The newest entry into the Minneapolis burger pantheon is a doosy. House-ground, ultra-rich, fatty grass-fed beef is stacked up, draped in cheese, smeared with a little mayo and graced with two slices of bacon from the our local porcine prince, Thomas Boemer. [Photo by Joy Summers]

Fans began lining up at Surly before they even opened their doors and the hoards continue to descend, not just for the outrageously good beers, but the menu filled with dishes that are drawing in even teetotalers. Thin patties are topped with shreds of crunchy lettuce, American cheese, red onion and "fancy sauce." The sauce is made from ketchup, mayonnaise, pickles,and tarragon and it might just be the only condiment we ever need again. [Photo courtesy Surly]

St. Paul might just be the land of burgers. You can throw a puck down West 7th without smacking a patty, and The Salt Cellar, with its modernized steakhouse menu nailed the dish right out of the gate. Aggressively seasoned meat that's ground on site is kissed by grill heat, topped with silky-rich caramelized onions and Wisconsin-approved cheddar cheese before being tucked into a brioche-y bun. Grab a seat at the bar with this dish, a goblet of red wine, and the beef-fat fried potatoes. [Photo by Joy Summers]

The third outpost of Luke Shimp's Red Cow hits a sweet spot for a neighborhood pub that serves a serious burger in the heart of hipsterville: the North Loop. The 60/40 burger is fast becoming a classic with its mix of beef and pork. [Photo by Katie Cannon]