Burger 'n' Fries(Courtesy of Gayot.com)

Have a burger with everything at these sizzling spots.

Though it's never fallen from favor, recently the humble hamburger has enjoyed a creative resurgence thanks to red-blooded American chefs inspired by our national hot sandwich. Many kitchens tinker with tradition by adding ingredients like foie gras and truffles. Some seem to believe that there's no messing with perfection. You'll find both conventional and unorthodox approaches to the patty on our list of the top 10 burger restaurants in the United States. So pass the ketchup -- or tapenade. Then sink your teeth into this.

Billy Goat Tavern & Grill (Chicago)
Billy Goat Tavern & Grill not only serves tasty burgers but it served as the inspiration behind John Belushi's "Cheezborger, Cheezborger!" shtick on "Saturday Night Live." It's a loud-talking, no-frills kind of place that pays homage to Chicago journalism with blowups of columns penned by famous writers. The food is quick, cheap and burger-centric (they make a good one, topped with zingy pickles you'll want to pile on high). But don't expect a lot in the way of service; if they're making triple cheeseburgers when you arrive, that's what you'll get.

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Burger Bar(Courtesy of Gayot.com)

Don't miss a thematic dessert from the Burger Bar.

Burger Bar (Las Vegas)
Burger Bar (run by Hubert Keller, whose Fleur de Lys is among the notable fine dining restaurants in San Francisco) turns out Black Angus beef, Kobe beef, turkey, vegetarian burgers and even game options such as buffalo served with skinny fries. The pièce de résistance is the pricey Rossini burger made from Kobe beef, sautéed foie gras, shaved truffles and Madeira sauce on an onion bun. Shakes and floats plus an extensive selection of bottled and draft beers and a small but first-rate wine list nicely complement the cuisine.

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Bobcat Bite (Santa Fe, N.M.)
Bobcat Bite has been turning out their legendary green chile cheeseburgers for more than 50 years. They're made just like they were back before anyone worried about fat or cholesterol. The burgers come topped with spicy roasted green chile strips and cheddar cheese. Owners Bonnie and John Eckre grind the meat fresh every morning from chuck and hand-form it into 10-ounce patties. The Eckres go through 200 pounds of beef a day serving customers in the tiny, off-the-beaten-path eatery that was formerly a trading post. The place is usually jammed, especially on Friday and Saturday nights. We like the steaks and pork chops, too, not to mention a side of sizzlin' home fries.

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