San Francisco's Best Burgers

For a basic, counter-service burger, it's hard to beat the deliciousness that is Pearl's. Whether you're ordering a basic cheeseburger or a crazy concoction like a Phat Bob (barbecue sauce, onion rings, jack cheese and bacon), these burgers hit the spot. Those watching their weight can opt for a bison burger, which has less fat than a traditional patty.

In a town loaded with great white-napkin burger options, Nopa may be the champ. Its grass-fed burger is topped with pickled onions and basil aioli and served on a house-made brioche bun. The result is juicy, perfectly sized, and delicious to the last bite.

With Kobe beef, roasted tomato and roasted-garlic mayo, this burger is full of winning components. Its secret weapon, however, is the house-made challah bun, baked fresh at next-door Pinkie's Bakery. Feeling decadent? Ask for it topped with a fresh farm egg, served over easy.

Marlowe's burger is a favorite of no less than Chronicle restaurant critic Michael Bauer, and it's easy to see why. Topped with caramelized onions, bacon and a to-die-for horseradish aioli, it's nearly matched by the ultra-crispy thin-cut fries with which it's served.

This Three Stooges-themed pair of restaurants (the other is in North Beach) grills its burgers over lava rocks, a process patrons are encouraged to watch as they walk in the door. The resulting patties are crisp on the outside, with a hint of smoke. Prices are reasonable, and the Folsom location is adjacent to the Zeum, making it a perfect place to take burger-hungry kids.

This popular mini-chain (which has Marina, Berkeley and Oakland locations in addition to Noe Valley's) is known for its wide variety of toppings, from chipotle peppers to pesto to jerk sauce. It's also the best place to satisfy any fry craving, with steak, skinny, sweet-potato, curly, and garlic fries all available.

Spruce's burger is only served at its bar, which still provides the high-class experience you'd expect from such an acclaimed hot spot. Served on a house-made, English-muffin-esque bun and topped with house-pickled onions and zucchini, this burger goes perfectly with a glass of red wine, served in a goblet the size of your head. We're not its only fans; Saveur magazine published Spruce's recipe in its burger issue.

Tucked in the shadow of City Hall, this elegant spot offers a burger that deserves recognition beyond the political lunch crowd. The burger itself is all about texture: fresh, almost creamy meat is topped with whisper-thin, crunchy potato sticks. Don't bother adding bacon for an additional cost; the included bacon aioli packs more than enough flavor.