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ARLINGTON, VIRGINIA, USA
RAY’S HELL BURGER
With the amount of buzz given to a presidential and VP visit to this unassuming hamburger joint across the river from D.C., you’d expect Ray’s Hell Burger to have its own poster by Shepard Fairey. A bit of a dive in all the best, classic, retro ways, the place is tucked into a mini mall that never has enough parking for the lines of people. Every other business sharing the lot has a hand-lettered sign saying some version of “No Burgers Here” plus a helpful arrow pointing to Ray’s. You’re not visiting the large, basically unadorned, tin-ceilinged room for ambiance—the tables are long, communal picnic style with trays of condiment bottles and rolls of paper towels you’ll ask to be passed several times to staunch the juicy flow. Stand in line, step up to the counter, order, and take your number back to the table. Your share of seared decadence is on its way. The basic “Hell Burger” is 10 oz. of carnivore heaven: hand trimmed, freshly ground, seasoned, aged beef cooked to order (the recommended temp maintains a warm, red center) on an oversized, toasted brioche. Lettuce and tomato are standard, a variety of pickle choices and other vegetal toppings come at no charge, as does the fiery “Piranhha Sauce” if you want some extra kick. The cheese selection starts at the usual suspects like cheddar or Swiss, and sashays through an international list including double cream Brie, Danish Bleu, and even Époisse de Bourgogne. Add truffle oil, applewood smoked bacon, cognac and sherry sautéed mushrooms, “au poivre” peppercorn crust, or roasted bone marrow if you’re feeling fancy, but leave the nice clothes at home and roll up your sleeves like Obama and Biden—a Hell Burger will definitely be dripping down your wrists. Fries (sweet potato or original), homemade coleslaw, and seven-cheese mac are all on offer, but prove extraneous, as you’ll have a hard time finishing the burger itself. 1713 Wilson Blvd. Tel: 703-841-0001.
—Andrew Mersmann

ATLANTA, GEORGIA, USA
FLIP BURGER BOUTIQUE
Say “Bravo” and the gays will come. Well, that’s what happened when Top Chef Chicago’s runner-up, Richard Blais, gave Atlanta something completely different to offer rather than the city’s famous fried chicken. Located on the emerging Howell Mill Road, Flip, a modern "boutique" burger joint, delivers slider-sized burgers of a creative variety: there’s everything from the signature beef burger using short ribs, hanger steak, and brisket, to the Korean BBQ burger with kimchee ketchup or the chorizo with spicy pork sausage and fried egg. The scene is something Atlanta hasn’t really seen: an upbeat mix of in-the-know hipsters, gays on a date, families on a night out, local Tech students, and everything in between. If you’re not sugar drunk off of their popular milkshakes (banana pudding to pistachio with white truffle), you can wash down the inventive burgers with Atlanta’s finest local beverage: Coca-Cola. 1587 Howell Mill Road Northwest. Tel: 404-343-1609. www.flipburgerboutique.com
—Jimmy Im

BANGKOK, THAILAND
THE VERANDAH
If you are looking for an incredible experience to go with your delicious burger, you can’t do better than the Mandarin Oriental Bangkok. The hotel’s outdoor dining option, The Verandah, overlooks the River of Kings and offers breathtaking views of Bangkok, especially at night. Guests are surrounded by landscaped gardens and can hear the subtle, yet calming, sound of water as it trickles from a nearby fountain. The burger itself is juicy, hearty, and tender—everything that a great hamburger should be. Unsurprisingly, it’s served with perfectly seasoned, crispy French fries, which complement the beef. If you need anything else, the hotel’s flawless staff will appear (seemingly out of nowhere) bowing slightly and addressing you by name. For those that feel guilty about ordering something so Western in Asia, ask for the mango sticky rice for dessert. You’ll be glad you did. 48 Oriental Avenue. Tel: +66-2-659-9000. www.mandarinoriental.com
—Nikki Dowling

BOSTON, MASSACHUSETTS, USA
CLINK BURGER
If there’s one place where you can look good behind bars it’s at The Liberty Hotel in Boston, housed within the iconic 19th-century Charles Street Jail (a hot spot for celebrities, politicians, Red Sox players, and local socialites). At CLINK, Liberty’s signature restaurant, vestiges of original jail cells create cozy nooks for experiencing executive chef Joseph Margate’s masterful burger, considered one of the best burgers in New England. Served only at lunch, the CLINK Beef Burger features the state’s best grass-fed beef and is dressed up in Vermont cheddar cheese and Basque peppers with a side of skinny fries and—we hope—a nail file. 215 Charles St. Tel: 617-224-4000. www.libertyhotel.com
—Jimmy Im

DALLAS, TEXAS, USA
CRAFT
For the best burger in the Big D, book a table at celebrity chef Tom Colicchio’s Craft Dallas. Located in W Dallas-Victory, Craft’s vibrant atmosphere and delicious food make it the place to visit on your next trip. The high-ceilinged, spacious dining room makes for an enjoyable, intimate experience, while the brown hues and the teardrop pendant lighting give the room a cozy vibe. People may come for the atmosphere, but they stay for the food. All the ingredients are fresh and local, which is essential for a delicious hamburger. The burger here is monstrous. It’s hard to take a bite of the whole thing, but try. The layers work harmoniously. The large patty is blanketed by melted white cheddar and decorated with crispy applewood bacon. The whole package is nestled between two gorgeously toasted buns. After you lick the last glob of ketchup off your face, you may think you can’t stomach another bite of food, but Colicchio’s French fries will keep you nibbling. The hand-cut potatoes are seasoned with roasted garlic and salt. Be warned: quickly eat these fries before your dinner companions grab them all. 2440 Victory Park Lane. Tel: 214-397-4111. www.craftrestaurant.com
—Joseph Pedro

GRANADA ISLETAS, NICARAGUA
JICARO ISLAND ECOLODGE
Gallo Pinto, smashed red beans and rice, is Nicaragua’s national dish and an inexpensive staple of most family meals, but eating it in burger form? At the new, super green, Jicaro Island Ecolodge, Chef Calley Prezzano creates a protein powerhouse with her Gallo Pinto burger. It is a favorite offering of the all-inclusive meal and beverage plan at this secluded island hideaway. The beans and rice are seasoned with cumin and garlic, molded into a patty using eggs, then quickly seared and placed on a warm bun and topped with sautéed onions. Organic Nicaraguan cheese can be added, but don’t look for the Heinz. Instead, Prezzano offers tangy banana ketchup made with banana vinegar, sugar, and cinnamon. Bonus: the side of ginger coleslaw is so crunchy, you don’t miss French fries. Your meal is served in the resort’s small, open-air, cedar-wood dining room, with views across the water. The only sounds diners hear are forks scraping plates and birds chirping as they fly over Lake Nicaragua. Isletas Lake Granada. Tel: +505-2552-6353. www.jicarolodge.com
—Chanize Thorpe

HOLLYWOOD, CALIFORNIA, USA
25 DEGREES
At 25 Degrees, the more reasonably priced relative of the Roosevelt Hotel’s Dakota steak house, hamburgers not only take center stage, they are every bit as captivating as the stars that frequent the place. The burgers at 25 Degrees stand out for one simple reason—the ingredients. You start with a high quality, 9 oz. sirloin burger served on an airy, brioche-like bun and from there you make the burger you want your way by choosing from an extensive list of toppings that includes boutique palate pleasers like arugula, prosciutto, roasted red peppers, and Portobello mushrooms, as well as a wide range of unusual cheeses like Prellibato Gorgonzola from Italy, Red Hawk and Mezzo Seco Jack from Northern California, and Benedictine from Wisconsin. Then, top the meaty goodness off with one of the restaurant’s twelve different sauces ranging from tarragon remoulade or garlic aioli to gallego and horseradish cream, and you’ve got an award-worthy burger. The only downside to 25 Degrees is actually the eatery’s upside as well. The place is so hot, everybody wants in, and parking in Hollywood can be tough, especially on weekends. The other slightly problematic issue at 25 Degrees is that reservations aren’t accepted, which can at times translate into long lines for the relatively small burger bar at peak hours. That said, it’s worth the wait for a burger that redefines this American classic. Hollywood Roosevelt Hotel, 7000 Hollywood Blvd. Tel: 323-785-7244. www.25degreesrestaurant.com
—Duane Wells

JAPAN, HONG KONG, SINGAPORE, TAIWAN, THAILAND
MOS BURGER
Just after checking into my hotel in Bangkok during a recent visit, my local expat friend, Stuart, suggested we meet at MOS Burger, a Japanese chain slowly spreading across Asia, in the upscale CentralWorld mall. Fast food for my first lunch in Thailand, Stuart? Really? “You’ve got to try one!” he enthused. Perusing the menu, this indeed was no McDonald’s (to which MOS is second most popular). Several offerings came served between two slabs of rice instead of a bun, plus pork, chicken, seafood, “katsu,” spicy, and teriyaki variations. I ordered the signature “MOS Burger,” and after about ten minutes’ worth of people watching, from the bright and clean venue’s front section, it arrived: not quite as petite as a slider, yet more compact than full-sized burgers, in an unfolded paper wrapper—almost drive-in style. Chopped raw onions, an admittedly unattractive off-red “Bolognese” sauce, and a bit of mayo bulged between a chunky tomato slice and the meat patty. The burger’s texture was unique, unlike the ground beef we’re used to, nicely balanced by the crispy onions and sauces. A messy affair barely contained by the paper, it’s tasty, different, and addictive, without that typical greasy, fast food linger. A week later, in Taipei, I was back for more. I keep making time for MOS whenever I’m in Asia as something new and inventive, like chopped octopus and “Three Prawn” burgers entailing three fried shrimp, always awaits my return. www.mos.co.jp/english
—Lawrence Ferber