Burgers: The 14 best addresses in Germany

Brooklyn Burger Bar: Nestled between bare walls and an urban industrial style, Jan Pflüger and Steffen Schröder have fulfilled their dream of owning a New York-style burger bar. They wanted to prove that burgers are more than just a soggy, unhealthy fast food, and they've succeeded brilliantly. The buns and patties are homemade, the meat comes from organic, pasture-raised Frisian cattle, the sauces are delicately seasoned, and the fries are crispy and addictive. The bar also offers classic and reimagined drinks. Little Brooklyn in Hamburg.

Dulf's Burger is a cult classic. It's not just the relaxed atmosphere with its abundance of wood and black metal that attracts burger lovers, but above all the juicy, crispy patties made from premium Holstein beef, nestled in the soft, sweet Dulf's brioche or, more classically, in a sesame seed bun. There are no limits to personal taste, as every burger can be customized. The toppings, made from sustainably sourced ingredients, are particularly appealing. And for those with a serious appetite, there's the Schlabber-Max Burger, a 500-gram behemoth of three patties and pulled pork that's guaranteed to leave you speechless.

Berlin

Shiso Burger: You'll find the best burger in Berlin at this tiny restaurant. In the vibrant Scheunenviertel district, a young Asian team freshly prepares nine different burgers, three of which feature fish or seafood, and two are vegetarian. For the meat, you can choose between Black Angus or Wagyu. Custom toppings include Cheddar or Blue Cheese, sweet and sour pickles, lime-chili mayonnaise, or teriyaki or ginger-honey sauce. On sunny days, you'll see people from all over strolling by the picnic tables outside, enjoying their burgers.

Dresden

Makamaka Makamaka – in Hawaiian, the word means "friends." This industrial-style restaurant, tucked away in a courtyard, attracts young-at-heart and cosmopolitan meat lovers who adore homemade burgers and bowls. A frequently changing menu ensures a good time and one of the best burgers in Germany. Always on offer are the Makamaka Burger, Poke Bowl, and NY Reuben Sandwich. All dishes are fresh and locally sourced. The sweet potato buns for the burgers come from a bakery in nearby Wehlen, while the meat and bacon are sourced from the Lausitz region. And what to drink? Cold brew coffee and Famous Cake Shake, homemade lemonades, gins, and cocktails.

Leipzig

Killiwilly's beef burgers, in both traditional and ever-evolving creations, are the hallmark of this Irish pub in the southern suburbs. A classic, the Galway's Farmer Burger, with sweet chili mayo, relish, and homemade burger sauce, is a crowd-pleaser, while a "Burger of the Month" adds variety. Tried and tested: Kahuna, beef marinated in teriyaki, with red onions, pineapple, bacon, Gouda cheese, mayo, tomatoes, and lettuce. Best ordered with Twister fries or potato wedges. Freshly tapped Kilkenny or Guinness flow freely, and afterwards, a whiskey is a welcome treat. The selection is expertly curated and authentic.

Weimar

Franz & Willi: The ambiance is rustic, the burgers are homemade and look incredibly appetizing. Between the halves of buns baked in a Thuringian bakery's wood-fired oven, you'll find primarily beef, pork, and chicken, seasoned and enhanced with Camembert or goat cheese, BBQ bacon and Cheddar, coleslaw, and mayonnaise. The meat for the pulled pork burger is cooked for twelve hours and shredded until it's tender and melts in your mouth like butter. These are some of Germany's best burgers, served with chili cheese fries, sweet potato fries, or classic potato fries. Vegetarians can opt for the bean and vegetable burger. To quench your thirst, choose from a pilsner or a fruity raspberry-rosemary lemonade.

Hanover

The Harp: You'll also find some of Germany's best burgers at this Irish pub. The young crew of this cozy harbor pub has a quirky sense of humor, even when it comes to food. Instead of fish and chips, they serve up "food porn," and their current eight different burgers, plus the weekly changing "honorary burger," are literally waging a "burger war" with bizarre names on the small menu. Each burger is a visual treat, and you can choose between fries, sweet potato fries, nachos, or coleslaw. A perfectly poured Guinness or Kilkenny is always the perfect accompaniment, and ideally, the hop-fresh "Trainingslager" from the Maschsee Brewery in Hanover.

Another tip: If the "Ehrenburger Triple Death" (14.50 euros) is on the weekly menu again, definitely grab it – but don't go alone! This hefty hunger-killer with a double-sized bun and three 140-gram beef patties, chili cheese nuggets, bacon, cheddar, red onions, plus Jameson cocktail sauce in between, is plenty for two!

Cologne

The Fat Cow (Die Fette Kuh) has been grilling the best burgers at its location on Bonner Strasse since 2011. The meat comes from the Lower Rhine region, is never frozen, and is ground fresh daily. The potatoes for the fries come from a local contract farmer, and the sauces are homemade. The small restaurant features a modern tiled design, and diners eat at polished wooden tables with self-service cutlery. The Fat Cow's burgers rarely exceed €10 and also offer a Burger of the Week. One grill is always reserved for vegetarian options. For those with room left, the Bacon Jam Fries are a great choice, topped with maple syrup, bacon, and whiskey, smothered in cheddar cheese and chipotle chili mayo. House beers like the "Fette Wiess" complete the menu.

Frankfurt am Main

Founded in 2013 by three hungry students searching for the perfect burger, Jamy's Burger has since grown into a small chain with branches in Mainz, Darmstadt, and Mannheim. The ambiance resembles a mountain cabin with an industrial chic aesthetic, featuring plenty of wood, exposed concrete, and a touch of greenery. In the open kitchen, the burgers are prepared and assembled on griddles. As soon as the buzzer spins, the burger is ready for pickup at the counter. A centrally located handwashing sink is essential, and the only utensil provided is a delicate wooden fork for the fries. Burgers can be customized to your liking. Jamy's Burger focuses on classic burger dishes. The meat, sourced from local Angus cattle with a high proportion of sirloin, is ground on-site several times a day. All ingredients are homemade and free of additives. To drink, you can choose from beer, cider, or delicious homemade lemonades.

Nowhere else can you get closer to the "Taste of USA" than at Bareburger, the first European branch of the New York-based upscale burger chain, located at Schweizer Platz. The New York loft style is evident in the industrial lamps, ventilation pipes, and chairs and bar stools made from recycled Coke bottles. The meat patties for the dozen or so burger variations are grilled from freshly ground organic meat, and can be cooked "medium" or "rare" upon request. They are thick and juicy, served in plump brioche buns, or alternatively, whole-wheat buns and "no-carb" burgers wrapped in lettuce. A popular option is "Be My Burger": build your own burger, choosing everything from the meat and bun to the toppings and sauces. A must-try: the extra crispy onion rings with smoky smoke sauce. The sides are designed for sharing. A good selection of drinks is available, including wine, milkshakes, and homemade lemonades. The service is friendly and efficient.

Karlsruhe

DeliBurgers is no longer a hidden gem, but a must-visit for burger fans in Karlsruhe: DeliBurgers is located on a side street off the bustling pedestrian zone. In this small shop, everything revolves around the fast-food classic. The menu is concise but anything but boring. Besides hamburgers and cheeseburgers, you'll find regularly changing burger variations on the large chalkboard. The young team pays close attention to the origin and quality of all ingredients and makes as much as possible themselves – from the sauces to the iced tea. They work exclusively with regional partners, about whom customers can learn more from large pictures on the walls. A nice touch: If you're not full after your burger and fries, you get a free second helping of fries.

Stuttgart

87 Barbecue & Bar: The 87 can be described as somewhere between a cool bar, a chic corner pub, and a grill restaurant. The burger is a highlight here and definitely ranks among the best in Germany: Staufen beef, grilled on an 800-degree infrared grill and finished with a topping in an indoor kettle grill, then refined with high-quality ingredients. Besides the more classic Bacon & Jam (with homemade tomato jam instead of ketchup), there's the flavorful Backyard BBQ in a pretzel bun with caramelized onions and barbecue sauce. A concise but cleverly curated wine list with many discoveries off the beaten path and great...

A selection of around 50 handcrafted beers from Germany, Belgium, Great Britain and the USA.

Nuremberg

At Auguste's casual restaurant, complete with cushions and colorful artwork, only regional, organic, grass-fed beef graces the (grain) buns. From Simmental and Longhorn to Hereford, the beef that makes the Monkeyburger irresistible with its caramelized banana, bacon, Gouda, fried egg, and soy-satay-peanut sauce. The thick-cut fries are hand-cut. The Spring Burger takes on a Mediterranean flair with grilled vegetables, herb pesto, and Parmesan. Besides a bun with marinated avocado, sour cream, Gouda, and fried onions, four other delicious meatless options are available. You can upgrade your favorite burger with homemade whiskey, Kahuna, or BBQ sauce. For Franconian specialties, try the Pulled Pork Burger, made with organic pork roast gently cooked for 12 hours.

Munich

MC Müller Burger: The classic. Since 2006, long before the nationwide burger craze, fries and premium patties have been sizzling here. Between the gold ceiling and the black tiled bar, 17 variations are served, from the Tölz beef classic "MC Mueller" to bison ("Buff Daddy," with red wine onions and Gruyère cheese) to veggie ("Wenke Möhre" - an olive patty). Orders arrive on colorful plastic trays without cutlery, the fries served rustic, skin on. Funk and classic rock blare from the speakers, and the team behind the bar, in their jeans shirts, makes a warm and welcoming impression. It's also nice that in 2019, BBQ sauce and ketchup are served in metal pots instead of disposable cups.