Company Burger 4600 Freret St., New Orleans, 504.267.0320 This restaurant ‘s key signature cheeseburger has no demand peer ; it accomplishes besides much. The patties – yes, there are two, although I love it about as much with just one – are made from house-ground Creekstone Farms kernel, a hormone loose product that matches the beefy good of steakhouse burgers. They are griddle-cooked, giving the burgers the excess blue taste of diner-style patties, and bespoke for a quick turnaround, in accord with the advanced movement towards enlightened flying food. Thin-sliced onions melt beneath the patties, combining with housemade bread and butter pickles to provide two-pronged, fat-taming bite. There is american cheese, about sauce like in consistency, triggering patriotic memories of childhood cookouts that only anarchists can deny, and a soft, toasted bun that highlights the under appreciated, make-or-break function baking plays in determining a hamburger ‘s success. Three years ago, owner Adam Biderman unveiled his vision of a on-key american english ground beef restaurant – low-cost, approachable, built for take-out or dine in – informed by the sensibility of a chef steeped in the lessons of traditional western european kitchens. Tomatoes are only available in-season ; ditto a side of gumbo. ( besides : wine and cocktails ! ) And the hamburger delivers everything you could reasonably ask of it. Key supporting ingredient : american tall mallow. If you don’t order the burger : Nueske ‘s half-pork, half-beef smoked hot pawl. Atomic Burger 3934 Veterans Blvd., Metairie, 504.309.7474 With Atomic Burger, local anesthetic guys Joe and Nick Spitale give us features we never knew we wanted from a identical bodied and suburban-looking drive-through burger articulation. Microbrewed beers. Edamame as a side dish. very friendly servicing. Nitrogen-cooled shakes spat from a appliance apparently stolen from Willy Wonka. Best of all are the fast food-style burgers themselves, built from house-ground and -seasoned beef. This is a flagship built for an expansion. In-N-Out should watch its second. Do n’t miss the green chile cheeseburger. Key supporting ingredient : Toasted bun If you don’t order a burger : Portobello sandwich 4500 Freret St., New Orleans, 504.754.1336 The namesake ground beef at this southern restaurant comes dressed with an iconic southerly ingredient, pimento cheese. Warmed by the heat of a half-pound patty crusted on the aircraft carrier grill, the tall mallow becomes a sauce that finds a home in the crevasses of the course land meat. Cheeseburgers are n’t Southern ? My stomach solicit to differ. Key supporting ingredient : Pimento cheese If you don’t order a burger : Fried wolffish La Petite Grocery 4238 Magazine St., New Orleans, 504.891.3377 Read with a cynical center, the accessory ingredients – aioli, Gruyere, rocket, onion marmalade, housemade pickles – might cause you to dismiss this hamburger as a pretentious inner interior designer ‘s idea of eating low on the hog. In reality, La Petite ‘s cheeseburger is an dissemble of epicure degeneracy that happens to be adorned with sensible, high-grade accoutrements. It will stain your sleeves if you do n’t roll them up. Key supporting ingredient : Arugula ( badly ). If you don’t order a burger : Paneed rabbit McClure ‘s Barbecue 4800 Magazine St., New Orleans, 504.301.2367 There is no dearth of char-broiled hamburgers in New Orleans. ( See Port of Call et aluminum. ) McClure ‘s hamburger brings something extra to the party : smoke. It ‘s in the kernel. It ‘s in the onions. This hamburger is an argument for bringing ground gripe to the barbecue pit. Key supporting ingredient : Dong Phuong Bakery bun .
Food and restaurant news in your inbox
Every Thursday we give you the exclusive on NOLA dining. Sign up today .
electronic mail address
Read more: Honey Mustard Grilled Chicken
If you don’t order a burger : rib 5100 Freret St., New Orleans, 504.218.5534 I ordered Mint ‘s kimchi cheeseburger expecting to dismiss it as a stunt. I wound astir incapable of shaking its memory. The sandwich is the product of dim-witted mathematics : If kimchi is pickling pushed to a reverend extreme, should it not follow that a cheeseburger will scale new heights when kimchi is deployed where kosher dills more regularly do much subtler work ? The answer is yes. Key supporting ingredient : Kimchi If you don’t order a burger : Sticky chicken wings Mondo 900 Harrison Ave., New Orleans, 504.224.2633 Mondo ‘s hamburger does America proud in the grimace of besotted contest from the restaurant ‘s lunchtime choice of internationally focused hand-held dining options, which includes excellent shrimp banh michigan and grilled fish taco. Leave it to Susan Spicer to dress the full-flavored but not-too-thick patties with deeply crimson seasonal worker tomatoes, unblemished bibb lettuce and pickles that retain the season of garden clean cucumbers. It ‘s a burger that gives you license to order a glass of Cote du Rhone with lunch. Key supporting ingredient : White cheddar cheese If don’t order a burger : Fried shrimp banh secret intelligence service Port of Call 838 Esplanade Ave, New Orleans, 504.523.0120 The doubt of whether Port of Call ‘s char-broiled cheeseburgers – distinguished by shred, unmelted cheddar and a bake potato alternatively of fries – represent a signature New Orleans style is a matter of hot argument. You ‘ll forget all that while enjoying what this warhorse burger then systematically delivers : plump, hard-crusted burgers of house-butchered gripe with inside juices coursing through. Yes, this is a dark and congested barroom. The hamburger triggers cheery memories of picnic tables and the backyard grill. Key supporting ingredient : Baked potato If you don’t order a hamburger : A very large and potent cocktail Sammy ‘s Food Service & Deli 3000 divine Fields, 504.947.0675 As an order-at-the-counter vicinity place with the words “ food servicing ” and “ delicatessen ” in its name, Sammy ‘s would be justified serving a flimsy, quick-griddled hamburger in the expressive style of a greasy spoon diner. rather, it serves a burger that puts many steakhouse burgers to shame. Sammy ‘s patty carries very weight ( 3/4 pounds of house-ground chuck ) and a rib-eye ‘s lemony olfactory property. Key supporting ingredient : slurred cut pickles If you don’t order a burger : roast beef po-boy Toups ‘ Meatery 845 N. Carrollton Ave., New Orleans, 504.252.4999 What is it about Toups ‘ hamburger that makes you struggle to pause between bites ? The background pork barrel blended with the beef, possibly. It lends the patty a richer grade of succulence. possibly it ‘s the pickled squash and its vaguely vegetal pungency, or the crisp bacon that is coated in an herbed aioli that renders other condiments unnecessary. Whatever it is, you ‘ll be bummed it ‘s only available at lunch. Key supporting ingredient : Herbed aioli If you don’t order a burger : Confit chicken thigh
Read more: 11 Uses for Vinegar Around the Coop
Love New Orleans food ? Pull up a seat at the table. Join Where NOLA Eats, the hub for food and dine coverage in New Orleans. Follow Where NOLA Eats on Instagram at @ wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats hebdomadally newsletter here .