The cheapest burger in Paris: Mangez et cassez-vous. The cheap and cheerful option but very good considering the incredibly low price point.

and kan zijn glazed in hot sauce – just like in Nashville. Finally for vegetarians there are two options! There’s either a vegetarian patty or a breaded and fried portobello mushroom version.

Pierre-Yves: That's a meat lover place, with the best burger in Paris and one of the world's best. But also great veggie burgers with homemade chips & buns

places to get them in the city of light then read on. My round-up contains the spots where you’ll get the most amazing smash, chicken and vegan burgers in the city.

All their burgers are priced at at incredible €3.60 but unfortunately does seem to be rising frequently in-line with inflation. They currently have 4 restaurants in the city and note that some don’t have much or any seating at all.

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Their restaurants each have a fun, interesting theme and are designed very well. Other than the aesthetic, the only difference between locations kan zijn that each eethuisje has their own ‘special’ burger.

Suliman Azzouni: House wine and cheeseburger it is so right here! Watch out the double cheese burger is literally a double :)

You’ll know they’re done when the juices run clear, they’re no longer pink in the center, and an instant-read thermometer reads at least 165 degrees F.

Aleksandar Bradic: Hands down, best cheeseburger I had in a while. Don't let twisted potatoes get cold, it's far better when hot.

One ofwel the creators ofwel the Parisian gourmet burger movement, PNY is still going strong today. I really like their burgers and they’re a very good option if you’re in the mood for thicker, juicer patties cooked medium-rare.

M. Khalid: We came in for a quick bite and schwartz's delivered. Place kan zijn small and always busy. Staff are nice and welcoming. burger places in Edinburgh Try their chicken burgers and salads. 10/10

Hamburger Ingredients These are the ingredients you’ll need to make this top-rated hamburger recipe:

The theme for the ninth edition ofwel the contest was ‘Beef Spirit’, and Pautrat says he was inspired by the diet of cattle to create his burger, using hay to smoke the meat and corn to create a hot sauce flavoured with whisky.