Slideshow: Staff Picks: Burger Places with Stand-Out Sides

Shake Shack
Shake Shack

"Up until a few months ago, there's no way that Shake Shack would have made the cut in this category, but their new fresh-cut, double-fried fries are pretty exceptional. They're crisper, more potatoey, and fluffier inside than any other fast food fry out there, not to mention plenty salty, which is exactly what you want in a french fry." —J. Kenji López-Alt, Serious Eats Chief Creative Officer

Shake Shack's New Fresh-Cut Fries review »

Multiple locations, see shakeshack.com for a full list

[Photograph: J. Kenji Lopez-Alt]

BIG & little's, Chicago
BIG & little's, Chicago

"When I think about a burger joint with a side that just pops out at me, it's hard not to think of BIG and little's here in Chicago. BIG and little's serves up fries with a slab of seared foie gras plopped right on top. Rich is an understatement, guys. One: These are fried potatoes. Two: That is fried fatty duck liver. I mean, the fries are great as it is, but this is nuts. The fries on the bottom get soaked in rich rendered duck fat, making those splintered spuds glisten like they were drenched in the tears of heaven (I may have gotten carried away there). It's so rich I'd split this with at least three people, though, otherwise you won't be able to eat your burger. So bring lots of people and share the love." —Dennis Lee, Serious Eats Chicago Contributor

BIG & little's review »

939 N. Orleans Street, Chicago IL 606109 (map); 312-943-0000; bigandlittleschicago.com

[Photograph: Daniel Zemans]

General Muir, Atlanta
General Muir, Atlanta

"Everything at The General Muir is phenomenal, but there’s one side in particular that’s on a whole ‘nother level. The standard fries are very, very good: deep brown, skin-on, and flecked with big grains of salt. You get a nice-sized portion with ketchup for four bucks...but upgrading them to the poutine is a must. An extra two dollars gets you gravy, cheese curds, and parsley. Five more on top of that brings out TGM's big guns: huge chunks of chopped pastrami. Tender and succulent, it elevates this side into a meal all its own. It's already been featured on a few local publications' food bucket lists, and I hope I'm not pulling back the curtain too far on my inner whackjobness by admitting that I've actually woke up dreaming about The General Muir's poutine since trying it." —Todd Brock

General Muir review »

1540 Avenue Place, Suite B-230, Atlanta GA 30329 (map); 678-927-9131; thegeneralmuir.com

[Photograph: Todd Brock]

Little Big Burger, Portland
Little Big Burger, Portland

"It wasn't good enough for Little Big Burger to have the best fast food-style burgers in Portland, they had to go and make the best fries in town, too. 99 times out of a hundred the use of truffle oil would leave me gagging (Kenji's exquisite rant echoes my own feelings on the matter), but here it's pretty well diluted, leaving the crisp-on-the-inside-fluffy-on-the-inside Yukon Gold fries with a hint of funkiness that can only be described as ludicrously addictive. Actually, I lied about them being the best fries in town. I think they're best fries I've had anywhere."—Adam Lindsley, Pacific Northwest Contributor

Little Big Burger review »

122 NW 10th Ave., Portland OR 97209 (map); 503-274-9008; littlebigburger.com

[Photograph: Adam Lindsley]

Off-Site Kitchen, Dallas
Off-Site Kitchen, Dallas

"Dallas favorite Off-Site Kitchen is famous for its smashed burgers and slow-cooked meats, but don't neglect the sides. The 'Very Sloppy Cheese Fries' live up to their name, being slathered with nacho cheese, pico, and homemade ranch dressing. Even on their own, though, these fries are something special, crispy and thin with a light layering of garlic salt. If fries aren't your thing, you can always at least feign healthy eating by trying one of the two coleslaws on offer. The Carolina cole slaw has a vinegary bite to it, while the 57 Thousand cole slaw is more traditional but just as tasty." —Ewan Macdonald

Off-Site Kitchen review »

2226 Irving Boulevard, Dallas TX 75207 (map); 214-741-2226; offsitekitchen.net

[Photograph: J. Kenji Lopez-Alt]

Perla, NYC
Perla, NYC

"I love the burger at Perla, and the fries are just as good: crisp and meaty, and dusted with Calabrian chili, dehydrated tomato, onion, garlic, and guanciale, a spice mix I'd like to take home in a dime bag and use to flavor instant noodles. Of course if you're visiting Perla it'd be a shame not to order some of Michael Toscano's excellent pasta, which maybe, just maybe, is just the side dish for an Italian-ish-American burger like this one." —Max Falkowitz, Editor of Serious Eats: New York

Perla review »

24 Minetta Lane, New York NY 10014 (b/n Sixth and Thompson; map); 212-933-1824; perlanyc.com

[Photograph: Robyn Lee]

Bourbon Steak, Washington, DC
Bourbon Steak, Washington, DC

"Bourbon Steak has great burgers, but the duck fat fries are ridiculous addicting. Perfectly crispy with an extra shot of umami. A great way to accompany one of DC's best burgers." —Brian Oh, Washington DC contributor

Bourbon Steak review »

2800 Pennsylvania Ave. NW, Washington, D.C. 20007 (map); 202-944-2026, bourbonsteakdc.com/the-lounge

[Photograph: Brian Oh]

Bucu, Paramus, NJ
Bucu, Paramus, NJ

"I love Bucu's freshly fried kettle chips. They're super thick and crunchy in a way that regular bagged potato chips can never be. I wish freshly fried potato chips were a more common side at burger joints; I'd totally order 'em over fries." —Robyn Lee, AHT editor

Bucu review »

65 Rt 4 West (inside 35 Plaza), Paramus NJ 07652 (map); 347-470-2828; eatbucu.com

[Photograph: Robyn Lee]