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Chefs are just like us.
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They lovebarbecue, they chow down onchicken wings, and they’repizza pros.
And of course, they love a goodburger even a fast-food one.
After asking chefs for theirfavorite burgers in America, we decided to zoom in and concentrate onfast-food cheeseburgersspecifically.
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Of all the fast-food chains in America, some arecontroversial, and some are better than others.
In-N-Out
To the surprise of no one, the burger chain with the most cheffy acclaim isIn-N-Out.
“It’s everything I want.
Smashburger
“In-N-Out has been my favorite fast-food burger since I was a kid,” he recalls.
“What makes it special is how quick they are without sacrificing quality.
Everything’s made fresh, and the way they wrap it keeps the burger warm but still crisp.
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Plus, a kudos to the way they treat their cooks and staff.”
“For a solid fast-food burger, you simply can’t go wrong with In-N-Out,” he adds.
Plus, you don’t feel as guilty about it being fast food.”
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Pro tip: Goldstein suggests asking for them to grill it with a smear of mustard for more tang.
Smashburger
For texture and taste, George Panagopoulos prefersSmashburger.
“What’s more is that their butter-toasted spicy chipotle buns are soft and do not overwhelm the patties.
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Five Guys
When she’s not heading to In-N-Out, another burger favorite for Stockwell isFive Guys.
Darryl Harmon echoes those sentiments.
Their buns make all the difference, soft and a tad sweet, perfectly complimenting the burger.”
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Such as the double cheeseburger fromMcDonald’s a favorite for Jeremy Franzan, executive chef ofThe Revere Hotelin Boston.
“McDonald’s Double Cheeseburger is undeniably a timeless classic,” raves the chef.
“Like a delicious time machine or a comforting hug from someone you cherish.”
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The nostalgia is powerful."
McDonald’s has another nostalgic fan in Danny Garcia, executive chef of New York City’sTime and Tide.
It’s consistent everywhere you go.
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I like that it’s not complicated.
The combination of the pickles, onions, and that special sauce hit every time."
Says Schultz, it was “so good, I wanted a second.”
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“I love Shake Shack,” echoes David Barlam, owner and operator ofMass Ave. Dinerin Cambridge.
“Their burgers are thin and well-cooked, it’s always pretty consistent.
I love their buns too.”
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Sam Levenfeld, chef de cuisine atK’Far Brooklyn, is another Shake Shack fan.
“Their ingredients are fresh and nicely sourced,” says the chef.
“They get the smash patty right every time.
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It’s become a ritual for me to stop there at JFK on my way home to Boston.”
Culver’s
Another burger chain that Cailan likes isCulver’s.
Wendy’s
For a late-night fix,Wendy’sdoes the trick for Vince Carideo, chef ofEvain Boston.
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“The special sauce is outstanding and ties everything together beautifully.
As the chef and owner behind Houston-areaBustas Burgers, Robert Lira knows a thing or two about burgers.
Not to be confused with McDonald’s, Erik Osol’s favorite fast-food cheeseburger hails from Florida’sMcFlamingo.
Sweeney’s on Boylston
The usual go-to for Ben Alexander, vice president of culinary operations at Tulsa-basedMcNellie’s Group, isHowdy Burger.
“I’m a classic burger kind of guy,” he says.
“No frills, just well seasoned patties, fresh ingredients, and a great bun.”
At Howdy Burger, he gets the double burger with Rodeo Fries.
“They smash the patties on a high-heat flat-top to get those amazing lacy edges and a great crust.
The taste resonates and brings waves of great memories from my teenage years.”
