Edzo's makes arguably the best fast-casual burgers around. The smashed, griddled patties are highly addictive, highlighting the quality and care that owner Eddie Lakin is known for. Folks who prefer beefier offerings will appreciate that there are also eight-ounce char burgers. The original Evanston location is temporarily closed but a second outpost is located in Urbanspace food hall. Online ordering is available here.

Visit this small roadside shack in Des Plaines for terrific burgers that rank among Chicagoland’s finest. Similar to any great cookout burger, the sizeable patty is loaded with beefy flavor and smoky char from the grill. It’s served on a challah bun and folks can add an optional, but highly recommended, gooey Merkts cheddar spread.

Burgers, beers, and whiskeys are the focus at Andersonville gem Little Bad Wolf. Fans of big burgers are guaranteed to be pleased. The “Bad Burger” is a double cheeseburger with pickles and mayo while the “Wolf Burger” is a behemoth that holds three patties, cheese, bacon, pickles, mayo, onion straws, and a fried egg. Order online here.

Inspired by the smash burgers found in Northwest Indiana, the Region is an exemplar of the style. The beef is pressed onto a hot grill until it’s extra thin and the sides are scraped down in order to produce crispy, lacey edges with maximum caramelization. Diners can order single, double, or triple patties; each includes cheese, relish, onions, and a mayo-based Region sauce. Online ordering is available here.

Craft cocktails and a cozy backyard patio draw locals to this retro-chic bar in Avondale. To soak up all the alcohol, the kitchen has created an unfussy, yet deeply satisfying, cheeseburger. The beef is flattened on the griddle to give it caramelized edges and sits on a squishy potato bun along with pickles, American cheese, and horseradish sauce. Optional toppings include raw onions, fried egg, and bacon.

After a long pandemic-induced hiatus, English-inspired gastropub Owen & Engine reopened this past January. And with it marked the glorious return of one of Chicago’s favorite burgers. Sure, the fish and chips, Scotch eggs, and other traditional British plates are all excellent, but the burger is the star of the menu. The beefy patty — a blend of Slagel Family Farm chuck, short rib, and brisket — is placed on a housemade potato bun.

Big Kids, the nostalgia-driven sandwich shop by chefs Ryan Pfeiffer and Mason Hereford, first started flipping burgers during select hours and days. The success of said “Shiddy Burg” has led to it becoming a permanent fixture on the menu. This glorious smash burger boasts a thin patty with super-crisp edges, American cheese, shredded lettuce, and secret sauce. Vegans can get theirs with plant-based Beyond Beef instead. A second outpost has recently opened in Time Out Market Chicago. Place online orders here.

Not only does beloved late-night haunt Redhot Ranch sling what many consider to be the most exceptional burgers in town, it also offers one of the biggest bargains. The beef gets smashed down onto the griddle to give it a good sear. Then, modeled after In-N-Out’s commitment to quality, the kitchen adds fresh lettuce, onions, tomato, cheese, and special sauce. A bag of fries is also included with every order. Best of all, a double cheeseburger is less than $7. A second location is in Lakeview.

Edward Kim’s Asian fusion restaurant is home to a tremendous burger. Available until 7 p.m. in the dining room or all night at the bar, the beefy “Mott Burger” has it all: Double chuck patties, miso butter, sweet potato frizzles, pickled jalapenos, hoisin aioli, American cheese, sautéed onions, and dill pickles. It’s an East-meets-West mashup of flavors that packs an umami punch. The burger is so popular it spawned its own spin-off, Mini Mott, with locations in Logan Square and Time Out Market Chicago. Online orders can be placed here.

It’s all about quality ingredients at this daytime eatery in West Town. A mix of ground chuck and brisket from Slagel Family Farm forms the patties, which get smooshed onto the griddle. The juicy meat is served on a fluffy sesame seed bun alongside Hook’s aged cheddar, caramelized onions, and garlic-onion aioli. Diners can also add bacon to it. Online ordering is available here.

Fatso’s fulfills greasy cravings with juicy char-grilled and smashed burgers. Try the “Super Ooey Gooey” for quite a mouthful — two smashed patties are stuffed with Merkts cheddar, bacon, and giardiniera and dressed with Fatso’s sauce, tomatoes, lettuce, and onions. There’s a second location in Lincoln Park. Order online here.

The burger at Hogsalt Hospitality’s modern diner has been praised around the country, including being named best in the U.S. by Bon Appétit, and stands as perhaps the finest example of a restaurant bringing the thin, griddled, American classic into a 21st century setting. There are no frills, just griddled four-ounce patties, American cheese, Dijonnaise, and pickles. Thick-cut bacon is an extra add-on that lifts the burger to even greater heights. A similar but slightly smaller version is available at sibling restaurant Small Cheval. Online orders can be placed here.

Taquitos, huaraches, and other south-of-the-border specialties dominate the menu at La Mejikana, but don’t overlook the impeccable hamburguesa. A half-pound chuck patty is covered with guacamole, an over-easy egg, grilled onions, Chihuahua cheese, chipotle mayo, and chorizo. It’s a delicious Mexican twist on a timeless classic.

Birthplace of the “Big Baby,” Nicky's is the best place to try a lesser-known Chicago original. The order of the ingredients on this burger is its distinguishing characteristic. Two griddled patties sandwich a slice of American cheese and are placed over, rather than under, pickles, ketchup, and mustard. Grilled onions go on top of the beef and the whole thing is set on a sesame seed bun.

A longstanding South Side institution that’s been around since 1942, Top-Notch Beefburgers is one of the last of a dwindling breed of classic Chicago grease joints and perhaps the best. The burgers, which come in three sizes, are made exclusively of meat from the cow leg and accompanied by cheese, lettuce, tomato, pickles, mayo, and raw or grilled onions.