One year. One hundred burgers. A quest that started out as a hobby, became an obsession, and has slowly transformed into a lifestyle. How much burger is too much burger? If there is such a thing, we'll let you know.

Monday, January 16, 2012

Lure Fishbar

The Meat: Round chuck
The Cheese: American
The Bun: Brioche
Flip Tip: Sushi + Burger in one meal = heaven.

The burger at Lure Fishbar is a catch. It's worth sampling a hundred mediocre burgers to find the one that’s truly special. It's the kind you'd feel confident spending the rest of your life eating and introducing to your parents, as well as any other critical sharks. The round chuck has the ability to make you smile– simple but distinctive. It has a sweetness that attempts to mask itself in saltiness. The brioche bun, moreover, perfectly supports the pearl within; it’s neither flakey nor too rigid.  Finally, the American cheese highlights the burger's simplicity in an otherwise chichi seafood restaurant.

This burger represents low key, all-American goodness with an edge of sophistication. It 
deserves an eater of the most refined tastes and passion for burgers. 

Tuesday, December 6, 2011

Modernist Cuisine's Ultimate Hamburger

All you burger aficionados out there will appreciate this burger artistry 

Saturday, November 19, 2011

J.G. Melon

Photocredit: John Sarlitto
The Meat:*Top Secret*
The Cheese: American
The Bun: Arnold Bun
Flip Tip: Cash only. // Cottage fries are essential.

The burger at J.G. Melon's is almost as unique as the restaurant itself. Although already plump, the artists behind the griddle strategically choose small buns to accompany the patty, creating an illusion similar to that of an insecure girl and her colony of push-ups. Nonetheless, the burger is tender and juicy and tastes especially good alongside an order of Melon's signature cottage fries and a few beers. Cash only at this small Upper East Side eatery.


Monday, November 7, 2011


Double Breakfast Burger
The Meat: Pat LaFrieda 70% Chuck
The Cheese: Cheddar
The Bun: Fluffy brioche-type bun
Flip Tip: Toasted Marshmallow Milkshake! (Ice cream from il Laboratorio del Gelato…!)

After a brief red meat hiatus, the Big Burger team is back.

I arrived at Stand with a growling stomach, watering mouth, and a faint migraine. That’s how you know eating burgers has become a physiological need. When I looked at the menu, I knew I needed the biggest, richest burger this supposed burger mecca had to offer; a double breakfast burger with caramelized onions was the obvious choice. However, getting the attention of my waiter was a task harder than successfully preparing for three midterms in one day. And once I placed my order, I waited for what felt like an eternity.

The milkshake came first, basically after the birth of my grandchildren, and was quite delicious. The burger came eons later, and was easily forgotten. That is, until I felt myself kneeling over in stomach pain as I walked out of the restaurant. The fries were alright, but their taste was belittled by their additional cost.

If you find yourself in Union Square, don’t bother with Stand. Although hunger is the best spice, it couldn't even redeem this burger.

Sunday, October 16, 2011

Red Rooster

The Red Rooster Burger
The Meat: House-ground chuck
The Cheese: Cheddar
The Bun: Brioche
Flip Tip: Burger at lunch/brunch only. Try the corn bread with honey butter!

Red Rooster is, burger aside, a veritable hot spot. Located several miles north of whatever line many Manhattanites say they would never dare cross, Marcus Samuelsson's newest venture draws crowds to Harlem for a hearty Swedish-influenced American comfort food experience.

At risk of sounding indecisive, this burger was a tough nut to crack. The meat, a house-ground blend of chuck mixed with dry-aged trimmings, was massive, juicy, and rich. I chose to omit Red Rooster's recommended grilled mushrooms, but the other accoutrements -- lettuce, tomato, and thinly sliced onion -- added crisp textures without eclipsing the meat. The cheddar cheese was nothing to write back downtown about -- though melted well, it added little flavor. Finally, with every bite, I found myself gulping water in an attempt to quench a spicy mayo-induced fire. Though the menu gives fair warning, this burger could have done without the caustic condiment.

Throughout our meal I experienced an excruciating case of buyer's remorse as I ogled my compatriots' sumptuous Swedish meatballs, hearty Mac & Greens, and Southern-style fried chicken (dubbed "Yard Bird"). On its own I would call the Red Rooster burger passable, but alongside so many other appealing choices I would strongly recommend steering clear of this average entree.

Saturday, October 8, 2011

Bill's Bar and Burger

The Meat: Pat LaFrieda
The Cheese: American
The Bun: Classic sesame seed
Flip Tip: Try the cheese fries!

A delightful reprieve from the chic and style of the meat packing district, Bill's Bar and Burger lives up to it's name. With all the friendliness and comfort of your neighborhood pub, Bill's delivers a good burger for a good price.

The meat, one finger thick but juicy, is served on a soft and well-balanced roll. The burger, arriving alone on a plate, is topped with pickles, tomato, and a fair share of American cheese. At $8 and cooked perfectly to order (unusual for a low-brow burger), it is delightful, even if the special sauce evokes a bit of Big Mac vibe. After ogling our neighbors' cheese fries, we played copycat and ordered our own. The wedge-cut potatoes, often too mealy and hard, were cook crisply and topped with just the right amount of cheese whiz.

Bill's is a fine place to bring the kids, put down the shopping bags, watch a game, and enjoy a burger, a beer, and some finger-lickin' cheese fries.

-TA & KA

Saturday, October 1, 2011

Nice Matin

Nice Matin's Five Napkin Burger
The Meat: From The Burger Maker (and the same blend as they use at 5 Napkin)
The Cheese: Gruyere
The Bun: Brioche – with sesame seeds
Flip Tip: Walk five minutes to a neighboring burger establishment.

The burger at Nice Matin was disappointing. Called the “Five Napkin Burger,” it’s the namesake of the widely acclaimed restaurant chain; however, the burger at this pricey French restaurant is nondescript and unmemorable, leaving a legacy far greater than its own.

The fries were average, the meat was pretty dry, and the burger components didn’t really blend. While it wasn't horrible, it’s just not worth 17 bucks in The Big Burger Apple.