Star chef Tony Maws adds bone marrow and dehydrated miso to his Bar Burger, and cooks it in a low heat CVap oven, followed by a quick char on the plancha. The finishing touch: phenomenal house-smoked bacon (for $3). craigieonmain.com
Chefs across the country are upgrading their amazing burgers with the ultimate finishing touch: incredible bacon that's smoked in-house or is sourced from cult producers like Allan Benton and Nueske. Here, F&W names the Best Bacon Burgers in the U.S.