Robert Sietsema's Best Hamburger - 2010
It's not a grandiose burger, by any means. The meat probably doesn't total more than a quarter-pound; in fact, the whole thing—bun, patty, and all—forms a compact mass. But the hamburger at The Commodore is supremely flavorful, sourced from free-range Angus at an upstate farm and cooked to a turn so it's still pink in the middle. Garnishes include lettuce, raw onions, tomatoes, and mayo—with no fussy sauces and no funny toppings. This is what a burger would taste like if you went to oodles of trouble finding the raw materials, and then cooked it carefully at home.