Anyone who spends time eating their way around the five boroughs of this restaurant-obsessed city knows that when it comes to food, New Yorkers are prone to all sorts of wild enthusiasms and fads. But when almost a decade ago, Daniel Boulud decided to stuff a short-rib-rich patty with a melting deposit of foie gras and serve it — for the incredible price of $27 (now $32) — on a fresh-baked brioche bun, what followed was no mere fad. It was the beginning of a socio-gastronomic awakening, and we are now living in a brave new burger world.
Thanks to the tinkerings of world-class chefs like Boulud, innovative “blends” by boutique butchers like Pat LaFrieda, and the savvy marketing of restaurateurs like Danny Meyer, New York City is awash in options, from business-lunch burgers made with lamb (Anthos) to chic nightclub sliders made with kobe beef (Avenue). Or you can simply enjoy one of the greatest hamburger creations the world has ever seen (Shake Shack’s Shack Burger) while you sit on a bench in the park — or, better, delivered to your seat while you watch a ballgame.
But those are just three standout burgers — New York has dozens more patties worthy of your attention. Eighty-two, to be exact — and we’ve rounded them all up here. For the first time, you will find all of the city’s noteworthy burgers dutifully codified, analyzed, and collected in one place. In alphabetical order, our Burger Guide gives comprehensive details: meat composition, patty weight, bun details, topping options, preparation, prices — all presented with lustrous, appetite-whetting photographs for your viewing pleasure. Consider it our road map to the revolution, a labor of love, and — until next week’s crop of haute burgers pop up — the definitive burger guide. When you’re done drooling, check out our Burger Registers for Los Angeles, Chicago, Philadelphia, San Francisco, and Boston.
Original 5 Napkin Burger
Meat Blend: Fresh-ground chuck
Meat Source: Pat LaFrieda
Patty Weight: Ten ounces
Cooking Method: Griddle
Roll: Brioche roll from Pane D’Oro bakery in Yonkers
Toppings: Comte cheese, caramelized onions, rosemary aioli
Height: Four inches
Price: $13.95
Accolades: “Ten ounces thick and very well dressed, it’s a monster with class.” -
NYT
NYMag.com Listing
Meat Blend: 80 percent lean and 20 percent fat
Meat Source: Fresh-ground beef
Patty Weight: Seven ounces
Cooking Method: Grilled
Roll: Egg-fortified sesame bun from Pechter’s
Toppings: Lettuce, tomato, onion, pickles. Your choice of American, Cheddar, Swiss, Pepper Jack, or Blue cheese.
Height: Four inches
Price: $7.25
Accolades: ” This seven-ounce charbroiled chuck burger, with an abundance of black pepper, is as juicy as the restaurant’s vibe.” -
NYT
NYMag.com Listing
Meat Blend: Grass-fed beef
Meat Source: Fleischer’s
Patty Weight: Half a pound
Cooking Method: Grilled
Roll: Amy’s brioche roll
Toppings: Sliced onion, tomato, homemade pickle, homemade spicy ketchup (and rosemary fries). Also available: pickle, heritage bacon, farmhouse Cheddar.
Height: Three and a half inches
Price: $11
Accolades: “But the burger … tells us that Mr. Hoffman hasn’t backed away from his Greenmarket-driven ideals.” -
NYT
NYMag.com Listing
Meat Source: Piccinini Brothers Blend
Patty Weight: Eight and a half ounces
Cooking Method: Grilled
Roll: Balthazar Bakery pain de mie
Toppings: Cheddar cheese, lettuce, tomato, onions, and served with pommes frites
Height: Three inches
Price: $16
Accolades: “Balthazar achieves the delicate balance between texture, flavor and fat emulsification.” -
Beef Aficionado
NYMag.com Listing
Meat Blend: Certified Angus Ground Beef
Patty Weight: Ten ounces
Cooking Method: Flat-top grill
Roll: Sesame-seed brioche bun
Toppings: Boston lettuce, beefsteak tomato, grilled red onions, and housemade pickles. Cheese choice of Cheddar, Goat, Gruyere, and Maytag Blue.
Height: Three and a half inches
Price: $19
Accolades: “Excellent, juicy burger cooked as ordered.” -
Serious Eats
NYMag.com Listing
Meat Blend: Short rib and chuck
Roll: Fresh brioche
Toppings: Housemade remoulade, pickled green tomato
Price: $13
Accolades: “Bar Artisanal doesn’t overlook the upscale, inventive hamburger craze.” -
NYT
NYMag.com Listing
Meat Blend: Short rib and beef brisket
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Brioche
Toppings: Lettuce, tomato, onions, pickle. Ketchup, mayo, Dijon mustard on the side. Choice of: American (yellow), Swiss, or Blue Cheese
Price: $16
Accolades: “Cyril Renaud’s burger is as good as most of the haute-burger variations now flooding the market.” -
Adam Platt
NYMag.com Listing
Meat Blend: Chuck and dry-aged sirloin
Meat Source: Niman Ranch
Patty Weight: Eight ounces
Cooking Method: Wood-fire grill
Roll: Housemade soft onion roll
Toppings: Bacon, avocado, lettuce, grilled onion, grilled tomato, wild mushroom. Choice of: New York State Cheddar, Roquefort, Gruyere, Parmesan.
Meat Blend: Beef chuck
Patty Weight: Five ounces or eight ounces
Cooking Method: Charcoal grill
Roll: Whole-wheat buns
Toppings: Romaine lettuce, plum tomatoes, red onions, and pickles
Price: $5.99 or $8.59
Accolades: “Free-range beef, chicken, and turkey burgers are cooked in a fat-draining contraption that looks like a giant George Foreman grill. -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Chuck with sirloin peach
Patty Weight: Nine ounces
Cooking Method: Charcoal broil
Roll: Brioche bun
Toppings: Avocado, jalapeno, pineapple, olives, chili, Boston baked beans, lettuce, onion, tomato. Bacon, ham, Canadian bacon, prosciutto. Assorted cheeses.
Price: $5.25
Accolades: “The burgers and the pizza are the highlights.” -
NYMag.com
NYMag.com Listing
Meat Blend: 80 percent lean and 20 percent fat chuck
Patty Weight: Two four-ounce patties
Cooking Method: Flat-top
Roll: Orwasher’s white roll
Toppings: Lettuce, tomato, horseradish Cheddar, grilled onion, pickle
Price: $10
Accolades: “The burgers are cooked not on cast iron as the name implies, but instead on an $8,000 Keating Miraclean griddle.” -
A Hamburger Today
NYMag.com Listing
Meat Blend: Chuck, sirloin, rib eye
Patty Weight: Seven ounces
Cooking Method: Grill
Roll: Sesame
Toppings: Lettuce, tomato, onion, pickle, bacon, mustard, mayo, ketchup, BBQ onions. Choice of cheeses.
Price: $11
Accolades: “The burger’s richness is helped along by the addition of sweet butter from Keller’s Creamery in upstate New York.” -
TONY
NYMag.com Listing
Patty Weight: Three ounces
Cooking Method: Grill
Roll: “Plain bread.”
Toppings: Lettuce, tomatoes, double cheese
Price: $4.75
Accolades: “They make the burgers to order, unlike your typical pre-cooked fast-food patty which is certainly a bonus and difficult premise for a small fast food joint.” -
Burger Conquest
NYMag.com Listing
Meat Blend: Black Angus
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Housemade sesame-seed bun
Toppings: Lettuce, tomato, pickle, red onions, various cheeses
Price: $14.50
Accolades: “The Blue Ribbon burger is just south of being fancy — or at least steps on the border of fanciness but doesn’t cross into absurd territory.” -
A Hamburger Today
NYMag.com Listing
Meat Blend: Brisket, chuck, and clod
Patty Weight: Eight ounces
Cooking Method: Grilled, mopped with BBQ sauce
Roll: Housemade brioche bun
Toppings: Lettuce, tomato, onion, pickle, mushroom, sauteed onions, bacon, avocado. Choice of cheeses.
Price: $11.95
Accolades: “A borderline bourgeois burger with bar-burger soul.” -
Adam Platt
NYMag.com Listing
Meat Blend: Angus sirloin
Meat Source: Burger Maker
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Kaiser roll
Toppings: Lettuce, tomato, raw red onion, sauteed jalapeno peppers, pickles; sauteed mushrooms, caramelized onions, bacon, Canadian baconn and choice of cheeses.
Price: $9.95
Accolades: “The charcoal-grilled Black Angus burger is one of the borough’s best.” -
TONY
NYMag.com Listing
Meat Blend: Grass-fed beef: brisket and two-piece chuck
Meat Source: Pat LaFrieda
Patty Weight: Quarter pound
Cooking Method: Grill
Roll: White or whole wheat
Toppings: American cheese, Gruyere, Roquefort, or Swiss, Cheddar, pickles, grilled onion, lettuce, tomato, avocado, grilled mushrooms, onion marmalade, bacon
Price: $7.55
Accolades: “What started off as an unforgiving hockey puck has evolved into a fairly juicy flavor bomb.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Custom ground beef
Patty Weight: Eight ounces
Cooking Method: Grilled
Roll: Sesame-seed roll
Toppings: Smoked bacon, onion rings, Cheddar cheese
Price: $17
Accolades: “This diner two blocks from Central Park South has a genteel attitude to match its Manhattan address.” -
NYMag.com
NYMag.com Listing
Patty Weight: Six ounces
Cooking Method: Grill
Roll: Arnold bun
Toppings: Lettuce, tomato, onion, sliced pickles, mustard, ketchup, mayo. Cheese: Colby and Cheddar
Price: $7.50
Accolades: “The burgers are picture-perfect, too – juicy and flavorful with the perfect degree of char.” -
TONY
NYMag.com Listing
Patty Weight: Four ounces
Cooking Method: Charcoal grill
Roll: Martin’s Potato Buns
Toppings: Lettuce, tomatoes, chop sauce, American cheese
Price: $4.50
Accolades: “As the economy sputters, comfort food soars. …[T]he opening of Burger Shoppe early into 2008 couldn’t be better timed.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Black Angus
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Brioche
Toppings: Braised onions, lettuce, tomatoes, Gruyere, Cheddar or American Muenster
Price: $14.50
Accolades: “[T]he burger and all the components were perfectly executed” -
Ed Levine
NYMag.com Listing
Meat Blend: Sirloin and chuck
Patty Weight: Eight ounces
Cooking Method: Charcoal grill
Roll: White sesame roll
Toppings: American cheese, fried onions, pickles, hot peppers, lettuce, tomatoes
Price: $4
Accolades: “He cooks the burger perfectly medium rare” -
Midtown Lunch
NYMag.com Listing
Meat Blend: Aged brisket and chuck
Meat Source: Pat LaFrieda
Patty Weight: Five ounces
Cooking Method: Grill
Roll: White bun
Toppings: Pickles, lettuce, tomatoes, onions, ketchup, mayonnaise, mustard, grilled onions, crispy onions, mushroom, bacon; cheese: American or Swiss
Price: $11.99
Accolades: “I ordered it and was served a burger of such musty complexity that it transcended its plastic foam container.” -
NYT
NYMag.com Listing
Meat Blend: Half short rib and brisket combo
Meat Source: Pat LaFrieda
Patty Weight: Ten ounces
Cooking Method: Chipwood grill
Roll: Poppy seed onion brioche
Toppings: Cheddar, Maytag blue, or Swiss cheese; a wedge of iceberg lettuce, sliced red onion, beefsteak tomato
Price: $16
Accolades: “Biting into a City Hall burger is like biting into a ripe peach.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Short rib, brisket, and chuck combo
Meat Source: Eco Friendly Foods
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Housemade potato roll
Toppings: Applewood bacon, Vermont Cheddar, chipotle ketchup
Price: $17
Accolades: “The burger … offered pure tastes stripped of everything unnatural.” -
Bloomberg.com
NYMag.com Listing
Meat Blend: Chuck and ground sirloin
Patty Weight: Nine ounces
Cooking Method: Broil
Roll: Sesame-seed bun
Toppings: Bacon, lettuce, tomato, onion, American cheese
Price: $6.75
Accolades: “If eating a burger is a sin, this burger is like going to Vegas with a hooker who you kill, stuff in your trunk, and push off into a canyon.” -
Amateur Gourmet
NYMag.com Listing
Photo: Konstantin Sergeyev
Meat Blend: 80 percent lean, 20 percent fat
Meat Source: GreenTree
Patty Weight: Ten ounces
Cooking Method: Grill
Roll: Housemade brioche bun
Toppings: Chipotle mayonnaise, lettuce, tomato; Cheddar or blue cheese
Price: $18-$22
Accolades: “All pretensions aside, this burger is terrific.” -
Serious Eats
NYMag.com Listing
Meat Blend: 80 percent lean, 20 percent fat
Meat Source: Creekstone Farms
Patty Weight: Ten ounces
Cooking Method: Grill
Roll: Sesame seed
Toppings: Lettuce, tomato, Applewood smoked bacon; cheese: American, Swiss, blue, Cheddar, provolone
Price: $15.50
Accolades: “The culinary showman gets yet another stage at Bloomingdale’s.”
- Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Ground Black Angus top sirloin, filled with boned short ribs braised in red wine, foie gras, preserved black truffle, and a mirepoix of root vegetables
Meat Source: Piccinini Brothers, Debragga and Spitler, and D’artagnan
Patty Weight: Eight and a half ounces
Roll: Toasted Parmesan and poppy-seed bun
Toppings: Spread with a touch of fresh horseradish, oven-roasted tomato confit, fresh tomato, red onions, and frisee lettuce
Price: $32
Accolades: “Take a bite, and these elements dissolve together in rich, almost confectionary layers; the taste is like no hamburger you’ve ever had.” -
Adam Platt
NYMag.com Listing
Meat Blend: Round, chuck, and short rib
Patty Weight: Six ounces
Cooking Method: Grill
Roll: Seeded bun
Toppings: Lettuce, tomato, and onion
Price: $14
Accolades: “A near perfect architecture that compares most favorably to the menu’s more complex offerings.” -
A Hamburger Today
NYMag.com Listing
Meat Blend: 85 percent lean, 15 percent fat
Meat Source: Los Paisanos Meat Market
Patty Weight: One-third pound
Cooking Method: High-heat flat-top griddle
Roll: Sesame-seed white bun
Toppings: Lettuce, tomato, onion, mustard, mayo, kosher dill pickles, American cheese, kosher salt, and fresh cracked pepper
Price: $10
Accolades: “Burger was nice and buttery, not charcoaled at all.” -
Burger Club NY
NYMag.com Listing
Meat Blend: Ground chuck
Meat Source: Piccinini Brothers
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Grilled brioche bun
Toppings: Boston Bibb lettuce, tomato, shaved red onion and pickles, assorted cheeses; caramelized onions, sauteed mushrooms, bacon, avocado
Price: $12.50
Accolades: “Justly famous” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Patty Weight: Half pound
Cooking Method: Seared on flat-top or pan
Roll: Amy’s Bread soft roll
Toppings: Pickles, lettuce, onions, mustard, and broiled tomatoes
Price: $9
Accolades: “A very fine hamburger.” -
NYT
NYMag.com Listing
Meat Blend: Ground sirloin
Meat Source: T&T Meat Company
Cooking Method: Grill
Roll: Tom Cat Bakery brioche roll
Toppings: Shaved red onions, pickled jalapenos, chipotle mayonnaise, iceberg lettuce, roma tomatoes, avocado, queso Oaxaca
Price: $12
Accolades: “Why on earth would you order a cheeseburger at a Mexican restaurant? After two bites, I had to eat my words.” -
Lunch Belle
NYMag.com Listing
Patty Weight: Half pound
Cooking Method: Grill
Roll: Onion roll
Toppings: Lettuce, tomato, grilled onions, mushrooms, bacon, chili, choice of cheeses
Price: $8.75 plus toppings
Accolades: “Exceptionally thick and juicy, with a good beefy flavor.” -
A Hamburger Today
NYMag.com Listing
Patty Weight: Three and a third ounces
Cooking Method: Grill
Roll: Whole wheat with sesame seeds
Toppings: Mayo, relish, onions, lettuce, pickles, tomatoes, mushrooms, peppers, A-1 sauce, jalapeno peppers, BBQ sauce
Price: $6.25
Accolades: “You get a double by default.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Grass-fed beef
Patty Weight: Half pound
Cooking Method: Grill
Roll: Sullivan St. Bakery ciabatta
Toppings: Fried pineapple ring, pickled beets, harissa mayo and sunny-up egg; Cheddar, Swiss, or blue cheese
Price: $14-$15
Accolades: “Weirdly delicious enough to make a few converts.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: American-bred wagyu beef
Meat Source: Pat LaFrieda
Patty Weight: Seven ounces
Cooking Method: Grill
Roll: Organic rye
Toppings: Canadian bacon, ultramelted American cheese sauce, and a fried egg grilled patty-style
Price: $23
Accolades: “Flip is more than anything a delivery mechanism for the five pillars of LaFrieda meat.” -
UrbanDaddy
NYMag.com Listing
Meat Blend: Angus
Meat Source: DeBragga and Spitler
Patty Weight: Seven and a half ounces
Cooking Method: Grill
Roll: Plain buns from Rockland Bakery
Toppings: Cheddar, red onions, pickles, mayonnaise, mixed greens
Price: $11
Accolades: “It’s the size of a hockey puck – small in diameter, plump in the middle – but juicy. -
NYer
NYMag.com Listing
Meat Blend: Hereford beef
Patty Weight: Five and a half ounces
Cooking Method: Charcoal grill, flame broil
Roll: Toasted Arnold hamburger bun
Toppings: Lettuce, tomato, onion, pickle, ketchup, mustard, and mayo
Price: $5.95
Accolades: “A darn good burger served on a squishy bun.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Patty Weight: Eight ounces
Cooking Method: Grill
Toppings: Lettuce, tomato slices, and beets; American, blue, Cheddar, provolone, or Swiss cheese
Price: $12
Accolades: “Really great juicy, beefy flavor, and a bun that was the right balance between chewy and soft.” -
A Hamburger Today
NYMag.com Listing
Meat Blend: Chuck, short rib, and flank
Meat Source: DeBragga and Spitler
Patty Weight: Two patties, four ounces each
Cooking Method: Seared in cast-iron skillet
Roll: Potato roll
Toppings: Special sauce (ketchup, mustard, and mayo), lettuce, kosher dill pickles, red onions, and American cheese
Price: $11.50
Accolades: “Shane McBride’s new burger might be the ultimate answer to the Big Mac.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Source: Eco-Friendly Foods Cooperative
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Brioche bun
Toppings: Lettuce, Vidalia onion, pickles, sharp white Vermont Cheddar, mayo
Price: $17
Accolades: “A delicious patty of well-fed beef that’s seasoned nicely and wrapped with an excellent charred flavor.” -
Burgers and Bourdeaux
NYMag.com Listing
Meat Blend: Five-week-aged flap steak, beef cheek, and pork fatback
Meat Source: Niman Ranch and Pat LaFrieda
Patty Weight: Seven ounces
Cooking Method: Pan sear
Roll: Martin’s potato bun
Toppings: Slice of melted Irish Cheddar
Price: $15
Accolades: “Tucked wisely into a fluffy potato roll that’s just substantial enough not to disintegrate [from] the burger’s juices.” -
NYT
NYMag.com Listing
Meat Blend: Beef and brisket
Meat Source: Pat LaFrieda
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Plain hamburger bun
Toppings: Sun-dried tomato topping, manouri cheese
Price: $9.95
Accolades: “The flavor of the beef was fine, but it was masked by the Greekification of the overall burger.” -
A Hamburger Today
NYMag.com Listing
Patty Weight:: Nine ounces
Cooking Method: Charcoal grill
Roll: Ciabatta
Toppings: Cheddar, avocado, sweet chili sauce, and mayonnaise
Price: $16
Accolades: “For the record, quite excellent.” -
Adam Platt
NYMag.com Listing
Patty Weight:: Six ounces
Cooking Method: Griddle
Roll: Sesame-seed bun
Toppings: Caramelized onions, American cheese, pickle
Price: $7
Accolades: “If you don’t mind your burgers cooked medium, you will love this burger.” -
Midtown Lunch
NYMag.com Listing
Meat Source: Master Purveyors
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Onion Gruyere roll
Toppings: Diced lardon, caramelized onions, mushrooms, and assorted cheeses
Price: $15
Accolades: “We tried a small bite and felt like we might explode from the intense meat density of the juicy, but not overly so, patty.” -
Gothamist
NYMag.com Listing
Meat Blend: Brisket and short ribs
Meat Source: Pat LaFrieda
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Pizza-dough roll baked with molasses
Toppings: Maple-smoked bacon, brined pickles from Gus’s, American cheese
Price: $16
Accolades: “The thing that really sets this epic creation apart is the bun, which is … laced with the faintest - and most addictive - little trace of molasses.” -
Adam Platt
NYMag.com Listing
Meat Blend: Round chuck
Meat Source: Pino’s Prime Meats
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Brioche roll from Tom Cat Bakery
Toppings: Shredded lettuce, American cheese, sliced dill pickles, and two onion rings drizzled with “special sauce”
Price: $17
Accolades: “A high-concept emulation of an In & Out burger.” -
Feedbag
NYMag.com Listing
Meat Blend: Brisket, short ribs, and sirloin blend
Meat Source: Pat LaFrieda
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Sourdough topped with herbs, roasted garlic, and Old Bay
Toppings: Melted white Cheddar, Gus’s full-flavored pickles, sweet caramelized onions, lettuce, and tomato
Price: $16
Accolades: “Perfectly charred on the outside and moist & crumbly on the inside.” -
NYC Food Guy
NYMag.com Listing
Meat Blend: Short-rib blend
Meat Source: Pat LaFrieda
Patty Weight:: Eight and a half ounces
Cooking Method: Griddle
Roll: Balthazar Bakery brioche bun
Toppings: Caramelized onions and Cheddar cheese
Price: $16
Accolades: “More flavor, more give, more juice on my chin.” -
Danyelle Freeman
NYMag.com Listing
Meat Blend: Brisket
Meat Source: Pat LaFrieda
Patty Weight:: Seven ounces
Cooking Method: Grill
Roll: Brioche roll
Toppings: Gruyere cheese; grilled red onion, pickles, and spicy aioli
Price: $12-$14
Accolades: “As satisfying a burger as one will get in the area.” -
Gayot
NYMag.com Listing
Patty Weight:: Ten ounces
Cooking Method:Grill
Roll: Brioche roll
Toppings: Gruyere cheese, caramelized onions, aioli
Price: $14.75-$16.50
Accolades: “It’s the best thing to happen to a hamburger since Daniel Boulud worked foie gras and short ribs into an all-beef patty.” -
NYT
NYMag.com Listing
Meat Blend: Angus prime sirloin
Patty Weight:: Twelve ounces
Cooking Method: Grill
Roll: Sesame-seed bun from Amy’s Bread
Toppings: Grilled red onions and slow-roasted plum tomatoes
Price: $24
Accolades: “Serious American food, serious American prices.”
NYT
NYMag.com Listing
Meat Blend: Sirloin
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: White, rye, or wheat roll, Kaiser roll or English muffin
Toppings: Assorted cheeses, mushrooms, bacon, green peppers, jalapeno peppers, lettuce, tomato, ham, fried egg
Price: $4.90-$10.40
Accolades: “Each juicy, eight-ounce patty is cooked with care.” - NYMag.com
NYMag.com Listing
Meat Blend: USDA Prime chuck
Patty Weight:: Eight ounces
Cooking Method: Broil
Roll: Sesame-seed bun
Toppings: American cheese, broiled slab bacon
Price: $8.95
Accolades: “First contact was delicious.” -
A Hamburger Today
NYMag.com Listing
Patty Weight:: Seven ounces
Cooking Method: Grill
Roll: White roll
Toppings: Smothered onions, bearnaise sauce, chili, sauteed mushrooms
Price: $8.95 to $10.50
Accolades: “Perfectly cooked to temperature, perfectly seasoned.” -
A Hamburger Today
NYMag.com Listing
Patty Weight:: Three ounces
Cooking Method: Charbroil
Roll: Brioche bun
Toppings: American cheese, Pop sauce, lettuce, tomato
Price: $6.75
Accolades: “Tailor-made for the meatpacking district’s hungry masses.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Short rib and brisket
Meat Source: Pat LaFrieda
Patty Weight:: Ten ounces
Cooking Method: Charcoal grill
Roll: Whole-wheat bun from Pain d’Avignon
Toppings: Assorted cheeses, bacon, red-onion jam, red onions, pickled jalapenos, dill pickles, beefsteak tomato, red leaf lettuce, ancho-chile mayo
Price: $15-$21
Accolades: “A hefty patty that is nicely charred.” -
Food in Mouth
NYMag.com Listing
Patty Weight:: Five ounces
Cooking Method: Broil
Roll: With or without seeds
Toppings: Chili burger, pizza burger, with mushrooms, with cheese (American part Cheddar, Swiss, mozzarella, muenster)
Price: $5.25
Accolades: “Honest, handcrafted burgers.” -
NYMag.com
NYMag.com Listing
Meat Blend: Chuck, short ribs, and brisket
Meat Source: Pat LaFrieda
Patty Weight:: Ten ounces
Cooking Method: Charbroil
Roll: Pretzel bun
Toppings: Lettuce, tomato, red onion
Price: $14-$17
Accolades: “A veritable bargain.”
A Hamburger Today
NYMag.com Listing
Meat Blend: 80 percent beef, 20 percent lamb
Meat Source: Pino’s Prime Meats
Patty Weight:: Six ounces
Cooking Method: Grill
Roll: Oversize Thomas English muffin smeared with shallots and parsley butter
Toppings:White Cheddar, optional bacon
Price: $12
Accolades: “Started a minor ruckus … with its drippy lamb-and-beef burger.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Chuck
Meat Source: New York Wholesale Meats
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Brioche roll
Toppings: >Lettuce, tomato, onion, assorted cheeses
Price: $9
Accolades: “The meat melted in my mouth.” -
A Hamburger Today
NYMag.com Listing
Meat Blend: Hanger steak, beef cheek, and fatback
Meat Source: Debragga & Spitler
Patty Weight:: Six ounces
Cooking Method: Pan-fried and finished in the oven
Roll: White bun from Rockland Bakery
Toppings: Gruyere, pickle, red onion, and homemade mayo
Price: $9
Accolades: “The greatest thing to happen to ground meat since the Kraft Single.” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend:Premium ground beef
Patty Weight: Ten ounces
Cooking Method: Grill
Roll: Ciabatta
Toppings: Avocado, tomato, lettuce, sweet chili
Price: $10
Accolades: “One of the few places in town to get a true-blue Aussie burger” –
NYMag.com
NYMag.com Listing
Meat Blend:Mostly brisket with chuck and short rib mixed in
Meat Source: Pat LaFrieda
Patty Weight: Four ounces
Cooking Method: Griddle
Roll: Griddled potato bun
Toppings: American cheese, lettuce, tomato, pickle, onion
Price: $4.75
Accolades: “Pretty much burger heaven” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Ground chuck, dry-aged sirloin, short rib, brisket
Meat Source: Pino’s prime meats
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Brioche bun from Tom Cat bakery
Toppings: Cheese, iceberg lettuce, tomato, housemade pickles, red onion
Price: $16
Accolades: “The burger was fantastic; juicy, cooked to perfection and full of flavor.” –
The Great Burger Conquest
NYMag.com Listing
Meat Blend: Secret beef blend
Meat Source: Pat LaFrieda
Patty Weight: Eight ounces
Cooking Method: Grill
Roll: Brioche bun
Toppings: Roquefort cheese
Price: $17
Accolades: “The burger is epic” –
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Ground chuck 70-30 ratio
Meat Source: Pat LaFrieda
Patty Weight: Seven ounces
Cooking Method: Grill
Roll: Bun from Long Island City bakery Pain d’Avignon
Toppings: Red onion, lettuce, tomato, sliced pickle, homemade ketchup, Dijon mustard
Price: $9
Accolades: “A fine burger” -
Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: Freshly ground chuck
Meat Source: Proprietary
Patty Weight:: Two three-ounce patties
Cooking Method: Griddle
Roll: Tom Cat Bakery bun with a semolina crisp
Toppings: Sheep’s-milk cheese, pickled onions, sliced cornichon, and special sauce with Indian-pepper-pickled basque pepper
Price: $11
Accolades: “One of the better new burgers in town.” -Adam Platt
NYMag.com Listing
Meat Blend: 70/30 ratio
Meat Source: Creekstone from Pat LaFrieda
Patty Weight:: Eight ounces
Cooking Method: Char-grill
Roll: Grilled sourdough
Toppings: Homemade pickles, lettuce, tomato, onion, special sauce, cheese
Price: $14
Accolades: “The lunchtime ‘8 oz. Burger’ is a worthy entry in the city’s haute-burger sweepstakes.” -
Adam Platt
NYMag.com Listing
Meat Blend: Beef or buffalo
Patty Weight:: Eight ounces
Cooking Method: Char-broil
Roll: Poppy seed
Toppings: Cheese, sauteed mushrooms, onions, or bacon with sirloin chili
Price: $11
Accolades: “The most perfectly constructed of the city’s big bar burgers” –
Josh Ozersky
NYMag.com Listing
Meat Blend: 100 percent chuck
Meat Source: Masters from Colorado
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Sesame seed bun
Toppings: Cheese, bacon, dill pickles, pickled beets, butter, lettuce, tomato, onions
Price: $16.50
Accolades: “Perfect fancy-pants burger ” -
Ed Levine
NYMag.com Listing
Meat Blend: Sirloin
Patty Weight:: Eight ounces
Cooking Method: Grill
Roll: Brioche bun
Toppings: “The works”
Price: $13
Accolades: “[T]orrent of dressing and deluge of perfectly melted cheddar” –
A Hamburger Today
NYMag.com Listing
Meat Blend: Freshly ground chuck
Meat Source: Proprietary
Patty Weight:: Two three-ounce patties
Cooking Method: Griddle
Roll: Tom Cat Bakery bun with a semolina crisp
Toppings: Sheep’s-milk cheese, pickled onions, sliced cornichon, and special sauce with Indian-pepper-pickled basque pepper.
Height: Four inches
Price: $11
Accolades: “One of the better new burgers in town.” - Adam Platt
NYMag.com Listing
Meat Blend: Short rib, brisket, chuck, shoulder, and flat iron
Meat Source: Pat LaFrieda
Patty Weight:: Nine ounces
Cooking Method: Grill
Roll: Homemade brioche poppy seed
Toppings: Bacon, cheese
Price: $15
NYMag.com Listing
Meat Blend: 80/20 lean ground beef
Patty Weight:: Eight ounces
Cooking Method: Open grill, charbroiled flame
Roll: Amy’s brioche bun
Toppings: Lettuce, tomato, onion, avocado, bacon, cheese
Price: $7.50-$11.25
Accolades: “
An accidental masterpiece” -Josh Ozersky
NYMag.com Listing
Motz Burger
Meat Blend: 100 percent Black Angus chuck
Meat Source: Pat LaFrieda
Patty Weight:: Six ounces before cooking
Cooking Method: Griddle
Roll: Soft and squishy roll
Toppings: Discouraged
Price: $6
Accolades: “Excellent” -Josh Ozersky
NYMag.com Listing
Meat Blend: Beef shoulder, aged steak fat
Patty Weight:: Nine ounces
Cooking Method: Grill
Roll: Homemade challah bun
Toppings: Swiss, Cheddar, Maytag blue cheese, onions, mushrooms, onion, with bread-and-butter pickles
Price: $16
Accolades: “Chomp on the generous ‘house-ground’ cheeseburger.” -Adam Platt
NYMag.com Listing
Meat Blend: 80/20 ratio
Patty Weight:: Five ounces
Cooking Method: Char-grill
Roll: Portuguese muffin
Toppings: Your choice
Price: $10
Accolades: “A brawny burger.” – Rob Patronite and Robin Raisfeld
NYMag.com Listing
Meat Blend: American-style Kobe
Meat Source: Morgan Ranch in Nebraska
Patty Weight:: Five ounces
Cooking Method: Griddle
Roll: Portuguese muffin
Toppings: Lettuce, tomato, grilled onions
Price: $ 9.20
Accolades: “These slightly sweet super-buns combine the sturdiness of an English muffin with the burger-melding ability of a delicate brioche.” -Rob Patronite and Robin Raisfeld
NYMag.com Listing