Anthony Zammit, the grandson of Dic Ann's founder Dominic Potenza, told Eater that the restaurant's famously thin burger was originally for efficiency's sake. "My grandfather wanted to work with volume, assembly line style, but with simple, good quality products. That's how he came up with the idea."

Retired burger cognoscente Paryse Taillefer tells Eater that a lot of former customers endorse La Boulette as the Montreal burger most faithful to her own at La Paryse.

Impasto chef de cuisine Yann Turcotte's casse-croûte dream has been fully realized, with assistance from Stefano Faita and Michele Forgione — think potato buns made in house, top quality beef, and a special sauce for a smoothly classic burger.

Chef Greg Paul's raunchily titled Motherf**ker Burger at le Mile-Ex is big, and with double- and triple-stacked versions that are difficult to wrangle, it checks all the right juicy burger boxes.

Even after closing to retool its interior and menu, this Mile End restaurant continues to serve its superb burger on weekdays for lunch, made with Quebec Angus beef sourced by Boucherie Lawrence just a few doors up the street.

Another top contender for one of the best classic burgers in town since burger icon La Paryse shuttered, Plateau diner L’Anecdote offers options varying between beef, lamb, veal and deer meat. However, the #1 — a classic beef patty with Emmental cheese, bacon and mushrooms — is arguably the best. 

Although the menu verges on the annoying tendency for burger joints to slather meat and other symbols of masculinity (Jack Daniels) on their burgers, Hachoir's home-ground meat and nods to local produce like elk meat and wild mushrooms make for hearty fare with Quebecois flair.

Open since 1962, Chez Philippe grinds beef daily for some of the best casse-croûte burgers in the city. The Super Phil, with mozzarella on a kaiser bun, is the way to go here. They make a superb Michigan hot dog too.

Patati Patata is pretty much Montreal's perfect corner greasy dive, churning out eats from early in the morning until the bars are about to close. Their micro-burgers are a Plateau staple, toeing the line between a classic diner and cool burger-and-poutine innovator.

Like the burgers at this Plateau spot? Then thank the Nordest farm in Mont Laurier, Quebec, where Roger Raymond and Céline Bélec have raised Angus cattle without hormones or antibiotics since 1982.

Younes Bengeloune wisely chose to keep it simple when he made over La Paryse in the Latin Quarter. Consistently voted on several channels as having the best burger in Montreal, Uniburger uses a proprietary blend of fresh Canada AAA beef. Now with three locations, and an Old Montreal bar.

The original Mister Steer opened in 1958 in the Latin Quarter, and while it’s now downtown, the restaurant still uses kosher beef, shaped by hand, spiced and charcoal grilled.

This restaurant's poutine burger may defy common sense but this five-year-old downtown spot has a thorough selection of other easier-to-handle burgers, with a notably wide range of cheeses on offer.

A half-dozen condiments — including fried onions, cheddar, jalapeño mayo and barbecue sauce — sit atop Le Boucan’s hickory smoked beef burger. Sandwiched in a brioche bun, the appropriately-named Five Napkins burger has earned its reputation as one of the best smokehouse burgers in the city. The backyard terrasse is a bonus.

This Saint-Henri diner has been in business for over 70 years, and while its classic wood-panelled interior hasn’t changed much, the restaurant has made the additions of new poutine and burger concoctions to its menu. Try the Saint-Henri: Two patties with cheese, caramelized onions, and pickles.

This burger restaurant in NDG has expanded around the city since its 2014 opening. Beef is ground fresh daily on site and condiments and sodas are homemade as well. However, at least one professional wrestler of note has beef with this place.

Dilallo's Buck Burger has fed generations of Ville-Émard residents. The beloved burger slinger has been open since 1929.