America’s Favorite Food

Ground beef sizzled on a grill, sitting between two buns, made with all your favorite toppings, and an aroma to die for, burgers are quintessentially American.

Walter Fredenhagen and Earl Prince first introduced Naperville to the burger in 1949 when they added it to the menu at their ice cream shop Prince Castle: Cock Robin. Even though the Prince Castle Franchise is no longer around, there are still a few places to grab a good burger here in Naperville. And we set out on a mission to find a few of the best.

At Five Guys Burgers and Fries you can order a burger 250,000 different ways. So what makes a great hamburger?

“Fresh product, simplicity, doing everything by hand,” explained Chris Johnson, District Manager at Five Guys Burgers and Fries.

Further down Chicago Avenue is a small building you might not think to stop and check out. Inside, “The Chef,” as he simply calls himself, specializes in Mediterranean cuisine, but the burgers at Chef’s Corner are growing in popularity.

“Throw the patty on a grill it’s not just that, you have to put some seasonings, you can’t put 2-3 oz. of meat on a grill and expect it to be good,” said Chef Vedad Viselj.

The Chef has two kinds of burgers. One made with your typical Angus beef and another made with Kobe beef, which is typically more expensive, more fatty and comes from a cow that was only grass fed.

At Morton’s Steakhouse they use USDA prime beef.

“From the meat that we order, our porterhouse, our New York’s and every other cuts we get, they take the trimmings from that and they grind that meat which is prime meat for our burgers, so you can’t get this quality of beef anywhere,” said Morton’s Steakhouse general Manager George Mendonca.

The chefs at Morton’s mix the beef with some secret seasonings and top the burgers with your choice of cheese and sautéed mushrooms or onions.

“The burgers win people over,” said Mendonca. “Who doesn’t love a burger, a great burger?”

White Castle made the slider famous, which is a smaller burger with an equally small bun. Today, sliders are a very common appetizer in bars and restaurants.

“It is what it is, perfect freshness and the right product,” said Jose Sosa, Executive Chef at Hugo’s Frog Bar. “We have the best food all the time.”

Let us know which of these restaurants has your favorite burger on our website at nctv17.com.

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