Top Butchers Reveal 3 Fast-Food Cheeseburgers With Real, Quality Beef

Award-winning meat experts share their surprising picks for the best fast-food burgers in America.

Mar. 13, 2026 at 5:40pm

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According to three renowned butchers, not all fast-food cheeseburgers are created equal. When asked to name their top chains for burgers, the meat experts pointed to Culver's ButterBurger, Shake Shack's smash burgers, and Portillo's char-broiled patties as their surprising picks, praising the use of fresh, never-frozen beef and simple execution.

Why it matters

As the fast-food industry continues to evolve, consumers are increasingly seeking out higher-quality ingredients, even when dining on the go. This expert insight provides valuable guidance on which chains are delivering on that front, offering a cut above the typical fast-food burger.

The details

The butchers agreed that fresh, never-frozen beef is key, along with burgers cooked to order to prevent the patty from drying out. They also highlighted the importance of a good sear, crispy edges, quality toppings, and a hearty bun. While bargain deals may be tempting, the experts say price can signal quality, as higher-quality beef often comes at a slightly higher cost.

  • The article was published on March 13, 2026.

The players

Nick Lenters

Owner and operator of Old Station Craft Meats in Waukee, Iowa.

Rob Levitt

Head butcher and chef at The Publican and Publican Quality Meats in Chicago.

Josh Turka

Owner of 5th Quarter Butcher + Provisions in Waitsfield, Vermont.

Culver's

A Midwest fast-food chain known for its ButterBurger, made with fresh, never-frozen beef.

Shake Shack

A fast-casual burger chain that has expanded to over 30 states, known for its smash burgers made with 100% Angus beef.

Portillo's

A fast-food chain best known for its Italian beef and Chicago-style hot dogs, but also impressing with its char-broiled burger patties.

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What they’re saying

“The best brands cook burgers to order so that the texture of the burger does not deteriorate while sitting in a warmer for extended periods of time.”

— Nick Lenters, Owner and operator of Old Station Craft Meats

“If it's got crispy edges, I know it's just been cooked and hasn't been sitting in a warmer all morning.”

— Nick Lenters, Owner and operator of Old Station Craft Meats

“You get what you pay for.”

— Nick Lenters, Owner and operator of Old Station Craft Meats

The takeaway

This expert insight highlights the importance of quality ingredients and execution in the fast-food burger landscape, providing consumers with a guide to finding the best options beyond the typical industry giants.