Ahi tuna burger at Stephanie’s on Newbury.

606 Congress
Richard Garcia, the Renaissance Boston Waterfront Hotel’s executive chef, honors legendary French chef Georges Auguste Escoffier with his Escoffier Burger, made with grass-fed Angus beef and topped with Hudson Valley foie gras, Madeira wine, and black truffles, served on a buttered brioche bun. 606 Congress St., 617-476- 5606

Although the elegant restaurant within the Mandarin Oriental recently launched a new menu, the Asana Wagyu Burger is here to stay. Served on a brioche bun with fries, the burger is sure to please thanks to flavorful Australian Wagyu beef, ancho aioli mayonnaise, crispy onions, roasted plum tomato, sweet gem lettuce, and five-year-aged cheddar. 776 Boylston St., 617-535-8800

Craigie on Main
At this Cambridge restaurant, your local, grass-fed, free-range beef patty is infused with bone marrow and miso powder—to add savory flavor—and sits on a homemade bun. Top it with an egg, and it’s Sunday brunch. 853 Main St., Cambridge, 617-497-5511

The Pig Mac Burger helped bring Matt Jennings, owner, executive chef, and cheesemonger, to victory three times as a Cochon 555 champion. The burger, made with two Heritage pork patties, comes on a sesameseed brioche bun and is topped with gochujang Russian dressing, Hannahbell cheese, arugula, and pickled onions. 186 Wayland Ave., Providence, RI, 401-274-7177

Island Creek Oyster Bar
Where else would you find an oyster burger? Island Creek’s version features Colorado Angus beef topped with Grafton cheddar, house-cured, thick-cut maple bacon, and three fried Duxbury oysters. It’s garnished with pickled onions and horseradish mayonnaise. 500 Commonwealth Ave., 617-532-5300

Met Back Bay
Customize your Paris Burger with a choice of two different beefs (including Kobe), salmon, or turkey, and top it with melted Brie, a fried egg, caramelized onions, and a decadent truffle mayonnaise. 279 Dartmouth St., 617-267-0451

Stephanie’s on Newbury
Stephanie’s ground ahi tuna burger comes topped with spicy mayonnaise on a toasted brioche roll and is served with sweet potato fries and Asian slaw. 190 Newbury St., 617-236-0990

Summer Winter
James Beard Foundation Award–winning chefs Mark Gaier and Clark Frasier created a succulent lamb burger topped with house-made pickled cucumbers and a fresh mint aioli made from mint grown in the restaurant’s on-site greenhouse. Marriott, 1 Burlington Mall Road, Burlington, 781-221-6643

Tallulah on Thames
Every Wednesday starting November 14, two new burgers will appear on the menu. Our favorite is The Tallulah, made with Black Angus beef from BlackBird Farms, Great Hill Blue blue cheese aioli, red-winebraised onions, and arugula, with truffle-Parmesan fries on the side. 464 Thames St., Newport, RI, 401-849-2433

Here, the hamburger comes in tapas form. Chefs Ken Oringer and Jamie Bissonnette’s Hamburguesas are made with grass-fed beef and topped with smoked tomato, aioli, and pickled red onion. Served on a brioche bun, these slider-size burgers come in threes. 1704 Washington St., 617-536-4300

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