Best burgers in a Bay Area from a 2018 Top 100 Restaurants

  • The Tavern Burger during Wayfare Tavern in S.F. Photo: John Storey / Special To The Chronicle



This is Chronicle grill censor Michael Bauer’s Between Meals column. Here, he lists 11 burgers served in some of 2018’s Top 100 Restaurants. His categorical dining reviews, that embody a ratings box, are created usually after 3 or some-more visits and seem in a Sunday Food + Home section.

Hamburgers: we can’t consider of another item, solely maybe pizza, that shows adult on some-more grill menus, and it frequency matters if a grill is high-end or low. In a Bay Area, you’ll find burgers during upscale Italian, French and Indian places along with downscale bars and many places in between.

Even during costly restaurants like Spruce, where some-more than half a categorical courses are above $40, you’ll find a hamburger for $20. The hamburger is scarcely always a slightest costly categorical course, origination it a good choice if you’re sampling a tip grill though don’t wish to compensate tip price.

Consider this a Great Burger Tour of some of a best restaurants in a Bay Area.

Acacia House, Napa. Chris Cosentino, a favourite of vast flavors and offbeat cuts of meat, chose to underline a Impossible Burger — a vegan, plant-based patty that has a hardness of beef and “bleeds” like a genuine thing — during his newest restaurant.

Boulevard, San Francisco. The hamburger is on a lunch menu and facilities American Wagyu beef belligerent with spices and placed on a house-made bun. Toppings embody Wagon Wheel cheese, tomato, grilled onions and sharp bread and butter pickles.

Marlowe, San Francisco. My favorite hamburger going on 5 years has been Jennifer Puccio’s origination here. The beef is churned with a small lamb to give a patty some-more abyss and afterwards layered on an Acme bun with caramelized onions, cheese, shredded lettuce, bacon and horseradish aioli.

Michael Bauer’s favorite? The Marlowe Burger during Marlowe in S.F., on an Acme bun with caramelized onions, cheese, lettuce, bacon and horseradish aioli. Photo: John Storey / Special To The Chronicle

Nopa, San Francisco. The wood-grilled patty is built with preserved onions, small gem lettuces and cheddar cheese. Simple and perfect.

Joe’s Hamburger during Original Joe’s Westlake in Daly City. Photo: John Storey / Special To The Chronicle

Original Joe’s Westlake, Daly City. They’ve been portion a same burger, here called a hamburger sandwich, for 80 years. The belligerent beef is churned with chopped onions, afterwards done to fit a toasted and buttered Boudin Italian baguette. The beef is possibly baked on a flat-top roaster or charbroiled over mesquite (my favorite).

Park Tavern, San Francisco. A sister of Marlowe, we can get a same burger here in North Beach, served in some-more considerable surroundings.

The Marlowe Burger during Park Tavern in S.F. Photo: John Storey / Special To The Chronicle

Prospect, San Francisco. This restaurant, a sister to Boulevard, offers a hamburger on a lunch menu and anytime in a expanded bar. The beef patty is placed on a house-made bun with small gem lettuce, tomatoes, pickles and a special sauce.

Burger with a side of fries during Prospect in S.F. Photo: John Storey / Special To The Chronicle

Rasa, Burlingame. One of a many renouned dishes on this upscale Burlingame grill is a Bombay Sliders: spiced potato patties sandwiched between buns identical to Parker House rolls. The patties have a crispy extraneous and are surfaced with caramelized onions, tamarind chutney and a side of ghee and gunpowder spices that diners brew together to supplement brilliance and glow to a blend. Maybe not a normal beef burger, though a superb Indian interpretation.

True Laurel, San Francisco. This illusory upscale bar owned by David Barzelay of Lazy Bear facilities an open-faced patty melt. The pain de mie bread is griddled on rendered beef fat and afterwards serves as a bottom for a beef belligerent from late dairy cows, that gives a richer boost of flavor. Then come a caramelized onions, cheese and pickles.

Bombay Sliders during Rasa in Burlingame. Photo: John Storey / Special To The Chronicle

Wayfare Tavern, San Francisco. At Tyler Florence’s restaurant, a Tavern Burger is done with a exclusive mix of beef that’s parched frail and layered with Marin brie cheese, roasted onions, bacon and aioli.

Zuni Café, San Francisco. This was a city’s strange “white tablecloth” burger. The beef is initial cooking in salt and belligerent uninformed several times a day. It’s served with preserved onions and aioli on rosemary focaccia bread. It’s accessible during lunch until dinner.

Michael Bauer is The San Francisco Chronicle grill censor and editor during large. Email: Twitter: @michaelbauer1 Instagram: @michaelbauer1

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