These are the best burgers in Israel according to the Burger Israel community

If you are a burger lover and also understand a thing or two about the field, you have probably also witnessed (and tasted) the welcome trend of recent years: Butcher burgers, or by their official name – the 3rd wave of burgers. Yes indeed, just like with coffee and alcohol. From a beloved food to an actual practice.

If in the early 2000s the major burger restaurants brought the premium news to the industry, and from there we slid directly to America with the second wave of over-the-top burgers – now the game has changed. In the midst of the third wave, attention dives deep into the core of the patty: What percentage of fat is in the meat, which cow it comes from, and which exact cuts compose these edible masterpieces.

When I first met the duo of girls who opened Gourmet 26, I admit I did not believe the place would become an institution. The rigid doctrine of French cuisine made an extraordinary connection here: A burger made of cuts with a very deep flavor and a relatively low fat percentage, which gave birth to a unique burger with clever and iconic toppings like blue cheese, caramelized apples, English cheddar, and Dutch Maasdam. Either you love it or you won't come back, but it is not by chance that the place became a pilgrimage site for addicts of the thing.

The northern Kvish 90 is a hybrid between a good burger that can stand on its own, and toppings that are simply fun to return to. The challenging location of the business would not have survived without these two strengths: A delightful burger and an accurate envelope of toppings, which together build a sandwich that is a complete experience. Add to that a good atmosphere and a private label beer that the place created together with Malka Brewery, and here are all the conditions for creating a tasty and excellent night out.

The closing of this trio belongs to Vitrina. Many no longer remember that small hot dog stand, but to a large extent, this business brought American decadence and tightened it with molecular precision to Tel Aviv. Vitrina does not work on the patty alone, but is composed of many parts that make it a whole: From the fresh leaves in the dish, through the colorful drinks, the well-"sketchy" outfits of the staff, to the famous fries. Every small item turns this bite into an iconic one, the kind that people come to from all corners of the country.

Shortly before Dixie stopped being the official and only night owl of burgers in the country, a new player arrived in town and captured the spotlight. At a small stand with street seating, one could make a mistake and think it was just another regular place. Beyond the dishes built by the best chefs (some of whom are today decorated with Michelin stars, ahem... Dan Yosha), the place invested relentlessly in the most important ingredient – the patty. It went on, improved, and excelled over time, and that is exactly what positioned the "Institution" at a very exciting and high point in the urban scene.

The Benz burger joint is so ordinary-looking that if you had just landed from another planet, you probably wouldn't stop to taste. The combination of cheeses, bacon, a pile of fries, and a dirty burger looks at first glance like a blend of another typical American business, except that the bite here simply changes worlds.

The patty is excellent and hits almost every palate, and the use of quality toppings and not cheap, simple cheeses, sharpens every bite into a real celebration in the mouth. The patty has undergone a wonderful evolution in recent years, and it is no wonder that this wonderful place slots into the top 3.

It is not for nothing that everyone is flying on Jagger. The butcher shop that started its way in the Carmel Market, positioned itself in Kiryat Ono and became a place that is both. Both a butcher shop with good meat, and a burger joint where you can eat a wonderful patty alongside any cut you can think of, buy, and ask to put on the grill.

The look-and-feel of the successful concept connected to a bite that is a bundle of good things: The meat is simply excellent. The fat is generous, and the execution is complex and meticulous – as befits people who are not afraid to work hard to turn out a burger that went through all the required stages to be unforgettable. The steaks, by the way, are no less good.

George Abdo's burger (GDB) also came to a large extent from the Carmel Market, except that his story is completely different. George sold steaks for many years to the upper echelon. Just like at MeatBar, here too excellent cuts were created that cannot be sold as a whole steak, and from here the way to a burger is short and natural. George and Arthur quickly conquered the opinion of the professional and general public with a burger made of aged meat, which needs only a light warming and an accurate sear to fit the bite of each and every one of us.

If in most places in the country the patty is seasoned in advance and usually mechanically compressed. Here they season the patty only when it goes up on the grill, and the bite is accordingly – soft, rich in flavor, and caressing.

The hallmark of this burger is the "black garlic bun," one of the most talked about and pestered elements on the networks (whether it adds or detracts you will decide for yourself), but one thing is clear to me: The hard work in building this brand, and the uncompromising meticulousness regarding the serving of every dish even today, are what caused GDB to ascend to first place on the list of the most delicious burgers in Israel.