Are you looking for Chicago top 10 Bacon Burgers? Chefs across the country are upgrading their amazing burgers with the ultimate finishing touch: incredible bacon that’s smoked in-house or is sourced from cult producers like Allan Benton and Nueske, and in this meat-and-potato-crazed town, the humble hamburger has always been front and center as a mainstay. But now, with Chicago a prime player in the bacon scene, there is an all-out burger battle raging amongst this town’s top chefs. Diners, dives, and even fine-dining steakhouses are duking it out for the title of best bacon burger. Look no further than to these places — awesome bacon burgers.
The cold wind off the lake simply spreads the smell of sizzling bacon all over Chicago. A city known for its sausage still finds plenty of stomach space for crispy, delicious bacon. Chicago celebrates this fat of the gods with bacon-themed festivals like Baconfest Chicago and Beer & Bacon Fest, bacon-themed restaurants like Paddy Long’s, and dozens of innovative bacon dishes from the city’s incredible restaurants. Here’s some things we bet you did not know:
- Illinois is the second largest producer of pork in America.
- Chicago-based Sky Full of Bacon is a James Beard Award-winning blog/vidcast that is pretty awesome.
- Try deep-dish bacon pizza at Gino’s, a triple-decker BLT at the Green Door Tavern, and the B-L-Turtle Burger at Morrie O’Malley’s.
- Chicago-based Big Fork invented bacon sausage and the world swooned.
Fargginay is a Chicago-based company hawking bacõn, a bacon-scented cologne that could get you attacked by hungry dogs.
BEST BACON BURGERS IN CHICAGO
Food & Wine says make sure to try the bacon burgers at the Chicago Cut Steakhouse at 300 N. LaSalle, Chicago IL 60654. “The bacon just pops the flavor of the burger,” says Matthew Moore, co-owner of this steakhouse with an in-house dry-aging meat locker. The flavorful 12-ounce Chicago Cut Prime Burger is made from a blend of 35-day prime dry-aged rib eye, dry-aged sirloin and wet-aged filet mignon. “Every waiter always highly recommends adding Nueske applewood-smoked bacon, which is hand-cut in thick or thin slices depending upon the customer’s preference.” chicagocutsteakhouse.com
Diners at Hop Haus have a seemingly endless choice of toppings to put on their burgers. Bacon however, is the topping of choice. This North side pub and grill has three burgers to satisfy your bacon needs. Take advantage of their wide variety of brews to wash down your burger.
7545 N. Clark St.
Bottlefork — Kevin Hickey is big & burly and his bacon burgers reflect that persona: inviting, oversized, and packed with flavor, not pretension. His killer patties are a marriage of grassfed beef, chuck, and applewood-smoked bacon. To top it all off, a zesty sauce of mustard seeds, cornichon, and mayonaisse sings beneath a brioche bun.
441 N Clark
Chicago IL 60654
Acadia — Ryan McCaskey’s burger has been a perennial favorite and this year is no exception.. He replaced the single patty burger with a double patty topped with double crème Gouda, a generous amount of special sauce, housemade bacon and garlic dill pickles. The result is another epic bacon burger.
1639 S Wabash Ave
That’s A Burger – – That’s-A-Burger is definitely not a sit-down restaurant—It’d need some actual seats for that—but it’s not exactly fast-food either. Orders can take up to 30 minutes since everything is made to order. It’s this special attention to ingredients that also makes this easily one of the best burgers in the city. If you’re not looking for fast food, a homemade burger from That’s A Burger, is well worth the wait.
2134 E 71st St
Chicago, IL 60649
Hamburger Mary’s — Hamburger Mary’s, the popular chain that started in San Francisco in 1972, represents locally with this Andersonville outpost. Mary’s spans two floors. This Andersonville restaurant and bar serves just about every kind of burger you can think of. The menu features cleverly named offerings like Buffy the Hamburger Slayer, a burger with garlic aioli, red wine and Swiss cheese, and the Bleu Boy, a burger topped with blue cheese cheese and bacon. The ‘Barbara-Q’ with Mary’s special sauce is a best-seller on this massive menu.
5400 N. Clark St.
Top Notch Beefburger -Top Notch Beefburger is a South side staple, known for fast service, great milkshakes, and even better burgers. Bacon burgers at Top Notch are served with a Western kick. You’ll find massive amounts of spice, cheese, and bacon on this number.
2116 W 95th St
Commonwealth Tavern — Check out this gastropub in Roscoe Village, home of chef Kevin Church, former chef de cuisine at Owen & Engine, who gives us a tasty simple burger– a half-pound patty, Hooks cheddar, bacon, housemade pickles, brioche bun. The fact that it’s perfectly executed and so delicious it’s worth a trip across town .
The Fifty/50 — Menu focuses on three main areas; smoked foods, fried foods, and sandwiches. Their specialties also include homemade “Triple Secret” and Fifty/50 Cheese Sauce.
2047 W. Division St.
DMK Burger Bar — Following a year long expedition across America to find the best burgers in the USA, David Morton and Michael Kornick opened DMK Burger Bar in November, 2009. Proudly serving 100% grass-fed beef patties, colorado lamb, bison, house made veggie and natural turkey burgers paired with its legendary artisan buns, DMK Burger Bar has been featured on the Food Network’s Diners Drive-Ins and Dives, awarded Best Fries In Chicago by Chicago Magazine, named Best Veggie Burger In Chicago by the Chicago Tribune, named one of the 10 best burgers in America by Fox News, and highlighted as one of the 5 best new burger concepts in America in Bon Appetit. This isn’t your average neighborhood burger joint. With grass-fed beef and natural ingredients, you’ll feel a little less guilty with every bite.
2954 N Sheffield Ave