While the birthplace of the hamburger is often debated (Wisconsin? New York? Connecticut? Hamburg, Germany?), one fact isn’t disputed – its beloved iconic status. Whether you’re a fan of the lacy-edged crust of smashed patties or the juicy heft of a thick gourmet burger, Phoenix has one to satisfy your craving. Here are ten of the city’s best.
Aioli Gourmet Burgers
What started as a single food truck run by childhood friends has grown into a fleet, along with a catering company, and multiple restaurants. Led by Chef Tommy D’Ambrosio, a Food Network Chopped Champion, burgers are topped with signature aiolis, from white truffle to green chile. The most awarded is The Italiano, topped with slices of mozzarella, tomato, applewood smoked bacon, basil-garlic aioli, and a drizzle of balsamic. You’ll be just as happy with the malted milkshakes and sides like sweet potato fries and beer-battered onion rings.
Aftermath
Order chef-owner David Bowman’s Aftermath Burger and you’ll savor double smashed patties (a blend of Arizona grass-fed and aged Black Angus beef) blanketed in a creamy combo of Velveeta cheese and Aftermath sauce. The delicious beef and cheese stack is then topped with onion, house pickles, and a Noble Bread toasted onion Kona bun. “The Velveeta reminds me of weekends with family and friends after baseball games and mom and dad grilling,“ Bowman shares. “I always promised that when I opened a restaurant, Velveeta would be on the menu.” Alongside are Frites Street crinkle-cut fries tossed with Snake River Farms beef tallow “to double up on the beefy flavors.”
Bourbon Steak at The Fairmont Scottsdale Princess
As an award-winning steakhouse and ode to beef, it’s no surprise Michael Mina’s Bourbon Steak is home to a killer burger. For a luxurious hand-held entrée found only on the bar menu, order the Dry-Aged Wagyu Cheeseburger (a blend of American Wagyu and 24-day dry-aged beef) with caramelized onions, American cheese, house sauce, and pickles on a Noble Bread brioche sesame seed bun, served with signature duck fat fries. The perfect pairing? A glass of Clau de Nell Anjou cabernet franc.
Jade Bar at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa
For a superlative burger to match the view, head to Jade Bar at Sanctuary on the northern slope of Camelback Mountain. Relax and enjoy panoramic vistas of Paradise Valley as you sink your teeth into the All-American Wagyu Burger. We’re talking a 6-oz Linz Wagyu smashed burger enveloped in a double layer of Tillamook cheddar and American cheese. The burger is capped with caramelized onions, shredded lettuce, tomato, and Elements signature sauce accented with Calabrian chile on an artisan Breadworks brioche bun. Sitting sidecar are fresh and crispy hand-cut Kennebec potato fries.
The Market Restaurant + Bar by Jennifer’s
Choose chef-owner Jennifer Russo’s Market Burger at this beloved neighborhood favorite and you’ll feast on a thick and juicy half-pound burger. Russo generously adorns the beef with white cheddar cheese, charred onions, Arizona heirloom tomatoes, house pickles, and her tangy house steak sauce. She sandwiches the stack between a Noble Bread brioche bun and serves it with Frites Street fries or addictive homemade potato chips. To entice you further, swing by on Wednesdays when burgers are half off with $3 beers.
Paradise Valley Burger Company
Bret Shapiro is recognized for his many inventive burger combinations, but his most famous is the Brûlée Burger (recent winner of PHOENIX magazine’s 101 Best Dishes in the Valley). He starts by coating the cut side of the bun with raw sugar and torching it into a crackly, crispy shell. Shapiro then layers his burger with Thousand Island dressing, lettuce, two patties draped in Havarti cheese, bacon, a fried egg, and a thatch of pickled onion. One bite and you’re in burger heaven. Tip: If you spy jalapeño fries on the chalkboard specials, they’re a must-order.
Smoke Slab BBQ pop-up
Sean Milan (formerly of Little Miss BBQ and Pink Pony) may be best known for his BBQ, but he’s proved he has a way with burgers too. At his weekly pop-up at Goldwater Brewing in Old Town, go for the Chef’s Way burger. Featuring a 1/3 pound patty seared on a flat top, the burger is gilded with roasted green chiles, caramelized onions, cheddar, and jalapeno bacon (which Milan cures and smokes himself in a seven-day process). Sides are also homemade, including mac ‘n cheese, homemade dill pickles, and jalapenos inspired by a visit to Austin’s Franklin BBQ.
The Stand Arcadia Burger Shoppe
A drive-thru-only spot in Arcadia, The Stand marries the vibe of an old-school joint with a made-from-scratch take on the fast-food-style burger. The beef is ground fresh daily and formed into double patties which get seared and stacked with American cheese, leaf lettuce, tomato, onion, dill pickles, and homemade Stand Sauce. You’ll also find hand-cut fries, freshly-squeezed lemonade, and hand-spun milkshakes (try the popular Banana Stand or salted dulce de leche).
Valentine
Chef Donnie Hawk’s lauded talent is captured in the Valentine Burger available on the daily brunch menu till 3:30 pm. Picture double patties formed from local Rovey Farms beef groundin-house, cheddar, house dill pickles, lettuce, and Valentine sauce spiked with charred Fresno chiles and their pickling liquid. For a Southwestern take on the potato bun, pureed butternut squash is added to the dough to add a mellow sweetness and golden hue. “I’ve thought about the ideal burger for a good four or five years,” says Hawk, “and it came out even better than I imagined.”
Weft and Warp at Andaz Scottsdale Resort
You’ll be spoiled with Chef Dushyant Singh’s luxurious W&W Burger. He begins with 8 ounces of a chuck and brisket blend seared and basted with rendered foie gras fat, before being topped with a slab of seared foie gras, melted Gruyere cheese, Bibb lettuce, and tomato-bacon jam made with organic Bianco tomatoes, and the sweet tang of brown sugar and balsamic vinegar. The accompanying fries tossed are with truffle salt, grated Grana Padano cheese, and minced parsley, and are just as delicious as the burger.
Written by Christina Barrueta
Photography by Luke Irvin