50 States: Paradise Pup, Illinois - One of my favorites just happens to be only a few miles from O’Hare, and I find my way there before and after just about any flight. Get the Char-Cheddar burger, cooked over a serious flame, and served with the cultish Upper-Midwest cheddar spread, Merkt’s."

Andy Willoughby

"Using Wisconsin’s cold-pack cheddar spread, from Merkt’s, atop a six-ounce fresh ground 80/20 mix patty and with added bacon, because it was bacon, this made for quite a burger. A little salty, very cheesy and with a crisp char on the patty, this was both delicious and a mess."