This Van Nuys staple continues to impress with its roadside flair and lovable crank of an owner. Fresh meat is brought in daily and patties are griddled in front of customers (mostly because there’s nowhere to hide inside the tiny shack). Topped with cheese and a splash of fresh veggies, it’s as classic as they come.

Though avocado, teriyaki beef, pastrami, and more are all part of the total package at Pasadena star Super Burger, in most cases simplicity here is best. The low-slung roadside stop excels at the basics, from its thicker-than-usual patties to that perfectly melty American cheese. For those inclined, a little dab of Thousand Islands dressing also goes a long way.

Once a quaint roadside stand tucked onto the near-end of Route 66, Irv’s Burgers is now a West Hollywood institution helmed by Sonia Hong and family. The best part of these cheeseburgers may not even be the burgers themselves, but with the loving, personalized drawings sketched on every plate.

Silver Lake’s enduring patio burger spot Hache LA, a branch of an OC burger chain, serves a very good simple burger at a modest price. With a nice grilled ground beef patty and a spread of the restaurant’s signature Karma sauce, Hache LA manages to say something new in a crowded burger landscape.

Belcampo’s $6 fast burger proves that exceptional quality doesn’t have to come with a two-digit price tag. With vertical integration from Belcampo’s own cattle ranch, Belcampo has streamlined the process of pinky-raising burgers, making for one of the best price-to-value ratios in LA.

Most folks like to get crazy at Marty’s Hamburger Stand, adding chili and chopped onions a wide split Vienna hot dog on top. But purists know to keep it simple with a sub-$5 basic cheeseburger that includes the requisite pile of Southern California crisp lettuce.

While regulars swear by the relish-laden Steakburger, the smokey-sweet hickory burger is a study in burger simplicity. A well-seared burger placed on the plancha and then placed between plush white buns. Cheese is optional, but the perfectly shaped iceberg lettuce and crunchy pickles round out the timeless burgers from this West LA institution.

The bar burger at Everson Royce is so basic that it’s even called the simple burger on the menu. Invented by James Beard Award winner Matt Molina, this $10 burger uses prime grade chuck beef, Tillamook cheddar, and pickle in a brioche bun for something that looks like some Popeye would eat, only a few times better.

The Double-Double is the most iconic burger in America, and for good reason. In-N-Out doesn’t mess with their established recipe of signature sauce (modeled like a Thousand Island dressing), iceberg lettuce, tomatoes, onions, and two cheesy burger patties. The secret is the soft white bun, which keeps the whole thing together as a paragon of burger simplicity.

Hinano’s mustard-fried burger doesn’t receive a lot of attention at this Venice icon, but the attention is in the details. The massive sesame seed bun holds in that seared patty, plus some lettuce, tomato, onion, mayo, and relish, with a choice of either cheddar or Swiss cheese. Think of it as a backyard burger but in a dingy, seaside dive bar.