Whether Ballast was truly quick to add melty cheddar to a meat patty or not, this city is home to a ton of great burgers, served wherever from exemplary spots that have been around for a really long time to new options that have ridden out (or began in light of) the pandemic. There are even burgers worth a push to the brink of the metro region. Every one of them were fair game as we concocted our most recent best burger list — except for a small bunch of pop-ups, which we featured in a different rundown since we need to ensure these are choices you can get whenever, the entire year.
So what makes a burger the best? You could squabble over the nature of the hamburger or what includes the best mix of garnishes (pickles, obviously, are an unquestionable requirement). Execution matters, as well — getting the perfect roast or a frilly, caramelized edge on a raving success burger-style patty. Brioche bun or potato? Toasted or not? Slight patty or thick? Single or twofold? What might be said about pork — or even shrimp burgers? Varieties proliferate.
But at the same time there’s an inexpressible thing about gnawing into a genuinely champion burger, something that can’t be overanalyzed. You simply know it: when the meat patty, fixings and buzz of where you’re eating everything join into an encounter you’ll need to have again and again.
Nuclear Cowboy/Fat Sully’s
Nuclear Cowboy, Fat Sully’s and the Denver Biscuit Company are the three-in-one idea that has developed to seven areas and is known chiefly for transcending bread roll sandwiches and goliath cuts of pizza. However, all of the Colorado stations have a surprising expansion to the menu: the Lights Out Burger. It’s strong, with two crush burger-style patties, matured American cheddar, housemade pickles, a layer of minced onions and a tart burger sauce, all stacked on a garlic margarine toasted brioche bun. The subsequent burger, quite an arrangement at just $8.95, is oily in the appropriate ways and totally difficult to put down until each drippy chomp is no more.
Reward: This child is just $6 during party time, which is accessible at most areas from 4 to 6 p.m. Monday through Friday.
The buns are steamed at Bud’s. Molly Martin
Bud’s doesn’t play. Also, after over seventy years in business, it doesn’t need to. In spite of the fact that it was as of late given to its fourth proprietor since opening in 1948, fortunately, nothing has changed — including the extremely compact menu. There’s generally a full house at this little roadhouse refueling break that is famous with bikers and any other individual who values a straightforward burger served by similarly straightforward servers. The main food accessible at the money just joint: a determination of sweets for nibbling and no frills burgers, accessible in a solitary or twofold, regardless of cheddar, served on a steamed bun with pickles, onions and a sack of Lay’s as an afterthought. There’s ketchup and mustard on the tables, as well, yet as the tabletop menu says, “No French fries, hell.” The most costly choice, the twofold cheeseburger, is simply $7.80.
Reward: The short drive to Sedalia is a pleasant getaway from town and terrains you near loads of choices for climbing, trekking, ATV undertakings and fishing.
Carm and Gia Metropolitan
Razz Cortés-Maceda left a tech profession to open Carm and Gia (named for her child, Carmelo, and girl, Gaby) in February 2020. Between the pandemic and a 2021 fire that constrained the eatery to close for seven and a half months, it’s been an unpleasant way. However, presently, the eatery that consolidates Cortes-Maceda’s affection for her picked home of Denver and her old neighborhood of Chicago has returned to business, which incorporates presenting a tremendous assortment of burgers ($14-$17, including a side) both inside and on its open back porch. The burgers are thick, succulent and stacked including chorizo and chicharrones to ham and mango pineapple pico and other strange flavor blends, however even the standard sticks out. There’s additionally a determination of not-burger burgers — like the Reservoir, with a firm shrimp and scallion patty.
Reward: The menu here is gigantic, with contributions going from Chicago works of art like Italian hamburger and wieners to tacos, tortas and burritos, so you can get a burger fix regardless of whether you’re with a gathering that has different desires. Furthermore, you can get that burger on your decision of a brioche or pretzel bun.
The Castle Bar and Grill
The Castle is the sort of spot you can stroll into for a fast burger and leave three hours after the fact knowing the barkeeps’ names (and significantly more about them). The structure’s outside is, for sure, enigmatically molded like a palace, however any danger of a faltering topic stops there. This is an exemplary with a huge indented bar encompassed by skipper’s seats that fundamentally beseech you to remain some time — and why not, with drinks this modest? Yet, paying little heed to how hummed you might get, you’ll perceive that the burgers ($11.50-$14 with a side included) are first rate, whether you get one covered in green chile, stacked with grill sauce and cheddar, or conveyed in the more exemplary McCastle style. Besides, the whole burger arrangement is get one-get-one-half-off on Tuesdays.
Reward: The Castle is likewise home to one of the most amazing patty softens around.
Dalton’s at RiNo Country Club
You can play a series of smaller than usual golf at this bar, which opened in May, however what you’ll truly need numerous rounds of is the burger ($13, or go for a twofold, worth a couple of additional dollars). This burger might look straightforward, yet a ton of care goes into every part, and the outcome is a totally crushable dinner that you’ll contemplate long later. Culinary experts Alex Whiteman and Colin O’Niell grind meat in-house for the ideal fat proportion, which brings about a slender, tasty patty with elegant edges. It comes on a potato bun that is transported in from Philadelphia, alongside Cooper Sharp cheddar. The pickles are likewise made in-house, similar to the “7 hour” sauce, which gets its name from the unreasonably lengthy, alcohol powered cooking meeting during which it was made. Minced onion adds a little nibble, and the burgers accompany firm, prepared waffle fries.
Reward: Did we specify small golf?
Obtaining nearby is key at Knockabout, which opened inside Avanti Denver in the mid year of 2020. Behind the idea is gourmet expert Brandon Spain, who recently claimed Fort Collins-based food truck Tramp About, and his accomplice, Kaitlyn Peot, who worked at New Belgium for 10 years. Presently the team is completely centered around burgers ($14-$15 with a side of fries), with patties made of meat from River Bear, brioche buns made by Harvest Moon Baking Company, and fixings like Haystack Mountain goat cheddar and prosciutto — a combo that ought to be on the first spot on your list to attempt.
Reward: Avanti likewise has a thoroughly stocked bar and a well known housetop porch where you can hang while you chow down.
Maverick Snack Bar
No one can really tell what you’ll track down on the menu at this extremely durable spring up inside Middleman, aside from one staple: gourmet expert Bo Porytko’s unique burger ($15). The man behind probably the most imaginative dishes in Denver realizes that an extraordinary burger need not stray excessively far into the unexplored world. His take is a beguilingly basic blend of twofold meat patties, American cheddar, meager cut pickles and caramelized onions on a delicate, toasted bun, executed flawlessly. Uniting everything is a delectably dilly, red-touched sauce that provides it with a hit of herby zing, pushing the fundamental flavor profile to new, yet at the same time absolutely natural, levels.
Reward: Sip on a $6 Old Fashioned when you drop by for your burger fix during Middleman’s party time from 4 to 7 p.m. Monday through Thursday.
The sauce caddies are once again at My Brother’s Bar after a pandemic rest. Molly Martin
My Brother’s Bar
The main thing as incredible as the historical backdrop of My Brother’s Bar, which traces all the way back to the 1870s and incorporates a spell as a home base for Neal Cassady and the Beat Generation, is its burgers. However it has an extra-enormous back deck — a pandemic-time improvement that is kept close by — nothing whips bellying to the bar and getting comfortable with a chilly brew and your burger of decision ($9.50-$13 for a solitary, $14.50-$22 for a twofold), whether that is the JCB (with jalapeño cream cheddar), the much cheesier Johnny Burger or the first, pure Steerburger, all served on a basic toasted sesame seed bun. The burger raises a ruckus around town enveloped by butcher paper, sans plate. It’s joined by a fixing caddy (simply back after a pandemic break) bearing ketchup, mustard, salt, pepper, cut onion, dill pickles, relish and peppers; lettuce and tomato will cost you an additional buck.
Reward: You’re almost certain to experience a long-lasting customary who will be glad to entertain you with accounts of old Denver.
Jimmy “Snarf” Seidel might be most popular for his developing chain of Snarf’s Sandwiches shops, however since appearing Snarfburger in Boulder in 2013, he’s been culminating the old fashioned burger-shack flows. Every one of the three areas succeed at presenting remarkably fulfilling, absolutely adjustable burgers at a super-reasonable value: A twofold completely stacked with every one of the rudiments is simply $7.75. Or on the other hand you can raise the stakes with a variety of specialty burgers finished off including fresh onion rings and sautéed mushrooms to seared bologna. Children and sans gluten buns were likewise as of late added to the arrangement.
Reward: You can coordinate your burger request with both frings and frozen custard.
Part Lip, An Eat Place
What number of pickles is such a large number of pickles? At Split Lip, our 2022 Best of Denver pick for the city’s best cheeseburger, the breaking point doesn’t exist. This adventure began as a progression of pandemic pop-ups from long-lasting friendliness masters who’ve now gone to making a menu of need commendable, hyper-territorial dishes full-time inside Number Thirty Eight.