Miami / South Florida, FLBurgers

Sunny's serves its burger on the walk-in terrace rather than the full reserved dining room. The cited guide describes two dry-aged patties, onions coated in a yellow house sauce, and cheese tucked between the beef. Pairing it with a cold martini fits the restaurant's outdoor bar setting.

ViceVersa builds its burger from white cheddar, caramelized onions, and a housemade potato bun. The cited guide emphasizes how those components soften together rather than competing for attention. It is a concise bar burger that matches the Downtown room's overlap of Italian cooking, cocktails, and casual late-night food.

Gramps Getaway serves a double stack of smashed patties that extends beyond the potato bun. The cited guide adds pickles, raw onion, mustard, and plenty of cheese, then places the simple burger against the waterfront setting. It is designed for an outdoor meal with the Brickell skyline in view.

Edan Bistro uses dry-aged ribeye for a burger served medium rare, with idiazabal cheese, tangy ibarra peppers, and roasted-red-pepper sauce. The cited guide notes that it appears only on the lunch menu. The combination keeps the burger connected to the restaurant's Basque cooking rather than standard steakhouse toppings.

Over Under serves a thin-patty burger with charred edges, American cheese, jammy onions, pickles, shredded lettuce, and Thousand Island dressing. The current burger guide treats the downtown bar's kitchen as a reason to stay for dinner, while the compact build keeps the burger direct and recognizable.