World's Best Steaks: 25 Best Burgers 2025 Edition

Named World's Best Burger Group at the World's 25 Best Burgers 2025, Hundred Burgers in València's Ciutat Vella has built its reputation on dry-aged Rubia Gallega beef, freshly ground daily, and house-baked demi-brioche buns. The result is a counter-argument to the idea that craft burgers are a North American export — this is a Spanish kitchen applying serious ingredient discipline to a format the world thought it already understood.

Bleecker Burger at Victoria has ranked on Opinionated About Dining's Cheap Eats in Europe list three consecutive years, reaching No. 47 in 2025. The format is deliberate and minimal: dry-aged beef, medium-rare grind, sesame bun, nothing extraneous. In a city with no shortage of premium burger options, Bleecker's restraint is its defining position.

On Exmouth Market in Clerkenwell, Black Bear Burger has built a reputation since 2016 on a deliberately short brief: grass-fed British beef, dry-aged and cooked medium rare, served without unnecessary complication. What began as a street-food stall has earned consistent recognition as one of London's more serious burger addresses, placing it in a category where sourcing discipline and technique matter more than novelty.

Born from Noma's pandemic pop-up, POPL Burger has settled into a permanent address in Christianshavn, Copenhagen. Ranked #48 on Opinionated About Dining's 2025 Cheap Eats in Europe list, it serves a deliberately compact menu of cheeseburgers, classic hamburgers, and fermentation-forward vegetarian options built around organic Danish beef and quinoa developed in Noma's lab.

Funky Chicken Foodtruck has operated out of Stockholm since 2013, serving Swedish beef burgers from a roaming truck that has developed a loyal following across the city. The format is deliberately casual: freshly ground patties, generous condiments, and a street-food atmosphere that sits at the opposite end of the spectrum from Stockholm's Michelin-starred dining scene. Find it at Nacka Strand and follow its schedule for current locations.

Gasoline Grill began in a converted petrol station on Landgreven and has since expanded across Copenhagen without losing the stripped-back format that made it work. Ranked #19 on Opinionated About Dining's Cheap Eats in Europe list in 2023 and still inside the top 75 in 2025, it holds a consistent position as the reference point for Copenhagen's burger scene. The organic, daily-ground beef and house potato bun are the details that separate it from the broader fast-casual tier.

La Birra Bar started in Mataderos and grew into one of Buenos Aires' most internationally recognised burger houses, with outposts now operating in the United States and Madrid. The Carlos Calvo address in San Cristóbal brings the same Argentine beef-forward approach: thick patties, precise layering, and a brioche bun that holds together without apology. Book ahead — the queues reflect the reputation.

Hawksmoor Air Street sits at the serious end of London's steakhouse tier, operating out of an Art Deco room just off Regent Street with sweeping ceilings and stained-glass windows. The menu centres on British grass-fed beef dry-aged for 35 days and cooked over charcoal, backed by a deep wine list and a cocktail bar downstairs. Opinionated About Dining has ranked the group consistently since 2023, and a Michelin Plate in 2025 confirms its standing in London's mid-to-upper dining bracket.

Founded in 2017 as a street-food project and now a fixture on Shoreditch High Street, Burger & Beyond builds its menu around dry-aged beef patties, house-baked buns, and toppings that lean into richness rather than restraint. The atmosphere runs loud and fast-paced, the kitchen takes the burger format seriously, and the address puts it squarely inside East London's most concentrated stretch of casual dining.

Next Door sits beside Neil Perry's fine-dining flagship Margaret on Clarence Street, offering a more relaxed format built around precise sourcing and a CopperTree Farms beef patty that ranked among Sydney's most discussed cheeseburgers in recent months. The dining room of light wood, marble, and rattan keeps the mood calm rather than theatrical. Located in the CBD, it represents the kind of casual-but-considered cooking that Perry's broader operation has long championed.

Jackson Boxer's Dove occupies a relaxed but purposeful position in Notting Hill's dining scene, trading in seasonal produce, sharing-format plates, and a wine list built for glass-by-glass exploration. The room is calm and unfussy, the menu shifts with supply, and ten dry-aged beef burgers prepared nightly have quietly become one of London's more sought-after off-menu items.

A basement steakhouse beneath Sydney's CBD, The Gidley pairs an old-world dining room of dark timber and leather booths with dry-aged Australian beef cooked over an ironbark and charcoal open-fire grill. The wine list holds a White Star recognition from Star Wine List, placing it among Sydney's more seriously curated rooms. The format suits slow business lunches and considered evening dinners in equal measure.

On Cornelia Street in the West Village, Sip & Guzzle operates where neighbourhood bar instincts meet technical kitchen ambition. The burger, built on a daily allocation of twelve A5 wagyu patties and recognised by Opinionated About Dining in 2025, is the clearest expression of what happens when fine-dining technique migrates into a casual format. Cocktails anchor the drinks side with equal seriousness.

Operating from a side entrance on Lygon Street in Brunswick East, Charrd Burger has built a following around a two-burger menu cooked over open charcoal. The format is minimal — standing-bar seating, a focused ritual around the product — but the execution draws crowds large enough to move several hundred burgers a day. A concentrated concept in a suburb that rewards exactly this kind of discipline.

Nowon on East 6th Street has built a following in New York's East Village through a Korean-American gastropub format that ranks among the most discussed casual addresses in the city. Its double-patty dry-aged burger, layered with kimchi and gochujang mayo, draws the most attention, but the broader menu plots a confident course through Korean-inflected comfort food. Opinionated About Dining placed it at #587 in 2024 and #818 in 2025 among North American casual venues.

All or Nothing Burger has built a loyal following across Spain on the strength of smash-format beef and a high-energy atmosphere that sits somewhere between American diner and Mediterranean street culture. Located on Calle José Gutiérrez Petén in Alicante's city centre, the operation has expanded to the Canary Islands, a signal of genuine traction in Spain's increasingly competitive burger market.

In the upscale Hyogo city of Ashiya, Gui's Burger applies the precision of Japanese fine dining to a format built around Wagyu beef, artisan brioche, and house sauces. The patties use fresh-ground premium beef, and the buns are made by a local bakery to specification. The burger can also be ordered at Kitan In in Osaka, listed among the World's 101 Best Steak Restaurants.

A Michelin-starred wood-fire kitchen operating out of a Jumeirah villa, 11 Woodfire ranks #28 in the World's 50 Best Restaurants MENA 2024 and carries a Opinionated About Dining placement for 2025. Chef Brando Moros builds his menu across meat, seafood, and vegetables, treating each with the same precision over oak, hickory, and hay coals. Dinner service runs from 6 pm on Mondays; Tuesday through Sunday opens at noon.

Beneath its tasting-menu sibling Smyth in Chicago's West Loop, Loyalist operates as a French-American brasserie where the kitchen's technical rigor surfaces in an à la carte format. Ranked #78 in Opinionated About Dining's Casual North America list in 2024 and #27 in Gourmet Casual Dining in 2023, it draws a regular crowd for farm-sourced vegetables, aged meats, and a burger that has become one of Chicago's most discussed.

Salt Shed on Church Street sits opposite the Royal Pavilion and traces a direct line from Brighton's festival and market circuit to a permanent address. The kitchen centres on open-flame cooking, hand-shaped patties, and the stripped-back philosophy of fire, meat, and beer. It is a useful marker of how street-food culture graduates into bricks-and-mortar dining in a city that rewards exactly that kind of progression.

Red Hook Tavern arrived in Brooklyn's rapidly evolving waterfront neighbourhood carrying the credibility of the Hometown BBQ team and a dry-aged burger that has drawn repeated recognition from Opinionated About Dining, ranking #52 in Casual North America for 2025. The kitchen runs a tight, focused American menu inside a room that feels like a tavern has always occupied this corner of Van Brunt Street.

Reburger brings a deliberate 'slow fast food' approach to Oltrarno, Florence's left-bank neighbourhood with a history of artisan craft. Smashed patties are seared from fresh meat, sauced with house-made condiments, and served on brioche from Wild Buns Bakery. The industrial-meets-cultural interior doubles as a venue for rotating art shows and music events, placing it firmly outside the standard burger-joint format.

A West Village supper club that has built its reputation on salt-crusted USDA prime rib and a wine program weighted toward bold reds. Ranked #2 in Opinionated About Dining's Casual North America list in 2023 and #4 in 2024, 4 Charles Prime Rib draws a devoted crowd to its candlelit, leather-booth interior on one of Manhattan's quieter residential streets.

In LA's Chinatown, Amboy Quality Meats & Delicious Burgers operates as a butcher-shop-eatery hybrid where every patty is freshly ground and butchered in-house. Ranked #181 on Opinionated About Dining's Cheap Eats North America list in both 2024 and 2025, the counter run by chef Alvin Cailan has earned consistent recognition by stripping the burger back to its butchery fundamentals rather than layering on trend-driven toppings.

Heard at Flat Iron Square, Southwark, has built a following around a double smash burger made from 35-day aged British beef, Ogleshield cheese, and a jalapeño honey finish. The format is casual and deliberate: a focused menu, quality sourcing, and a modern room where the food does the talking. A second location at Foubert's Place in Soho is in development.