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

That burger you talk about to anyone who will listen? It might not be famous outside a two-state radius, but that doesn't mean it's not a local celebrity. When you daydream about it at your desk, it's worth voting for in our Readers' Choice Awards.

We consulted expert burger tasters to compile this list of regional burger chains that have earned real loyalty. Each has a specialty, a story, and a following that would argue they deserve the #1 spot, so cast your vote before the window closes.

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

Vote for the best regional burger chain!

Nominee #1: Bareburger

The premise at Bareburger goes further than most burger concepts attempt: organic, grass-fed beef, responsibly sourced toppings, and a menu that extends to bison and elk for the more adventurous diner. Operating primarily in New York, New Jersey, and Connecticut, the chain leans upscale without losing sight of the burger itself. Its patties are well-crafted, and the veggie options hold their own alongside the beef. It's a spot where even a committed carnivore tends to look twice at the plant-based selections. The regional footprint keeps it from being widely known, but for those within its range, Bareburger represents a serious, values-driven take on a well-worn category.

Nominee #2: Blake's Lotaburger

A New Mexico original since 1952, Blake's Lotaburger has been doing one thing particularly well for decades: topping a premium seasoned beef patty with green chile. The regional ingredient isn't a garnish—it's central to the taste and to what makes Blake's unmistakably Southwestern. The chain operates across New Mexico and the surrounding region, serving straightforward, satisfying burgers that earn loyal regulars and leave first-timers wondering why it took them so long to find it.

Nominee #3: Braum's

Braum's has operated its own dairy farm in Tuttle, Oklahoma, since 1968, and that supply chain shapes everything on the menu. The beef is fresh, sourced from company-owned facilities, making the place farm-to-table well before the phrase became a restaurant marketing buzzword, and the ice cream is made from milk that travels directly from the farm to each store. Operating across Oklahoma, Texas, Kansas, Missouri, and Arkansas, Braum's has the unusual distinction of controlling its ingredients from the ground up, and the quality reflects it. The ice cream earns its own reputation that rivals the burgers for attention—saving room is mandatory.

Nominee #4: Burgerville

In the Pacific Northwest, Burgerville goes well beyond the burger itself. The chain sources ingredients from regional farms and producers and rotates its menu seasonally—meaning the lineup in spring looks quite different from the one in fall. Environmental pledges run deep, from cooking oil recycling to renewable energy partnerships. The burgers are well-crafted and made with quality local beef, but it's the seasonal specials like the Walla Walla sweet onion rings that turn occasional visitors into regulars.

Nominee #5: Char-Grill

Char-Grill has been serving the Raleigh area since 1959, and the format hasn't changed much: a classic drive-up window, a focused menu, and a burger grilled over open flame on a toasted bun. The founding location on Hillsborough Street, near NC State's campus, is the one to start with, and first-timers are reliably advised to keep it simple with a Char-Burger, fries, and a chocolate shake. 10 locations across the Triangle keep the concept local and consistent. It doesn't need to reinvent itself because it got the basics right more than 60 years ago, and the regulars have never given it a reason to change.

Nominee #6: Cook Out

Cook Out has built one of the more devoted followings in the Southeast, spread almost entirely by word of mouth, on a model that seems almost deliberately understated: customizable burger trays, milkshakes in dozens of flavor combinations, and prices that remain hard to argue with. The experience is primarily to-go—most locations don't lean into dine-in—which focuses squarely on the food. The milkshakes, available in combinations few chains attempt, are what people tend to mention first.

Nominee #7: Farm Burger

A regional staple across Georgia, Alabama, and North Carolina, Farm Burger takes a sourcing-first approach to the classic burger. Grass-fed, organic beef from partner farms, house-made condiments, and a rotating menu of seasonal toppings reflect what's available locally. The result is a burger that tastes like it came from somewhere specific, which is the whole point. The farm-to-table model isn't aesthetic here—it's operational, built into how each location sources and assembles its menu. Sides and shakes match the same quality standard.

Nominee #8: Farmer Boys

Available across California, Nevada, and Arizona, Farmer Boys puts a farm-to-table philosophy at the center of its burgers. The beef is cooked to order, and produce is sourced fresh. What keeps it on the radar for regulars is the consistency: every build feels carefully assembled and the variety of options—burger or otherwise—rewards repeat visits. Loyalty comes from not cutting corners on ingredients, and every layer of the dining experience reflects that commitment.

Nominee #9: Hopdoddy Burger Bar

Hopdoddy Burger Bar does more in-house than most burger concepts attempt. The kitchen bakes three types of buns from scratch daily, grinds select meats—including bison and certified Piedmontese beef—in-house, and houses a full craft cocktail bar. Born in Austin, Texas, in 2010 and expanded steadily across the South and Southwest, the chain builds specialties that go well beyond usual combinations, with humanely raised beef and locally sourced ingredients where possible. The sourcing ambition and the cocktail bar together make it as much a sit-down destination as a quick stop.

Nominee #10: P. Terry's Burger Stand

P. Terry's Burger Stand built its Austin reputation on a simple idea: premium beef, fresh toppings, and prices low enough that the quality feels almost incongruous. The burgers are clean and direct—no unnecessary complexity—and that approach has won over the locals in a way that bigger concepts spend years trying to do. What started as a single Austin stand has extended to locations in San Antonio and Houston, carrying the same commitment to quality and value that made the first a cult favorite.

Nominee #11: Sickies Garage Burgers & Brews

Founded in 2012 by a group of friends in Fargo, North Dakota, Sickies Garage Burgers & Brews has turned a garage-themed concept into a regional institution. A rotating lineup of 50 burgers paired with 50 craft brews gives the format more variety than most chains attempt, with creations ranging from the traditional to the outright unconventional. Now operating across North Dakota, South Dakota, Nebraska, Nevada, Florida, and Texas, Sickies connects cities across the upper plains and beyond, making it a natural stop along any route through the region.

Nominee #12: Super Duper Burgers

Super Duper Burgers has built a Bay Area following on a philosophy that concentrates on sourcing above almost everything else: humanely raised, fresh beef; locally grown, completely organic produce; and a kitchen that uses real-food ingredients throughout. The result is a gourmet burger that feels connected to where it's made—a Northern California quality that's difficult to replicate at scale. Operating across the Bay Area and NorCal, Super Duper hasn't pursued national expansion, and its local focus is part of what makes it work.

Nominee #13: Swensons Drive-In

Swensons Drive-In has been running curb service in Ohio since 1934, and the ritual hasn't changed. Pull in, turn on your headlights, and wait for a Curb Server to sprint—not walk—to your car. The Galley Boy is the order—a double cheeseburger layered with two proprietary sauces (a BBQ and a tartar) on a toasted bun, finished with a green olive pick. Akron native LeBron James has publicly declared his love for it more than once. Potato Teezers (crispy potato-and-jalapeño bites) and hand-spun milkshakes round out a menu built around the drive-in experience at its most genuine.

Nominee #14: Tucker's Onion Burgers

The Oklahoma onion burger has roots in the Depression era, when cooks stretched scarce beef with inexpensive onions, and what emerged from necessity became a regional signature. Tucker's Onion Burgers carries that tradition forward with fresh ground beef hand-formed daily, topped with a mound of thinly shaved onions and smashed onto a hot flat-top until the two caramelize into one. The result is a savory, deeply flavored patty with crispy onion edges that post-cooking onion additions simply can't replicate. Hand-cut, double-fried fries and hand-dipped shakes complete the experience.

Nominee #15: The Varsity

The Varsity opened near Georgia Tech in Atlanta in 1928, and the original location, among the largest drive-in restaurants in the country, remains an experience that defies easy description. Both the chili dogs and the steaks (aka burgers in Varsity lingo) are legendary, with people who even make the pilgrimage from afar. Additional locations across Georgia have expanded the menu's reach, though the original remains the one that food writers and locals alike consider essential. History and food are inseparable at this spot, where you're not just eating a burger but participating in nearly a century of Atlanta dining tradition.

Vote for the best regional burger chain!

---

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.

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.