The 10 Best Burger Joints in St. Louis
The burger at Sugarfire Smoke House® starts with three different cuts of grass-fed beef. Chuck is used for texture, short rib for flavor and brisket for richness. The patty is seared and flattened on a super high heat stainless griddle for a crisp crust that preserves moisture and fat content. The patty is served up on a split-top bun, sourced locally from Fazio’s, toasted in butter. For cheeseburgers, American cheese reigns because of its “meltability.” Off the menu specialty burgers include the “WachaBurger,” offered every time St. Louis Cardinal pitcher Michael Wacha is on the mound — it’s a cheeseburger with smoked brisket, house bacon and Texas hot barbecue sauce. Every few weeks, the “Sweet Baby Cheesus” resurfaces — a double cheeseburger sandwiched between two grilled cheese sandwiches, bacon, a fried farm egg, lettuce, tomato, onions, pickles and topped with garlic aioli sauce.