One of the world’s most popular foods continues to thrive on Israeli streets. From Yavne and Jerusalem to Kfar Saba, Ramla and the north, we tracked down five fresh spots each serving its own version of the perfect burger. Here’s what to expect and how much it’ll cost you.
The welder who built his own burger joint: HaMasgeriya
Where: Tel Yosef Junction, next to the gas station
Traveling up north? Make a pit stop at HaMasgeriya (“The Metal Workshop”), a new burger bar overlooking Mount Gilboa and Gideon’s Grove that’s already packed with hungry locals. True to its name, the owner, a professional welder, constructed the entire place himself, complete with a cozy bar and laid-back vibe. The creativity extends to the menu, with dishes like “Hammerhead” (no sharks involved, it’s a burger with onion rings and pineapple sauce) and “Hot Eggplant.” Starters include carpaccio (72 shekels), eggplant with yogurt (48 shekels), and Caesar salad with chicken (67 shekels). Beyond burgers, try the “Schnitznitz” (fried chicken breast, 52 shekels), “Knafoni” (half a kilo of sweet-spicy wings, 56 shekels), or pulled beef on ciabatta (82 shekels). The most talked-about dish is the “Perfect Weld”—a burger topped with pickled onions and maple syrup. Before the burger, grab a bite of the artichoke with labneh cheese (59 shekels) and don’t miss the basil mayo. There’s also draft beer and a full alcohol menu.
Toppings galore—just no cheese: Y Burgers
Where: 7 Kishon St., Yavne
Guy Ismailove, son of the butchers behind Sod HaBasar (“The Secret of Meat”) and owner of the Port 19 sausage chain, is expanding into burgers. His new diner-style restaurant, Y Burgers, combines his family’s butchery expertise with his own culinary experience.
The burgers, made from a blend of cuts like short ribs and entrecôte, ground in-house and served on brioche buns, range from the classic to versions topped with foie gras, onion jam, or a fried egg. There’s even a vegan-cheese smash burger. Prices run from 47 to 74 shekels. While cheese isn’t on the menu, the toppings game is strong: guacamole, onion jam, pulled beef, grilled pineapple, pickled onions, and foie gras. You’ll also find crunchy chicken bites (29 shekels for three pieces), wings (44 shekels for six), and gourmet sausages served with sauerkraut in soft buns (chicken, beef, lamb, or chorizo, 29–34 shekels).
Inside a historic booth: Denver
Where: 14 Tchernichovsky St., Kfar Saba
The vision behind Denver was to create a burger stand that doubles as a hangout spot. Housed in a preserved historic kiosk with peek-in windows, the place channels a retro diner vibe with both high and low outdoor seating. Warm lighting, upbeat music, and reasonably priced cocktails (32 shekels a glass) set the tone.
The burgers (56–64 shekels) are seasoned lightly but bursting with flavor, grilled on a plancha and served in “naked” buns without veggies—unless you ask. The compact menu nails the essentials: cornflake-coated chicken nuggets (36 shekels for four), chili-butter wings (46 shekels for six), and Caesar salad (26 shekels).
Don’t miss the five homemade aioli sauces: mint, truffle, roasted garlic, and more and add fries for 17 shekels. The priciest option here is the Beyond Meat vegan burger (65 shekels), which comes with vegan mayo and cheese.
A Jerusalem surprise: Banger Burger
Where: 6 Darom St., City Center, Jerusalem
A bold new smash burger joint has landed in Jerusalem—and it’s not kosher, making it a haven for cheeseburger lovers and weekend diners alike. The menu offers two main choices, both served in pillowy potato buns: a classic burger or a special version with loads of caramelized onions grilled directly onto the patty.
If you’re lucky enough to catch the crispy chicken special, it’s a must-try. For kosher eaters, note that while the meat itself is kosher and the bun is parve, the restaurant is not certified kosher. A vegan cheese option is available. Next door, the same owners recently opened Sud, a natural wine bar that complements the burger experience perfectly.
Charcoal and chef flair: Baga
Where: 62 Herzl St., Ramla
Chef Dor Didi, formerly sous-chef for Meir Adoni, returned to his hometown of Ramla and opened Baga about two years ago among the city’s legendary Tunisian sandwich stalls. The burger bar recently moved into a new, colorful location on the same street.
The twist here is the cooking method: each patty is grilled in a Josper oven, a chef-grade charcoal oven that infuses a rich smoky flavor without firing up an outdoor grill. The menu features a classic burger, a version topped with burika, another with avocado and preserved lemon, and one crowned with foie gras (82–92 shekels). Sides include nuggets, crispy chicken, wings in Asian or peanut sauce (28–30 shekels for seven), corn on the cob (28 shekels), home fries (22 shekels), and sweet potato fries (25 shekels).