Americans chow down on a whopping 50 billion burgers a year — that’s three per person every week. This burger obsession has fueled a fast-food culture like no other, where chains constantly compete to deliver bigger, better, and beefier bites. But when it comes to quality, some spots go above and beyond.
Wendy’s loves to say their beef is “fresh, never frozen,” and it’s actually true. Every burger, from the Jr. Cheeseburger to the Baconator, uses 100% real beef with no fillers or additives that’s never been near a freezer. They keep it chilled at 35°F but never frozen solid like most other fast-food chains. The chain sources half of its beef from U.S. and Canadian farmers certified by Beef Quality Assurance and has its beef delivered to its restaurants several times a week.
For a spot that started out as a dodgyhot dog cartin the early 2000s in New York City, Shake Shack has pretty top-notch standards for its beef two decades and 400 locations later. The reason their smash burger tastes so good is that it’s100% Angus beef from premium cuts,without any hormones or antibiotics. Their cattle are humanely raised in the USA, properly fed, and given space to roam. Plus, they also serve their beef fresh — never frozen.
One bite of a Double-Double and it’s clear why In-N-Out is so hyped — it nails what a burger should be. And it all comes down to the beef: 100% USDA ground chuck with zero additives, fillers, or preservatives. In-N-Out even has its own patty-making facilities to keep quality tight,delivering fresh beef to each location daily or every other day.
Every Midwesterner or a serious fast food fan will fight you that Culver’s is the best burger in the country. Born in Wisconsin in 1984, Culver’s is a Midwest staple with a reputation for serving fresh, never-frozen beef in their ButterBurgers. Their patties are madewith a blend of three cuts of beef: chuck, plate, and sirloin.
Relatively new to the fast-food scene (founded in 2011), BurgerFi works exclusively with grass-fed, antibiotic-free Angus beef. Their CEO Burger costs around $12 and features a blend of Wagyu and brisket. It’s not the cheapest option, but you’re getting beef that’s meant to be more sustainable and higher quality.
When Mooyah says, “Our beef is higher grade than most steaks,” they mean it. This Texas-born chain uses Certified Angus Beef,so each patty is either USDA Prime or Choice — the top two beef grades available. To earn the Certified Angus Beef stamp, the beef first needs to be graded as Choice or Prime, with Prime offering the richest marbling and flavor. From there, it undergoes an extra round of strict inspection, meeting 10 specific standards for marbling, size, and uniformity. Only about 3% of beef qualifies, so when you bite into a Mooyah burger, you’re tasting the best of the best.
A West Coast chain giving In-N-Out a run for its money on meat quality, The Habit Burger Grill is known for its charred burgers cooked over an open flame, made with 100% fresh ground beef without any fillers, additives, or preservatives. With over 300 locations nationwide and globally, this California-born chain earned serious cred in 2014 when its “Charburger”was named the best burger in America by Consumer Reports, scoring 8.1 out of 10 among nearly 54,000 fans.
Smashburger brings its name to life by literally smashing each beef patty onto a hot grill, which results in a crispy, caramelized crust that packs in the flavor. Their 100% Certified Angus Beef patties are fresh, never frozen, and made to order, and every burger has that juicy, rich taste that keeps you coming back.
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