We have two rules for burgers: 1) the patty MUST cover the bun. No exceptions. We want meat, not bread. 2) prefer the meat be presalted. Salting before or worse, after, doesn’t work as well. Try it at home yourself and you’ll see.
I do not claim these burgers are the best ever. Even if you love burgers, they aren’t really a destination food unless you’ve got an urge going. You want a good burger to be nearby wherever you’re going to be, so ours are mostly within easy drive of our home, or in places we are running errands.
Gold Standard: Vault 164/SMateo. An otherwise 2-star restaurant, but the burger with Gruyere is very fine. They use a good mix of cuts, cook it properly and TRIM THE BREAD. Top, bottom, and sides! It’s a sturdy brioche, toasted. Only caveat: we don’t often make it to the SBay, so it’s been at least 2 yrs since we had it last. YMMV.
Joshu-Ya/Berkeley: Kobe beef sliders are an amazing mix of cuts. I don’t normally like sliders but these were terrific. Rich beefy flavor.
Bo’s/Albany (formerly Bistro 1491): We make an exception to the pre-salting rule for Bo’s: all chef Bo’s food is low-salt, but his burger mix is good enough to make up for it. Sadly, he’s dropped the green chile burger which was the best of his offerings. It’s a Boomer diner, very quiet and uncrowded weekdays lunch or dinner. Don’t go for brunch, it’s the only time it’s crowded and breakfast is okay but not exceptional. If you’re with someone who doesn’t like burgers, his BBQ ribs starter is pretty amazing as well.
La Calaca Loca/Oakland: Their Mexicana burger rocks, big time. Big 8-oz patty, a dollop of guacamole, melted cheese, pickled jalapenos, and the best burger bun ever - a true telera roll. LCL focuses on better quality, less on quantity; exactly what we like to see (and eat).
The value winner: Flipside Burgers/Oakland. A cheerful, fast/casual place, who will do anything you want, any way you want. 8-oz patty is standard and quite tasty. They offer pretty much every permutation of burger one could want, as well as different types of fries.
Variations thereof:
Flippers/Oakland. Has gone up and down, but they make one - and only one - burger very, very well. It’s a beef patty, topped with good feta cheese and a pile of wilted baby spinach leaves. The three ingredients are in perfect proportion to one another and the combination just really works. My spouse, who would normally never order such a burger, took one bite of mine and agreed it was amazing, far better than the type he had ordered. They offer a lot of different burgers, but this is the only one that’s worth the visit.
Spice Monkey/Oakland: The best lamb burger around. Gamy and fab for lamb lovers. However, the menu has changed and now it rotates on and off. Check the menu on the web to see if it’s around for the week.
1400 Bar and Grill/Alameda: The best Reuben nearby us and one of the top three in the EBay, they also make an excellent lamb burger, topped with feta. There’s a regular burger, but that lamb burger brings us back.
Offbeat:
Khyber Pass/Dublin: The Chapli Kabob isn’t what you’d expect. It’s two thin beef patties, smashed and fried into delicious crusty crispness. Seasoned well but not oversalted, served with rice and flatbread. Get the Mast e Khiar, spiced yogurt dip, to spoon over all. Yum!