11 popular restaurant burgers regularly highlighted by chefs

Ree Drummond, also known as The Pioneer Woman, has openly praised the hearty Sierra Madre Burger from The Red Lion in Vail. Inspired by her love for recreating comfort food at home, she once attempted to duplicate this mountain-style burger after a memorable visit. The original version is loaded with bold, indulgent toppings that make it stand out in Colorado’s competitive food scene.

The burger is stacked with bacon, guacamole, jalapeños, queso fresco, spicy aioli, and even pineapple, creating a mix of smoky, spicy, and sweet flavors. It’s a rich, over-the-top burger that reflects the indulgent style Drummond appreciates in comfort cooking.

Carla Hall, known for her vibrant personality and appearance on Top Chef, surprised many by praising a fully plant-based burger as one of the best she’s ever had. The Shouk Burger from the plant-based restaurant Shouk in Washington, D.C., completely won her over with its bold flavors and texture.

Instead of meat, the burger uses creative plant-based components like tomato jam, arugula, charred onions, pickled turnips, and tahini, all served in a pita-style bun. Despite being vegan, it delivers a rich, satisfying bite that even non-vegetarians find impressive.

Alton Brown has never been shy about his love for simple, well-executed food, and his favorite burger reflects exactly that. The double cheeseburger from Bar Arbolada in Oklahoma City is a no-frills classic that focuses entirely on balance and execution.

Made with mustard, ketchup, pickles, onions, and American cheese, this burger relies on quality ingredients rather than complexity. Locals agree with Brown’s praise, making it one of the most quietly respected burgers in the region.

Even a chef as famously critical as Gordon Ramsay has a soft spot for fast food. His go-to burger is the iconic Double-Double from In-N-Out Burger, a California-based chain known for its fresh ingredients and simplicity.

Ramsay has praised the chain for its clean sourcing and efficient service, calling it a “perfect drive-thru experience.” The Double-Double, priced under $10, features two beef patties, cheese, lettuce, tomato, and their signature spread, a combination that proves simplicity often wins.

Ina Garten enjoys a rare mix of luxury dining and casual comfort when it comes to burgers. She has been spotted enjoying In-N-Out during trips to California, appreciating its consistency and simplicity.

On the other end of the spectrum, she also praises the burgers at Bourbon Steak in Washington, D.C., located inside the Four Seasons Hotel. With options like a Wagyu double cheeseburger and a prime steak burger topped with aged cheddar, these burgers reflect a more upscale, indulgent style she enjoys.

Guy Fieri, the king of bold flavors, once highlighted the Dad’s Burger from Dad’s Kitchen in California on Diners, Drive-Ins and Dives. This burger is built for intensity, combining bacon and blue cheese mixed directly into the patty before grilling.

It is then topped with Aleppo chili sauce for an extra layer of heat and flavor. Fieri praised it for its juiciness and bold character, calling it one of the most satisfying burgers he’s ever tried.

Bobby Flay, a longtime fan of New York classics, favors the cheeseburger from J.G. Melon. Known for its simple but precise preparation, this burger relies heavily on high-quality beef and proper griddle searing.

Topped with American cheese, pickles, ketchup, and mustard, it delivers a nostalgic, diner-style experience. Flay credits its fat balance and cooking method for its signature juiciness.

David Chang has repeatedly expressed his admiration for the patty melt from Cassell’s in Los Angeles. Cooked on a traditional crossfire broiler, the burger features freshly ground beef, Swiss cheese, and grilled onions on toasted rye bread.

Served with mustard-mayo and pickles, it’s a rich, comforting take on a classic sandwich. Chang considers it one of the most satisfying versions of its kind.

Nigella Lawson has openly praised the Black Label Burger from Minetta Tavern in New York City, despite its premium price tag. Known for its rich flavor profile, this burger uses dry-aged beef for a deeper, more intense taste.

Topped with caramelized onions and served with thick-cut fries, it represents a luxury burger experience. Lawson’s endorsement highlights its indulgent and refined character.

Andrew Zimmern is a strong supporter of Culver’s ButterBurger, a Midwest favorite known for its buttery toasted bun and juicy beef patty. He has described Culver’s as one of the best fast-food burger experiences in the United States.

The ButterBurger is simple but rich, with a focus on flavor from the lightly buttered bun and fresh ingredients. It’s an affordable, widely available option that still delivers restaurant-quality satisfaction.

José Andrés has called the Txuleburger from Leña in New York’s Mercado Little Spain one of the best burgers he’s ever had. This upscale creation features an 8-ounce dry-aged ribeye patty aged for 60 days.

It is layered with American cheese, brava sauce, mustard, olive oil mayonnaise, and pickled green peppers. The result is a bold, Spanish-inspired burger that blends richness with acidity and depth.