With all the big-name (and not-so-big-name) chefs opening gourmet burger joints, R&I boils down the strategies of the latest entrants to cull the formula for success.

1. Multiplication. Marcus Samuelsson’s brand-new Marc Burger at Macy’s in Chicago already has a second outlet planned for Costa Mesa, Calif. Laurent Tourondel just duplicated New York City’s BLT Burger at The Mirage Hotel & Casino in Las Vegas, and Bobby Flay plans national expansion for Bobby’s Burger Palace, which debuted in Lake Grove, N.Y.
2. Unexpected extras. Govind Armstrong’s 8 oz. Burger Bar in Los Angeles has organic, house-cured turkey jerky on the menu along with a Suds & Slider sampler of three beers paired with three sliders. At “Top Chef” alum Spike Mendelsohn’s Good Stuff Eatery in Washington, D.C., the mayonnaise bar offers varieties such as sriracha and mango. At Bobby’s Burger Palace, the potato-chip-topped Crunchburger is a signature item.
3. Milkshake mastery. Marc Burger’s co-star is frozen custard, while handspun toasted marshmallow shakes are hit at Good Stuff Eatery. BLT Burger blends spiked shakes, and Bobby’s Burger Palace offers fun-funky flavors such as coconut, cola and mango. At Flip in Atlanta, another “Top Chef” alum, Richard Blais, plans to shake things up with “molecular milkshakes.”
4. Fried eggs and other tripped-out toppings. Fried green tomatoes, sunflower sprouts and garlic-roasted tomatoes are among toppers at 8 oz. Burger Bar. Bobby’s Burger Palace condiments include house-made “BBP burger sauce” and jalapeño hot sauce.
5. Best beef forward. 8 oz. Burger Bar’s patties combine hormone-free Angus sirloin, tri-tip, short rib and chuck; BLT Burger’s blend is Angus sirloin, chuck, brisket and short ribs. Grass-fed Angus beef is on hand at Marc Burger, and Bobby’s Burger Palace sticks with 80% lean Angus.