Translation: Half a pound of premium beef — carefully blended and ground in-house every morning by Tessaro’s personal butcher — is seared on a 600ºF hardwood grill with red oak, maple, ash, and hickory timbers; then topped with bacon, sautéed mushrooms, onion, lettuce, tomato, and your favorite cheese. (As shown, Gorgonzola is strongly suggested.)

Why we love it: Crispy on the outside and incredibly tender underneath, this melt-in-your-mouth creation will crush your hunger and warm your soul with every bite. Throughout his 28 years at Tessaro’s, “Master Grill” Chef Courtney McFarlane has become “an expert at getting burgers the way you want them,” says co-owner Moira Harrington.

Why they love it: On her quest to make customers feel at home, Harrington learned that the best burgers require dedication. “It’s the butcher, it’s the way they’re cooked, it’s the fresh ingredients. Nothing is frozen, and that really makes a difference,” she says, noting the restaurant’s daily deliveries of produce and locally made buns.

What to order it with: Though you’d probably expect a patty this patriotic to accompany a heap of fries, you won’t find any here. In fact, in a bold and admirable plot twist, Tessaro’s doesn’t even own a fryer. Ask for the grilled veggie kabob instead — it’s marinated lightly enough to be eaten plain, or added to your burger for an extra flavor pop.

Food for thought: When you’re here, you’re family, and you can (literally) have whatever you like. Cooked to order by both size and temperature, Tessaro’s classic eight-ounce burgers have also been prepared in four-, six-, and even 12-ounce portions, ranging from “Pittsburgh rare” to “medium minus” to “well done.” Says Harrington, “[As a burger bar], you don’t necessarily have to be the best. But you do have to be different.”