Chicago is a burger-obsessed town, but to find the absolute best burgers in the city, all one needs to do is head to a steakhouse. Fashioned from dry-aged prime beef and locally sourced ingredients, these burgers are the stars of the show during lunch service—and take the local burger game to an entirely different level.
Gibsons Bar & Steakhouse
With locations in the ritzy Gold Coast, near O’Hare Airport, and the upscale Oakbrook Center shopping mall, Gibsons continues to be one of the highest-grossing restaurants in the country. It’s a draw for A-List celebrities and local shot-callers alike. The award-winning burger—the “Sandwich King” of burgers—was created by celebrity chef Jeff Mauro. This stunner is made with prime beef and topped with crispy cherry peppers, jalapeno Havarti cheese, and spicy mayo. It looks as delicious as it tastes.
Joe’s Seafood, Prime Steak & Stone Crab
The seafood-focused Joe’s also boasts one of the best burgers found during lunchtime—and that’s saying a lot, considering how many steakhouses are in the immediate vicinity. Here, they keep it simple: griddled prime beef topped with shredded lettuce, grilled onions, and a slice of beefsteak tomato. The classic, consistent flavors keeps diners coming back.
Prime & Provisions Steakhouse
Directly across the street from the Chicago River—with a spacious sidewalk patio for those warmer days— the ultra-modern Prime & Provisions is the Loop’s newest steakhouse. Its burger offering is a heaping, glorious concoction that is best shared with a colleague. It’s made with prime beef that’s been dry-aged for 28 days, then placed within a house-made brioche bun and topped with sharp Wisconsin American cheese and Dijonnaise.
The same team behind the wildly successful RPM Italian, HUB 51, and Three Dots and a Dash brings the same sophisticated, yet trendy style into the mix with RPM Steak. With an open dining format and lounge-like setting, the restaurant clearly appeals to millennials, but all are welcome. For lunchgoers, RPM offers two of the best burgers in Chicago: a dry-aged steakburger topped with cheddar, horseradish and “frizzled” onions, and another made with grass-fed beef, foie gras butter, and red onion jam.
Smith & Wollensky
Premium views complement premium burgers at Smith & Wollensky, which is perched right on the Chicago River. During warmer months, the patio is ideal for soaking up the sun with the eatery’s signature burger on a plate. The burger is made from beef that’s been aged up to 28 days, as well as trimmings from cuts of steak. For even more flavor, it’s topped with a slice of provolone and two strips of bacon. Sharing is a good strategy here—so that you can leave room for dessert, of course.