Edgewater’sBeard & Bellyarrived to much fanfare last year after previously making a name for itself as a pop-up kitchen inside the Long Room. Chefs Kyle Schrage and Jim Torres have built a following for their excellent burgers (and poutines), and at the duo’s standalone restaurant there are a variety of options. They include “the Burger” (two four-ounce patties, butterkäse cheese, pickles, “awesome” sauce), “Boomers and Swiss” (five-ounce patty, Swiss cheese, sautéed mushroom medley, pickles, garlic mayo), and a rotating burger of the month. Carryout and delivery orders can be placedhere.

Baseball season is here and this Cubs-themed joint is ready to feed fans on the North Side. All burgers sport four-ounce Angus beef patties and are customizable with add-ons like bacon, guacamole, chili, pulled pork, and more. The hungriest eaters can attempt to finish the Big League Challenge (four eight-ounce patties, eight strips of bacon, two fried eggs, fries, drink, and shake) in under 25 minutes to receive their meal for free.

Chicago’s onlyPeranakan restaurantintroduces locals to a world of flavors that combines Chinese, Malay, and other Southeast Asian influences. The kitchen creates its own version of the Ramly Burger, a popular street food in Malaysia sold by the Ramly Group. The burger is unique as the patty is wrapped in a fried egg and enhanced with special sauce and seasoning, as well as toppings like lettuce, tomato, and cucumber slices.

This new bi-levelbar and restaurantin Old Town offers fun vibes, a heated outdoor patio, and a familiar selection of American fare. The burger is a standout that comes packed with two patties, special sauce, and Hook’s aged cheddar. Carryout and delivery is available viathird-party services.

Vajra, the Indian and Nepali specialist in West Town, has launched a new virtual restaurant that’s serving South Asian street fare. Among the offerings is a goat burger dressed with special “Canteen” sauce, cheddar, arugula, onions, and tomato on a brioche bun. It’s served alongside sliced potato fries and spicy ketchup. Carryout orders can be placed onTock.

Curtis Duffy and the crew at fine dining hotspotEverpivoted during the pandemic and started slinging burgers out of their kitchen. In stark contrast to the refined plates the chef is known for, Reve Burger delivers classic comfort fare. The signature item features two quarter-pound Angus beef patties, pickles, two slices of American cheese, and special sauce on a brioche bun from Highland Baking Co. The concept was such a hit that it has since blossomed into a full-fledged restaurant. Online orders can be placedhere.

Run by siblings Rafael and Elizabeth Royal, thisRevival Food Hall vendororiginally began as a virtual restaurant. Its new brick and mortar location means diners can stop in themselves to try one of the delicious burgers, such as “Bianca’s Original” — a four-ounce smash burger with white American cheese, pickles, tomato, grilled onions, lettuce, and special house sauce on a toasted brioche bun. Ordering is available throughthird party services.

The sauce is the secret that elevatesPhlavz’sburger from good to great. The University Village restaurant specializes in “urban jerk” flavors, which appear on the burger through jerk mayo. The touch of heat it provides is the perfect complement to the beefy sandwich. Orders can be placedhere. A second outpost, located in a shared space with Can’t Believe It’s Not Meat, recently opened in south suburban Orland Park.

Non-meat options are becoming more and more prevalent and at thisHyde Park restaurant, focus is on plant-based comfort foods. Chef and owner Laricia Chandler offers two burgers that appeal to both vegans and meat eaters alike: A standard quarter-pound “Who Betta” burger and the “Big Mik,” a riff on McDonald’s famous Big Mac. Online orders can be placed onhere. A second location, which shares a space with Phlavz Bar & Grill, recently opened in south suburban Orland Park.