Danny Meyer didn't just redefine the fast-food experience—the meal, the look, the level of service—he created a damn good burger. With its custom-blend patty (and nostalgic nods like gooey American cheese and a soft bun), it is a burger worth standing in line for—and you will likely have to, for up to an hour. Like all fast-food chains, consistency is king, but here that means beef supplied by meat guru Pat La Frieda; cool, urban-chic spaces by architecture firm SITE; and a definitive menu, though they do tailor the "concretes" (frozen custard with mix-ins) to each location. (We'll have the "Fudge-eddaboudit.") In under a decade, they've grown to 22 locations, from NYC to Dubai. Look for five more in 2013, including Istanbul.
#16: Shake Shack, NYC and Points Beyond
