The Great American Burger Hall of Fame: 50 Iconic Burgers and Their Hometown Beers
America’s burger hall of fame is not one marble building. It is a food truck in Birmingham, a gas-station counter in Maryland, a century-old Kansas slider grill, a New York tavern charging steakhouse money, and 46 more places where beef, bun, and local habit became inseparable.
These 50 inductees run alphabetically by state rather than pretending a tallow-fried South Dakota slider and a dry-aged Manhattan burger belong in one objective ranking. Each beer card number marks the state stop, not national burger supremacy.
1. Alabama — Travis Chicago Style
Hall-of-fame order: Grizzly Bear burger · Birmingham
This food-truck monument stacks two beef patties with two beef sausages, peppers, onions, and barbecue sauce. It is less a tidy sandwich than a full Chicago grill line compressed into foil, which is precisely why it earns Alabama’s first plaque.
Take the Causeway
Brewed by Fairhope Brewing Company
Citrus and pine cut sausage, beef, and sauce while sturdy malt keeps pace with the pileup.
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Why it works: Take the Causeway has the hop force this meat-and-sauce tower needs. Citrus and pine slice through sausage fat and sweet barbecue, while its caramel malt refuses to disappear behind the charred beef and peppers.
Hall note: The Grizzly Bear enters the hall for scale with a point of view: every excessive layer belongs to the same smoky, griddled argument.
2. Alaska — Pucker Wilson’s
Hall-of-fame order: Husky Dawson · Juneau
The Husky Dawson loads a beef patty with bacon, cheese, beer-battered onion rings, and Pucker sauce. The drive-through format says convenience; the construction says you should park before attempting a first bite.
Smoked Porter
Brewed by Alaskan Brewing Company
Beechwood smoke meets bacon and fried onion while roast reins in cheese and house sauce.
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Why it works: Alaskan Smoked Porter echoes the bacon and browned onion rings without simply adding more sweetness. Coffee-like roast and a dry smoky finish give the cheese and Pucker sauce enough contrast to keep the burger moving.
Hall note: This is Alaska burger logic at its best: practical enough for a drive-through, sturdy enough to count as an expedition.
3. Arizona — Diablo Burger
Hall-of-fame order: DB House burger · Flagstaff
Local grass-fed beef gets blackening spice, chimichurri, and an over-easy egg, all held by Diablo’s branded English muffin. Pepper, herbs, runny yolk, and beef make this a breakfast burger that never bothers pretending to be breakfast.
Tower Station IPA
Brewed by Mother Road Brewing Company
Citrus hops lift chimichurri while pine and bitterness handle yolk, blackening spice, and beef.
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Why it works: Tower Station IPA is brewed in the same mountain town and has the citrus and pine to sharpen chimichurri. Its dry bitterness clears egg yolk and beef fat, while enough malt remains to support the toasted English muffin.
Hall note: The English muffin and local-beef mandate make the DB House recognizable before the branded top even reaches the table.
4. Arkansas — The Ohio Club
Hall-of-fame order: The Ohio burger · Hot Springs
A seven-ounce patty arrives under pepper jack, bacon, and a full onion ring at Arkansas’s oldest bar. The burger has the swagger of the old gambling room without requiring a gangster story to make it memorable.
Love Honey Bock
Brewed by Lost Forty Brewing
Toasted malt and honey round bacon and pepper jack while a clean finish cuts the onion ring.
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Why it works: Love Honey Bock meets the griddled beef and bacon with toast and caramel instead of aggressive hops. Its honey note softens pepper-jack heat, and the relatively clean finish keeps the fried onion ring from lingering too heavily.
Hall note: A historic room, a serious patty, and an onion ring worn like a crown: the Ohio burger understands ceremony.
5. California — 4505 Burgers & BBQ
Hall-of-fame order: Best Damn Grass-Fed Cheeseburger · San Francisco
A quarter-pound grass-fed patty, Gruyère, lettuce, and tomato land on a sesame-scallion bun. The name is loud, but the burger earns attention through meat quality, careful seasoning, and a bun with something useful to say.
Sierra Nevada Pale Ale
Brewed by Sierra Nevada Brewing Co.
Cascade citrus brightens tomato while pine and caramel malt frame Gruyère, beef, and the scallion bun.
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Why it works: Sierra Nevada Pale Ale brings the California craft blueprint to a California burger. Cascade citrus freshens the vegetables, pine cuts melted Gruyère, and caramel malt connects the seared patty to the toasted sesame-scallion bun.
Hall note: This induction rewards restraint: excellent beef, one assertive cheese, fresh vegetables, and no tower crane required.
6. Colorado — Atomic Cowboy / Fat Sully’s
Hall-of-fame order: Lights Out burger · Denver
Two smashed patties, aged American cheese, minced onion, house pickles, and special sauce sit inside brioche. It is the modern smashburger formula executed with enough crust, acid, and dairy to justify the post-bite silence promised by the name.
Slow Pour Pils
Brewed by Bierstadt Lagerhaus
Crackery malt fits the griddle crust while herbal bitterness clears cheese, sauce, and brioche.
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Why it works: Slow Pour Pils gives the cheeseburger a clean structural counterweight. Its crackery malt meets the browned patty edges, herbal hops sharpen pickles and onion, and dense carbonation clears aged American cheese and special sauce.
Hall note: Lights Out belongs here because it proves the familiar smashburger can still feel definitive when every ratio is right.
7. Connecticut — GoldBurgers
Hall-of-fame order: GoldBurger · Newington
Two patties carry the standard lettuce-tomato-onion-pickle lineup plus potato chips for a salty crackle. The chips are not garnish; they solve the texture problem that quietly sinks plenty of otherwise good double burgers.
Gather
Brewed by Fox Farm Brewery
Rounded lager malt supports beef and bun while herbal hops refresh pickles, chips, and melted cheese.
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Why it works: Gather stays precise beside a burger built on texture. Rounded malt works with the beef and potato chips, herbal hops reinforce the pickles, and a dry finish prevents cheese and house dressing from softening the whole experience.
Hall note: The GoldBurger earns its plaque by making the potato chip feel like an essential engineering decision.
8. Delaware — Chelsea Tavern
Hall-of-fame order: Redemption burger · Wilmington
The patty is fried in Wisconsin butter, then topped with sharp cheddar, pepper bacon, fried pickles, and Redemption sauce. This 2024 Delaware Burger Battle critics’ pick treats richness as a design brief, not an accident.
SeaQuench Ale
Brewed by Dogfish Head Craft Brewery
Lime, salt, and restrained sourness cut butter, cheddar, bacon, fried pickles, and sauce.
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Why it works: SeaQuench works like an extra pickle spear with better carbonation. Lime and salinity brighten the fried pickles, while gentle acidity cuts butter, sharp cheddar, bacon, and sauce without adding another heavy flavor to the stack.
Hall note: Redemption enters on commitment: if a burger is going to be fried in butter, every topping should be ready for the consequences.
9. Florida — M.E.A.T. Eatery and Taproom
Hall-of-fame order: Inside-Out Juicy Lucy · Islamorada
Pimento cheese hides inside the patty while house-made bacon and another slice of American cheese cover the outside. The name may argue with Minnesota terminology, but the molten center makes its own persuasive case.
Jai Alai IPA
Brewed by Cigar City Brewing
Orange and tropical hops cut pimento cheese and bacon while resin handles the charred patty.
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Why it works: Jai Alai’s orange and tropical hop character keeps the pimento-cheese center from flattening the palate. Resinous bitterness scrapes through bacon and American cheese, with enough malt underneath to meet the smoked, seared beef.
Hall note: Florida’s entry earns the nod by putting the regional pimento-cheese voice inside the burger rather than treating it as decoration.
10. Georgia — NFA Burger
Hall-of-fame order: NFA double cheeseburger · Dunwoody and Alpharetta
Two thin patties get American cheese, pickles, mustard, and Sassy sauce on a potato roll. What began inside a Chevron became a Georgia obsession by refusing to clutter a properly crusted double smashburger.
420 Extra Pale Ale
Brewed by SweetWater Brewing Company
Citrusy hops sharpen pickles and mustard while a dry finish clears American cheese and Sassy sauce.
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Why it works: 420 Extra Pale Ale is light enough to preserve the burger’s fast, crisp rhythm. Citrus hops brighten mustard and pickles, moderate bitterness handles cheese and Sassy sauce, and the dry finish invites another unapologetically greasy bite.
Hall note: NFA proves a gas-station origin story only matters when the burger is good enough to outgrow the novelty.
11. Hawaii — The Daley
Hall-of-fame order: The Daley cheeseburger · Honolulu
Hawaii-raised grass-fed beef is smashed with chopped grilled onions, cheese, and Boss sauce on a potato bun. The tiny menu leaves nowhere to hide, so the beef crust and onion sweetness do most of the talking.
Big Wave Golden Ale
Brewed by Kona Brewing Hawaiʻi
Soft grain and gentle fruit cool Boss sauce and onions without overpowering local beef.
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Why it works: Big Wave Golden Ale keeps the pairing beach-day simple. Light malt fits the potato bun and beef crust, gentle fruit lifts the grilled onions, and brisk carbonation clears cheese and Boss sauce without inserting a louder hop agenda.
Hall note: The Daley earns induction for confidence: one burger, one clear identity, and no menu-page camouflage.
12. Idaho — Wyld Child
Hall-of-fame order: Gourmet griddle burger · Boise
The classic double griddle burger becomes the hall-of-fame order with bacon jam, black-garlic Dijon mayo, and Gruyère. Sweet, fermented, smoky, sharp, and creamy elements make this considerably more ambitious than its counter-service setting suggests.
Sweetgrass Pale Ale
Brewed by Grand Teton Brewing
Citrus hops lift bacon jam while balanced malt connects Gruyère, black garlic, and griddled beef.
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Why it works: Sweetgrass Pale Ale has enough hop brightness to keep bacon jam from turning sticky. Its malt body meets Gruyère and the beef crust, while moderate bitterness trims black-garlic Dijon mayo without bulldozing the burger’s layered umami.
Hall note: Wyld Child gets its plaque for making the deluxe upgrade feel integrated rather than piled on for a photograph.
13. Illinois — JT’s Genuine Sandwich Shop
Hall-of-fame order: JT’s Special · Chicago
Two Angus patties meet cheddar, caramelized onions, sliced apple, applewood-smoked bacon, and Dijonnaise. Apple supplies both sweetness and snap, turning a rich bacon cheeseburger into something unmistakably its own.
Daisy Cutter
Brewed by Half Acre Beer Co.
Bright hops echo apple and Dijon while a dry finish clears bacon, cheddar, and onion.
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Why it works: Daisy Cutter’s citrusy hops pick up the fresh apple and sharpen the Dijonnaise. Its dry, moderately bitter finish cleans bacon and cheddar, while enough malt stays behind to support caramelized onion and the double beef patties.
Hall note: The Special earns the name because the apple changes the burger’s architecture, not merely its sweetness.
14. Indiana — The Workingman’s Friend
Hall-of-fame order: Double cheeseburger · Indianapolis
Two thin patties, plenty of cheese, lettuce, tomato, and a middle slice of bread arrive in a tavern that has been feeding Indianapolis since 1918. The burger predates today’s smashburger vocabulary and does not need the update.
Zombie Dust
Brewed by 3 Floyds Brewing
Citra grapefruit and pine clear griddle fat and cheese while the malt center respects the extra bread.
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Why it works: Fresh Zombie Dust brings grapefruit and pine to a deeply traditional double. Its bitterness cuts cheese and griddle fat, while the pale-malt base has enough body for the middle bread slice without making the whole meal heavier.
Hall note: Longevity matters here: generations of repetition turned a no-frills tavern burger into an Indianapolis landmark.
15. Iowa — Halftime Bar & Grill
Hall-of-fame order: Humpback burger · Pleasantville
Iowa’s 2025 best-burger winner carries an extra-thick patty, onion rings, bacon, ham, pepper jack, vegetables, and barbecue sauce. The rural sports-bar setting understates a sandwich that has clearly read the entire meat-and-cheese playbook.
Pseudo Sue
Brewed by Toppling Goliath Brewing Co.
Tropical citrus cuts bacon, ham, and pepper jack while dry bitterness checks barbecue sweetness.
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Why it works: Pseudo Sue brings vivid Citra aroma without the crushing weight of a double IPA. Tropical citrus lifts barbecue sauce, bitterness cuts bacon and pepper jack, and the lean finish gives the thick patty and onion rings room to stay distinct.
Hall note: A statewide cattle-industry win puts the Humpback in the hall; the audacious but coherent topping list keeps it there.
16. Kansas — The Cozy Inn
Hall-of-fame order: Onion sliders · Salina
Since 1922, tiny patties have cooked directly into a cloud of onions and landed on custom buns without cheese or fries. Order several, accept that the onion aroma will follow you home, and understand why minimalism became ritual.
Ad Astra Amber Ale
Brewed by Free State Brewing Co.
Toast and caramel meet griddled onions and beef while measured bitterness keeps each slider light.
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Why it works: Ad Astra Amber Ale mirrors the sliders’ browned onions and griddled beef through toasted, caramelized malt. Restrained bitterness prevents the onion sweetness from building across a sackful, and the beer respects a burger too historic for a loud intervention.
Hall note: The Cozy Inn is inducted for permanence: nearly everything America now calls a slider trend was old news here generations ago.
17. Kentucky — Dovie’s
Hall-of-fame order: Deep-fried cheeseburger, squozed · Tompkinsville
Dovie’s deep-fries its patties in the same seasoned oil and lets you order the excess pressed out—or “squozed.” Add cheese, onion, and pickle, then consider why an RC Cola has been the traditional partner since 1940.
Kentucky Bourbon Barrel Ale
Brewed by Lexington Brewing & Distilling Co.
Vanilla, oak, and caramel meet fried beef crust while warmth handles onions, pickles, and cheese.
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Why it works: Kentucky Bourbon Barrel Ale leans into the deep-fried patty’s caramelized edges with vanilla, oak, and rich malt. Pickles and onions provide the acid the beer lacks, making this a slow, distinctly Kentucky pairing rather than a lunchtime crusher.
Hall note: A cooking method, a local vocabulary word, and eight decades of repetition make Dovie’s more than a novelty.
18. Louisiana — Judice Inn
Hall-of-fame order: Double cheeseburger with Judice sauce · Lafayette
The Lafayette institution keeps the order direct: double beef, cheese, Judice sauce, a mayo-mustard mixture, and lettuce and onion served alongside. No fries are needed when the burger has carried the room since 1947.
Turbodog
Brewed by Abita Brewing Company
Cocoa and caramel support beef and sauce while earthy bitterness works through mayo, mustard, and cheese.
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Why it works: Turbodog’s caramel, cocoa, and toasted malt deepen the beef without adding excessive alcohol. Earthy bitterness works through the creamy sauces, while the optional raw onion gives the brown ale’s softer profile a welcome sharp edge.
Hall note: Judice Inn earns induction by turning one restrained burger format into a Lafayette family tradition.
19. Maine — Sammy’s Deluxe
Hall-of-fame order: Sammy’s cheeseburger · Rockland
Caldwell Farms beef is served with grilled onions, sauce, and what the menu calls a pinch of magic. The kitchen discourages alterations, a policy that only works when the original ratio is worth defending.
Allagash White
Brewed by Allagash Brewing Company
Orange peel and coriander brighten grilled onion while wheat and carbonation clear beef, cheese, and sauce.
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Why it works: Allagash White supplies orange peel, coriander, and lively carbonation to a rich but focused cheeseburger. Wheat softens the sear, citrus brightens grilled onion, and the dry finish clears the house sauce without arguing with the kitchen’s no-substitutions confidence.
Hall note: The burger enters the hall because refusing modifications feels less stubborn when the house version is this deliberate.
20. Maryland — Sunshine General Store
Hall-of-fame order: Sunshine burger with bacon · Brookeville
Inside an unassuming gas-station market, a greasy patty gets American cheese, thick pickles, tomato, raw onion, and bacon. Counter seating and paper wrapping complete a burger that has no interest in lifestyle branding.
Duckpin Pale Ale
Brewed by Union Craft Brewing
Citrus hops sharpen pickles and onion while a dry finish cuts bacon, cheese, and griddle fat.
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Why it works: Duckpin Pale Ale brings enough citrus to wake up tomato, pickle, and raw onion, then finishes dry through bacon and American cheese. Its moderate body fits a roadside classic better than an imperial beer that would overwhelm the paper-wrapped simplicity.
Hall note: Sunshine earns its plaque for proving the destination burger can still hide behind a gas pump.
21. Massachusetts — The Blue Ox
Hall-of-fame order: Sin burger · Lynn
Applewood-smoked bacon, Swiss cheese, and truffle aioli top the three-time Boston Battle of the Burger winner. The combination is luxurious without becoming a scavenger hunt for the beef underneath.
Fort Point
Brewed by Trillium Brewing Company
Citrus and dank hops cut truffle aioli and Swiss while malt supports bacon and the seared patty.
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Why it works: Fort Point provides bright citrus and a lightly dank edge against truffle aioli. Its dry bitterness clears Swiss and bacon, while the grainy center keeps the pairing grounded beside a burger whose toppings otherwise lean fully into richness.
Hall note: Three competition wins supply the résumé; the disciplined bacon-Swiss-truffle combination supplies the reason.
Keep drinking through the complete Massachusetts beer guide →
22. Michigan — Clyde’s Drive-In
Hall-of-fame order: Big C cheeseburger · St. Ignace
The three-quarter-pound Big C is the Upper Peninsula welcome sign you can eat. Cheese, lettuce, tomato, pickles, and sauce turn the huge patty into an old-school drive-in burger rather than a bare slab of stunt meat.
Two Hearted Ale
Brewed by Bell’s Brewery
Centennial grapefruit and pine cut the giant patty and cheese while malt keeps the bun in the picture.
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Why it works: Two Hearted has the structure for three-quarters of a pound of beef. Centennial grapefruit and pine clear cheese and sauce, while its pale-malt backbone supports the bun and seared meat instead of tasting thin beside the Big C.
Hall note: Clyde’s gets the nod for making a very large burger feel like regional hospitality rather than punishment.
23. Minnesota — Parlour
Hall-of-fame order: Parlour burger · Minneapolis and St. Paul
Brisket, ribeye, and chuck become two patties with butter between them, white American cheese on top, and pickles on the side. The blend is extravagant; the final presentation wisely stays spare.
Furious
Brewed by Surly Brewing Co.
Grapefruit and pine cut butter and cheese while caramel malt meets the steakhouse-style beef blend.
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Why it works: Furious brings the bitterness a buttered double patty requires. Grapefruit and pine clear white American cheese and beef fat, while its caramel-malt core connects with brisket, ribeye, chuck, and the deep griddle crust.
Hall note: The Parlour burger enters for understanding that premium meat needs fewer distractions, not more.
24. Mississippi — Neon Pig
Hall-of-fame order: Smash burger · Tupelo
A butcher-shop blend of aged filet, ribeye, sirloin, strip, and Benton’s bacon gets cheddar, bacon crumbles, pickled onions, hoisin, and comeback sauce on ciabatta. Mississippi’s entry is part steak trim philosophy, part Southern sauce cabinet.
Southern Pecan
Brewed by Lazy Magnolia Brewery
Toasted pecan meets bacon and ciabatta while a dry nutty finish steadies hoisin and comeback sauce.
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Why it works: Southern Pecan gives the five-cut beef blend a nutty, toasted frame without adding more weight. Caramelized malt works with bacon and hoisin, while the modest strength and dry finish allow pickled onion and comeback sauce to keep providing contrast.
Hall note: The Neon Pig enters for whole-animal ingenuity: the butcher counter becomes the burger’s greatest advantage.
25. Missouri — Jack Nolen’s
Hall-of-fame order: Smashed cheeseburger · St. Louis
Chuck, brisket, and short rib form a tender smashed patty topped with cheese, lettuce, tomato, and pickles on a potato bun. It looks like a standard neighborhood cheeseburger until the beef blend changes the conversation.
Tank 7
Brewed by Boulevard Brewing Co.
Peppery yeast and grapefruit brighten pickles and tomato while high carbonation clears the beef blend.
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Why it works: Tank 7’s peppery yeast and grapefruit lift the vegetables and pickles, while high carbonation handles cheese and fatty short rib. The dry farmhouse finish keeps the three-cut blend vivid instead of covering it with dark malt.
Hall note: Jack Nolen’s earns induction by hiding steakhouse-level beef decisions inside a casual potato-bun cheeseburger.
26. Montana — Naps Grill
Hall-of-fame order: Bacon-and-mushroom 12-ounce burger · Hamilton
The made-to-order patty weighs twelve ounces before bacon, mushrooms, and the classic fixings arrive. Naps has spent decades making the sort of mountain-town burger that treats appetite as weather preparedness.
Moose Drool
Brewed by Big Sky Brewing Company
Cocoa, caramel, and toasted nuts deepen mushrooms, bacon, and the oversized seared patty.
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Why it works: Moose Drool’s cocoa, caramel, and toasted-nut character locks into mushrooms and bacon. Earthy bitterness cuts the twelve-ounce patty without introducing an aggressive hop profile, and the moderate strength is merciful beside this much food.
Hall note: Naps joins the hall because its oversized burger still tastes made to order, not manufactured for a challenge video.
27. Nebraska — Bob’s Bar & Grill
Hall-of-fame order: Bob’s giant cheeseburger · Martinsburg
The patty extends far beyond the bun, with pickles and onions served alongside so the diner can manage each improbable bite. It is a hole-in-the-wall legend built on beef width rather than a stack of novelty toppings.
Vanilla Bean Blonde
Brewed by Infusion Brewing Co.
Soft vanilla and pale malt temper the oversized beef patty while a clean finish respects pickles and onion.
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Why it works: Vanilla Bean Blonde adds a gentle sweet edge to a burger dominated by savory beef. Pale malt supports the bun, soft vanilla rounds the seared crust, and the light body leaves pickles and onions free to do the necessary cutting.
Hall note: Bob’s earns its plaque because a patty twice the bun’s width has become genuine local shorthand, not merely spectacle.
28. Nevada — Fukuburger
Hall-of-fame order: Fuku Burger · Las Vegas
The food-truck original starts with a classic cheeseburger frame, then adds wasabi mayo and savory Fuku sauce. Japanese condiments give the Las Vegas burger a specific identity without turning dinner into fusion bingo.
Revision IPA
Brewed by Revision Brewing Company
Citrus and pine sharpen wasabi while dry bitterness cuts mayo, sauce, cheese, and beef.
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Why it works: Revision IPA has the citrus and pine to meet wasabi without obscuring it. Firm bitterness clears mayo, cheese, and Fuku sauce, while a clean malt base lets the beef remain recognizable beneath the Japanese-inflected toppings.
Hall note: Fukuburger enters for translating one strong food-truck idea into a Nevada institution with permanent addresses.
29. New Hampshire — The Tuckaway Tavern & Butchery
Hall-of-fame order: Whole Tuckin’ Farm · Raymond
Beef, fried chicken, bacon, cheddar, and secret sauce create a farmyard stack from a restaurant that is also a serious butcher shop. It sounds chaotic, but each protein contributes a different crust, texture, and kind of fat.
Alexandr
Brewed by Schilling Beer Co.
Herbal bitterness and brisk carbonation clear beef, fried chicken, bacon, cheddar, and sauce.
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Why it works: Alexandr is the disciplined answer to a burger with three meats. Crackery malt fits the fried coating and bun, herbal bitterness cuts bacon and cheddar, and the clean finish restores the palate after the secret sauce lands.
Hall note: The Whole Tuckin’ Farm earns induction for making excess legible: beef, chicken, and bacon each have an actual job.
Keep drinking through the complete New Hampshire beer guide →
30. New Jersey — Krug’s Tavern
Hall-of-fame order: Cheeseburger with Taylor ham and hot peppers · Newark
A twelve-ounce 80/20 patty picks up decades of seasoning from a tiny flattop, then gets cheese, pickles, hot peppers, and Taylor ham. This is New Jersey identity expressed in beef, pork roll, and a very old cooking surface.
Head High
Brewed by Kane Brewing Company
Grapefruit and tropical hops slice Taylor ham and cheese while bitterness handles the massive patty.
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Why it works: Head High brings grapefruit and tropical lift to salty Taylor ham and hot peppers. Its dry bitterness tackles the twelve-ounce patty and cheese, while enough malt stays underneath to keep the old-school tavern burger from tasting outgunned.
Hall note: Krug’s earns the plaque through place: the griddle, the pork roll, and the Ironbound room cannot be separated from the burger.
31. New Mexico — Tumbleweeds Diner
Hall-of-fame order: Cowboy Candy burger · Magdalena
Candied jalapeños, bacon, and cheddar top a burger from a tiny Highway 60 diner. The sweet heat is unmistakably New Mexican even without the usual green-chile-cheeseburger template.
Elevated IPA
Brewed by La Cumbre Brewing Company
Citrus and pine cut bacon and cheddar while firm bitterness reins in candied-jalapeño sweetness.
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Why it works: Elevated IPA gives the candied jalapeños a citrus-and-pine counterpoint and clears bacon and cheddar with firm bitterness. Its sturdy malt center prevents the sweet heat from floating above the beef, keeping the combination grounded.
Hall note: The Cowboy Candy joins the hall for giving a very small town a burger with a large and unmistakably regional signature.
32. New York — Minetta Tavern
Hall-of-fame order: Black Label burger · New York City
A thick dry-aged beef patty, caramelized onions, and brioche make a famously expensive burger that does not bother with cheese. The price invites debate; the mineral funk, beef crust, and onion sweetness explain the longevity.
Brooklyn Lager
Brewed by Brooklyn Brewery
Toasty malt meets brioche and onions while floral hops and a crisp finish respect the dry-aged patty.
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Why it works: Brooklyn Lager supplies toasted malt for brioche and caramelized onion, plus enough floral hop character to freshen dry-aged beef. Its crisp finish cuts richness without masking the minerality that makes the Black Label worth discussing.
Hall note: This is the hall’s fine-dining burger: famous, polarizing, expensive, and still fundamentally about the beef.
33. North Carolina — Al’s Burger Shack
Hall-of-fame order: Bobo chili cheeseburger · Chapel Hill
Hand-formed Angus beef gets house chili, American cheese, onions, mustard, and slaw. The Bobo reads like a Carolina cookout gathered onto one bun, with cool cabbage keeping the chili and cheese from winning outright.
Hoppyum IPA
Brewed by Foothills Brewing
Citrus hops brighten slaw and mustard while caramel malt meets chili, cheese, and griddled beef.
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Why it works: Hoppyum’s citrus and pine sharpen mustard and slaw, while its caramel-malt center supports beef chili and American cheese. A crisp bitter finish prevents the chili from turning the last half of the burger into a soft, heavy blur.
Hall note: The Bobo earns induction because every Carolina topping arrives with purpose, especially the cooling, crunchy slaw.
Keep drinking through the complete North Carolina beer guide →
34. North Dakota — JL Beers
Hall-of-fame order: Classic JL cheeseburger · Fargo
Handmade seasoned patties, cheese, pickles, and ketchup arrive fast from the open kitchen at a bar built around burgers and beer. The simplicity feels strategic in a room with an enormous tap list.
Ectogasm IPA
Brewed by Drekker Brewing
Soft citrus freshens ketchup and pickles while restrained bitterness clears cheese and the seasoned patty.
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Why it works: Ectogasm’s soft citrus and tropical aroma make a familiar cheeseburger taste brighter without burying it. Oat-rounded body meets melted cheese, and restrained bitterness cleans the seasoned beef while respecting ketchup and pickles.
Hall note: JL Beers gets the plaque for building an entire regional institution around the idea that burgers and beer need no apology.
Keep drinking through the complete North Dakota beer guide →
35. Ohio — Swensons Drive-In
Hall-of-fame order: Galley Boy · Akron area
The Ohio drive-in icon is a double cheeseburger with two house sauces and a pimento-stuffed olive pinned to the top. One sauce leans tart, the other sweet, making the burger’s apparently simple shape much stranger than it first looks.
Edmund Fitzgerald Porter
Brewed by Great Lakes Brewing Company
Coffee and bittersweet chocolate deepen griddled beef while a dry roast finish reins in the two sauces.
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Why it works: Edmund Fitzgerald Porter answers the Galley Boy’s sweeter side with coffee, cocoa, and dry roast. Dark malt echoes the griddle crust, while the firm finish balances both sauces and lets the salty olive land as a deliberate final accent.
Hall note: The olive toothpick is the visual signature, but the two-sauce double is what has kept Ohio cars pulling in since 1934.
36. Oklahoma — Tucker’s Onion Burgers
Hall-of-fame order: Double onion burger with cheese · Oklahoma City
A large mound of shaved onions cooks directly into two patties, preserving the Depression-era Oklahoma method in a modern counter-service shop. Cheese is the only addition the burger truly needs.
F5 IPA
Brewed by COOP Ale Works
Grapefruit and pine sharpen griddled onions while sturdy malt and bitterness manage double beef and cheese.
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Why it works: F5 IPA gives the sweet griddled onions grapefruit and pine for contrast. Its malt backbone meets the double patties, while a firm bitter finish cuts cheese and the onions’ beef-soaked softness before the next bite.
Hall note: Tucker’s enters for carrying Oklahoma’s defining burger style forward without turning it into museum food.
37. Oregon — Tulip Shop Tavern
Hall-of-fame order: Fair burger · Portland
A quarter-pound smashed patty gets white American cheese, caramelized onions, and garlic aioli. Portland cool gives the room its mood; a compact, deeply savory burger gives people a reason to stay.
Black Butte Porter
Brewed by Deschutes Brewery
Chocolate and roast deepen the patty while a clean finish balances garlic aioli, onions, and cheese.
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Why it works: Black Butte Porter pulls roasted depth from the smashed patty and caramelized onions. Cocoa and coffee notes work with garlic aioli rather than clashing, while the beer’s unusually clean finish keeps white American cheese from coating the palate.
Hall note: The Fair burger joins the hall for achieving maximum umami with four main components and no unnecessary vertical ambition.
38. Pennsylvania — Charlie’s Hamburgers
Hall-of-fame order: Double cheeseburger · Folsom
Charlie’s lets thin patties, cheese, onions, pickles, and condiments carry a formula refined since 1935. The old location lacked room for a fryer; the burger became the entire reason to visit anyway.
Yuengling Traditional Lager
Brewed by D. G. Yuengling & Son
Caramel malt fits griddled beef and bun while gentle hops and a clean finish clear cheese and condiments.
BAR NOTES
Why it works: Yuengling Traditional Lager brings caramel malt to the griddled patties and toasted bun without overcomplicating the order. Gentle hops refresh onion and pickle, and the modest strength suits a burger designed for regulars rather than special occasions.
Hall note: Charlie’s earns induction through repetition: when fries were impossible, the burger had to be enough—and it was.
Keep drinking through the complete Pennsylvania beer guide →
39. Rhode Island — There, There.
Hall-of-fame order: Dream burger · Providence
Two patties, cheese, mayo, patty sauce, shredded lettuce, and onion jam create a modern Providence smashburger with an old fast-food soul. The onion jam provides depth; the shredduce keeps the whole thing lively.
Narragansett Lager
Brewed by Narragansett Beer
Cracker malt supports the double patty while crisp carbonation clears onion jam, cheese, mayo, and sauce.
BAR NOTES
Why it works: Narragansett Lager is the local, uncomplicated answer to a saucy double. Cracker malt fits beef and bun, crisp carbonation clears cheese and mayo, and the dry finish prevents onion jam from pushing the Dream burger into sweetness.
Hall note: There, There. earns its place by turning a cult food truck into a burger that already feels woven into Providence.
Keep drinking through the complete Rhode Island beer guide →
40. South Carolina — Husk
Hall-of-fame order: Husk cheeseburger · Charleston
Two patties blend beef with Benton’s bacon, then add cheese and special sauce on a soft bun. The brunch-only burger converts Sean Brock’s Southern sourcing philosophy into something that still eats like the diner classic that inspired it.
Gose
Brewed by Westbrook Brewing Company
Lemon tartness, coriander, and salinity slice bacon-enriched beef, cheese, and special sauce.
BAR NOTES
Why it works: Westbrook Gose approaches the bacon-rich patties like a squeeze of lemon and a pinch of salt. Tartness and high carbonation cut cheese and sauce, while coriander gives the deeply savory burger a bright Southern-coastal edge.
Hall note: The Husk burger is inducted for making ingredient provenance matter without asking the diner to stop enjoying a cheeseburger.
Keep drinking through the complete South Carolina beer guide →
41. South Dakota — Nick’s Hamburger Shop
Hall-of-fame order: Tank-fried cheeseburgers · Brookings
Small patties have been tank-fried in beef tallow since 1929, then finished with relish, pickles, mustard, and cheese. One is a sample; several become the proper Brookings experience.
Lion’s Paw Lager
Brewed by Fernson Brewing Company
Cracker malt and floral hops refresh tallow-fried beef, cheese, relish, mustard, and pickles.
BAR NOTES
Why it works: Lion’s Paw Lager brings brisk carbonation to the tallow-fried patties and cheese. Cracker malt fits the tiny buns, while floral hops and a dry finish sharpen relish, mustard, and pickles across a multiple-burger order.
Hall note: Nick’s enters for preserving a cooking method and a portion format that make the burger feel inseparable from Brookings.
Keep drinking through the complete South Dakota beer guide →
42. Tennessee — Bare Bones Butcher
Hall-of-fame order: Double cheeseburger · Nashville
A whole-animal butcher shop serves two deeply crusted patties with abundant cheese, house pickles, Duke’s mayo, and yellow mustard. Beef-fat-fried potatoes make the obvious side, but the burger already carries the shop’s full philosophy.
Tiny Bomb
Brewed by Wiseacre Brewing Company
Floral hops and a crisp honeyed finish cut cheese, Duke’s mayo, mustard, and butcher-shop beef.
BAR NOTES
Why it works: Tiny Bomb is light on its feet beside a scandalously cheesy double. Floral hops sharpen pickles and mustard, a touch of wildflower honey complements the bun, and crisp carbonation clears Duke’s mayo and rendered beef fat.
Hall note: Bare Bones earns its plaque because a butcher shop should be judged by what it does with the burger—and this one understands the assignment.
43. Texas — Herd’s Hamburgers
Hall-of-fame order: Herd’s cheeseburger · Jacksboro
Since 1916, the same family has lightly smashed quarter-pound patties while the bun steams on top, then added cheese, mustard, lettuce, onion, and pickles. The walls collect signatures; the grill collects a century of muscle memory.
Electric Jellyfish
Brewed by Pinthouse Brewing
Orange and mango brighten mustard and vegetables while soft bitterness clears cheese and griddled beef.
BAR NOTES
Why it works: Electric Jellyfish gives the old-school burger a modern Texas counterpoint. Orange and mango lift mustard, lettuce, and pickles, while soft resin and a dry finish clear cheese and beef without attacking the steamed bun.
Hall note: Herd’s is inducted for continuity: a family, a flattop, and a burger method that survived every national trend around them.
44. Utah — Crown Burgers
Hall-of-fame order: Crown Burger · Salt Lake City
A cheeseburger disappears beneath sweet-spiced pastrami, lettuce, tomato, onion, and Thousand Island dressing. The pastrami burger is Salt Lake City fast-food language, and Crown remains one of its clearest speakers.
Hop Rising
Brewed by Squatters Craft Beers
Grapefruit and resin cut pastrami and dressing while caramel malt meets double beef and toasted bun.
BAR NOTES
Why it works: Hop Rising is a large beer for a large sandwich. Grapefruit and resin strip through pastrami, cheese, and Thousand Island, while caramel malt meets the beef and toasted bun. Share the pour if this is lunch; nine percent is not a condiment.
Hall note: The Crown Burger enters for embodying a regional style that visitors often meet once and remember permanently.
45. Vermont — Broken Hearts Burger
Hall-of-fame order: Heartbreaker · Fairlee
Double smashed beef, double cheese, fried onions, pickles, lettuce, and Jump Back sauce arrive on a potato bun. The retro format is familiar; the crust, onion texture, and sauce balance make it worth the detour.
Focal Banger
Brewed by The Alchemist
Citra and Mosaic lift pickles and sauce while a lean finish cuts double cheese, onions, and beef.
BAR NOTES
Why it works: Focal Banger’s vivid citrus and tropical aroma brighten pickles and Jump Back sauce. Its leaner body and dry finish cut double cheese and fried onions, giving the smashed beef enough room to keep its crisp edges audible.
Hall note: The Heartbreaker earns induction for becoming statewide shorthand despite arriving only in 2021.
46. Virginia — Spelunker’s Frozen Custard & Cavern Burgers
Hall-of-fame order: Cavern burger with bacon · Front Royal
Fresh beef ground in-house gets cheese, lettuce, pickles, onion, ketchup, mustard, mayo, and optional bacon. It is the ideal pre-Shenandoah drive-in burger, especially if frozen custard follows.
Falcon Smash
Brewed by Triple Crossing Beer
Orange and stone fruit brighten condiments while balanced bitterness clears bacon, cheese, and fresh-ground beef.
BAR NOTES
Why it works: Falcon Smash brings orange and stone fruit to ketchup, mustard, pickle, and onion, then finishes dry through bacon and cheese. Its soft grain center respects the fresh-ground beef instead of treating a classic burger as an excuse for hop dominance.
Hall note: Spelunker’s joins the hall because the in-house grind and roadside setting make the Cavern burger feel exactly where it belongs.
47. Washington — John Howie Steak
Hall-of-fame order: Prime beef bacon cheeseburger · Bellevue
Chuck and short rib form a USDA Prime patty with local cheddar, Kurobuta bacon, crisp vegetables, drive-in sauce, and a house-made bun. Steakhouse sourcing meets roadside nostalgia without sacrificing either.
Bodhizafa IPA
Brewed by Georgetown Brewing Company
Mandarin and grapefruit cut bacon, cheddar, and sauce while dry resin meets chuck and short rib.
BAR NOTES
Why it works: Bodhizafa’s mandarin, grapefruit, and light resin cut through Kurobuta bacon, cheddar, and drive-in sauce. A polished dry finish handles the rich chuck-short-rib blend, while balanced malt keeps the house-made bun from disappearing.
Hall note: John Howie earns induction by translating steakhouse standards into a burger that still remembers the drive-in.
48. West Virginia — Jim’s Drive-In
Hall-of-fame order: Big Jim Ranch burger · Lewisburg
Beef and a thick slice of ham get onion, pickles, lettuce, tomato, and mayo at a cash-only drive-in. The ranch in the name is an attitude rather than dressing: generous, direct, and built for eating in the car.
Big Timber IPA
Brewed by Big Timber Brewing Company
Citrus and pine sharpen pickles and vegetables while firm bitterness clears ham, beef, and mayo.
BAR NOTES
Why it works: Big Timber IPA brings citrus and pine to the pickles, onion, and tomato, then uses a firm dry finish to cut both ham and beef. Clean malt supports the bun without adding more sweetness to the mayo-rich stack.
Hall note: The Big Jim Ranch joins the hall because it turns a ham-and-beef combination into enduring West Virginia drive-in comfort.
Keep drinking through the complete West Virginia beer guide →
49. Wisconsin — Pickles Bar & Grill
Hall-of-fame order: All-American burger · Hazelhurst
A half-pound patty gets plenty of cheese, lettuce, tomato, onion, and smoked-garlic mayo. Wisconsin’s first Beef Council best-burger winner delivers serious dairy and beef in a Northwoods bar where a pontoon can serve as seating.
Spotted Cow
Brewed by New Glarus Brewing Company
Soft fruit and lively carbonation lift smoked garlic, cheese, and the half-pound patty.
BAR NOTES
Why it works: Spotted Cow brings gentle fruit and grain to the smoked-garlic mayo without crowding it. Lively carbonation clears the cheese and half-pound patty, while restrained bitterness respects the vegetables and soft country-ale character.
Hall note: An award-winning burger eaten near an actual pontoon boat is Wisconsin specificity no committee could manufacture.
50. Wyoming — Born in a Barn
Hall-of-fame order: The Popper · Laramie
Seasoned beef gets breaded jalapeños, cream cheese, and raspberry pepper jelly. The Popper turns the jalapeño-popper template into a sweet-hot Wyoming burger that has survived national television and the attention that follows it.
Pako’s IPA
Brewed by Snake River Brewing
Citrus and pine cut cream cheese while firm bitterness meets fried jalapeños and raspberry jelly.
BAR NOTES
Why it works: Pako’s IPA uses citrus and pine to connect jalapeño heat with raspberry fruit. Firm bitterness clears cream cheese and fried coating, while enough malt remains to keep the pepper jelly from feeling detached from the beef.
Hall note: The Popper earns the final plaque by taking a risky flavor combination and making it the order people remember from Laramie.
What the burger hall teaches us about beer pairing
A burger is never only beef. The useful pairing question is which part controls the bite. Crisp pilsner handles American cheese and special sauce. Pale ale sharpens pickles and mustard. Brown ale or porter can deepen mushrooms, bacon, caramelized onions, and a serious griddle crust. Sour beer earns its place when butter, fried pickles, or rich sauce need acidity more than hop bitterness.
The recurring mistake is ordering the biggest IPA because the burger looks big. Alcohol and hard bitterness can turn jalapeño heat harsher, bury a delicate bun, or make sweet sauce feel sweeter. Match intensity, then decide whether the beer should echo the browned flavors or cut through the fat.
Build the burger flight at home
Start with the ultimate beer burger, pour the sauce over our beer-cheese burgers, or chase maximum crust with stout-glazed smash burgers. The spent-grain BBQ burger gives the brew day leftovers a job, while beer-battered cheeseburger bites turn the hall into party food.
Keep the American beer-and-food tour moving
The grill is cooling, the pickle jar is lighter, and there are still fifty state beer lists waiting beyond the next exit.
DRINK DEEPER
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