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Wednesday, May 9, 2012

It's National Hamburger Month: Celebrate At the Five Best Burger Joints in St. Louis

Posted By on Wed, May 9, 2012 at 11:00 AM

The burger at Home Wine Kitchen. - JENNIFER SILVERBERG
  • Jennifer Silverberg
  • The burger at Home Wine Kitchen.

May is National Hamburger Month, which means if you need Gut Check, we'll be celebrating this fake 30-day holiday at our favorite burger joints in St. Louis. Though White Castle doesn't make the cut for this list, they do get an honorable mention for not only tipping us off to this four-week burger fest -- and for offering its patrons two free sliders upon officially joining its Craver Nation cult group. The cuts on this here list do make the grade, but money is required -- and, might we add, rather well spent.

5. Dave & Tony's Premium Burger Joint (12766 Olive Boulevard, Creve Coeur; 314-439-5100)

This west-county newcomer looks like a national chain, but for now (at least) it remains a stand-alone operation. Though you can top your burger with any number of vegetables, sauces and more, the patty is what sets this Joint apart: beautifully grilled, very juicy and -- unusual for a quick-service operation -- cooked to your liking, including rare and medium-rare.

click to enlarge A patty on the grill at Dave & Tony's Premium Burger Joint - JENNIFER SILVERBERG
  • Jennifer Silverberg
  • A patty on the grill at Dave & Tony's Premium Burger Joint

4. Deaver's Restaurant & Sports Bar (2109 Charbonier Road, Florissant; 314-838-0002)

Local food blogger/podcast host/provocateur Bill Burge has raved for several years about the burger at this unassuming Florissant bar & grill. He's right. The burger is nothing short of fantastic: a medium-rare patty with the ideal proportions of char, beef and juice. The version pictured here, with melted cheddar and crisp, thick bacon, is enough to sate your bloodthirst for a week.

3. The Tavern Kitchen & Bar (2961 Dougherty Ferry Road, Valley Park; 636-825-0600)

What makes the burger at this year-old Valley Park restaurant such a gem isn't simply the patty -- though that, of course, is very good: loosely hand-formed and very succulent. What puts it over the top is the magical pairing of white cheddar and a tangy, ever-so-sweet and porky "bacon jam."

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