What you're getting: Wood-grilled hamburger
No burger in SF gets more hype than the Nopa burger, but in the case of this juicy, wood-grilled masterpiece, it's well deserved. The chuck (grass-fed) is ground daily and for each pound of meat, a teaspoon of salt is added -- which sounds like too much, but is not even a little bit too much because: flavor. Add a house-made brioche bun (toasted, of course), house-pickled onions, Little Gem lettuce, harissa aioli, and cheese and -- bingo-bango -- hype machine burger.
What you're getting: 1/3lb burger
First things first: no one calls this Redrum; rather, it still unofficially goes by it's original name: Murder Burger (some community members in a second location that only lasted a year objected to the name blah, blah, blah). Second: while it's famous for the ostrich and bison burgers, you can't go wrong with the classic, 1/3lb 100% ground chuck burger that comes with mayonnaise, mustard, lettuce, tomato, pickle, onion, and cheddar cheese, all on a fresh-baked bun. Oh, and order a shake while you're at it. They're made with fresh fruit, so drinking/eating one is basically the same thing as going on a jog.