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An Updated Look At Louisville's Tastiest Burgers

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Last year Eater readers put forth their ideas on Louisville's tastiest burger places. Since our city has added several more burger places in the past year, we decided to give the list a little polish. Below is our updated idea of what places serve Louisville's tastiest burgers, along with a few reasons why. Any additions, objections or observations are welcome in the comments.



· Readers Vote: Louisville's 17 Tastiest Burgers [~ELOU~]
· All Eater Louisville Maps [~ELOU~]

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

The Exchange Pub + Kitchen

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Try the "Exchange Burger" (3D Valley Farm Angus, Gorgonzola, caramelized onions, portabella mushrooms and arugula on a pretzel roll), or for those not into too many toppings, the "Plain Jane" (a single egg on top) may suffice.

Proof on Main

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Amid the art and upscale patrons, Levon Wallace bangs out a mean Bison Burger with Tillamook cheddar, applewood smoked bacon and Jezebel sauce.

Milkwood

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Edward Lee's downstairs restaurant at Actors Theater has beef burgers with umami ketchup, aged cheddar, bacon and comeback slaw, and pork burgers with Napa kim-chi, cracklins, Havarti, remoulade and cilantro. Both are served on a pretzel bun, and both are delicious.

Against The Grain Brewery

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This brewery adjacent to a baseball field built from an old factory has a half pound of all natural, grass-fed beef, topped with mesclun greens, Wisconsin cheddar cheese and bacon aioli.

Big Four Burgers + Beer

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Choose among numerous burgers including the Country Burger (ground beef, sliced country ham, fried green tomato and Benedictine spread) and the Hot Brown Burger (ground turkey, Mornay sauce, Swiss cheese, bacon and sliced tomato) while gawking at the nearby Big Four Bridge.

Harvest

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Coby Ming keeps it local and tasty with the Harvest Burger, which comes with chèvre, hog jowl bacon jam and lettuce on a pretzel bun.

Mayan Café

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Bruce Ucan's "Yucatuckian" sensibilities shine in the Mayan Burger, with Foxhollow Farm grass-fed beef, greens, pickled onions, tomatoes, Havarti cheese and chile aioli on bolillo bread. And it's served with fried plaintains.

Hammerheads

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The venerable bar burger gets an upgrade with choices of venison, elk, chorizo, Angus beef or the vegetarian "Garcia" burger. Don't forget to order a side of Grippo fries.

Eiderdown

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The Nachburger is local grass-fed beef ground with bacon, topped with Kenny's Colby cheese on a brioche bun. Order a side of fries—they're some of the best in town.

Four Pegs Beer Lounge

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This hipster Germantown beer lounge gets rave reviews for its Angus Beef Beer-Glazed Burger, which could also describe some of the patrons.

Grind Burger Kitchen

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Currently open for lunch Wednesdays through Fridays, this food truck's new brick and mortar location serves burgers made from local, grass-fed beef, primarily from Oldham County's Foxhollow Farm. Grind's proprietary blend, which is "hand-trimmed and ground in-house," contains no trimmings, no fillers and no spice blends.

Jack Fry's Restaurant

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For some locals, there's nothing better than a Jack's Burger at the bar. Served on a brioche bun, with caramelized onions, Bibb lettuce, pickle and tomato.

Holy Grale

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The menu changes daily, but there's usually something like a 3D Valley Farm Burger with Benton’s bacon, caramelized onions, cheddar, arugula and fritje sauce. Plus beer. Lots of beer.

Lilly's

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Kathy Cary offers the Old Hat Cattle Company Burger, made with Broadbent bacon, bourbon onion jam, Gruyere, local greens, whole grain mustard and house pickles.

Bristol Bar and Grille

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Bristol Burgers on English muffins with home fries have been a Louisville fixture (especially late at night) since the 1970s.
Those with a taste for the bloodily exotic may choose among Wagyu, kangaroo, bison, duck, lamb, elk, venison and antelope burgers. And top them with just about any extra one could imagine.

Bluegrass Burgers

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This St. Matthews spot says "Good is Good ... Local is Better!" Their Kentucky bison and beef burgers are "grass-fed, hormone & antibiotic-free." Add some Kenny's Kentucky cheese and something from the "Local Produce Toppings Bar" for a truly local treat.

Mussel & Burger Bar

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Fernando Martinez serves up more than a dozen burgers including the Spanish Blue (Spanish blue cheese, pepper crest and fig marmalade) and the Bacon Breakfast Burger (caramelized onions, aged white cheddar cheese, maple syrup aioli, maple syrup-glazed pork belly and a fried farm egg). There are no mussel burgers, only mussels.

The Exchange Pub + Kitchen

Try the "Exchange Burger" (3D Valley Farm Angus, Gorgonzola, caramelized onions, portabella mushrooms and arugula on a pretzel roll), or for those not into too many toppings, the "Plain Jane" (a single egg on top) may suffice.

Proof on Main

Amid the art and upscale patrons, Levon Wallace bangs out a mean Bison Burger with Tillamook cheddar, applewood smoked bacon and Jezebel sauce.

Milkwood

Edward Lee's downstairs restaurant at Actors Theater has beef burgers with umami ketchup, aged cheddar, bacon and comeback slaw, and pork burgers with Napa kim-chi, cracklins, Havarti, remoulade and cilantro. Both are served on a pretzel bun, and both are delicious.

Against The Grain Brewery

This brewery adjacent to a baseball field built from an old factory has a half pound of all natural, grass-fed beef, topped with mesclun greens, Wisconsin cheddar cheese and bacon aioli.

Big Four Burgers + Beer

Choose among numerous burgers including the Country Burger (ground beef, sliced country ham, fried green tomato and Benedictine spread) and the Hot Brown Burger (ground turkey, Mornay sauce, Swiss cheese, bacon and sliced tomato) while gawking at the nearby Big Four Bridge.

Harvest

Coby Ming keeps it local and tasty with the Harvest Burger, which comes with chèvre, hog jowl bacon jam and lettuce on a pretzel bun.

Mayan Café

Bruce Ucan's "Yucatuckian" sensibilities shine in the Mayan Burger, with Foxhollow Farm grass-fed beef, greens, pickled onions, tomatoes, Havarti cheese and chile aioli on bolillo bread. And it's served with fried plaintains.

Hammerheads

The venerable bar burger gets an upgrade with choices of venison, elk, chorizo, Angus beef or the vegetarian "Garcia" burger. Don't forget to order a side of Grippo fries.

Eiderdown

The Nachburger is local grass-fed beef ground with bacon, topped with Kenny's Colby cheese on a brioche bun. Order a side of fries—they're some of the best in town.

Four Pegs Beer Lounge

This hipster Germantown beer lounge gets rave reviews for its Angus Beef Beer-Glazed Burger, which could also describe some of the patrons.

Grind Burger Kitchen

Currently open for lunch Wednesdays through Fridays, this food truck's new brick and mortar location serves burgers made from local, grass-fed beef, primarily from Oldham County's Foxhollow Farm. Grind's proprietary blend, which is "hand-trimmed and ground in-house," contains no trimmings, no fillers and no spice blends.

Jack Fry's Restaurant

For some locals, there's nothing better than a Jack's Burger at the bar. Served on a brioche bun, with caramelized onions, Bibb lettuce, pickle and tomato.

Holy Grale

The menu changes daily, but there's usually something like a 3D Valley Farm Burger with Benton’s bacon, caramelized onions, cheddar, arugula and fritje sauce. Plus beer. Lots of beer.

Lilly's

Kathy Cary offers the Old Hat Cattle Company Burger, made with Broadbent bacon, bourbon onion jam, Gruyere, local greens, whole grain mustard and house pickles.

Bristol Bar and Grille

Bristol Burgers on English muffins with home fries have been a Louisville fixture (especially late at night) since the 1970s.

Game

Those with a taste for the bloodily exotic may choose among Wagyu, kangaroo, bison, duck, lamb, elk, venison and antelope burgers. And top them with just about any extra one could imagine.

Bluegrass Burgers

This St. Matthews spot says "Good is Good ... Local is Better!" Their Kentucky bison and beef burgers are "grass-fed, hormone & antibiotic-free." Add some Kenny's Kentucky cheese and something from the "Local Produce Toppings Bar" for a truly local treat.

Mussel & Burger Bar

Fernando Martinez serves up more than a dozen burgers including the Spanish Blue (Spanish blue cheese, pepper crest and fig marmalade) and the Bacon Breakfast Burger (caramelized onions, aged white cheddar cheese, maple syrup aioli, maple syrup-glazed pork belly and a fried farm egg). There are no mussel burgers, only mussels.