Food columnist Andrew Coppolino dishes on the best places to get burgers in Waterloo region

While it's impossible to deny the growing popularity of plant-based burgers, the classic hamburgersremains a top preference on restaurant menus around Waterloo region, especially in the summer.

It's difficult to include all the great burgers that I've sampled out there, but here's a list of just a few favourite burgers at area restaurants.

Cambridge

Little Louie's Tucked away on Clyde Road near Franklin, Little Louie's is "build-your-own" territory: grab a clipboard order sheet and select five- or eight-ounce, select the type of bun and your condiments and sides.

"Fried eggs have become increasingly popular toppings," says chef-owner Steve Allen. He also notes that, when in season, the special east coast lobster burger, a tower of goodness, sells out quickly. If the name sounds familiar, it may be because you saw it on the Food Network's You Gotta Eat Here.

Obie'sThis is a popular and tall burger. Chef-owner Justin O'Brien uses ground chuck from VG Meats in Simcoe for the patty and an Ace Bakery sesame-seed bun.

He adds double-smoked, coffee-rubbed bacon, house-made BBQ aioli, aged Cheddar, and crispy onion strings.

"We get amazing feedback," O'Brien says. "People say it's the best burger in town. Who am I to disagree?"

Beertown CambridgeTo make the "Beertown Big," the kitchen prepares two freshly made four-ounce beef-only patties with shredded lettuce, tomatoes, cheese and bacon on a toasted bun.

"We add only salt and pepper, and the burger is smashed with a burger press on a 475-degree F griddle. It gets cooked quickly and each patty gets a slice of Cheddar cheese and a slice of Stemmler's double-smoked bacon," executive chef Todd Clarmosays. "This burger is big and juicy and meant to be messy."

The Old Marina Restaurant (Puslinch) On a busy day, the Old Marina Restaurant on Lake Puslinch will pump out 200 burgers. The eight-ounce meatloaf-like patty comes surrounded by a crispy "cheese skirt." Original Old Marina owner Garrett Kingsley is credited with adding the ring of cheese, by accident in fact, over 20 years ago.

Kitchener

The Bent ElbowNothing short of a beer palace, The Bent Elbow features an owner, Harold Kroeker, who loves to cook.

His burger is a custom-ground blend of brisket, hanger and chuck from Toronto's The Butcher Shoppe. He seasons with only salt and pepper and adds his in-house beer-braised bacon, beer-braised onions and Cheddar cheese (with no beer) and serves it on a brioche-style bun.

Crazy CanuckSelf-proclaimed the "Best Burger in Town," a lightly buttered and toasted bun is the base for a medium-ground beef patty flat-top grilled and served with bacon and melted cheese. Their signature jalapeo-mayo is a defining feature, according to co-owner Freddy Hayes, adding some kick but not too much heat.

Rich Uncle TavernA unique protein deviation, the Rich Uncle's wood-fired lamb burger comes with black currant chutney, whipped feta cheese, arugula, eggplant spread and smoked tomato on a brioche-style bun.

"We love our live fire grill and want to showcase it as much as possible. We use ethically sourced ground lamb and season it lightly with salt and pepper. Consumers don't necessarily eat lamb often, and so it's great to be able to create a different burger for our guests," says executive chef Ben Lillico.

Waterloo

Ethel's Lounge A busy and popular pub, Ethel's is a favourite with neighbourhood residents and students alike.

Though it's called the "Jr. Ethel," this open-faced burger is still an eight-ounce patty served with lettuce, onion, tomato and pickle. Ethel's also prepares two other burgers and a black bean veggie burger.

Harmony Lunch The pork sliders have been diner classics since 1930.

"We grind high-fat pork a couple of times to get the right texture," says chef-owner Nick Benninger, adding that the original recipe has been tweaked only slightly. The patty is fried on the flat-top and served with relish, mustard, "melted" onions and cheese.

"The burger reaches its pinnacle on its toasted Wonder bun," Benninger says.

Chef on Call There are five burgers and two veg burgers on the menu here. The Mushroom Melt burger includes sauted mushrooms and crispy bacon, but owner Gabe Malbogat says the "Oh So Crispy" chicken burger with their signature sauce is hugely popular (their chicken tenders are delicious, too).

Chef on Call has a useful app for ordering and delivery, if you are in the specified area.

Guelph

Borealis GrilleOld Smokey is a true grass-fed Texas Longhorn burger via the farmers at YU Ranch in Tillsonburg. It's a sustainable ranch takes great care of its livestock and the ecological systems around them. Borealis's Old Smokey is grass-fed beef on a toasted bun with lettuce, onion, pickle, tomato and bacon jam, aged Cheddar and roasted garlic aioli.

Park Grocery Deli & BarThere's a new burger menu here: The Park Burger is made with VG Meats beef and pork and served on a toasted soft bun with aged Cheddar, pickle, onion, lettuce and secret sauce.

"We also have veggie burgers and a roasted red pepper and Swiss burger," says owner Court Desautels.

The Burger's PriestThis national chain affair with about 20 locations across Canada strives to capture the classic burger basics but with premium, daily-ground beef cooked on a flat-top.

Cheeseburgers are the focus and that includes Blue Steel, which, of course, uses blue cheese. There's also The Option, portobello mushroom caps stuffed with cheese, for vegetarians as well as gluten-free options.

• Read more from CBC K-W food columnist Andrew Coppolino