Slideshow: The Best-Looking Burgers of 2013, Part 2

Barleymash, San Diego
Barleymash, San Diego

"I (wrongly) wrote-off Barleymash as just another Gaslamp Quarter 'brostaurant', but it turns out, in addition to libations, this suds-soaked spot also turns out solid burgers." —Erin Jackson, AHT Contributing Editor, San Diego Contributor

Barleymash burger review »

600 5th Ave, San Diego CA 92101 (map); 619-255-7373; barleymash.com

[Photograph: Erin Jackson]

Ate-Oh-Ate, Portland
Ate-Oh-Ate, Portland

"In the grand burger tradition of topping meat with more meat, Ate-Oh-Ate throws a couple thick slabs of pork belly on the beef patty, to great effect. Crisp on the outside, chewy on the inside, and streaked with melt-in-your-mouth fat, it's a more than worthy substitute for the more prevalent use of the same cut of pig. The rich flavor of the pork pairs well with both the beef and the mound of crunchy shredded iceberg lettuce and shaved sweet onion." —Adam Lindsley, Portland Contributor

Ate-Oh-Ate burger review »

2454 E Burnside St., Portland OR 97214 (map); 503-445-6101; ate-oh-ate.com

[Photograph: Adam Lindsley]

25 Degrees, Chicago
25 Degrees, Chicago

"The Number Three is decked out with Mezzo Secco Jack cheese, green chile, avocado, and chipotle sauce. I'm usually happy with traditional toppings like, cheese, grilled onions, and sometimes bacon, but I'm glad my curiosity got the better of me. It's a very balanced burger, with the slightly bitter cooked chiles helping cut through the natural richness of the beef." —Dennis Lee, Chicago Contributor

25 Degrees burger review »

736 North Clark Street, Chicago, IL 60654 (map); 312-943-9700; 25degreesrestaurant.com

[Photograph: Dennis Lee]

Monkey Burger, Tucson AZ
Monkey Burger, Tucson AZ

"My opinion of Monkey Burger turned around when I tried the basic Bare Bones burger, only topping it with cheddar. Once I bit into it I understood why people rave about Monkey Burger. You could really taste the beefiness, the seasonings, and that lovely char flavor. I'd recommend going this route instead of ordering a burger piled with toppings." —Rita Connelly, Tuscon Contributor

Monkey Burger review »

5350 E Broadway Blvd, Tucson AZ 85711 (map); 520-514-9797; monkeyburgerrestaurant.com

[Photograph: Rita Connelly]

One Eared Stag, Atlanta
One Eared Stag, Atlanta

"While not a "secret" item per se, this burger isn't blatantly obvious. It's listed on the menu only by its naughty-sounding codename, and with zero accompanying description that might clue you in to the fact that it is, in fact, a burger. At one time, it was available only at the bar, only after 5 p.m., and only to those in the know. Word spread, though, and the Meatstick was added to the lunch menu. (Want one during dinner hours? Just ask.)" —Todd Brock, Atlanta Contributor

One Eared Stag burger review »

1029 Edgewood Avenue NE, Atlanta GA 30307 (map); 404-525-4479; oneearedstag.com

[Photograph: Todd Brock]

Small Axe Truck, Portland ME
Small Axe Truck, Portland ME

"Karl Deuben and Bill Leavy, alums of Hugo's and Miyake who added their truck to Portland, Maine's small fleet this past spring, get the raw materials right: local beef chuck (often fromCaldwell Farm or Archer Angus), local Jack cheese (Pineland Farm), and light brioche buns designed and baked just for them by the folks over at Southside Bakery, the wholesale division of 158 Pickett Street Cafe. Those components alone would add up to a damn fine burger, but Deuben and Leavy took a few flavor risks that really paid off." —Liz Bomze

Small Axe Truck burger review »

122 Anderson Street, Portland ME 04101 (map)
Lunch (11:30 a.m. - 2:30 p.m.): 385 Congress Street, Portland ME 04101 (map); 207-400-9971; smallaxetruck.com

[Photograph: Liz Bomze]

The Ettore Burger, Sacramento
The Ettore Burger, Sacramento

"I only got to try a few bites of this burger from Ettore's during the 2013 Sacramento Burger Battle, since I was in judging mode, but it's both one of the tastiest and best-looking burgers I ate all year." —Erin Jackson, AHT Contributing Editor, San Diego Contributor

[Photograph: Erin Jackson]