Never Settle For A Subpar Burger Again, Thanks To The Burgerator App

Burger connoisseurs, prepare to rejoice.
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BLT cheese burger with habanero sauteed onions and blue cheese

Burger connoisseurs, prepare to rejoice. Remember all those times you craved the perfect meat, cheese and bun pairing? One that dripped with smoky juices, punctuated by fluffy bun bliss and notes of sharp, melted cheddar? You know all the times you craved the perfect burger but ended up in -- gasp! -- McDonald's?

Never again. Not with the Burgerator app.

What Doughbot did for donuts, Burgerator does for burgers... and then some. Not only does Burgerator guide you to the nearest burger at any hour of the day, it provides a rating of said burgers to inform you, using a 10-point scale, how they stack up.

Need visuals? The app's "burger feed" acts like an Instagram for burgers: scroll down the list of photos to see what people near you are eating, and choose a burger destination based on up-close-and-personal photos of every last drool-worthy detail.

Burgerator is pretty much a guarantee you'll never settle for a less-than-fabulous burger ever again.

And the app will only get better with time. Burgerator's founders are also founders of a New York City burger club, which has met bimonthly for FIVE YEARS to sample burgers and rate them in 13 categories, from price to messiness. They're on a (very mathematical) mission to find the world's best burger, and the Burgerator app is their way of reaching out to the burger-loving community for help.

Users contribute to Burgerator's ranking system by snapping a photo of their burgers in the app. They then rate its taste, toppings and bun, and assess the cheese, done-ness and bun-to-patty ratio (of utmost importance, eh?).

Their ratings are added into Burgerator's data set, driving us all one step closer to finding the world's best burger. And THAT is what we'd consider a job (and a patty) well done.

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Before You Go

Top Burgers Around the World
Agadir Burger, Israel(01 of10)
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This popular national chain started as a stand in Tel Aviv nearly 15 years ago. Today there are nine freestanding restaurants all over Israel. Agadir serves only four kinds of burger—a testament to its quality-over-quantity approach. Choose from plain (available in four sizes, starting with a slider-sized portion), mushroom-based veggie, chichi entrecôte and the Diana, a beef-and-lamb combo dressed up with aioli, tomato, spring onion and pickled lemon.Signature Burger: The Agadir, a plain burger weighing in at three-quarters of a pound. At that size, adding toppings would only make it harder to eat. agadir.co.il.
Fergburger, Queenstown, New Zealand(02 of10)
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This New Zealand eatery opened way back in February 2001 in a tucked-away alley called Cow Lane, but its popularity among Kiwis propelled a move to a bigger space on Queenstown’s busiest thoroughfare four years later. It expanded again in 2011 with an adjacent bakery (Fergbaker), which turns out handmade buns. Fergburger adopts an evocative naming strategy. Little Lamby, for instance, is a prime New Zealand lamb burger with a tomato relish and mint jelly. The falafel-based vegetarian burger received a more controversial moniker: Bun Laden.Signature Burger: Hungry visitors gravitate to the Big Al and its two beef patties, bacon, cheese, two fried eggs and aioli. Tomato, relish, lettuce and beetroot are there, too, but you might not notice. 42 Shotover St.; 64-3/441-1232; fergburger.com.
Flippin’ Burgers, Stockholm, Sweden(03 of10)
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Jon Widegren’s burger hot spot celebrated its one-year anniversary in March, and the Swedes are still lining up to get a taste. The six burgers here (one is a veggie) are as plain as they come except for the Cricket, which is topped with cream cheese, pickled onion, caramelized onion and pickled jalapeño. But Widegren’s less-is-more style is firmly rooted in quality. The restaurant grinds its own meat (grass-fed if possible), which comes from small-scale local producers, a Stockholm bakery bakes the bread and the pickling is done in-house. His goal was to add some American burger tradition to the local food landscape, so don’t be surprised to find In-N-Out and Five Guys paraphernalia decorating the interior.Signature Burger: The Flippin’ is Widegren’s take on the double cheeseburger, which he prefers to eat with no condiments or add-ons. But you can have it however you want. Kungsholms Strand 157; flippinburgers.se.
Hamborgarafabrikkan, Reykjavík, Iceland(04 of10)
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This burger joint in Reykjavík’s Tower of Höfðatorg is known for the clever names of its sandwiches—and for how delicious they taste. Miss Reykjavík, for example, is a chicken burger topped with mango-yogurt salsa. The Rescue features toppings from pepperoni to mesquite sauce to green and red chiles. Translated, Hamborgarafabrikkan means “hamburger factory,” proven in the 15 different varieties on the menu. Expect an outpost to open in the northern city of Akureyri in May.Signature Burger: The Factory burger is one of the simplest on the menu—a quarter pound of Icelandic beef topped with cheese, lettuce, tomato, red onion and the Factory sauce. Höfðatún 2; 354-575-7575; fabrikkan.is.
Hamburg, Rotterdam, the Netherlands(05 of10)
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This weeks-old butcher-shop-themed eatery in Rotterdam’s trendy Witte de Withstraat sources its 100-percent Black Angus beef from Ana Paula Ranch in Uruguay. The rest of the ingredients are local (buns from a nearby bakery, produce from a Rotterdam supplier), and the small, seven-burger menu—from beef to shrimp to pumpkin—orbits around secret-recipe sauces and a range of toppings for easy customization.Signature Burger: De Hamburg (weighing in at more than half a pound) comes with, among other things, two kinds of cheese (cheddar, Gruyère), pancetta and a secret sauce. Witte de Withstraat 94B; 31-10/737-1537; restauranthamburg.nl.
Hamburgueria do Bairro, Lisbon, Portugal(06 of10)
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The Príncipe Real original of this now mini franchise in Lisbon opened in October last year. Now there are three—including outposts in São Bento (9 Rua dos Industriais) and Belém, which opened in February—and they all attract the same local fanaticism for their 15 burgers, four of which are vegetarian. Unusual toppings (watercress, sweet cucumber, flamengo cheese) pack a flavorful punch, and the toasted buns are often sliced in three, a middle layer of bread separating the patty from the lettuce and tomato to prevent sogginess and allow the sandwiches to keep their lovely dome shape.Signature Burger: The Caco is simple enough, garnished with a slice of Brie, lettuce, fried tomato and tasty garlic butter; its roll hails from the island of Madeira. 19 Tavessa Monte do Carmo, Príncipe Real; hamburgueriadobairro.pt.
The Holyrood 9A, Edinburgh(07 of10)
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Twenty different burgers—ten beef, three chicken, three veggie, four “alternative”—served on homemade sourdough buns have made Holyrood 9A a popular favorite. The beef comes from the award-winning Simon Howie the Scottish Butcher, which worked with the restaurant to create an exclusive patty recipe. Craving a taste of Scotland? Holyrood 9A has a haggis burger (a proud member of the “alternative” collection) of traditional sheep’s pluck and a veggie version that packs in oatmeal, nuts, onion, carrots and black pepper.Signature Burger: The restaurant has a massive craft beer selection, so it is no surprise that its namesake—the Holyrood—is made more flavorful with the help of beer mustard and Hereford Hop cheese. 9A Holyrood Rd.; 44-131/556-5044; theholyrood.co.uk.
La Burguesía, Santiago, Chile(08 of10)
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Brothers René and Felipe Lillo, who opened La Burguesía in Santiago’s business district of Providencia late last year, divide their burgers into two categories: gourmet and American. The five gourmets boast innovative flavor pairings, such as grilled shrimp with tomato confit. The American selection features sandwiches you might find in the United States but with a twist, like the Ají Verde (“green chile” in Spanish), which is garnished with both cheddar and mozzarella, lettuce, tomato and bacon-filled green chile.Signature Burger: The Juicy Lucy is La Burguesía’s true homage to American burger tradition. It comes with bacon, fried onions, cheddar cheese and a generous helping of barbecue sauce. “It might sound familiar to you, but to Chileans, it’s a new flavor,” says René. Santa Magdalena 99; 56-9/731-9389; facebook.com.
(09 of10)
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L’Anecdote is a 30-year stalwart in the city’s trendy Plateau Mont-Royal neighborhood. Designed to look like a diner from the 1950s, L’Anecdote offers a menu of just six burgers, but they all make a big impression. You could go with a tried-and-true double cheeseburger, but don’t pass up the more unexpected, such as the No. 4, a venison burger topped with smoked bison. Locals are also particularly big fans of L’Anecdote’s home-blended condiments like the spicy herbed mayo.Signature Burger: Of the six, the No. 1 is indeed number one—a standard beef burger with bacon, grilled mushroom, onion and Gruyère. 801 Rue Rachel E.; 514-526-7967.
Royale Eatery, Cape Town, Africa(10 of10)
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Sascha and Hugo Berolsky, owners of Royale Eatery, will celebrate the restaurant’s tenth birthday in June. What started as a humble ten-table operation is now a three-floor empire that serves 50 different kinds of burgers at its original Long Street address. “I think the fact that a hamburger can be so versatile means there has to be a variety to suit personal taste,” Sascha explains. The encyclopedic menu will impress just about anyone, including vegetarians, who have 11 options to choose from.Signature Burger: The Wagyu is a Wagyu-Angus cross served with Citizen beer–soaked pickled onions on a pretzel roll. If that’s not decadent enough, Sascha recommends topping it with Swiss cheese and extra bacon. 273 Long St.; 27-21/422-4536; royaleeatery.com.

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