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A double smash cheese burger topped with bacon on a round white plate with a floral pattern, against a black background.
Chip’s double smash burger, topped with bacon.
Chip’s Clubhouse

15 Fantastic Cheeseburgers in Minneapolis and St. Paul

A cheesy, oozy burger hitlist

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Chip’s double smash burger, topped with bacon.
| Chip’s Clubhouse

In Minneapolis and St. Paul, saying “cheeseburger” requires distinguishing between the classic patties-and-cheese arrangement and the iconic Juicy Lucy, in which the beef patty itself is stuffed with cheese. This map highlights the former. From foie gras-dressed patties to traditional pickles-and-onions setups, these burgers all share one thing in common: exquisitely oozy cheese and juicy, well-seasoned patties. Here are some great cheeseburgers to try in the Twin Cities.

Note that these restaurants are listed geographically.

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Juche, the intimate Eastside Korean lounge from chef Chris Her and Eve and Eddie Wu, might be best known for its glassy chicken wings; bibimbap; and kimchi jjigae, awash with bacon fat. But Juche also serves three mean burgers: a stocky, bulgogi-marinated patty; a Korean burger smeared with spicy mayo and jelly slaw; and chef Her’s namesake burger, stacked with smoked bacon ends, barbecue sauce, and crispy shallots.

Saint Dinette

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Chef Tim Niver’s Saint Dinette emulates France’s bistros; Spain’s tavernas; and Italy’s trattorias — those essential neighborhood restaurants with fresh, simple food and an unshakeable sense of place. With poutine, acorn squash risotto, and Swedish meatloaf on the menu, it also serves one of the Cities’ most enduring cheeseburgers: a smash of two neat, charred patties blanketed with American cheese, served with a side of house pickles.

Wrestaurant at the Palace

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Chef Jeff Rogers wasted no time debuting a punchy new burger at Wrestaurant at the Palace, the new collaboration restaurant between Wrecktangle Pizza and First Avenue. Furnished with a tender butter-beef patty, this burger is studded with sesame seeds, smeared with tangy Thousand Island ricotta over a layer of American cheese, and served on Hawaiian rolls.

A burger with lettuce and cheese on a square of four Hawaiian rolls, on a white plate, with a restaurant’s interior visible but blurred in the background.
The sesame burger, on a square of four Hawaiian rolls.
Darin Kamnetz

Mandalay Kitchen

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Frogtown’s Mandalay Kitchen, from chef Chris Tunbaw, weaves together Burmese, Thai, and Karen cuisines, dishing up fermented tea leaf salad and steaming bowls of mohinga. But one gem on this menu is the chapli Juicy Lucy, an homage to Tunbaw’s childhood memories of eating chapli patties in Myanmar. The spiced beef patty is stuffed with ample American cheese and smeared with avocado-Dijon kewpie mayo, served with hand-cut fries.

A cheeseburger oozing yellow cheese in a basket lined with light brown paper, next to a handful of French fries.
Mandalay’s chapli Juicy Lucy.
Justine Jones

Chip's Clubhouse

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Chip’s, first opened by chef Gina Mangiameli, Tara Coleman, and Tim Leary in 2021, serves stellar British pub fare out of a St. Paul strip mall (think breaded pork tenderloin sandwiches; tandoori chicken; rye Old Fashioneds). But its smash burger — smashed thin and broad as a dinner plate, testing the heft of its brioche bun — has a local cult following. It’s served with garlic mustard aioli, onion, and pickles; thick-cut club bacon comes as an add-on. (Add it.)

A smash cheeseburger on a white plate in low-light, with a large layer of melted cheese.
Chip’s giant smashburger.
Justine Jones

Station No. 6 Food Truck

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Station No. 6 food, now in residency at the the Rosetown Legion Post 542, is one of the Cities’ buzziest burger spots. Owner Josh Matthew’s patties are delightfully messy and gooey: Heaped with Mac sauce and onion; hot honey and pepperjack; or cheddar and bourbon-glazed bacon, they test the limits of their buns. If you try one thing, make it the the Spicy Boi Smash, topped with aioli, pepper jack, jalapenos, and Thai chili pepper. Matthews serves great barbecue, too, so keep an eye on Instagram for updates on specials.

Estelle

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Halfway down chef Jason Hansen’s menu of Spanish, Portuguese, and Italian dishes, find Estelle’s stellar cheeseburger. This juicy Peterson Craft Meats patty is stacked with pickles, demi-mayo, and onions caramelized in port; all sandwiched on an airy, sesame-studded bun. Hard as it is to turn away from Estelle’s fresh pastas, it’s a trusty alternative when a burger craving hits.

A cheeseburger on a white plate.
Estelle’s cheeseburger.
Estelle

The Creekside Supper Club

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The Creekside — a veritable love letter to the wood-paneled, crimson-carpeted supper clubs of Wisconsin — has a decidedly retro feel, and a true Wisco’ menu of relish trays, popovers, and Old Fashioneds (sweet or sour). Don’t overlook its classic cheeseburger, made with a 100 percent Wagyu patty from local Fellers Ranch. Or get one topped with braised mushrooms and Gruyere; buttermilk blue cheese and bacon; or cheese curds and tomato jam.

Pau Hana

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Pau Hana’s luxe burger is, truly, ultra luxe — it’s topped with cheese, shallot aioli, and foie gras truffle butter in an irresistible triple-layer. If foie gras isn’t your thing, the L&I burger omits it, but keeps the cheese and creamy aioli.

Band Box Diner

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After a three-year hiatus, Minneapolis’s classic Band Box diner is back in action, thanks to the sheer determination of owners Brad and Heather Ptacek. Breakfast reigns supreme here, but there are few better places for a classic, budget-friendly diner burger and fries than Band Box. Make it a double bacon or a mushroom and Swiss.

A red and white diner with the words “Band Box Diner” and “Hamburgers.”
Classic diner burgers are back at Band Box.
Band Box Diner

Manny's Steakhouse

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Manny’s, a true steakhouse burger, is famous for its pure heft: Two 70/30 prime beef patties clock in at a half-pound each. In between them, there’s a layer of braised Kobe short rib. Foie gras butter, roasted mushrooms, and a nest of crispy onions bring it all together.

Maison Margaux

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Chef David Fhima’s Maison Margaux is styled as a traditional French brasserie, serving classics like French onion soup, steak au poivre, and frog legs Provençale. For ritzy takes on bar food, head downstairs to the basement bar, where the indulgent $23 Oui burger (a Wagyu patty with French butter and herbs de Provence) is served alongside alongside lobster deviled eggs and Parisian gnocchi.

The basement bar at Maison Margaux.
Tim Evans/Eater Twin Cities

Francis

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Francis, Northeast Minneapolis’s newest vegan restaurant, serves a great burger. A few, in fact: an Impossible patty stacked with fried seitan bacon, a garlicky black bean burger, even a Juicy Lucy stuffed with vegan cheese. But it’s not only Francis’s delectably greasy meat-free burgers that make it stand out in the Twin Cities vegan scene — it’s the restaurant’s bar program, which is entirely free of animal-derived dyes, additives, and fining agents. You’ll find no Negronis made with dyes from crushed beetles, wines filtered through fish bladders, or beers sweetened with lactose on this menu.

A vegan burger topped with vegan bacon with fries and ketchup in basket lined with white-and-black checkered paper.
Francis’s Baconator burger, topped with seitan bacon.
Lucy Hawthorne/Eater Twin Cities

Juche

Juche, the intimate Eastside Korean lounge from chef Chris Her and Eve and Eddie Wu, might be best known for its glassy chicken wings; bibimbap; and kimchi jjigae, awash with bacon fat. But Juche also serves three mean burgers: a stocky, bulgogi-marinated patty; a Korean burger smeared with spicy mayo and jelly slaw; and chef Her’s namesake burger, stacked with smoked bacon ends, barbecue sauce, and crispy shallots.

Saint Dinette

Chef Tim Niver’s Saint Dinette emulates France’s bistros; Spain’s tavernas; and Italy’s trattorias — those essential neighborhood restaurants with fresh, simple food and an unshakeable sense of place. With poutine, acorn squash risotto, and Swedish meatloaf on the menu, it also serves one of the Cities’ most enduring cheeseburgers: a smash of two neat, charred patties blanketed with American cheese, served with a side of house pickles.

Wrestaurant at the Palace

Chef Jeff Rogers wasted no time debuting a punchy new burger at Wrestaurant at the Palace, the new collaboration restaurant between Wrecktangle Pizza and First Avenue. Furnished with a tender butter-beef patty, this burger is studded with sesame seeds, smeared with tangy Thousand Island ricotta over a layer of American cheese, and served on Hawaiian rolls.

A burger with lettuce and cheese on a square of four Hawaiian rolls, on a white plate, with a restaurant’s interior visible but blurred in the background.
The sesame burger, on a square of four Hawaiian rolls.
Darin Kamnetz

Mandalay Kitchen

Frogtown’s Mandalay Kitchen, from chef Chris Tunbaw, weaves together Burmese, Thai, and Karen cuisines, dishing up fermented tea leaf salad and steaming bowls of mohinga. But one gem on this menu is the chapli Juicy Lucy, an homage to Tunbaw’s childhood memories of eating chapli patties in Myanmar. The spiced beef patty is stuffed with ample American cheese and smeared with avocado-Dijon kewpie mayo, served with hand-cut fries.

A cheeseburger oozing yellow cheese in a basket lined with light brown paper, next to a handful of French fries.
Mandalay’s chapli Juicy Lucy.
Justine Jones

Chip's Clubhouse

Chip’s, first opened by chef Gina Mangiameli, Tara Coleman, and Tim Leary in 2021, serves stellar British pub fare out of a St. Paul strip mall (think breaded pork tenderloin sandwiches; tandoori chicken; rye Old Fashioneds). But its smash burger — smashed thin and broad as a dinner plate, testing the heft of its brioche bun — has a local cult following. It’s served with garlic mustard aioli, onion, and pickles; thick-cut club bacon comes as an add-on. (Add it.)

A smash cheeseburger on a white plate in low-light, with a large layer of melted cheese.
Chip’s giant smashburger.
Justine Jones

Station No. 6 Food Truck

Station No. 6 food, now in residency at the the Rosetown Legion Post 542, is one of the Cities’ buzziest burger spots. Owner Josh Matthew’s patties are delightfully messy and gooey: Heaped with Mac sauce and onion; hot honey and pepperjack; or cheddar and bourbon-glazed bacon, they test the limits of their buns. If you try one thing, make it the the Spicy Boi Smash, topped with aioli, pepper jack, jalapenos, and Thai chili pepper. Matthews serves great barbecue, too, so keep an eye on Instagram for updates on specials.

Estelle

Halfway down chef Jason Hansen’s menu of Spanish, Portuguese, and Italian dishes, find Estelle’s stellar cheeseburger. This juicy Peterson Craft Meats patty is stacked with pickles, demi-mayo, and onions caramelized in port; all sandwiched on an airy, sesame-studded bun. Hard as it is to turn away from Estelle’s fresh pastas, it’s a trusty alternative when a burger craving hits.

A cheeseburger on a white plate.
Estelle’s cheeseburger.
Estelle

The Creekside Supper Club

The Creekside — a veritable love letter to the wood-paneled, crimson-carpeted supper clubs of Wisconsin — has a decidedly retro feel, and a true Wisco’ menu of relish trays, popovers, and Old Fashioneds (sweet or sour). Don’t overlook its classic cheeseburger, made with a 100 percent Wagyu patty from local Fellers Ranch. Or get one topped with braised mushrooms and Gruyere; buttermilk blue cheese and bacon; or cheese curds and tomato jam.

Pau Hana

Pau Hana’s luxe burger is, truly, ultra luxe — it’s topped with cheese, shallot aioli, and foie gras truffle butter in an irresistible triple-layer. If foie gras isn’t your thing, the L&I burger omits it, but keeps the cheese and creamy aioli.

Band Box Diner

After a three-year hiatus, Minneapolis’s classic Band Box diner is back in action, thanks to the sheer determination of owners Brad and Heather Ptacek. Breakfast reigns supreme here, but there are few better places for a classic, budget-friendly diner burger and fries than Band Box. Make it a double bacon or a mushroom and Swiss.

A red and white diner with the words “Band Box Diner” and “Hamburgers.”
Classic diner burgers are back at Band Box.
Band Box Diner

Manny's Steakhouse

Manny’s, a true steakhouse burger, is famous for its pure heft: Two 70/30 prime beef patties clock in at a half-pound each. In between them, there’s a layer of braised Kobe short rib. Foie gras butter, roasted mushrooms, and a nest of crispy onions bring it all together.

Maison Margaux

Chef David Fhima’s Maison Margaux is styled as a traditional French brasserie, serving classics like French onion soup, steak au poivre, and frog legs Provençale. For ritzy takes on bar food, head downstairs to the basement bar, where the indulgent $23 Oui burger (a Wagyu patty with French butter and herbs de Provence) is served alongside alongside lobster deviled eggs and Parisian gnocchi.

The basement bar at Maison Margaux.
Tim Evans/Eater Twin Cities

Francis

Francis, Northeast Minneapolis’s newest vegan restaurant, serves a great burger. A few, in fact: an Impossible patty stacked with fried seitan bacon, a garlicky black bean burger, even a Juicy Lucy stuffed with vegan cheese. But it’s not only Francis’s delectably greasy meat-free burgers that make it stand out in the Twin Cities vegan scene — it’s the restaurant’s bar program, which is entirely free of animal-derived dyes, additives, and fining agents. You’ll find no Negronis made with dyes from crushed beetles, wines filtered through fish bladders, or beers sweetened with lactose on this menu.

A vegan burger topped with vegan bacon with fries and ketchup in basket lined with white-and-black checkered paper.
Francis’s Baconator burger, topped with seitan bacon.
Lucy Hawthorne/Eater Twin Cities

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