The star of the no-frills menu here is the sizable cheeseburger ($12): Made with well-seasoned, griddled patties, the hefty sandwich oozes melted American cheese from beneath a toasted potato bun. En savoir plus .
Try the burger topped with everything from poblano/red onion relish/queso fresco to American cheese/bacon jam/caramelized onion. En savoir plus .
Try the double patty/horseradish/cheddar/onions meatstrosity called the Iron Horse -- but don't make a habit of it, or you'll never be able to shake your caboose. En savoir plus .
Named for a Havana ice cream shop, this is an all-hours "traditional Cuban luncheonette" from the Toloache/Yerba Buena chef's outfitted Caribbean-style. En savoir plus .
Try the Pat La Frieda Black Label burger, known for its 70/30 meat-to-fat ratio -- pleasingly symmetrical to your own 30% muscle, 70% big boned. En savoir plus .
Brindle's cast-iron-charred patty sits on a white bread roll, and is smothered with cheese and caramelized onions. En savoir plus .
Hamburger America filmaker George Motz has called this counter joint one of his favorite NYC newcomers. The star-butcher blend here—a 4oz mix of chuck, brisket & short rib—is a legitimate draw. En savoir plus .
Try the Bash Style burger, Chef Josh Capon’s NYC Food & Wine Festival award-winning creation—garnished with caramelized-onion-and-bacon jam, American cheese and shaved pickles. En savoir plus .
The addictive “double cheese”—a squishy toasted bun sandwiching 2 juicy patties cloaked in melted American cheese with onion, lettuce & tomato—is a gloriously greasy retort to Golden State smugness. En savoir plus .
Try the exceptional Black Angus burger, ground daily, with a satisfying crust from the grill that gives way to a gorgeously pink interior that coats the mouth like steak tartare. En savoir plus .
This nautical dive has some of the city’s best bar food, including a knockout cheeseburger with mayo and sliced half-sour pickles tucked beneath an amply salted LaFrieda patty. En savoir plus .
You'll need a nap after the Breslin Burger, a griddled LaFrieda patty covered with a blanket of assertive, mature English cheddar & topped off with supple slabs of house-cured Berkshire pork belly. En savoir plus .
Here, gooey pimento cheese gives a Southern twang to the Minneapolis-style Juicy Lucy—a burger variant cooked with cheese inside the patty rather than on top. It's a burger worth fantasizing about. En savoir plus .
Try the fantastic steakhouse-style cheeseburger, built with tangy dry-aged cuts of grass-fed Piedmontese beef, available in the dining room or as a takeaway item from the downstairs lunch counter. En savoir plus .
Beef is the star of the show in the steak house burger. The thick patty is seasoned liberally & pan-seared for a sturdy crust, gushing with funky flavor that pools up in the loosely packed interior. En savoir plus .
Don’t be seduced by the fish-shack persona of this West Village eatery—the landlubbing Choptank Burger is the real draw here. En savoir plus .
Since 1972, this kitschy Upper East Side burger joint has been sating meatheads. The cheeseburger is a bite of a bygone era, simple griddled on a flattop and medium-rare juicy. (Critics' Pick) En savoir plus .