There’s a lot of debate about who has the best burger in Chicago—but on the South Side, Horse Thief Hollow in Beverly has a strong case.
Owner Neil Byers is a chef, brewer, & avid outdoorsman who appreciates sourcing local ingredients for the menu at Horse Thief Hollow. A few years back, Neil partnered with a local school and a friend who raises cattle 250 miles away. He started buying clutches of Angus calves and driving them from Southern Indiana to the Chicago High School for Agricultural Sciences. These small herds grow to market weight at Chicago Ag, home to the city’s only working farm and barn. They roam the pasture just three miles from Horse Thief, nibbling tall grass, hay, and our spent brewers grain. Ultimately, they supply a fresh source of locally grown beef for our kitchen.
The Most Sustainable Burger in Chicago
Horse Thief Hollow is the only restaurant in Chicago that raises its own grass-fed beef—and with a tiny carbon footprint, to boot. The innovative process allows us to provide our customers with the highest quality, well-marbled beef in our burgers. And yes, that makes a huge difference in the taste.
The Backyard Grilled Angus and the Double Stack Smash have become favorites for South Siders looking for a burger worth driving across the neighborhood for. They’re made with our locally grown beef, and Neil carefully crafted each recipe, testing cooking techniques, toppings, buns, & sides. We’re really proud of how they turned out and the journey that got us to this point.
Burger lovers from across the South Side—Evergreen Park, Oak Lawn, Morgan Park, Mt. Greenwood, and beyond—make the trip to Horse Thief Hollow in Beverly because, simply put, these burgers are worth it.
“We’re one of the few places anywhere that has the ability to buy a cow, raise it in a local pasture, break it down, and incorporate the beef on our menu,” says Neil. “All the elements are in place that make this process authentic, responsible, and delicious—it’s exciting.”
A Healthier, More Humane Burger, Too
It’s a win-win for the restaurant, our customers, & the animals. Our customers appreciate that grass-fed beef is healthier than beef fattened on grain and soy. It has less fat, gram for gram, than mass-produced beef. But it’s higher in vitamins, antioxidants, and has up to five times more Omega-3 fatty acids than grain-fed beef.
The steers are raised humanely, enjoying the freedom of the pasture and a customized diet rich in natural vitamins and minerals, with no need for injected hormones. The mature steers are processed at a small facility in nearby Kankakee, and Byers tries to incorporate all parts of the animals in his restaurant’s dishes.
We use the meat in burgers, steak specials, and other dishes. And once a year, Neil brings in guest chefs and creates a week-long series of beef specials that’s always a hit. HTH Angus Week is an opportunity to be creative with friends in the culinary world and treat customers to special dishes.
We believe we make the best burger on Chicago’s South Side—and the story behind it is part of what makes it taste so good. Come try one in Beverly and decide for yourself.