Stockton, California is home to some of the best burgers in Northern California. Here are the best three hamburger places in Stockton and an explanation of their best qualities.
The best burger in the entire area is a simple choice for my palette. Andre’s Burgers and Café features the best hamburgers and cheeseburgers in the Stockton area. Located at 722 West Lodi Avenue, Andre’s serves a combination of gourmet burgers and sheer size power on their patties. The Mad Dog burger is a two pound mammoth that is free if consumed entirely within the confines of a thirty minute time limit. There is also an eight pound burger for parties and big time appetites. Besides these two special offerings there is a wealth of French fry choices including sweet potato and wedges for the connoisseur of fried potatoes. The double cheesy burger is my favorite which features two patties and enough cheese to melt the taste into perfection. The prices are very reasonable and the quality is of the highest standard. Newly remodeled and ready for more business, Andre’s is the best burger place in the Stockton and Lodi area.
Steve and Jeremy offer personal service to locals and quality to all at Chuck’s on 6034 Pacific Avenue. This historic location has been serving local bowling enthusiasts near the alley since before I was a baby. The breakfast and burgers are not to be missed if you are in the Stockton area. Burgers are huge and the chefs know how to sear in the flavor without burning the meat.
Without wasting too much time with the cow and pasture themed murals, move right along to the menu at Moo Moo’s Burger barn at 222 North El Dorado Street. This small location is big on taste and flavor in their burgers, shakes, and fries. Large burgers with thick patties are served here and made fresh to order. The veggies and cheese selection is wide and the burger is always a great taste. The location is closed to the movie theater for perfect snack access before or after a feature film. Moo Moo’s is no joke when it comes to a good burger.
[Photo Credit: Danny Hauger]