We searched high and low for DC’s 10 best burgers of the moment and learned a thing or two about grilled perfection. .jpg)
Bourbon Steak
Slide into a comfy booth amid the clubby atmosphere of Michael Mina’s signature steak restaurant at the Four Seasons Georgetown and prepare to be wowed. The culinary team’s offerings are too hard to pick. Our choice: Make two trips for the prime steak burger and the Wagyu double burger. Four Seasons, 2800 Pennsylvania Ave. NW, 202.944.2026, bourbonsteakdc.com
Blue Duck Tavern
This haven of elevated American comfort food in the West End is perfect for lunch (we love the tuna crudo and broiled East Coast oysters), and insiders know the undisputed choice is the BDT cheeseburger with aged cheddar, onion, lettuce and butter pickles on a brioche bun. Park Hyatt, 1201 24th St. NW, 202.419.6755, blueducktavern.com
Dirty Habit
The F and 7th Burger is as monumental as it sounds. It boasts double patties, cheddar, lettuce, tomato sauce and pickles. Complement the burger bliss with truffle fries and Dirty Habit iced tea (our nod goes to the Meyer lemon with strawberry and elderflower). Hotel Monaco, 700 F St. NW, 202.449.7095, dirtyhabitdc.com
Soko Butcher
In a Takoma Park butcher shop, the kitchen crafts deli sandwiches, bone broth, beef tallow fries, and more using the shop’s locally sourced, sustainable meats. But the smash burger is the standout; it features a house-blended, 21-day dry-aged beef patty on a potato bun with American cheese and mayo. Look for the team’s new stall inside Silver Spring’s Solaire Social (solairsocial.com) food hall. 7306 Carroll Ave., Takoma Park, Md., 240.588.3331, sokobutcher.com
Brasa at The Square
The smashed Brasa (brasa.us) burger features two patties of dry-aged, Maryland-based Roseda Farm (roseda.com) beef, topped with cheese, lettuce, tomatoes, pickled peppers and a secret sauce nestled between an English muffin. The patties blend 50% trim from the dry-aged chuletón (featured at sister restaurant Casa Teresa) and 50% chuck from Roseda Farm. The beef is dry-aged on-site. The Square houses a dedicated dry-aging room and program within its commissary kitchen. 1850 K St. NW, 202.856.7000, brasa.us, dcthesquare.com
Joy By Seven Reasons
For the powerful new venture in Chevy Chase, Michelin-starred chef Enrique Limardo crafted a double-patty ground beef burger served on a sesame potato roll. White cheddar cheese, homemade pickles, Dijon mustard and a unique pineapple-prunes mayo top his creation. The Collection at Chevy Chase, 5471 Wisconsin Ave., Chevy Chase, 202.417.8968, sevenreasonsgroup.com
Le Diplomate
Despite the Pulp Fiction homage at this bastion of Frenchness on 14th Street in Northwest, Le Dip’s “burger Americain” is magnifique. Stephen Starr’s French twist on a Big Mac features two patties, American cheese, pickles, onion, special sauce and pommes frites. Bonus: It’s available for lunch and dinner. 1601 14th St. NW, 202.332.3333, lediplomatedc.com
Unconventional Diner
French chef David Deshaies has collaborated with Michelin-starred toques, including the legendary Michel Richard. When Deshaies opened Unconventional Diner, it was only natural for him to create his unique take on the American burger, and it’s a beauty: a double cheeseburger with lettuce, tomato, caramelized onion, pickle and American cheese inside a sesame-seed bun. He drizzles so-called Sexy Sauce on the concoction and offers the option of adding a sunny egg and bacon. 1207 Ninth St. NW, 202.847.0122, unconventionaldiner.com
Red Apron
Chef Nathan Anda is a burger savant. His signature burger at Red Apron is a twin smash-patty masterpiece. Anda chooses a coarse grind for his beef chuck, sourced from Lynchburg-based Seven Hills Food (sevenhillsfood.com), believing that the coarsely ground 3½-ounce beef balls achieve superior caramelization when pressed flat. The proof is in every bite. 1401 Pennsylvania Ave. SE, 202.661.0142, redapronbutchery.com
Steeze Burger
Hunter Karametos is the Mozart of cheeseburgers. The 28-year-old Montgomery County native began popping up around town under the Steeze Burger banner two years ago. Washingtonians took notice. The wunderkind sources his beef from nearby Maryland farms for his custom blends, including marrow. He tops the cheeseburger with steamed onions, pickles and American cheese—all hugged by a buttery bun. Look for Karametos’ pop-ups around town this summer. steezeburgers.com
Photography by: jennifer Chase; LeadingDC; Scott Suchman
