10Best: Awesome burgers across America

The humble hamburger has upped its game, appearing on menus at even fancy restaurants with surprising toppings from fried eggs to foie gras. “There is a whole world of great burgers and everybody is really trying to push the envelope, proving they make the best,” says Joseph "JJ" Johnson, a James Beard-nominated chef with two restaurants in New York’s Harlem neighborhood, The Cecil and Minton's. Also a judge and co-host of The Next Great Burger on Esquire TV, he shares some favorites perfect for a Labor Day feast with Larry Bleiberg with USA TODAY.

Holeman & Finch Public House
Atlanta
This gastropub previously only made two dozen burgers a night, and would only serve them after 10 p.m. But demand proved so popular that the double-patty cheeseburger with onions and bread-and-butter pickles is now on the dinner menu. “Their burger’s cravable. It’s dreamy,” Johnson says. “I can feel the passion and the love for it.” 404-948-1175; holeman-finch.com

The Breslin
New York
Who says burgers have to be beef? When Johnson isn’t craving his own burger in Harlem, he’s heading to Midtown for an Indian-spiced lamb burger served on a soft bun. The half-pounder is topped with feta cheese and red onion.  “It’s very aromatic. When it comes out of the kitchen, you can smell it in the dining room,” Johnson says.  Located in the Ace Hotel. 212-679-1939; thebreslin.com

The Forge
Miami
Johnson learned to love this burger when he did a stint as a guest chef at the restaurant. It’s served with blue cheese, caramelized onions, smoked bacon and tomatillo relish, and can be topped with a truffle-fried egg.  “It comes with a really nice burger bun that’s like a brioche roll.” 305-538-8533; theforge.com

Hay Merchant
Houston
The Cease and Desist burger starts with a double patty with cheese, and get its punch from house-made pickles. “The pickles really make that dish,” Johnson says. The burger’s name previously was the same as one on the In-N-Out menu, but the chain took legal action, and the new name was born: Cease and Desist. 713-528-9805; haymerchant.com

Father's Office
Los Angeles
Forget the condiments at this Culver City eatery, which tops its burgers with a spread inspired by French onion soup. “It makes you forget all about ketchup,” Johnson says. “It comes on a house-made bun and has a nice char to it. It’s one of my favorite burgers on the West Coast.” 310-736-2224; fathersoffice.com

B2 Bistro
Red Bank, N.J.
Johnson stumbled upon this burger and a waterfront restaurant and was immediately sold. The meat’s ground in-house and served on a sourdough roll. “It’s a dry-aged burger with aged cheddar cheese. There’s a big bold flavor.” 732-268-8555; b2bistro.com

The Company Burger
New Orleans
Johnson suggests splurging and adding bacon and a fried egg to this double American cheese burger, which already comes with bread-and-butter pickles and red onions. “It’s not fancy, but you can put it up against a whole lot of other burgers in the city,” he says. 504-267-0320; thecompanyburger.com

Frita Batidos
Ann Arbor, Mich.
To find a good burger, see where students are eating. The Cuban-style spot is a college-town favorite. “It’s a fast-casual burger joint that the town really loves. It’s not high-end at all,” Johnson says. The burger’s made with chorizo and served on a soft egg bun with a choice of flavored mayonnaise. Add-ons include a sunny-side-up egg, tropical slaw, avocado spread, cilantro-lime salsa and Muenster cheese. 734-761-2882; fritabatidos.com

Au Cheval
Chicago
Patrons line up for hours for a cheeseburger that has been called the best in the country. “I went for the hype and it lived up to the hype,” Johnson says. “It’s a real solid place for burgers. You have so many choices.” The sandwich starts with a sturdy bun and adds plain yellow cheese, a Dijon mustard-mayo spread and house-made pickles. Extras include a fried egg, thick peppered bacon, and even foie gras. 312-929-4580; auchevalchicago.com

In-N-Out
Various locations
You don’t need to visit a fancy restaurant for a great burger, Johnson says. “In & Out has really shown America how to do fast food properly. You don’t have to pay a ton of money to get this great product.” He recalls stopping at a location after landing in San Francisco. “I got off the plane and I was really hungry. I had one and I went back and got another one.” in-n-out.com