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A double-patty beauty from Hill East Burger.
Hill East Burger/Facebook

Outstanding Burgers to Try in D.C. Right Now

In a burger-loving town, these patties stand tall

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A double-patty beauty from Hill East Burger.
| Hill East Burger/Facebook

A naturally portable food item that’s affordable by design, the humble hamburger emerged as big seller for D.C. restaurants during the pandemic. D.C. has long had a high-low love affair with ground beef patties from fancy hotels and steakhouses — Bourbon Steak’s lounge burger checks both boxes — to powerhouse chains with Mid-Atlantic roots (Shake Shack, Five Guys) to ghost kitchens or food trucks done good (Ghostburger, Swizzler). Sadly, Mt. Vernon Triangle lost its beloved burger bar Mélange this year. Georgetowners can look forward to the late summer arrival of La Bonne Vache, a burger-driven brasserie from Stephen Starr protege Rob Aikens.

Most restaurants on this updated map are hyper-focused on the quality of beef they use and which cuts they blend into patties. Gourmet condiments and interesting accents abound. This list is all about animal protein, but veggie burger fans should plan a trip to D.C.’s meat-free hitmakers Plnt Burger and Bubbie’s.

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Soko Butcher

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On one side of this cozy butcher shop in Takoma Park, a full kitchen turns out deli sandwiches, bone broth, beef tallow fries, and more from the shop’s locally sourced, sustainable meats. The smash burger places a house-blended, 21-day, dry-aged beef patty atop a potato bun with American cheese and mayo. Follow Soko’s Instagram account for burger-of-the-week specials, like slow-smoked brisket burgers, as well as breakfast burgers topped with breakfast sausage and egg.

Joy by Seven Reasons

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For Seven Reasons’ playful new offshoot in Chevy Chase, Michelin-starred chef Enrique Limardo came up with a homemade double-patty ground beef burger between a brioche bun. The order comes topped with smoked cheddar cheese, crazy mayo, and pickled cucumber. Over at the West End’s posh Quadrant bar inside the Ritz-Carlton, Limardo puts a French spin on an all-beef burger.

Slash Run

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The rock-n-roll dive in Petworth sends out a strong nine-burger lineup built with six-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, with half-priced burgers on Mondays. A punky sibling called The Runaway recently debuted in Brookland with jet-black brioche burger buns from local baker Pop’s Buns.

Brookland's Finest Bar and Kitchen

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The Brookland neighborhood mainstay is known for its much-loved 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. Order for pickup or indoor or patio dining.

Primrose

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During the pandemic, Brookland’s feathery French wine bar and bistro mastered the art of the smash burger with a temporary carryout operation dubbed Larry’s Chicken and Cheeseburgers. The best-selling burger is here to stay at Primrose, built with gooey gruyere, onion jam, mayo, steak fries.

Lucky Buns (Multiple locations)

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Chef Alex McCoy’s Adams Morgan hangout 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 treasured mumbo sauce. A Union Market stall in joined by a new location at the Wharf.

A cheeseburger with several patties stacked atop each other. Lucky Buns/Official

Garden District

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The Logan Circle beer garden and barbecue joint is a low-key option for one the best cheeseburgers in town. Order a burger basket, and supplement it with onion rings, fried pickle spears, or hush puppies.

A burger with pickles and tomatoes on a seasame bun sits on a blue and white checkered paper.
A burger from Garden District.
Garden District

Le Diplomate

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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. It’s available on both the lunch and dinner menus.

Ghostburger

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The pink polka-dotted burger bar in Shaw makes its namesake hit with American cheese, red onion, pickles, and “spooky” sauce. The Frenchie comes with creminis, caramelized onions, mayo, and bleu cheese. The current “Burger of the Month” for August is the Baby Bleu (Buffalo bleu cheese sauce, lettuce, red peppers, caramelized red onions, and bacon). Diners can now build their own burgers, too.

Unconventional Diner

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

eat brgz - West End

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At this fast-casual, outside-the-box burger spot customers choose from a long list of “toppings” (carrot, cucumber, sauteed mushrooms, chorizo, and more), cheese, and seasoning to mix into their burgers, meaning nothing gets placed on top of the dry-aged Roseda Farms beef patty (there are other patty options as well) once it’s nestled into a squishy, freshly baked potato roll or gluten-free cauliflower bun, or placed on top of a salad. Sauces, like queso or tzatziki, come on the side for dipping. The brand new West End location joins the original in Eastern Market.

Eat Brgz’s popular Mexico City burger features Logan’s chorizo, red onions, bell peppers, jalapenos, Oaxaca cheese and taco seasoning.
Rey Lopez/Eater DC

Michele’s

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At his lobby-level restaurant inside the Eaton hotel, chef Matt Baker turns to his Houston roots to develop a koji-cured double smash burger. The crowd-pleasing order, served at the bar or during dinner service, is also available as a $30 Monday combo meal with fries, beer, and a shot.

Estuary

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Head to the Conrad hotel’s reliable restaurant for a fancied-up smash burger by chef Ria Montes. The updated American classic on brioche features two brisket patties, cheddar, house burger sauce, red onion, and lettuce with a side of Old Bay fries.

Duke's Grocery

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The “proper burger” (gouda, pickles, charred onions, sweet chile sauce, arugula, garlic aioli, brioche bun) at Duke’s carries a registered trademark. The East London-style pub’s original location in Dupont is currently closed for renovations, but there are outposts in Woodley Park and Foggy Bottom and a new edition in Navy Yard.

Hill East Burger

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The local owners of barbecue standard-bearer Sloppy Mama’s and hip Tex-Mex joint Republic Cantina brought this Southwestern-chic burger saloon to Capitol Hill last fall. The smoked burger — a periodic fascination among Texan pitmasters — is a rare find in D.C. Patties, built with a blend of Sloppy Mama’s prime brisket trim and Roseda Farms dry-aged beef, get a cold-smoke in-house before getting smashed on the griddle.

“The Puebla” features smoked poblano relish, beefonaise (tallow confit garlic mayo), smoked cheddar, mustard, and arugula.
Chris Svetlik

Red Apron - The Roost

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Vet butcher Nathan Anda continues to wow D.C. diners with his signature double-patty smash burger served inside the Roost food hall. He swears by a coarse grind for his beef chuck sourced from Seven Hills Food.

Swizzler Crispy Chicken + Smash Burgers

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The D.C. food truck known for environmentally conscious versions of American cookout classics opened its first standalone restaurant in Navy Yard in 2020. 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. Crispy chicken sandwiches are now part of the equation, too.

Navy Yard’s upscale diner sends out a nostalgic smash burger reminiscent of the iconic In-N-Out chain out West. The fan favorite is built with an herbaceous Thousand Island dressing, butter pickles, caramelized onions, hydroponic lettuce, massive heirloom tomatoes, and quality beef patties.

Gatsby’s “Smashburger” features a 7-ounce double patty on a sesame potato bun.
Rey Lopez/Gatsby

The Salt Line

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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. Reserve a seat across its huge patio, or sit inside. There’s also Salt Lines in Ballston and Bethesda too.

Soko Butcher

On one side of this cozy butcher shop in Takoma Park, a full kitchen turns out deli sandwiches, bone broth, beef tallow fries, and more from the shop’s locally sourced, sustainable meats. The smash burger places a house-blended, 21-day, dry-aged beef patty atop a potato bun with American cheese and mayo. Follow Soko’s Instagram account for burger-of-the-week specials, like slow-smoked brisket burgers, as well as breakfast burgers topped with breakfast sausage and egg.

Joy by Seven Reasons

For Seven Reasons’ playful new offshoot in Chevy Chase, Michelin-starred chef Enrique Limardo came up with a homemade double-patty ground beef burger between a brioche bun. The order comes topped with smoked cheddar cheese, crazy mayo, and pickled cucumber. Over at the West End’s posh Quadrant bar inside the Ritz-Carlton, Limardo puts a French spin on an all-beef burger.

Slash Run

The rock-n-roll dive in Petworth sends out a strong nine-burger lineup built with six-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, with half-priced burgers on Mondays. A punky sibling called The Runaway recently debuted in Brookland with jet-black brioche burger buns from local baker Pop’s Buns.

Brookland's Finest Bar and Kitchen

The Brookland neighborhood mainstay is known for its much-loved 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. Order for pickup or indoor or patio dining.

Primrose

During the pandemic, Brookland’s feathery French wine bar and bistro mastered the art of the smash burger with a temporary carryout operation dubbed Larry’s Chicken and Cheeseburgers. The best-selling burger is here to stay at Primrose, built with gooey gruyere, onion jam, mayo, steak fries.

Lucky Buns (Multiple locations)

Chef Alex McCoy’s Adams Morgan hangout 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 treasured mumbo sauce. A Union Market stall in joined by a new location at the Wharf.

A cheeseburger with several patties stacked atop each other. Lucky Buns/Official

Garden District

The Logan Circle beer garden and barbecue joint is a low-key option for one the best cheeseburgers in town. Order a burger basket, and supplement it with onion rings, fried pickle spears, or hush puppies.

A burger with pickles and tomatoes on a seasame bun sits on a blue and white checkered paper.
A burger from Garden District.
Garden District

Le Diplomate

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. It’s available on both the lunch and dinner menus.

Ghostburger

The pink polka-dotted burger bar in Shaw makes its namesake hit with American cheese, red onion, pickles, and “spooky” sauce. The Frenchie comes with creminis, caramelized onions, mayo, and bleu cheese. The current “Burger of the Month” for August is the Baby Bleu (Buffalo bleu cheese sauce, lettuce, red peppers, caramelized red onions, and bacon). Diners can now build their own burgers, too.

Unconventional Diner

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

eat brgz - West End

At this fast-casual, outside-the-box burger spot customers choose from a long list of “toppings” (carrot, cucumber, sauteed mushrooms, chorizo, and more), cheese, and seasoning to mix into their burgers, meaning nothing gets placed on top of the dry-aged Roseda Farms beef patty (there are other patty options as well) once it’s nestled into a squishy, freshly baked potato roll or gluten-free cauliflower bun, or placed on top of a salad. Sauces, like queso or tzatziki, come on the side for dipping. The brand new West End location joins the original in Eastern Market.

Eat Brgz’s popular Mexico City burger features Logan’s chorizo, red onions, bell peppers, jalapenos, Oaxaca cheese and taco seasoning.
Rey Lopez/Eater DC

Michele’s

At his lobby-level restaurant inside the Eaton hotel, chef Matt Baker turns to his Houston roots to develop a koji-cured double smash burger. The crowd-pleasing order, served at the bar or during dinner service, is also available as a $30 Monday combo meal with fries, beer, and a shot.

Estuary

Head to the Conrad hotel’s reliable restaurant for a fancied-up smash burger by chef Ria Montes. The updated American classic on brioche features two brisket patties, cheddar, house burger sauce, red onion, and lettuce with a side of Old Bay fries.

Duke's Grocery

The “proper burger” (gouda, pickles, charred onions, sweet chile sauce, arugula, garlic aioli, brioche bun) at Duke’s carries a registered trademark. The East London-style pub’s original location in Dupont is currently closed for renovations, but there are outposts in Woodley Park and Foggy Bottom and a new edition in Navy Yard.

Hill East Burger

The local owners of barbecue standard-bearer Sloppy Mama’s and hip Tex-Mex joint Republic Cantina brought this Southwestern-chic burger saloon to Capitol Hill last fall. The smoked burger — a periodic fascination among Texan pitmasters — is a rare find in D.C. Patties, built with a blend of Sloppy Mama’s prime brisket trim and Roseda Farms dry-aged beef, get a cold-smoke in-house before getting smashed on the griddle.

“The Puebla” features smoked poblano relish, beefonaise (tallow confit garlic mayo), smoked cheddar, mustard, and arugula.
Chris Svetlik

Related Maps

Red Apron - The Roost

Vet butcher Nathan Anda continues to wow D.C. diners with his signature double-patty smash burger served inside the Roost food hall. He swears by a coarse grind for his beef chuck sourced from Seven Hills Food.

Swizzler Crispy Chicken + Smash Burgers

The D.C. food truck known for environmentally conscious versions of American cookout classics opened its first standalone restaurant in Navy Yard in 2020. 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. Crispy chicken sandwiches are now part of the equation, too.

GATSBY

Navy Yard’s upscale diner sends out a nostalgic smash burger reminiscent of the iconic In-N-Out chain out West. The fan favorite is built with an herbaceous Thousand Island dressing, butter pickles, caramelized onions, hydroponic lettuce, massive heirloom tomatoes, and quality beef patties.

Gatsby’s “Smashburger” features a 7-ounce double patty on a sesame potato bun.
Rey Lopez/Gatsby

The Salt Line

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. Reserve a seat across its huge patio, or sit inside. There’s also Salt Lines in Ballston and Bethesda too.

Related Maps