The Ten Best Burgers in NYC, 2015 Edition
Saxon + Parole via Facebook
We may no longer be in the era of gastropubs and comfort-food joints, but New York City restaurateurs still excel at putting out hamburgers. Some of these are classics, or draped, perhaps, with cheese. Others are gussied up with eggs or onion jam. All of them scratch an itch most of us get. When you're jonesing for a burger, turn to this list, a Fork in the Road collaborative compendium of the ten best burgers in NYC, updated for 2015.
Veggie Honorable Mention: Harlem Shake's Veggie Burger (100 West 124th Street, 212-222-8300) In a city where hamburgers run amok, sometimes being a vegetarian is discouraging. But we vegetarians can also enjoy the occasional juicy burger, topped sky-high with all the traditional garnishing and sided by a pile of fries. We just have to go to Harlem Shake, where the veggie burger is built on a homemade nut-and-grain patty, typically served in classic style: two patties with cheese, onions, pickles, and the restaurant's special sauce. Fries can also be made vegetarian. And if you want to mix things up a bit, sub in that veggie patty for the beef in the classic patty melt — the result will surely blow your mind. — Tara Mahadevan
Burger & Barrel
10. Burger & Barrel (25 West Houston Street, 212-334-7320) Great ingredients make great burgers, which is why Josh Capon's five-time New York City Food and Wine Festival winner comes down to three things: beef, onions, and bacon. Capon's Bash Style Burger was born of his love of these ingredients, which find perfect harmony here. The juicy patty is smeared with Dijon mustard before being grilled, which pumps up the standard salt-and-pepper rub. Add in special sauce and a brioche roll topped with a fried onion ring, and you have yourself a lunch that you can — and will — go out of your way to eat again and again. — Billy Lyons
9. Brooklyn Diner (212 West 57th Street; 212-265-5400) Some cheeseburgers are $5, and some cheeseburgers are $5 more than they used to be. While Brooklyn Diner's towering bacon cheeseburger falls into the latter camp, the hulking patty swathed in Vermont cheddar is still a must for music executives come lunchtime and hungry Carnegie Hall–ers ducking out at intermission. And be sure to savor the flaky, thick-cut onion rings on or off your burger. The kitchen only makes enough each day to put two on every plate. — Adam Robb
Laura Shunk, the Village Voice
8. The Little Beet Table (333 Park Avenue South, 212-466-3330) The Little Beet burger is a blend of skirt steak, chuck, and brisket from Creekstone Farms; the brisket, says chef Franklin Becker, is what gives the patty its supremely juicy quality, while skirt gives it a slightly gamey note. It supports slabs of bacon, a mild cheddar, roasted tomato, and tangy special sauce between two halves of a gluten-free bun sturdy enough to hold up to those fairly messy innards. It's one of the best new burgers we've had this year. — Laura ShunkNext Page
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