Sometimes, some of you -- we're not naming names -- would rather eat ground sirloin over griddle-slapped rib eye. It happens to the best of us, especially when those beef patties are piled with pimento cheese, dipped in liquid nitrogen, and sandwiched between deep-fried buns, or even the world's smallest English muffins, like Philly's five crunchiest, juiciest, sous-vide...iest (?) and most definitely best-est burgers, which you can hear more about below.
5. Meatball Sliders
Cheu Noodle Bar
255 S 10th St; 267.639.4136
Still served up as poppable "cheeseburger buns" at the noodle-bar-in-name-only come dinnertime, Cheu's meatball sliders get the full-sized treatment at lunch with a coat of aged cheddar and a bed of leafy mustard greens served between still daintily crisp house-made Engish muffin buns.
4. Tewksbury Patty Melt
51 N 12th St; 267.639.3309
The Valley Shepherd Creamery crew's back-wall cheese stall in Reading Terminal Market's more about the melty goodness than what's underneath, but pass up the brisket 'wiches and grilled cheeses slathered with bacon fat and you'll find this Tewksbury patty melt, oozing with cave-aged Jersey cheese, arugula, sofrito, and caramelized onion-piled ground beef.
3. The Lasagna Bun Burger
1050 N Hancock St; 215.964.9009
The only reason this Piazza griddler doesn't rank higher is you never know what you're going to get week to week, but it's hard to go wrong with -- or anywhere after -- consuming a half-pound of red-sauced meatball flattened between two fried lasagna patties. If you don't catch it you can always back it up with a summery Jamaican jerk chicken burger bundled between fried plantains.
2. Sous Vide Burger
221 N Columbus Blvd; 215.279.7134
What's cooking on the Delaware? Just this freshly ground, vacuum-sealed, slow-cooked, flash-frozen, deep-fried burger served under both a spoon of house-made American cheese and the Ben Franklin bridge.
Cedar Point Bar & Kitchen
2370 E Norris St; 215.423.5400
The neighborhood is Fishtown, the burger is cow-city. The North of NoLibs Southern cookery serves grass-fed beef with a smear of Southern caviar, aka pimento cheese, plus a sheet of melted sharp cheddar, so those caramelized onions have somewhere to stretch out before going under a toasted brioche bun.
NoLibs southern bruncherie A Full Plate's reopened in Fishtown as Cedar Point Bar & Kitchen (don't worry, their plates are still full), where the ladies behind the soul-cooking Piazza BYO are serving an expanded menu of meaty comforts like brisket-stuffed johnnycakes and pimento cheeseburgers you can finally pair with full glasses of craft ales and 'tails.
Owned by the Philly boys behind Bing Bing Dim Sum, CheU serves traditional Asian noodle dishes with plenty of added Philadelphia flavor. Rather than attempting to recreate authentic Asian cuisine, the restaurant makes classic ramen and soba bowls local, adding brisket, pork shoulder, and matzo balls to the typical miso broth, rice-noodle combo. The space itself is narrow with low-hanging paper lamps, and the eclectic noodle soups are meant to be eaten at stools along the bar. While the wood-paneled bar is primarily for noodles, the place has excellent happy hour deals on wine, beer, sake, and its collection of creative house cocktails.
RTM is your indoor farmers market for all Philly fare, housewares and area specialties. Check out Meltkraft: from the guys behind NJ dairy farm Valley Shepherd Creamery, Meltkraft is RTM’s first-ever grilled cheese stall, equipped with a mozz-making laboratory, a 30-cheese counter, and eight hot-buttered melts stuffed with everything from burger, to brisket baked mac 'n cheese, to bacon fat. Or stop by The Rib Stand offering authentic Southern-style comfort food like BBQ, potato wedges and green beans.
It's hard to go wrong with consuming a half-pound of red-sauced meatball flattened between two fried lasagna patties. If you don't catch that, you can always back it up with a summery Jamaican jerk chicken burger bundled between fried plantains.
At this extensive waterfront beer garden, Morgan’s Pier, some of the area’s top chefs take over the Morgan’s Pier kitchen for a four-month “experiment" every year. With outdoor seating for up to 500 people, it's one of the best spots to enjoy a casual bite to eat, craft beer, wine, and cocktails.