Their signature prime beef burger is dressed with blue cheese, slabs of Nueske’s bacon and a blanket of port wine-caramelized onions.ĩ. All blue cheese burgers are good cheeseburgers in our book, and if you wanna holler at a classic, turn to Benny’s. Will you add bacon and a farm egg? Of course you will. Also expect sharp American cheese, housemade dijonnaise and the fixins, all in between a lightly toasted brioche bun. Similar to its big cuts, the burger is fired up under a 1,100-degree broiler. Prime & Provisions’ dry-age room makes the River North steakhouse reliable for its steaks, but also for its eight-ounce dry-aged chuck and brisket Prime Burger. The Dry-Aged Prime Burger at Prime & Provisions
Just tell your server InsideHook sent ya. It’s served with fries or hand-cut merken-spiced chips, and beware that the whole shebang is a secret, off-menu ordeal. The eight-ounce burger is slathered with salsa golf ( Argentina’s answer to Thousand Island), topped with lettuce, tomato and grilled provoleta cheese and sandwiched between a sesame bun. Just go with it.Ī tasty offering from the wood-fired steakhouse located in the lobby of the Loews Hotel, the Rural Burger stays true to Rural Society’s Argentine roots. “Are you really advocating pairing burgers with sparkling wine?” you might ask.
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And pro tip: they’re best paired with a glass of Prosecco. Throw on some truffles and foie gras for good measure. These petite Wagyu patties are served up on a soft sesame bun with a coat of a Thousand Island-esque dressing. And yes, you should work through each one, starting with the Signature Burger, a ground sirloin heart-stopper topped with smoked bacon and sweet onions. There are at least six hamburger options available for lunch at this Streeterville steakhouse. The Grille’s Signature Burger at Capital Grille
Pop in and show the tourists how a local posts up. Purists may balk at the idea of grinding fatty Wagyu into a lean beef patty, but it’s sufficiently juicy, and the aged cheddar is nice touch. MJ may have left Chicago, but at least we have his steakhouse to clog the Jumpman-sized hole he left in our hearts. The Wagyu Cheeseburger at Michael Jordan’s Steakhouse From burgers with juicy mid-rare patties to thin crispy numbers worthy of all the trips back, here are the steakhouse burgers you want when, you know, you just need a burger.ġ5. You go to a steakhouse for a steak, with burgers often seen as a toss-away menu item relegated for the kid’s menu.īut while good burgers abound in our fair city, the steakhouse burger belongs in a class all its own. Prima facie, you might contest that a steakhouse seems like an odd place to order a burger. Herein: 15 Chicago Steakhouse Burgers, Devoured and Ranked, a list that proves - once and for all - that our job is a tough one, but damn it, someone’s gotta do it. If you answered “burgers,” you are also correct.īut we said screw it and ate 15 of ‘em anyway. If you answered “steakhouses,” you are correct. Name one thing Chicagoans love that may eventually kill us. Do yourself a favor and see what our city has to offer musically by supporting Russian Circles, The Atlas Moth, Ledge, The Swan King, J’ard Loose, Jungle Rot, La Armada, Harm’s Way, Bloodiest, Melting Sun, Sarin, and the many others that make up the rich heavy music landscape that makes this city amazing.Quick. We also take great pride in supporting the Chicago heavy music community at large. Our bars feature an exclusive selection of small label whiskeys and many other varieties of alcoholic and non-alcoholic libations as well as carrying the distinction of being able to offer several whiskeys on tap. We encourage you to read over our menu and seek out information on the wide selection of rotating craft brews and spirits we carry year round. Which means we don’t carry Miller Lite and we don’t carry Budweiser. We support purveyors that are local and homegrown. So we encourage you to ask your server about the charity of the month and consider donating to what we feel are worthy and deserving causes. As such, we feel it is our obligation to give back to the communities that support us and support our love for meat and heavy metal. We’ve been extremely fortunate to show host to thousands of dedicated eaters from locales near and far. From our origins as a corner bar with solid American bistro fare, we’ve grown to five locations that offer the finest burgers available on this planet or any other. Kuma’s started in 2005 with its flagship location at the corner of Belmont and Francisco avenues in Chicago’s Avondale neighborhood.
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