DescriptionDirections
Bar Sardine - If someone is sort of on the fence about putting crispy potato strings on a burger, you should go over to that fence and jump kick it over and tell them about the glory that is the Fedora Burger. (Thrillist)



Wilma Jean - There are no fancy elements to the Wilma Jean burger. The patty is medium-thick with great char on either side. It's salty and buttery and has a clean beefy element. The American cheese melds with the beef, and there are the side accoutrements, of which you should merely add the pickles and a few onions to give it some acid and tang. (Thrillist)
The Happiest Hour - The Happiest Burgers' "double patties Voltron themselves together via the American cheese and meld in with the confit onions, pickles, and sauce to basically create a stronger, more handsome burger. (Thrillist)
Bowery Meat Company - Seven ounces of 30-day-dry-aged custom-blended beef, smothered with caramelized onions and raclette, dressed with tomato aioli, and gently shoved into a well-tailored brioche bun. (Grub Street)
The Brindle Room - The Brindle Room burger reminds us that burgers are, first and foremost, about the beef, but also that you can’t deny the supremacy of cheap buns and American processed cheese. (Grub Street)
The Cheeseburger at Joe Jr. - What makes the burger at Joe Jr. extraordinary? "It's so good and so simple," says Bobby Hellen, the chef at GG's. (Bloomberg)
JG Melon - If you can't enjoy a classic cheeseburger in a classic New York restaurant teeming with watermelon pictures and statues, what can you enjoy? (Thrillist)


Red Hook Lobster Pound - Who knew that a place known for making delicious lobster rolls also makes a damn delicious burger? (Thrillist)
Raoul's - One bite — and maybe another, yes, dunked in the sauce — might even convince you that all burgers should be au poivre (and French). (Grub Street)
Salvation Burger - At Salvation Burger, April Bloomfield's newest joint in the Pod Hotel in midtown, she's buying whole cows to grind her own meat and even baking the buns from scratch. (Bloomberg)


Long Island Bar - "The burger is about a half-inch thick, not so thick that you feel like you're eating a slice of meatloaf." (Bloomberg)
Rose's - "Imagine the best backyard cookout you'd ever had, with a wood-fired grill and handsome guests and cocktails and all of that. Imagine you are manning the grill, and you pull off a burger at just the right time, so it's salty and juicy but pink in the middle. Imagine you top that with just a quick smear of mayo and some Gruyère, pack it in a perfectly toasted sesame seed bun, and go about your business." (Thrillist)
Bareburger - "The brisket and the smoke sauce go so well together, it's insane,'' server Andy Rodriguez said inside Bareburger. (NJ.com)
Left Bank Burger Bar - Pat La Freida for the meat, a brisket/chuck/shoulder blend. A cozy, unpretentious atmosphere; the space once housed a Greek restaurant. (NJ.com)
Park Tavern - You could visit the Park Tavern tomorrow, and come back in 25 years, and it's doubtful nothing will have changed. (NJ.com)
The Chargrilled Burger at the Spotted Pig - It's pretty much perfect just the way it is: a half-pounder cooked over the grill and tucked inside a light, super glossy bun, dripping with blue cheese. (Bloomberg)
Bash-Style Burger at Burger & Barrel - Burger & Barrel’s “bash-style” involves a sweet onion and bacon jam, pickles, American cheese, and special sauce. (Bloomberg)
Harlem Shake - The classic at Harlem Shake is built with two patties, cheese, pickles, onions, and special sauce. (Bloomberg)
Hard Times Sundaes -
The American cheese is less melted than infused; it’s unclear where yellow goo ends and meat and bun begin. And that bun — a Martin’s potato roll given a ride on an automatic butter-roller, then toasted on the griddle — manages to both contain the burger and cohere to it. (Grub Street)

In-house burger at American cut - Iron Chef winner Marc Forgione’s modern steakhouse slings its not-so-secret off-menu burger in limited quantities in Tribeca, but its midtown offshoot flips the primo patty every day at lunch and at the bar for dinner. (TimeOut NY)
Cheeseburger at Burger Joint - One thousand patties are cooked daily, and each five-ounce round of Nebraska-sourced beef-shoulder clod is ground by two in-house butchers and cooked to order, then placed inside a soft Arnold bun and accented with mild Colby and white cheddar cheeses. (TimeOut NY)
Duffy's - Burgers are served on an English muffin instead of a regular bun; all the better for soaking up the meat juice, cheese and other flavors. (Staten Island Advance)
The Classic at Donovan’s Pub - It’s big (eight ounces), broiled and back-to-basics, with a mix of coarse chuck and New York strip arriving medium-rare by default with a crusty exterior and a juicy interior. (TimeOut NY)
Cheeseburger at the Grand Bar & Grill -
Topped with aged white cheddar and slathered in a house-made pickled jalapeño mayo on an Amy’s Bread sesame-seed bun, it has a slight kick. (TimeOut NY)
The cheeseburger at Peter McManus Café
- Opened in 1932, Peter McManus is one of the oldest family-owned and -operated bars in New York, and its burger is far from ordinary, despite having tried-and-true beer-soaking abilities. (TimeOut NY)
House burger at Freehold - Chef Michael Boulos updates an otherwise textbook, fresh-off-the-grill patty—built with angus beef, American cheese and bibb lettuce—with the zip of pickled onions and a habanero-spiked special sauce. (TimeOut NY)
A Visit to Jersey City's White Mana, a Diner Relic of the 1939 World's Fair - Robert Sietsema visits the aging diner on a quiet afternoon, for sliders, cheap sandwiches, and a heap of disco fries. (Eater)