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  • A call to readers to share their favorite local burger...

    Cloe Poisson, cpoisson@courant.com

    A call to readers to share their favorite local burger spots yielded GoldBurgers name repeatedly. "We have more of a cult following than a [popular] following," says owner Matt Crowley. GoldBurger's signature eponymous burger has two beef patties, American cheese, lettuce, onions, pickles, special sauce and potato chips, for texture.

  • The infamous Fatty Melt at Max Burger begins with 8...

    Cloe Poisson, cpoisson@courant.com

    The infamous Fatty Melt at Max Burger begins with 8 ounces of natural Niman Ranch Angus beef, which gets pressed between two grilled cheeses serving as a bun. The grilled cheeses are made with white bread and cheddar — one has bacon, the other has tomatoes.

  • The Meat Truck is new on the Connecticut scene, and...

    Suzie Hunter, smhunter@courant.com

    The Meat Truck is new on the Connecticut scene, and offers this XXX Jalapeno Burger, topped with bacon, cheese, and a handful of peppers. More information here.

  • Harry's Place of Colchester has been a summertime destination since...

    Cloe Poisson, cpoisson@courant.com

    Harry's Place of Colchester has been a summertime destination since 1920. It's only open seasonally – mid-March through the end of October. Though the list of possible toppings for the flattop-cooked burger is endless, Harry's signature burger has fried onions and salt and pepper.

  • The steamed cheeseburger is rare outside central Connecticut. Ted's, in...

    Cloe Poisson, cpoisson@courant.com

    The steamed cheeseburger is rare outside central Connecticut. Ted's, in Meriden and Cromwell, uses 5 ounces of ground beef, which are packed into small metal boxes and steam-cooked in a custom-made cabinet. Two-ounce blocks of steamed cheese come out molten and ready to pour over the patty.

  • A Shady Glen burger, with its corona of fried cheese,...

    Cloe Poisson, cpoisson@courant.com

    A Shady Glen burger, with its corona of fried cheese, is instantly recognizable. The unusual specialty, known as a "Bernice Original" began when the dairy bar opened in 1948.

  • Regulars at Louis Lunch know that the only "acceptable" burger...

    Cloe Poisson, cpoisson@courant.com

    Regulars at Louis Lunch know that the only "acceptable" burger toppings there are cheese, onion and tomato. Only the uninitiated will notice the lack of other condiments, and only the truly unaware will ask for them. Louis Lunch has been widely credited with the invention of the hamburger in 1900.

  • Wood-N-Tap's loyal customers know that good things come in small...

    Cloe Poisson, cpoisson@courant.com

    Wood-N-Tap's loyal customers know that good things come in small packages. "It's kind of simple. [They've] got mustard, cheese, pickles and beef. And those four things are awesome with a beer," says executive chef Bill Nemecek.

  • The McDowell Burger is two beef patties with lettuce and...

    Suzie Hunter/Hartford Courant

    The McDowell Burger is two beef patties with lettuce and special sauce, served with fries and a mini ketchup bottle.

  • Plan B has picked up consistent "Best Of Hartford" honors....

    Cloe Poisson, cpoisson@courant.com

    Plan B has picked up consistent "Best Of Hartford" honors. It's Classic Tavern burger has lettuce, tomato, onion and a special sauce, and all of the beef is cut and ground twice daily from fresh, "certified humane" whole chucks.

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Of course, there are more. But is your fav in here? May 28 is National Hamburger Day, so we’ve rounded up some options for you.