This neighborhood spot in Chevy Chase tops certified angus beef patties — one or two — with all the traditional cheeseburger accoutrements (shredded lettuce, tomato, onion, pickle, and American cheese) but swaps ketchup for its tangy house “Avenue” sauce, served between a potato bun. Order carryout, with dine-in across the patio or inside.

The rock-n-roll dive in Petworth sends out a strong nine-burger lineup built with 6-ounce Creekstone Farms beef patties. The “straight up and to the point” classic comes with lettuce, tomato, and onion, while an offbeat “Barstool Rodeo” barbecue works with finely ground coffee. Order online or dine in on its pink-and-black patio.

The Brookland neighborhood mainstay is known for its beloved Colonel burger (certified Angus beef, pickled onions, Tillamook cheddar, applewood smoked bacon on a brioche bun). Served with hand-cut fries, chips or a side salad. Do pickup, delivery, or patio dining.

Chef Alex McCoy’s Adams Morgan hangout (and Union Market stall) is devoted to burgers that top Creekstone Farms beef with globetrotting condiments like bacon XO jam, pickled beetroot, or a Thai chili take on D.C.’s beloved mumbo sauce. Dine on-site or order online for pickup or delivery at both locations.

This virtual burger and fried chicken sandwich shop is based out of Service Bar, the U Street NW hangout that has built a strong following of regulars for regularly overdelivering on value. Virginia-raised angus beef from Seven Hills Food goes into a menu of burgers like the Puff Puff, a bacon-and-blue cheese number with a smoked patty, or a Nashville hot riff with apple butter and caramelized onions to even out the spice-bombed beef. Order for pickup or DoorDash delivery.

Le Diplomate’s Burger Americain is a French-ified take on a Big Mac, complete with two patties, American cheese, pickles, onion, special sauce and, of course, pommes frites. Order delivery, takeout, or snag a reservations in its snazzy new outdoor dining nooks (or inside).

Federalist Pig pitmaster Rob Sonderman made the sandwich menu for this virtual kitchen based out of Kramer’s bookstore/cafe in Dupont. That includes a Fedburger that doubles up on smashed 4-ounce patties interspersed with melty American cheese, special sauce, and the usual trimmings on a brioche bun. For particularly famished parties, a third patty with even more cheese costs $2 more. Order for pickup or delivery on third-party apps.

The “Proper Burger” that carries a registered trademark (gouda, pickles, charred onions, sweet chile sauce, arugula, garlic aioli, brioche bun) at Duke’s has launched the East London-style pub from the original location in Dupont to outposts in Woodley Park and Foggy Bottom. All offer delivery, takeout, or dine-in indoors and out.

Chef-owner David Deshaies upholds the burger standards he learned from mentor Michel Richard at Central, where a prime beef burger continues to wow downtown diners. Deshaies’s version at his cheeky diner in Shaw is a classic double cheeseburger with cheddar, lettuce, tomato, and caramelized onions. Dine in or order pickup or delivery.

Capitals bruiser Tom Wilson is the face of this virtual burger kitchen from local bar and grill institution Clyde’s. Hefty, pink burgers designed by corporate executive chef Stephen Lyons hold up well in transit and feature flavor combos like truffle aioli, cremini mushroom spread, and truffle cheese (Willy’s Way) or kimchi, Sriracha mayo, and Monterey jack. Delivery-only.

Griddle burgers from this Filipino-American fast food stall inside the Block’s downtown D.C. food hall shine bright. Chefs Tom Cunanan and Paolo Dungca make their Pogi burgers with beef from Maryland’s Roseda Farms, secret sauce, American cheese, caramelized onions, and pickles. A more inventive To “Chino” Burger features a patty formed out the sweet cured pork belly (tocino) and longganisa sausage, all topped with grilled pineapple and green papaya pickle. Walk in or preorder for pickup here.

This converted firehouse pub is a laboratory of sorts for erstwhile fine dining chef Lincoln Fuge, whose dry-aged cheeseburger comes with cheddar, smoked onion jam, lettuce, tomato, and black pepper mayo. Complement it with one of his Hook and Ladder hot sauces (go for the smoked habanero rye) and a side of homemade tots. Kick back on the patio with a craft beer or eat indoors.

Brendan L’Etoile, the chef behind the bistro burgers at H2 Collective properties Chez Billy Sud, Cafe Colline, and Parc de Ville, developed the menu for this ghost kitchen running out of sibling spots in D.C., Arlington, Falls Church, and Fairfax. There are classic double smash burgers with secret sauce, some more typical spins (Swiss mushroom, barbecue bacon), and a Gee Washington Carver, with fried shallots, bacon, and peanut butter. Order pickup or delivery here.

The original outpost of Good Stuff, open since 2008, has a famous fan in Barack Obama. Less illustrious regulars return to the Mendelsohn family business for farmhouse burgers on potato buns accented with horseradish mayo, Emmental Swiss cheese, or Vidalia onion rings. The toasted marshmallow shake is a must-try. Order takeout online here.

Locals swear by this Capitol Hill dive bar’s Patty Melt, which comes served on buttery bread and oozes with greasy goodness. Walk-ups welcome on a daily basis for patio seating and indoor dining.

The Michelin-starred Capitol Hill cafe offers its famed cheeseburger (brisket and dry-aged strip loin, cheddar, caramelized onions) out of a grab-and-go coffee window that operates Saturday and Sunday from 10:30 a.m. to 2 p.m.

While the public health crisis has forced restaurants to maximize creativity with lean staffs, Erik Bruner-Yang’s all-day cafe in Navy Yard has turned to a Five Guys-style burger menu full of eye-opening flourishes to get through. Chef Armani Johnson’s namesake creation, the AJ, tops a Creekstone Farms beef patty with a surprisingly light crab dip, Old Bay onions, and shredded lettuce. There’s also an EBY, with char siu-style bacon, smoked aioli, grilled onions, jalapeno, and cheddar. Build-your-own options include a chili crisp ranch, and one of ABC Pony’s opening hits, a Filipino-meets-Italian lumpia full of meatballs and burrata, is available as a stellar side. Preorder for pickup or Caviar delivery.

The D.C. food truck known for environmentally conscious versions of American cookout classics opened its first standalone restaurant in Navy Yard. Pillowy bread from Pop’s Buns in Northeast hold grass-fed beef patties sourced from Joyce Farms, a regenerative agriculture co-op in Winston-Salem, North Carolina. Single cheeseburgers described as a “snack” start at just $3.89 before add-ons. Swizzler is also indefinitely parked at NoMa’s WunderGarten.

The sprawling riverfront spot next to Nationals Park is known for its seafood towers and lobster rolls, but chef Kyle Bailey knows his way around a burger, too. The Salt Line’s version involves two ground chuck patties, American cheese, lettuce, tomato, pickle, mayo, and a sesame bun. Go the takeout route, reserve a seat across its huge patio, or sit inside.