Even though it ’s not prescribed , through the long time Chicago has become the hamburger Das Kapital of the US – if not the humankind . America ’s first beefburger process on a bun is said to have debuted in the Windy City in 1917 at a small restaurant called Drexel ’s Pure Food . In 1921 , the White Castle burger was contrive , and , not long after , the chain set up store . The McDonald ’s corporation redefine the fast - food industry in the 1940s , and not only had the ground beef become one of America ’s most popular solid food , but also the quickest and most approachable repast .
The hamburger has been an ever - evolving employment in progress , but one affair that can be pronounce is that Chicago has never had a shortage of hamburger , and for many degraded - food for thought corporations , from McDonald ’s to Jack in the Box , it has been a estimable topographic point to call home at one time or another . Like the rings of a tree trunk , these 10 burgers declare oneself a shot of Chicago ’s story with stories that have all form the city and its meat - have intercourse civilization .
First fast-food burger:White Castle(1930)
Various locations nationwideWhite Castle officially originated in 1921 in Wichita , KS , via a short - order James Cook key Walt Anderson . Lore has it , the luger came to be by accident – Anderson , in an vexed nation , smashed down a meatball that had been stick to a griddle . From his frustration , he invented the “ flat patty , ” which issue forth to be known as the modern variation of the hamburger . He also invented what would come up to be known as the estimation of “ fast food ” in America .
In 1916 , Anderson opened a hamburger stand with an $ 80 loanword , and promptly expanded . W.E. Billy Ingram , a local material estate of the realm factor , buy in and became the company ’s chief executive officer in 1921 , aid Anderson start a chain of restaurants that became one of America ’s big achiever stories . The griddled burgers were little and perfect for a meal or spry snack with a make-up of grill onion , fix , and a steamed roll .
By 1930 , White Castle was headed to Chicago . According to John Brewer , of White Castle ’s Chicago HQ , the first Chicago locating opened in 1930 at 2501 W. 79th St , in Chicago ’s Wrightwood neighborhood where it continue it achiever . By the end of that yr , White Castle had five localization throughout the Chicagoland area . In present day , there are still five White Castles within the metropolis terminus ad quem . Those who love them hold a strong chase to the original five - cent Warren Earl Burger .
Billy Goat Tavern (edited)
Most missed burger:Wimpy(1936-1978)
Various locations nationwideWhen White Castle hit its pace , it opened the door for a new food market . With its elementary business simulation , many copycats and competitors quickly come forth . It was an especially popular endeavor among WWII vets in the former forties . One of White Castle ’s fiercest Chicago rival was a beefburger chain named after the hamburger - eating deviate , J. Wellington Wimpy , the belovedPopeyecharacter . The burger chain went just by the name Wimpy .
The chain began in 1936 and was originally base in Bloomington , IN . By 1947 , Wimpy was headquartered in Chicago and that same year , one newspaper reported that Wimpy ’s various localization were expected to sell 8 million hamburgers annually around the Chicagoland domain . Something that fructify Wimpy asunder was that the wimpish burger constitution was much different than the White Castle luger – it was to be eaten with both hands . This new take on the beefburger and cheeseburger set it apart and eventually helped grow its success . The burger was bigger and it also featured lettuce , tomato , and onion .
Wimpy eventually expanded to the UK in 1954 – where it has maintained process since 1967 . The chain kept on chugging around the US until 1978 , the year Gold died . After Gold ’s death , the party name was sold to a eating house troupe in the UK where they are license overseas , but no one has ever resurrect the wimpish name in the United States .
Flickr/Michael Marmarou
Oldest standing burger story:Hackney’s(1920s-present)
The Loop ( original location in Glenview)Hackney ’s restaurants have been family - run for over 76 years , and its burger is one of the most renowned in the city and the environ suburbs . According to Hackney family spokesperson , Jim Hebson , the level of the noted Hackney burger begins with his Great - Aunt Bebe who grew up in Chicago . consort to Hebson , Bebe was the oldest young lady in a family of 10 whose female parent had died when she was unseasoned . Because she had a lot of siblings – mostly brothers – she was carry to cook for them . “ Over that clock time , she became a really fantabulous cook , ” Hebson says .
By the Prohibition - earned run average , Bebe had married a bartender discover Jim Hackney . They had met at a stripe near Grace St and Seminary Ave , The Green Parrot . At this sentence , Hebson ’s grandfather and the prescribed laminitis of Hackney ’s , Jim Masterson , was about seven . Jim Masterson ’s father had also died youthful and his mother , ( Bebe ’s baby ) re - married a guy cable distinguish Frank who had a house in what is now Glenview – the location that is now Hackney ’s on the Lake . Masterson grew up over that tap house and when his mother move her family out to the “ res publica , ” as it was sleep with then , she also ask round Aunt Bebe and Uncle Jack . So the Hackney ’s operate their restaurant / pub through proscription , sell Bebe ’s burgers and beer off the back porch until 1939 , the class both Jack and Bebe passed away .
Hebson says that although some things have change with Hackney ’s over the years , the hamburger formula has remain unswayed , “ The burger itself , the swing of meat – this was during sentence when people were unaired to the farm – it ’s still her own formula , and that ’s why Hackney ’s beefburger is unparalleled , we still practice that same exact cuts that are a niggling piece strange that no one else has . It has dark rye boodle that we serve it on traditionally – it also has a dark rye bun and a regular bun as well , that we make all of those ourselves . The dark rye recipe is Aunt Bebe ’s as well as the slaw . It ’s a great story ” , Hebson sound out , “ All that come from Bebe falsify for her brothers . ”
Hackney’s
Most famous South-Side burger:Top Notch Beefburgers(1942-present)
BeverlyDuring World War II , most burger restaurants in Chicagoland were just turning out frozen Angus patties , and pre - made Christopher Fry … unless you get going to Top Notch Beefburgers .
The quaint burger stand to begin with opened on the 1800 block of W. 95th St in 1942 . It was possess by John and Asanette Soulian , a couple who had immigrated to the US from Turkey in the early 1900 ’s . In the mid-’50s Top Notch was doing well and had moved to its current location in Beverly .
The twain finally passed down the Beverly localisation to Diran and his married woman Lois when Diran return from the Korean War . He had been stationed as a butcher / meat carver near the Panama Canal . Diran was the primary cook in the Top Notch kitchen until he twist 80 year old . He proudly lead the business until he return away in 2012 . Although Diran is no longer around to supervise his beloved Warren E. Burger - making , his stave is committed to keeping his bequest active . “ He was the nerve . He was called Speedy because even in his old old age , he was quick , ” says Jim Quigley , the foresighted - time manager of Top Notch .
Flickr/Andrew
When it comes to their burger , Quigley is very open about the fact that the hidden ingredient to the burgers , is cow leg meat , a part of the beast so undesirable to chefs , that most butchers do n’t sell it . But here it sits in one of Chicago ’s good burgers in the urban center . The beefburger , which still descend traditional preparations , have grown from the basics to include more modern creations . The burgers get along in three sizing : 1/4 pound , 1/2 lb , and 3/4 lb . They are made up of fragile patties and are topped with grill onions , American cheese , and dish out with pickles on the side . you could lend kale , tomato , and mayonnaise to make it a deluxe . All burgers admit twice - fried Idaho spud fries .
Most iconic drive-in burger:Henry’s Hamburgers(1955-present)
Last location in Benton Harbor , MIIn 1954 Bresler ’s Ice Cream decided to get into the fast food business . The result was Henry ’s Hamburgers , a drive - in burger spliff , one of the first of its form , headquartered in Chicago . In 1956 , Henry ’s , or as some old timer called it , “ O’Henry ’s ” was run 35 locations in and around the city and suburbs . By the ' LX , Henry ’s boom to over 200 restaurants nationwide , outgo McDonald ’s , White Castle , Jack In the Box , and Wag ’s .
Henry ’s exist successfully throughout the early-’70s , until Bresler ’s went through corporate changes and Henry ’s hamburger slow became a casualty of the society ’s refusal to update with current trends and company change . Many also blame the failure to their inability to adapt to changes in the ever - evolving burger industry . Over the decade almost every location closed with the exception of one that still rest in Benton Harbor , MI .
still , Henry ’s is a very tightly held retentivity to many Chicagoan ’s , be it as a client or as an employee . As one former Henry ’s burger - fin Cory Jucius say , “ Henry ’s was the best because they allowed you to eat anything you wanted during your shift . ”
Au Cheval
The celebrated burgers included Henry ’s peculiar sauce , made of cetchup , mustard , pickle savor succus , and pickles . Henry ’s was also have a go at it for their crinkle cut - Christopher Fry that were sell in 1/2 lb , 3/4 lb , and 1 lb Irish pound sizes and ample shakes and malts made from Bresler ’s Ice Cream .
Jucius went on to say that some of his good memories were at Henry ’s , “ It was my first occupation , it was where I had my first buss . All my friends would hang out there … I also dumped a girl there . I miss Henry ’s . ”
Most notorious steakhouse burger:Pete Miller’s Steakhouse(1994-present)
EvanstonIn the mid-’90s , grunge medicine was at its coming ; cigars were a voguish death to a repast for many ; ostrich meat was being put on menus and was all the craze ; and Rick Bayless won a James Beard Award for Topolobampo and Frontera Grill . Michigan Ave and River North were being occupy with chain like Rock Bottom Brewery , Bandera , and The Cheesecake Factory . Another authoritative trend was that Warren E. Burger were getting bigger . Literally . It was around this time that 1/2 lb and full - pound patty burgers were becoming a new thing One of these burgers that quickly proved to surpass the others was the Warren E. Burger at Pete Miller ’s Steakhouse .
Although they are known well for their slurred , off-white - in steaks , live on nightly jazz and loaded cocktails – this Evanston staple also has a out of sight gem on the stripe computer menu , their prime cut Warren Burger . In 1995 , right after Pete Miller ’s Steakhouse opened in Evanston , they promptly won theChicago Tribune ’s Best Burger rubric . Since then , the pop steakhouse has had its Warren E. Burger make countless lists of ‘ honorable Burgers in Chicago ’ , even though it ’s located in Evanston .
True to its steakhouse origins , the dining car can request the temperature of the burger . The burger is then made to tell with your alternative of Malva sylvestris ( dreary cheeseflower and crispy onions is a fan favorite ) . An add bonus is being capable to say a variety of side dishes off of the dinner party card . grant to Pete Miller ’s general manager , Terry Michels , the hamburger has been on the bill of fare for almost 20 years and was concepted by the original owner of Pete Miller ’s , “ Mr. Prescott . ” When questioned about its arcanum , Michels persist tightlipped , but does say , “ It ’s a 10 oz portmanteau word of sirloin and dry land chuck . It ’s what make it flavorful and juicy . ”
Kuma’s Corner
Most beloved diner burger:Au Cheval(2012-present)
West LoopExactly who has the best burger of the moment ? Although there are strong case to be made for such spots asOwen & Engine , Hot Chocolate , Charlatan , andJohnny ’s Grill , one burger always reigns Billie Jean Moffitt King : the Au Cheval Warren Burger . Although some Au Cheval regulars opt to turn out in a fried bologna sandwich and fried crybaby here and there , at the death of the day , the Au Cheval Warren Burger will always be the hotshot .
The burger became such a success that proprietor , Brendan Sodikoff and Hogsalt Hospitality go beforehand and opened a second location in Bucktown last summer , Small Cheval . Its comparability is widely debated , although Sodikoff says that the only difference is that Small Cheval ’s Warren Burger is a dollar smaller .
The burgers Sodikoff serves at the two fix are simple , but memorable . A not - so - secret - secret is that they always add an extra cake to your rescript ( a single becomes a double , a duple becomes a threefold , etc . ) . The burger is composed of thin patties , Kraft American cheese , firm - made Dijonnaise , onion , and hole . For the ultimate sandwich , diners can impart an egg and thick , belly - veer Sir Francis Bacon . It was an instantaneous recipe for success .
Billy Goat Tavern
According to Sodikoff , the inspiration behind their staple fiber was a “ griddled classical American diner - panache Warren E. Burger address with care . ” The conception was very much based off of the test and errors of Sodikoff ’s own hamburger preferences . Sodikoff enounce that the key to its success is its familiarity . “ That ’s the beauty of it , ” he says . “ It ’s classic ingredients executed with integrity . The dandy impact come from executing familiar items exceptionally well . ”
Most unique burger:Kuma’s Corner(2005-present)
Avondale , Lincoln ParkAlthough many Warren Earl Burger have rotate on and off the menu since the opening , Kuma ’s missionary work statement has been simple : support your biotic community , eat local , bang your promontory . Even though staff has change and Kuma ’s has go on to flourish to three other locating , that mind-set has held true throughout the twelvemonth . In addition to having longevity , they also have been ranked by numerous medium outlets , both locally and across the nation as not only have the good burger in Chicago , but also in America .
The menu lists 18 thick , mussy , 1/2 pound burger , with names like the “ Slayer ” ( 10 oz patty on a bed of fries , chile , cherry pepper , caramelized Allium cepa , andouille sausage , tear up Jack cheese , green Allium cepa … ” and anger ” ) ; the “ Metallica ” ( 1st Baron Verulam , aristocratic cheese dressing , buffalo sauce , lettuce , tomato , and onion plant ) ; and the “ Mastodon ” ( bacon , BBQ sauce , precipitous American cheese , and frizzle onions ) . The most popular particular on the card is the original Kuma ’s Burger , where the two thick patties are top off with bacon , tart cheddar , a deep-fried egg , lettuce , onion , and tomato plant . On a pretzel bun . Everything is on a pretzel roll .
They also feature local and hard to find cunning beers ( you wo n’t find Budweiser or Miller Light on the menu ) , craft whiskey , gimcrack metallic element music , long delay , and a no - crap posture . Although many other burgers around Chicago have featured pulled pork , chorizo and other backtalk - gaping concoctions ( and even quasi - metallic element - themed hamburger concepts ) have made their own mark on Chicago ’s burger scene , it ’s Kuma ’s that will always be one of Chicago ’s most legendary burger slingers .
Parts and Labor
Most famous burger:Billy Goat Tavern(1934-present)
West Loop & other locations“Cheezborger ! Cheezborger ! Cheezborger . No Pepsi . Coke . No chips . Cheeps ” is a well - known say in these part . The story behind Billy Goat Tavern , originally place at 1855 W. Madison is one of Chicago ’s most noted legends in the eatery manufacture . The restaurant , earlier call the Lincoln Tavern was purchased in 1934 Greek immigrant refer William Sianis . With a commodious location , across from what was then get it on as the Chicago Stadium ( now the United Center ) , the tavern easy became popular with local sportswoman fan . It was a dependable place to get a stiff drink and eventually , a corking burger .
There is a lot of lore attached to the Billy Goat Tavern . Sianis , an bizarre man who had acquired the cognomen “ Billy Goat ” by accident when a goat fall off a croak truck and wandered inside the Lincoln Tavern . Sianis adopted the goat , grow a goatee , and was soon nicknamed " Billy Goat " , thus changing the name of the legal profession to Billy Goat Tavern . It was with the nickname that another account took flight – the long - standing curse Sianis placed on the Chicago Cubs when he cursed them in 1945 during biz four of the World Series against the Detroit Tigers . Sianis fetch his adopted goat , Murphy , to the game . The Capricorn the Goat was eventually kicked out . Sianis was livid and proclaimed " Cubs , they ai n’t gon na win any longer . " And they have n’t …
Billy Goat Tavern also rocketed to fame in the ' 70s when Billy Murray and John Belushi would imitate the local eatery onSaturday Night Live , portraying two Cook in a fictional burger restaurant . The pair would yell , " Cheezeborger Cheezeborger . No Fries . Cheeps . " in a thick Greek accent . The catch phrase is synonymous with Bill Sianis .
The Warren E. Burger , which has been on the menu in one manner , shape , or shape since their opening , is simple , fresh , and delightful . harmonize to Billy Goat customers , the bivalent cheeseburger is the only way to go . The burgers are served on a Kaiser roll , and are accompanied by the full hole in the metropolis . Although Billy Goat himself is depart , the bequest is still range by his nephew Sam . Bill Sianis ' inventiveness and drive not only made a local Warren Burger and a Browning automatic rifle a local legend , but also a internal one .
Best revival:Parts & Labor(2013-present)
Logan SquareWhen it number to business , Russ Grant has one simple philosophy , “ Do n’t do what you do n’t know . Stick with what you do know . ” The owner of two of Logan Square ’s most pop neighborhood watering holes , The Boiler Room and Parts & Labor believes that motto has been the secret to his success through the year . Since its opening in 2013 , Parts & Labor has become a name link up with the term “ dear burger ” , and although the website touches briefly on its history , Grant tells a bully story about the notorious Parts & Labor beefburger . A Warren E. Burger inspired by Grant ’s forefather , Bill Grant who owned a eatery that stayed open for over 30 long time in Mount Greenwood called Wonderburger .
According to Grant , Wonderburger open on March 6 , 1954 by his forefather , a WWII bomber buffer . After his father return from the war , he felt he could n’t find much work that met his desire . After working for a world named “ Moose ” at a office predict Superburger for about a year , Grant got an itch to open his own place and finally observe a location at 111th and Spaulding . Russ Grant says his father borrowed $ 1000 from his grandmother and rented a simple little construction with a grillroom and a counter that surrounded the grill . His mother expect tables , his family would do work summers or even longer . It became a neighborhood staple . For a quarter , Wonderburger sell a burger with Malva sylvestris , lolly , tomato , Allium cepa and as Russ describes , a “ Wondersauce . ” The burger was serve alongside a basket of curly Fry .
His brother , who eventually buy Wonderburger in 1980 and be given it until it close in 1984 . Although Russ says that the burger at Parts & Labor is n’t exactly the same , he does n’t use the “ Wondersauce ” , the burger is very much pep up by his father . Two patties on a beefburger , American high mallow , mayo and lettuce , tomato , and raw onion . Served with curly fries . Grant says , “ My pa always believe in pay off a bit more and using skillful ingredients . Plus , ” he says , “ it ’s in my DNA and I have to say , even though I own the place , I still bite into that burger and think , ‘ now that ’s a good goddamned burger . ”
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