It doesn’t seem possible to wreck something as basic as a hamburger. It’s meat, some seasoning, perhaps cheese, stacked on a bun. But there are chefs who can take the humble hamburger and elevate it to another level. Nicole Acosta, for Bucks Daily News, identified some of our flipping geniuses. 

Steam Pub 

There are only three burgers on Steam Pub’s everyday menu, and one of them is vegetarian style. The other two start with ground chuck, whose higher fat content ups the flavor profile in a big way.  

The Wass Burger heaps on crumbled bacon, American cheese, chipotle mayonnaise, red onion, lettuce, and tomato. It all nests on a toasted brioche. 

The Truffle Burger is no trifle. It’s layered with bacon, mushrooms, Swiss, provolone, truffle mayo, toasted brioche, lettuce, tomato, and onion. And it’s served with truffle fries. 

Steam Pub, 606 2nd Street Pike, Southampton 

The Perk 

Selling choice beef is deep within the DNA of The Perk. It was a one of the best-known cattle marts in the country in the early 1900s. 

The Perk’s Carousel Burger will set your taste buds spinning, with its addition of a Bourbon sauce, sharp cheddar, and frizzled onions. 

The Engine 26 variety takes its name from the local fire company. You’ll understand why when you bite into the jalapeños and chipotle sauce. 

The Perk, 501 E Walnut St, Perkasie 

The Hattery Stove & Still 

Nested within the historic Doylestown Inn (circa 1871), the Hattery Stove & Still is a cutting-edge restaurant/bar with an “antique industrial” design. 

The O’Henry Burger is sourced from beef that comes from right here in Pennsylvania. The sandwich is augmented by bacon, lettuce, tomato concasse (roughly diced tomatoes), pickled red onion, and garlic aioli.  

The Mad Hatter is a wonderland of flavor. The ground Kobe beef includes a mix of pork belly. The toppings take the dish into the realm of the true gourmet: truffled grain mustard sauce, mushroom duxelles (minced shallots and herbs), roasted tomato salsa, frizzled leeks, and bleu cheese. 

The Hattery Stove & Still, 18 W State St, Doylestown 

Caleb’s American Kitchen 

Burgers here are a blend of short rib and brisket and come with fresh-cut fries, pickled green beans, and an onion ring.  

The bacon-cheddar version doesn’t come with slabs of just any old pork product on top. It’s served with bacon marmalade, as well as aged Vermont cheddar. 

The use of gruyere cheese on Caleb’s Cak Signature Burger ensures plenty of melty, gooey deliciousness that plays like drizzled fondue. The roasted red onion and rosemary aioli add zing. 

Caleb’s American Kitchen, 5738 US-202, New Hope 

Buttonwood Grill 

The outdoor seating at Buttonwood Grill, plus its Peddler’s Village setting, make it expecially appealing in the spring and summer. 

Buttonwood redefines the traditional burger by offering a wide variety of meats: Butcher’s grind (a chuck-brisket-short rib blend); black bean, feta, and quinoa; turkey; salmon; and bison. 

Sundried tomato, olive tapenade, spicy cherry peppers, and provolone cheese transform an everyday burger into the Little Italy. 

The Mediterranean stacks feta cheese, tzatziki, shaved romaine, tomato, and red onion atop the patty.  

Buttonwood Grill, 5795 Lower York Rd, New Hope 

More on local burger excellence beyond Bucks County is at the Bucks Daily News.