When some of the city’s best chefs put their minds to making a burger, the results are nothing short of amazing.

Here are 26 spots serving up “cheffy” burgers.

(New or updated entries are marked with an asterisk.)

Did we miss your favorite? Let us know at eat@pioneerpress.com.

* Forepaugh’s

If you haven’t been to see the glow-up this historic mansion of a restaurant has received since the pandemic, it’s worth a visit for at least a drink and we can’t recommend their burger — a juicy, beefy wagyu double smashie with a bright sauce, acidic pickles, sweet griddled onions and a squishy grilled bun — enough.

The burger at Forepaugh’s restaurant in St. Paul. (Jess Fleming / Pioneer Press)

Don’t sleep on the perfectly crispy, super skinny fries, spiked with rosemary and garlic. The price is up there with the most expensive on this list at $18 ($23 with fries), but it’s worth it for this burger in that atmosphere.

Forepaugh’s: 276 Exchange St., St. Paul; 651-666-3636; forepaughs.com

* St. Paul Grill

This venerable space in the historic St. Paul Hotel is finally fully back after the pandemic, and so is its burger, though it’s changed a bit.

The burger at St. Paul Grill in downtown St. Paul. (Jess Fleming / Pioneer Press)

This burger is a super juicy wagyu patty, topped with pepperjack cheese, lettuce and avocado relish and nestled into a nice, squishy pretzel bun. I often have problems with pretzel buns being too stiff, but this one does not suffer from that issue. Girlfriends and I devoured it, along with one of the best wedge salads in town and a few martinis, during a recent happy hour. The burger — another pricey entry at $25.95 — is served in the dining room only during the dinner hour, but you can get it anytime in the swank bar. It comes with deep golden, skin-on fries that are pretty stellar, too.

St. Paul Grill: 350 Market St., St. Paul; 651-224-7455; stpaulgrill.com

* Burger Daddies

The Earth & Vine burger from Burger Daddies. (Jess Fleming / Pioneer Press)

Chefs Nikki and Brian Podgorski have been hustling in the Twin Cities culinary scene for the past few years — first as hot-sauce purveyors, selling delicious The Salsa Collaborative sauces at every event and market that would take them, and now as Burger Daddies, a pop-up burger operation that recently added a food truck to its repertoire.

And the burgers? Excellent. Best in class. Worth seeking out. Just really, really good. My favorite is the Earth & Vine, a variation on the mushroom and Swiss with herby mushrooms and a red wine bordelaise sauce, but each one I’ve tried has been outstanding. They’re often at BlackStack Brewing on Saturdays and are serving most days of the week at different places in the Twin Cities. Stalk them on social media — I promise it’s worth it.

Burger Daddies: Location varies, follow them at facebook.com/thesalsacollaborative or @eatburgerdaddies on Instagram.

* Baldamar

This swank steakhouse in Rosedale Center’s parking lot has what might be the most expensive burger in town on its dinner menu at $32.

The happy hour burger at Baldamar in Roseville. (Jess Fleming / Pioneer Press)

But we are going to gently suggest that you head here during their stellar happy hour instead, and grab a beefy, juicy double smashie for the relative steal of $14. Bring friends so you can share a massive order of house-cut, deep golden fries, served with three sauces for dipping. Weekday happy hour is on the early side — it ends at 5 p.m. — but on Sunday, it’s happy hour all day.

Baldamar: 1642 W. County Road B2, Roseville; 651-796-0040; baldamar.com

* Dexter’s

A Daniel del Prado sports bar feels a bit like a contradiction in terms, and the price — $85 before tip for a pair of burgers (no fries included), a pair of cocktails and cheese curds to split — certainly reminds you who’s in charge around here. That said, Dexter’s signature burger knocks it out of the park, with two uber-beefy, coarsely ground patties and a lightly sweet and super fluffy bun, plus American cheese, thin pickle slices, red onion and dijonnaise. Those curds are tossed in cheddar powder, which is a stroke of genius, and the ‘Osaka to Ya’ cocktail, with Japanese whiskey, yuzu curaçao and elderflower liqueur, is among the best drinks I’ve had recently.

Dexter’s: 3717 W. 50th St., Minneapolis; 612-200-9047; dextersmpls.com

Juche

Chef Chris Her and owner Eddie Wu have made some burger magic in this dark, comfortable space. The bulgogi burger has a very slight Korean flavor — what mostly comes through is the delicious Peterson beef, topped simply with American cheese, aioli, romaine and caramelized onion and nestled into a squishy brioche bun. The spicy Korean burger is for the more adventurous among us, but the piquant pickled slaw on top is super addictive. It’s paired with tangy cheddar and spicy mayo and is somehow still over-the-top on the spice level. My teen boy — who has been making his own list of favorites for the past few years — even loved it. The fries here, hand cut and fried until deep golden brown, are exceptional, and you should definitely ask for the Korean hot sauce for dipping them in.

Juche: 1124 Payne Ave., St. Paul; 612-490-3380; juchestpaul.com

Chloe by Vincent

Chef Vincent Francoual’s Vincent Burger, a standout on the menu of his now-closed Vincent A Restaurant (that’s a lot of Vincent!), is back.

The Vincent Burger at Chloe in Minneapolis. (Jess Fleming / Pioneer Press)

Francoual’s downtown Minneapolis restaurant, Chloe, offers his famed Juicy Lucy spin-off, stuffed with braised short rib and smoked gouda. The burger, first of all, is absolutely massive. The short rib inside is so flavorful and keeps the burger from drying out, and the smoked gouda is the perfect cheese choice. And thanks, Vincent, for the lettuce on top; we appreciate you considering our health. People have been waiting years for this burger, and Francoual told us that bringing it back makes him “excited like a little kid!” He has mixed feelings on burgers in general, he said cheekily, but, “this burger with Coca-Cola? The best hangover food.”

Chloe by Vincent: 700 Third St. S., Minneapolis; 612-200-8041; chloebyvincent.com

Apostle Supper Club

If you’re looking for a burger with a side of mid-century-modern/tiki atmosphere, the Apostle is your spot. Theirs is a behemoth of a double smashie, properly seasoned, extremely juicy and classically topped with American, shredded lettuce, pickle, caramelized onion and your typical burger sauce on a sesame bun. The plank-like crinkle fries are tasty, too. We are not fans of their tiki drinks (too sweet, not enough fresh-squeezed juice), but they do make a mean martini, which honestly pairs pretty well with this burger.

Apostle Supper Club: 253 W. Kellogg Blvd., St. Paul; apostlesupperclub.com

Blondette

The award for prettiest surroundings in which to eat a burger definitely goes to Blondette, the retractable-roof French-bistro dining experience at the Rand Tower Hotel in downtown Minneapolis.

The burger at Blondette in Minneapolis. (Jess Fleming / Pioneer Press)

This thick patty of wagyu beef infused with duck fat (yes, really) is so insanely juicy and flavorful that it wouldn’t need any accoutrement, but a tarragon mustard and a slab of smoked cheddar do nicely. We’d expect nothing less from chef Daniel del Prado, who has become a west metro fine dining darling in recent years. Maybe it’s time to come east!

Blondette: 527 S. Marquette Ave., Minneapolis; 612-224-3750; blondettempls.com

Angry Line Cook

This food truck rose from the ashes of Just/Us, the chef collective restaurant that existed in two St. Paul locations. The truck focuses mostly on its very good smash burger, which features two Peterson beef patties smooshed on a griddle, which produces a crispy meat skirt. There’s also plenty of house-made American cheese, a beef-stock aioli for extra umami goodness, house-made pickles and a nice, squishy bun. If you like things spicy — and we do — opt for the Angry Burger, which consists of the same smashed patties kicked up with house-made pepper-jack cheese, “angry sauce,” chili oil, and pickled Fresno peppers.

Angry Line Cook: Location varies, find them at theangrylinecookfoodtruck.com

Herbie’s on the Park

In a world full of double-smash burgers, Herbie’s is an unapologetic half-pound thick patty. The juiciness of these behemoths, made from a brisket, short rib and chuck blend, cannot be overstated. Choose the patty adorned simply with melty American-Swiss, caramelized onions and house-made pickles; go for a fancy bacon-bleu, gilded with a blueberry/gochujang jam and arugula; or really mix it up with a French onion and Brie situation. It’s all good. And so are the garlic-herb fries, or the simple side salad, something we’ve come to love, especially in the thick of burger-reporting season. We have to get our veggies somehow.

Herbie’s on the Park: 317 Washington St., St. Paul; 651-726-1700; herbiesonthepark.com

Holman’s Table

This pretty, midmodern-style restaurant in the St. Paul airport features a view of runway action without having to go through security. The menu has lots to offer, including a few burgers at lunch and a different set of burgers at dinner time, including the $300 burger, which isn’t actually $300, but it does clock in at a not-so-wallet-friendly $27.50.

The $300 burger at Holman’s Table in St. Paul, which actually costs a mere (?) $27.50. It’s topped with foie gras butter and bathed in a truffle demi glace. (Jess Fleming / Pioneer Press)

For that price tag, though, you get a juicy, beefy patty on a soft bun, topped with nutty gruyere and foie gras butter. The entire thing is then doused with a madeira truffle demi glace. It’s a fork-and-knife burger that one of our dining partners said tastes like “fancy Salisbury steak.” He’s not wrong, but we also happen to love that nostalgic dish.

Holman’s Table: 644 Bayfield St., St. Paul; 612-800-5298; holmanstable.com

Estelle

This southern European spot updates its burger nearly every year, but they are always, always good. Chef Jason Hansen created one of our other favorites in town — the burger at Stewart’s, now Gus Gus — and his commitment to a juicy, interesting burger cannot be understated. The current iteration is a double smash with American cheese, bacon and char-broiled tomatoes, topped with a typical burger sauce and served with the restaurant’s delicious patatas bravas. Bonus.

Estelle: 1806 St Clair Ave., St. Paul; 651-330-9648; estellestp.com

Sonder Shaker

The buzz around this burger remains strong, for good reason. Two wagyu beef patties are smashed and griddled until they develop a nice, crispy meat skirt. They’re topped with melty American cheese, house-made pickles and a fairly standard burger sauce.

The burger at Sonder Shaker in Minneapolis. (Jess Fleming / Pioneer Press)

There’s nothing really outrageously different about this burger, it’s just executed perfectly. Though at $19 ($20 with the restaurant’s crisp, hand-cut fries) the price tag is not for the faint of heart or light of wallet. That said, the cocktails here are top-notch, too.

Sonder Shaker: 130 Hennepin Ave. E., Minneapolis; 612-353-6557; sondershaker.com

Gus Gus

We’ve given lots of love to chef Jason Hansen’s burger mind, and this double smash burger is based off the one at Stewart’s, which occupied the space before Gus Gus moved in last year.

The cheeseburger at Gus Gus is a double smash burger with American cheese, caramelized onions, and mustard aioli. (Jared Kaufman / Pioneer Press)

The two patties are juicy and beefy and crispy around the edges; exactly what we’re looking for. The caramelized onions and mustard aioli are both great. The burger’s one possible downside is the too-thick American cheese, which makes things so slippery that eating the burger is a challenge. The fries are served with ketchup, but hot tip: Ask for a side of the bagna cauda aioli, which comes with the fries when you order them as an app.

Gus Gus: 128 N. Cleveland Ave., St. Paul; 651-645-4128; gusgusmn.com

Everywhen Burger Bar

This burger spot, from restaurateur Jami Olson and executive chef Jose Alarcon, shares space with taco-centric Centro. Their Nicollet Burger is a single smashed patty with the fixings: American cheese, pickles, lettuce, tomato, onions, mayo. And it rocks. The meat itself is perfectly seasoned and crispy. And with just one patty, it’s a good lunch burger — not so heavy that it weighs you down for the afternoon. Nothing over-the-top; a classic done right.

Everywhen Burger Bar: 750 S. Cleveland Ave., St. Paul, 612-489-5558 or 2412 Nicollet Ave., Minneapolis, 612-452-9785; everywhenburgers.com

DeGidio’s

This burger was created when the 88-year-old West Seventh Street Italian institution hired chef Shane Oporto, formerly of La Belle Vie and Octo FishBar, to consult on some menu items. Owner Jason Tschida knew he couldn’t change any of the old-school Italian favorites, so they “worked around the edges” of the menu, starting with this absolute stunner of a burger. It’s two patties, recently upgraded to wagyu beef, enrobed with nutty taleggio cheese and topped with a proprietary special sauce and a few crisp pickles before being nestled in a pillowy egg bun. And the fries are cut in-house and worth every calorie.

DeGidio’s: 425 W. Seventh St., St. Paul; 651-291-7105; degidios.com

Chip’s Clubhouse

Previous Chip’s chef Gina Mangiameli worked for the Chicago restaurant group that includes Au Cheval, which is the place that inspired our local double-smash-burger trend. You can order this one with one patty or two. I recommend a second, mostly for the meat-to-bun ratio. Share it if you must. The patties are wider than the (properly buttered and toasted) bun, and brought to a perfect crisp on a griddle. Thinly sliced onion and just the right amount of pickle bring the crunch and a mustardy sauce perks things up.

Chip’s Clubhouse: 272 S. Snelling Ave., No. 200, St. Paul; 651-330-1617; visitchipsclubhouse.com

Kyndred Hearth

Did you know Ann Kim, queen of pizza, created a burger? Consider yourself informed. And as with everything else Kim makes, it’s delicious. It’s a trendy double-smash, adorned with American cheese, deeply caramelized onions, lettuce and fresh pickles and served on a soft bun. I went with friends, and we split the burger and some pizzas, because if you go to an Ann Kim pizza restaurant and don’t get pizza, were you even there?

Kyndred Hearth: 2611 Nordic Way, Eagan; 651-689-9800; omnihotels.com/hotels/viking-lakes-minnesota/dining/kyndred-hearth

Tongue in Cheek

Chef Leonard Anderson might be known for catering to vegans, but he knows his way around (sustainably raised) meat, too.

The burger at Tongue in Cheek on St. Paul’s east side. (Jess Fleming / Pioneer Press)

The restaurant’s deceptively simple cheeseburger starts with a properly seasoned, juicy patty that is topped with just the right amount of melty American cheese, a great pickley sauce, crisp, shredded romaine and fresh pickles, all nestled in a lovely, squishy bun. The fries are good, too. While you’re there, balance things out with some vegetables, because the chef’s vegan and vegetarian dishes are some of our favorites in town.

Tongue in Cheek: 989 Payne Ave., St. Paul; 651-888-6148; tongueincheek.biz

Petite Leon

Chef Jorge Guzman is a master of flavor building, so it’s no surprise that his creation is frequently on the lips of those who obsess about burgers. Guzman is on the double-smash train, but he gives it the Oklahoma twist, which involves smashing some thinly sliced onions into those juicy (Peterson beef) patties. There’s melty cheese, but not too much, house-made pickles for pucker and a toasty milk bun. The cocktails and the rest of the menu items here are fabulous, too.

Petite Leon: 3800 Nicollet Ave., Minneapolis; 612-208-1247; petiteleonmpls.com

Stepchld

Most everything on this Northeast Minneapolis neighborhood restaurant menu is slightly askew — like, Ethiopian spiced birria tacos or garlic noodles with Japanese flavors — but the burger is pretty straightforward. It’s also delicious. Another double-smash, it has good beef flavor and proper char, crisp house-made pickles, and a squishy bun just like most of the others. Two things set it apart though: Super melty Cooper’s sharp American cheese and a swipe of smoky chipotle aioli. The shoestring fries that accompany it are also delicious. I will warn you that I got a little sticker shock at the $18 price tag, though.

Stepchld: 24 University Ave. N.E., Minneapolis; 612-354-7409; stepchld.com

Saint Dinette

If this restaurant’s decision to add plenty of butter to its burger’s beef grind is wrong, I don’t wanna be right. This simple, juicy, two-patty beauty, slathered with American cheese made in-house from Wisconsin cheddar, Wisconsin gruyere and champagne, is absolutely one of our top three burgers. The burger comes unadorned, with a pile of sweet, house-made pickles on the side. You should order it while sitting at the bar, where the talented, friendly bartending staff takes care of all your drink needs and then some.

Saint Dinette: 261 E. Fifth St., St. Paul; 651-800-1415; saintdinette.com

Revival

The care that Chef Thomas Boemer puts into all his food is absolutely apparent in this burger.

The Revival burger with a side of buttery grits.(Jess Fleming / Pioneer Press)

Boemer grinds grass-fed beef in-house, using 80% short rib and 20% brisket. That specific grind, tested over many months, gave Boemer the mouthfeel he was looking for. It’s purposely split into two patties to double the char flavor, but it’s somehow still pink in the middle. The meat is so good it almost doesn’t need cheese, but it doesn’t hurt, either. Even the slightly undersized bun is designed to put the focus on that fantastic meat. You can top it with really thick-cut bacon for an extra $2, but it doesn’t need it. At all. We could go on, but we’ll stop with this: Go get it.

Revival: 525 Selby Ave., St. Paul, 651-340-2355; 4257 Nicollet Ave. S., Minneapolis, 612-345-4516; revivalfriedchicken.com

The Lexington

Our love for this half-pound behemoth cannot be overstated.

The burger at The Lexington on St. Paul’s Grand Avenue. (Jess Fleming / Pioneer Press)

Dearly departed chef Jack Riebel’s recipe — house-ground steak trimmings to create a simple, beefy, juicy, stupid delicious burger that really does taste like steak — is still going strong. It’s topped simply with Swiss cheese, shredded lettuce, pickles, onions and the Lex “special sauce.” The swanky atmosphere of the Lex only adds to the experience.

The Lexington: 1096 Grand Ave., St. Paul; 651-289-4990; thelexmn.com

Borough/Parlour

The Parlour Burger is served unadorned, save for what looks like a few slap-dash sliced pickles on the side, but it would be a mistake to judge this sandwich by its cover. Two thin, perfectly seared patties (made from freshly ground sirloin, rib-eye and brisket) absolutely drip with cheese and are contained by a grilled bun. In Minneapolis, if you want it for lunch, you’ll have to hit the upstairs stunner, Borough, or get it downstairs at the cocktail-centric Parlour in the evening. But at Parlour St. Paul, you can get it whenever they’re open.

Borough: 730 Washington Ave. N., Minneapolis; 612-354-3135; boroughmpls.com
Parlour St. Paul: 267 W. Seventh St., St. Paul; 651-207-4433; parlourbar.com

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