User's Guide

The Burger Register: New York’s 82 Most Notable Burgers

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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: 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
The Burger Register: New York’s 82 Most Notable Burgers