Vote now! Readers' Choice Awards Best National Burger Chain of 2026

The American burger has never been in better hands. From smash-technique patties to California-style charbroil to buttered Wisconsin buns, the chains around the nation have been finding ways to make a classic their own. But which is the best, you may ask? That's where our experts come in.

Our Readers' Choice Awards panel has sifted through over a dozen nominees, so you can help us decide which is the absolute best national burger chain out there. Tell us which one you continually choose when you get that craving for a greasy, cheesy burger, and we'll see which takes first prize.

Voting period ends on August 12, 2026. We'll announce the winners on August 20.

Vote for the best national burger chain!

Nominee #1: A&W Restaurants

One of the oldest burger chains in the country, A&W Restaurants has been part of the American dining landscape since 1919, and its burgers carry that history without leaning too heavily on it. The chain uses fresh, never-frozen beef across its lineup, and the combination of a quality patty and A&W's long-standing root beer flavor creates a distinctly classic experience. Operating as a franchise across hundreds of domestic and international locations, the brand offers a menu ranging from a basic burger to a Bacon Double Cheeseburger, in a format that still holds up today. Longevity this pronounced is its own credential in a category that tends to reward what's new.

Nominee #2: BurgerFi

Quality and environmental accountability go hand in hand at BurgerFi. The Florida-founded chain sources Angus beef raised without antibiotics or added hormones, and the sustainability commitments extend to packaging and restaurant design. The eco-conscious focus doesn't come at the expense of the burger itself, as the double Angus cheeseburger delivers clean, concentrated beef flavor that lets the sourcing speak for itself. Craft hot dogs, veggie options, and hand-spun custard shakes round out a menu that covers more ground than the basics.

Nominee #3: Culver's

Wisconsin-born and Midwest-beloved, Culver's has expanded steadily into other regions without losing the qualities that built its following at home. The ButterBurger—a beef patty served on a lightly buttered, toasted bun—is the anchor of the menu and a longtime favorite for good reason: it's a simple, well-executed burger with a richness that lingers. The frozen custard is equally serious, made fresh throughout the day and available in rotating daily flavors.

Nominee #4: Fatburger

A California original since 1952, Fatburger has spent decades building a reputation around thick, juicy, fully customizable burgers, and that approach has proven durable as the chain has expanded well beyond the West Coast. Everything is assembled strictly to order, and patty sizes range from a single to an XXXL for serious appetites. The fresh, never-frozen beef and the depth of customization are what keep Fatburger holding its own in a crowded category—a combination that rewards the diner who wants to be precise about what goes on their burger. With locations reaching markets across the country and internationally, the formula has shown it travels well.

Nominee #5: Five Guys

The premise at Five Guys is deceptively simple: fresh, never-frozen beef, cooked to order, topped with whatever you want from a generous list of free add-ons. The result is a customizable, reliably satisfying cheeseburger that holds up stop after stop, and the consistency at scale is the real achievement. Hand-cut fries, available Cajun-spiced or plain, and hot dogs round out a tight menu that has remained largely unchanged since the chain opened in Arlington, Virginia, in 1986. The no-frills format is intentional; the quality of the ingredients does the work, and not much else is required.

Nominee #6: Freddy's Frozen Custard & Steakburgers

Two things are in the name at Freddy's Frozen Custard & Steakburgers, and both deliver mouthwatering treats. The steakburgers are thin and flat, with lacy, crispy edges that come from cooking on a well-seasoned flat-top, a style that evokes the classic American drive-in the chain deliberately references. The shoestring fries are also a hit, just as discussed among regulars as the burgers themselves. The frozen custard—rich, dense, and made fresh throughout the day—rounds out the experience with an indulgence that keeps the dessert menu as relevant as the food. Founded in Wichita, Kansas in 2002, Freddy's has expanded to hundreds of locations nationwide while keeping its retro format and quality intact.

Nominee #7: Habit Burger & Grill

Born in Santa Barbara, California, in 1969, Habit Burger & Grill built its reputation on the open-flame charbroil—a technique that gives the beef a distinct flavor that sets it apart from flat-top competitors. The char-forward flavor shows up even in the simplest build, and it's the quality that keeps the following loyal. The menu goes well beyond burgers, with tempura green beans and a charbroiled ahi tuna sandwich, making Habit a more flexible option than most fast-casual peers. Now owned by Yum! Brands and operating across numerous states, it has carried its California origins into national territory without sacrificing what made it worth following.

Nominee #8: Hopdoddy Burger Bar

When Hopdoddy Burger Bar launched in Austin, Texas, in 2010, the focus on artisanal, ethically sourced burgers was central to the concept, and it still is. The menu leans creative, with specialty builds that go well past standard combinations, and the fries earn consistent praise from regulars. The sourcing commitment is a genuine differentiator: humanely raised beef and, where possible, locally sourced ingredients, and the results are evident. A full bar—craft beer, cocktails, and shakes—makes it a sit-down destination as much as a quick stop, separating it from most fast-casual competitors.

Nominee #9: In-N-Out Burger

Few chains inspire the loyalty In-N-Out Burger does, and the menu has barely changed since the chain opened in Baldwin Park, California, in 1948. Fresh, never-frozen beef, buns delivered from the chain's own bakeries, and a short, focused lineup built around doing a few things extremely well are the pillars of the concept. The secret menu—Animal Style, protein style, and other off-menu combinations—has become a rite of passage for newcomers. The milkshakes and the Double-Double are perennial favorites. Operating in California, Nevada, Arizona, Utah, Texas, Colorado, and Oregon, In-N-Out remains the West Coast's defining burger institution, and one that has resisted the urge to compromise for the sake of scale.

Nominee #10: Mooyah Burgers, Fries & Shakes

Founded in Plano, Texas, in 2007, Mooyah Burgers, Fries & Shakes takes the fresh-ingredient philosophy seriously from top to bottom, including the bun, which is baked in-house daily at each location. The beef is fresh, never-frozen Certified Angus Beef, and the fully customizable build offers more than 20 sauces and toppings, along with five real cheese options and hand-cut Idaho potato fries. The all-natural turkey burger is a standout that surprises even committed beef fans—lighter on the environment yet built to the same quality standard. Real ice cream shakes complete a menu that takes the "better burger" model seriously at every layer.

Nominee #11: Red Robin Gourmet Burgers

More of a full-service sit-down restaurant than a counter-service concept, Red Robin Gourmet Burgers occupies a different lane than most entries in this category. A wide roster of gourmet burger creations, stacked with premium toppings and specialty sauces, gives diners more combinations to explore than most burger chains attempt. The Bottomless Yukon Chips—thick-cut, wavy potato slices seasoned with the chain's signature spice blend—are a side dish that earns its own conversation among regulars. Bottomless steak fries and a broad beverage menu make it a strong option for groups with varying tastes.

Nominee #12: Shake Shack

What started as a hot dog cart in New York City's Madison Square Park in 2001 has expanded into one of the more recognized burger brands in the country. Shake Shack uses hormone-free, antibiotic-free Angus beef, and the outcome is a burger with savory flavor, even without extra toppings. The shakes, custom-blended and available in rotating seasonal flavors, are a favorite in their own right, and a rotating specialty burger menu keeps things interesting for regulars. Crinkle-cut fries complete a format that now reaches just about every state, well beyond its New York roots.

Nominee #13: Smashburger

The smash technique—pressing a ball of beef onto a screaming-hot griddle to create a seared, caramelized crust—produces a specific kind of burger with its own devoted following, and Smashburger has been refining it since launching in Denver in 2007. The thin, layered patty with its crispy, lacy edges and concentrated beef flavor is what makes the format recognizable and worth seeking out. Chicken sandwiches and a thoughtful range of toppings and sauces let regulars build a consistent go-to order. What started as a regional Colorado concept now operates across multiple states with the same griddle-forward approach intact.

Nominee #14: Wayback Burgers

Founded in 1991 in Newark, Delaware (that's right, not New Jersey)—originally as Jake's Hamburgers—Wayback Burgers has grown into a national fast-casual presence with a distinctly old-school sensibility. Now headquartered in Cheshire, Connecticut, and operating in more than 35 states, the chain has expanded well beyond its East Coast roots while keeping its identity intact. The menu goes further than the name might suggest: alongside classic hamburgers, the lineup includes hot dogs, chicken sandwiches, cheesesteaks, and milkshakes made with real ice cream in a three-spindle blender. The nostalgia-forward branding shows a genuine promise of quality and hospitality.

Nominee #15: Whataburger

A Texas institution since 1950, Whataburger was built around a burger large enough to require two hands, and that philosophy hasn't changed as the chain has grown to 17 states. Everything is assembled to order, never premade or frozen, and the oversized toasted bun is as much a part of the experience as the patty. The burger reads as a meal, not a snack, and the Texas-sized scale is very much the point. The menu also extends to fried chicken with gravy for anyone looking for something different.

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Our Experts

Susan Lanier-Graham

Lanier-Graham is an award-winning food, wine, and travel writer with more than three decades of experience exploring destinations around the world. She has visited luxury resorts, boutique properties, and hidden gems across six continents, bringing a discerning eye to every stay. As publisher of Wander With Wonder, she leads an award-winning digital publication that inspires readers to discover exceptional travel experiences. Her work blends firsthand insight with a passion for storytelling, offering trusted recommendations on where to stay, dine, and explore. Susan’s expertise helps travelers confidently choose destinations that transform trips into unforgettable, experience-rich journeys.

Penny Sadler

Penny Sadler is a freelance writer residing in the Lone Star State. Her glass is always full, preferably of something white and bubbly. She writes for Timeout, Texas Lifestyle Magazine, Matador Network, Inside Hook, Cheese Professor, and other outlets. Read more from Penny on her website, Adventures of a Carryon.

Nancy Monson

Monson is a writer, artist, and teacher who frequently writes about travel, wellness, spas, and creativity. Her articles have been published in over 30 national magazines and websites, including AARP, Glamour, Saturdayeveningpost.com, USA Today, Woman’s Day, and Women’s Health. She is also the author of "Craft to Heal: Soothing Your Soul with Sewing, Painting, and Other Pastimes," which explores how creative hobbies improve mental health. Connect with her at @NancyMonson and see her work at Nancy Monson Art.

Reviewed Editors & Experts

Reviewed editors and experts have hard-earned insight from a broad range of backgrounds, and our nomination panel includes independent researchers, subject matter experts, and editorial team members. We provide unbiased, experiential editorial coverage on products, brands, and companies across the U.S.