18 Fast Food Chains That Use The Highest Quality Beef In Their Burgers

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The burger as we know it today — a ground beef patty and other ingredients encased within a bun — took shape in the U.S. during the latter part of the 19th century. Nevertheless, the emergence of the country's first hamburger joint, White Castle, elevated the fast-food meal to a whole new level. White Castle revolutionized how Americans enjoyed burgers with its square-shaped sliders that weren't just tasty but also budget-friendly. This marked the birth of a nationwide love affair with this savory culinary creation. Today, Americans indulge in around 50 billion burgers annually, equating to a staggering three per week per person.

It's probably fair to say that the enduring popularity of burgers can be attributed to their versatility. And while burgers can be adapted to suit various dietary requirements and personal preferences, they have traditionally been served with beef. However, not all patties are created equal. The quality and cut of beef used can greatly influence their overall taste. Whether you opt for a classic burger or an exotic creation with gourmet ingredients, a responsibly sourced beef patty can mean the difference between a satisfying meal or a disappointment that leaves you craving more and questioning your ecological footprint.

Ready to take the guesswork out of your next outing? Here's our list of fast food chains that use the highest quality beef in their burgers.

From the Ultimate Bacon Cheeseburger to the Breakfast All Day Burger, beef is the shining jewel of BurgerFi's menu. As such, it's little surprise that the chain takes its protein seriously. According to the BurgerFi website, the chain only serves the top 1% of all beef produced in the States.

In line with its "Never Ever Program," BurgerFi makes its patties from all-natural Angus Beef that's antibiotic, hormone, chemical, and steroid-free. Furthermore, BurgerFi guarantees that the farms supplying its meat raise their cattle on pastures, providing them with the freedom to feast on grass, grains, hay, and legumes. The cattle are then fed corn to enhance the beef's flavor and achieve optimal marbling.

BurgerFi's commitment to serving antibiotic-free beef has earned the chain recognition in the annual Chain Reaction Reports. Perhaps BurgerFi's Chief Culinary Officer, Paul Griffin, sums up the restaurant's beef policy best, saying, "From day one, BurgerFi's commitment to providing the ultimate better-burger experience has always started and ended with fresh, quality ingredients, premium options, and delicious possibilities. Our certified, all-American Angus Beef is sourced from the best ranches in the U.S. We will always go the extra mile for our guests and to guarantee the company's 'Never-Ever' protocols — no steroids, antibiotics, growth hormones or additives and never frozen" (via BurgerFi).

Rather than following the trend of round patties, Wendy's burger patties are actually square to hang over the bun, giving customers a glimpse of what they are about to eat. Since opening its doors in 1969, the chain has been serving fresh, never-frozen, 100% real beef without additives or fillers. The meat is sourced from local Beef Quality Assurance-certified farmers and transported to restaurant locations in refrigerated trucks.

Wendy's is the first chain restaurant to collaborate with the Progressive Beef program, a sustainability and animal welfare initiative that focuses on promoting the best standards within the industry and third-party verification. The program aims to provide a humane environment for cattle, ensure the responsible use of antibiotics, as well as support local communities by providing training and certification.

Unlike many other international chain burger joints, Wendy's is completely transparent about the tangible steps it's taking toward serving antibiotic-free meat. Starting in 2020, Wendy's has only been sourcing its beef from producers who have committed to reducing the use of antibiotics in their cattle by at least 20%. Additionally, the popular franchise has the noble goal of switching to 100% antibiotic-free meat at all of its U.S. and Canada outlets by 2030.

From basic cheeseburgers with lettuce and tomato to more elaborate options such as the Avocado Bacon Burger and the Spicy ShackMeister, Shake Shack uses only 100% Angus beef patties in its burgers. Better still, the chain's beef is never frozen and contains no hormones or antibiotics. Shake Shack only sources its beef from farmers who uphold the most rigorous animal care and welfare standards.

To make smash burgers that stand out from the pack, Shake Shack uses a distinctive smash-and-scrape technique where patty balls are pressed into the grill and scraped with a tool that looks a little like a paint scraper prior to flipping. Nick Kindelsperger from The Chicago Tribune says that this unique technique resulted in the beefiest patty he had tasted the entire month, adding, "The meat is placed on the softest bun around — a Martin's potato roll — which is just one step away from the texture of a marshmallow."

With the motto, "Our beef is higher grade than most steaks," you know you're in for something special when you sink your teeth into a Mooyah burger. The chain uses only Certified Angus Beef, a premium black Angus beef brand that has been helping rural communities since 1978. The Certified Angus Beef brand only selects three in 10 cattle to ensure that its product meets the brand's 10 stringent criteria in relation to size, uniformity, and marbling. Furthermore, only USDA Prime or Choice-designated beef can qualify as Certified Angus Beef.

It's not just the commitment to serving high-quality beef that makes Mooyah burgers special; it's also their commitment to freshness and variety. Mooyah offers a huge variety of burger styles, from classics such as the MDC with two beef patties, lettuce, tomato, and American cheese to more elaborate options that cater to every palate and dietary preference. Choose The Paleo with iceberg lettuce, applewood smoked bacon, avocado, tomato, pickles, and onions, or indulge in the Mushroom Swiss Burger with Swiss cheese, sautéed mushrooms, and fried onion strings. Alternatively, you can build your own burger from the chain's 26 toppings and sauces.

Famous for its ButterBurgers made with never-frozen beef patties and toasted buttered buns, Culver's aims to stay true to its "small-town Wisconsin roots." This means that all of the chain's meat — including beef and chicken — is sourced from local family-operated farms, so you can rest assured that your meal isn't just delicious but also supports the community. Culver's beef patties are made from a blend of top-quality Midwest cuts known for their marbling and juicy flavor, including chuck, sirloin, and plate. Additionally, the patties don't contain any fillers that could compromise the quality of the beef.

Unlike many other chains, Culver's makes burgers to order, meaning they only start cooking after placing your order. Culver's uses a specific cooking method to ensure that each patty is cooked to perfection. The beef patties are cooked on the griddle using the smash technique, where the balls of beef are flattened on the grill to create a wide surface area. This helps to seal in the juices and create the chain's signature crispy sear.

In addition to Culver's classic ButterBurgers, such as the Bacon Deluxe or the Pepper Grinder Pub Burger, the chain also lets its patrons create their own ButterBurgers. The process is simple. All you have to do is select either one or two patties (you may even consider going for three), select American, Cheddar, or Swiss cheese, and choose from a range of toppings such as lettuce, tomatoes, mushrooms, and pickles.

In-N-Out Burger has grown from strength to strength since opening as the first drive-thru burger joint in California in 1948. Decades later, the restaurant chain still prides itself on serving food made the old-fashioned way, without freezing, pre-packaging, or microwaving. In fact, until 1963, when the restaurant opened its specifically designated patty-making facilities, In-N-Out Burger patties were still manually hand-made by the chain founder's wife, Esther.

Today, In-N-Out Burger is still made from entire cuts of 100% USDA beef chuck obtained from premium cattle. The meat is free of nasties such as fillers, additives, and preservatives. To ensure top quality, the franchise across the U.S. takes care of bone removal, meat grinding, and patty preparation. The patties are then transported to restaurant locations around the country. Notably, Carl Van Fleet, the former vice president of development at In-N-Out, once told Business Insider, "Our new restaurant locations are limited by the distance we can travel from our patty-making facilities and distribution centers."

With around 40 locations across six states, Elevation Burger is a small player as far as burger chains are concerned. Founded by a dad who struggled to find healthy fast food meals for his family, Elevation Burger seems to have stuck to its world-friendly philosophy despite being acquired by FAT Brands in 2019.

Despite its modest scale, Elevation Burger doesn't take its produce and sustainability lightly. In fact, according to the chain's website, Elevation Burger's mission is to "change the world one burger at a time" (via Elevation Burger). When Elevation Burger opened at The Yard in New Jersey in 2018, its director of operations, Joe Hafez, summed up the chain's commitment to eco-conscious practices in an interview with The Daily Targum, saying, "Our burgers are 100 percent organic beef, fresh ground in house. Our beef is also sourced from grass-fed cattle, which has less calories and saturated fat than conventional beef. All our meat is organic, free-range, humanely processed, and Halal."

From classic burgers with American cheese, lettuce, tomatoes, red onions, and pickles to more elaborate get-ups like the Double Truffle Mushroom Swiss Burger, Smashburger caters to all dietary preferences and appetites. The chain even makes a keto-friendly burger served on a bed of lettuce rather than inside a bun. And when it comes to the chain's beef, Smashburger only settles for Certified Angus Beef, without ever freezing or microwaving its meat. Certified Angus Beef is a brand committed to animal welfare and sustainable sourcing practices.

Just like the chain's name suggests, Smashburgers are made using custom-made metal smashers. Each beef patty is smashed on a buttered and seasoned griddle. This technique caramelizes the meat, resulting in incredibly rich and juicy patties. Hollis Johnson, who reviewed Smashburgers' patties for Business Insider, says that the meat was savory and perfectly cooked. "There's no uneasy, greasy texture to the burger, unlike at many other chains. It's a lean meat that stands out among the flavors instead of suffocating beneath them," they added.

When it comes to B.GOOD, the name says it all. The popular restaurant chain is all about providing "good" food that isn't just delicious but is also good for you and the planet. Founded by two friends with a penchant for wholesome food made from local ingredients, B.GOOD sources its beef from Walden Local Meat Co. This company procures 100% grass-fed beef from more than 70 environmentally-responsible Northeast farms.

The CEO of B.GOOD, Chris Freeman, explained the reasoning behind the chain's decision to partner with Walden in 2023. "We were initially drawn to Walden Local because of its loyal ties to local farmers and focus on sustainable foods, both of which are incredibly important to B.GOOD," he said (via Cision). One of B.GOOD's Co-Founders, Jon Olinto, also elaborated on the ethos behind the chain in an interview with QSR Magazine, saying, "When we started, we thought if we would grind the beef and hand-cut the potatoes, that would make it real food. As we got into it, we became more passionate about what real food should be. Now it means getting meat from family farms that never use antibiotics or hormones and being transparent about the source of all our ingredients."

With the tagline, "There's No Substitute for Quality," The Habit Burger Grill has given itself a lot to live up to. Luckily, with over five decades under its belt, the chain has had considerable time to perfect its craft. The Habit Burger Grill burgers start with never-frozen USDA Choice tri-tip steak that's ground to create fresh and flavorful patties. Furthermore, the patties are free of fillers, additives, and preservatives. The chain's cooking process involves an open flame to sear in the juices and give the patties a slightly crispy exterior.

Founded in 1969 in Santa Barbara, California, over the years, The Habit Burger Grill has grown from a single store to more than 350 restaurants across 14 states. The chain also has outlets in China and Cambodia, although it's unclear whether those follow the same stringent policies regarding sourcing beef. In 2020, The Habit Burger Grill was acquired by Yum! Brands, a conglomerate that also owns KFC, Taco Bell, and Pizza Hut, for approximately $375 million. Let's hope that Yum! Brands honor The Habit Burger Grill's commitment to sourcing high-quality ingredients that are good for both consumers and the planet.

The Hopdoddy Burger Bar is a small-scale burger chain that's big on regenerative farming. The 50-location franchise has partnered up with Force of Nature, a brand that brings together farmers and ranchers committed to creating a better world through sustainable practices. This ensures that Hopdoddy Burger Bar's patties are sourced from 100% grass-fed cattle raised in a regenerative and responsible manner. It also aligns with Hopdoddy Burger Bar's mission to provide customers with a delicious and guilt-free dining experience.

Hopdoddy Burger Bar's high standards are reflected in the quality of its food and its transparency. For instance, the chain's Mother Nature Burger doesn't just come with Force of Nature 100% grass-fed regenerative beef patty and features Vital Farms pasture-raised eggs, Raw Farm cheddar cheese, and Brother's Bond Bourbon onion jam. Some of the chain's other burger options include the Goodnight/Good Cause with cheddar cheese, lettuce, tomato, caramelized onions, jalapeños, and caffeinated BBQ sauce, and the Magic Shroom with goat cheese, field mushrooms, lettuce, tomato, and onion.

Freddy's Frozen Custard & Steakburgers is so confident it can provide a high-quality burger experience, it puts the claim right in its name: steakburger. Rather than trading on the usual hamburger, the chain goes the extra mile to draw a comparison to a burger that's closer to steak than simple ground beef. Freddy's steakburgers feature 100% premium beef, formed from single sections of optimal cuts such as sirloin and ribeye. The chain also keeps an eye on the marbling, or the distribution of fat throughout the patty. Specialty items like the Prime Steakburger add layers of prime rib to the sandwich, doubling up the beefy goodness.

How does Freddy's maintain the quality of its steakburgers during the cooking process? By preparing every patty fresh on the grill when it's ordered, making it carmelized around the edges and plump and juicy in the middle. What ends up on your tray is a fast food upgrade that may have you swearing off burgers of a lesser caliber entirely.

Don't be fooled by the word fat in the name Fatburger; this burger-slinging outlet is committed to a higher caliber of beef as a company sanctioned standard. The key to this chain's success lies partly in its commitment to using 100% lean beef as the basis for its burger selections. Everything is freshly ground and cooked when you order it rather than sitting in a freezer or under a heat lamp. The steer that become Fatburger beef are grain-fed and farmed in the U.S., upholding a standard for a true all-American beef burger that's kept the company hopping for more than 70 years.

Fatburger is so confident in its ability to deliver a best in class burger experience, the company has even allowed its chefs to share their secrets for creating the perfect burger. The Beijing location (which uses 100% pure lean Australian beef instead of U.S. beef) shared an online demonstration explaining its 80% lean beef being formed into 4-ounce balls, smashed on the griddle, and sizzled until medium-well done. Only salt and pepper are used for flavor to maintain the premium character of the beef.

Considering the sky-prices at Five Guys these days, it's reasonable to hope for a premium beef patty to be an essential part of the deal. So discovering that this popular burger joint prepares its patties using high-quality meat might be the justification customers need to continue showing out big bucks for a basic burger combo. Unlike the most concerning things on the Five Guys menu – namely, the hot dogs — the burger patties are always fresh, never frozen, and consist of 80% lean chuck pressed by hand. There are no binders like breadcrumbs used, which keeps the meat gluten-free, and there are no spices or seasonings so the flavor of the beef shines through.

The company also employs a bit of modern technology to keep its primo patties cooking properly, too. In 2016, every North American Five Guys location installed a sensor that ensures the right cooking temperature for every burger. It's an extra step that makes a difference customers keep coming back for. Remember that next time you wonder why you're paying so much for a combo!

Southern fast food chain Cook Out depends on top-notch burgers as its stock in trade, a business model that could easily be toppled if the patty between the bun is anything less than premium. Luckily, this outlet goes the extra mile by incorporating first-rate beef into every burger. Adherence to the "always fresh, never frozen" philosophy is a key element in this chain's burger-making practice. It stems from Cook Out opening its own commissary in 1999 where the beef is ground and made into patties before being transported to each store on a daily basis.

To make the most of the fresh beef patties, Cook Out uses a real smoke grill to infuse the meat with even more flavor. This attention to detail has drawn comparisons to Five Guys burgers from reviewers who appreciate the fresh patty, freshly-cooked process. Even with higher quality beef on the menu, Cook Out manages to keep its prices affordable, which patrons love maybe even more than the food.

As the home of the "World's Greatest Hamburgers," Fuddruckers can't easily coast on the novelty of its format. The quality of the burgers themselves has to be sterling. Fortunately for both the company and its customers, this fast casual burger joint takes measures to make its patties every bit as prime as the phrase on the logo implies. The restaurant keeps its fresh-not-frozen ethic in place, providing 100% all-American beef without additives or fillers added to the mix. Your patty doesn't hit the grill until you order it, keeping the freshness on point until your burger is on the plate.

Rather than a one-doneness-fits-all approach, Fuddrucker's opts for a made-to-order model, allowing guests to customize their patties. Every finished burger becomes a one-of-a-kind creation in which the top-shelf beef is infused with the level of flavor you prefer rather than what the chef thinks works best. The partnership of quality beef and the desired finish provides one of the most tailored burger experiences around.

Trading on a celebrity name like Wahlburgers does may get you noticed by fast food fans, but if the beef isn't optimal, return business can't be guaranteed. Good thing the Wahlberg brothers incorporate nothing but the best beef into the chain's trademark burgers. In this case, the best beef means Certified Angus Beef, which is called out in every beef-based burger on the menu. For the restaurant, this translates to a mix of chuck, short rib, and brisket cuts, a signature blend that gives the company's burgers their trademark flavor.

If you've had a high-quality Wahlburgers burger and you're eager to recreate the top-tier experience on your home grill, you can grab a box of Wahlburger patties at Amazon. It's the same proprietary combination of high-grade beef delivered to your doorstep. Be prepared to pay dearly for your purchase, though. Eighteen patties will set you back $155.66. Go for an even 30 and you're looking at about a $250 hit to your bank account. On second thought, maybe it's a better move to head to the drive-thru, instead.

Whataburger doesn't settle for just any ground beef when it forms its premium burger patties. The company depends on 100% fresh American beef rather than frozen patties to keep its reputation for providing superior fast food intact. These burgers aren't cooked until you place your order; the company proudly holds one of the fastest turnaround times as far as production-to-grill processing for its burgers. One Redditor describes the timeline as five days from farm to store, as told by an area manager. It's part of a standard the chain has held for 75 years, one that's likely to have kept them in the burger game when other chains have come and gone.

Burger fans lucky enough to have a Whataburger in their area are happy to choose this chain's burgers over other restaurants'. When describing what makes the company's burgers a prime pick on Reddit, freshness and quality of the burgers comes up frequently. Clearly, Whataburger's commitment to high-grade beef makes an impact.