Jucy Lucy at Matt's Bar, Minneapolis
Both Matt's Bar and 5-8 Club in Minneapolis claim to have invented the cheese-stuffed Juicy Lucy, but in Daniel Zemans' head-to-head review, the Jucy Lucy (misspelling intentional) from Matt's Bar was the winner for its flavorful, surprisingly juicy beef. Learn how to make your own Juicy Lucy in this Burger Lab tutorial.
Juicy Lucy at Whitmans, NYC
Whitmans' Juicy Lucy takes its inspiration from Minneapolis's cheese-stuffed burgers and South Carolina's pimento cheeseburgers by stuffing a beef short rib blend patty with pimento cheese and serving it with caramelized onion, lettuce, tomato, spicy pickles and special sauce. As Nick Solares says, "Heed the warning on the menu: The Juicy Lucy is extremely hot and it might squirt."
Carpetbagger at Edgewood Corner Tavern, Atlanta
The Carpetbagger features an eight-ounce patty stuffed with blue cheese crumbles, dunked in a batter made of flour and Pabst Blue Ribbon beer (along with some spices and Cajun seasoning), and tossed in a bowl of dry salted-and-peppered flour before getting deep fried and coated in housemade buffalo sauce. More info from Todd Brock:
The Carpetbagger may be haunting my dreams for a while. With an audible crunch and that addictively-tangy hot sauce clinging to the crisp nooks and crannies, the outer shell definitely put my taste buds' fried chicken sensors on high alert. But that juicy, meaty, still-rosy beef bum-rushes the door a moment later and reminds you that this is, unquestionably, above and beyond all else, a big fat hamburger. The just-liquefied blue cheese stuffing brings up the rear and offers a rich creaminess that complements both the beef and the buffalo.
Double Shack Stack at Shake Shack
Shake Shack's Double Shack Stack is made of two cheese-topped beef patties sandwiching a 'shroom burger—a breaded and deep fried, muenster and cheddar-stuffed portobello mushroom patty—topped with lettuce, tomato, and Shack Sauce. If you can't get to a Shake Shack, learn how to make it in this Burger Lab post.
Various locations; check shakeshack.com
The Priest at The Burger's Priest
The Priest from famed Toronto burger joint The Burger's Priest is like a single Shack Stack: a cheeseburger topped with a deep-fried, shredded cheese-stuffed, portabello mushroom cap, with a touch of garlic. "The explosion of gooey, crisp, and chewy textures from the mushroom cap elevated the burger into previously unknown realms of deliciousness," says Erin Jackson.
Double Bypass Burger at The Vortex Bar & Grill, Atlanta
Take a half-pound patty and top it with six slices of American cheese, eight strips of bacon, and two fried eggs, then serve it between a pair of grilled cheese sandwiches, and you've got the Double Bypass. Sure, it's over-the-top, but Todd Brock chose it as his last burger on Earth, and we trust his judgement.
YouCanHasCheeseBurger at Brunch Box, Portland, OR
Brunch Box makes a few burgers with grilled-cheese-sandwiches-for-buns, but only this one makes you think of this awesome cat (or if it didn't before, it should now). Between two Texas toast grilled cheese sandwiches, they stuff a beef patty topped with American cheese, lettuce, tomato, grilled onions, ketchup, mustard, and mayo. If you think the meat-to-bun ratio looks out of whack (and it does), don't worry—the bread squishes down a lot once you start eating.
Davanti Burger at Davanti Enoteca, San Diego
Davanti puts their cheese on top of the beef, not stuffed in a beef/mushroom patty or between slices of bread. So what's the big deal? They form cheese curds into a makeshift patty and brown it on both sides on the griddle, resulting in cheese that's melty and creamy on the inside with crisp spots on the outside. Besides cheese curds, the burger comes with arugula, tomato confit, aioli, and bacon jam.