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. 

Stand

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.

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.

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.

Beacon

The Meat: Short rib, chuck, tri-tip, and dry-aged steak trimmings

The Cheese: Choice of cheese

The Bun: Brioche

Flip Tip: They make bargains available. Don’t pay retail.

Beacon is a tempting place to take a co-worker on a date: its location, its “after-work special,” and its widely-acclaimed burger. However, if you want a second date, pick another restaurant. This burger was over-cooked and dry; the fries were cold; and, the service was a circus headache. The whole experience was one I would expect from a Hilton Hotel restaurant that is trying to be "upscale cuisine."

However, in Beacon’s defense (and giving your date the benefit of the doubt), the alcohol was plentiful and palatable.

db bistro moderne

The Meat: Sirloin with braised short ribs, stuffed with foie gras

The Cheese: None

The Bun: Parmesan brioche

Flip Tip: In life, you can't be hubristic

Foods come in and out of vogue; casseroles, porridges, and clafoutis have all run their course on American dinner tables. But while Americans have long loved their burgers, glam burgers have become virtually ubiquitous around New York.

Daniel Boulud launched this craze in 2001 with the invention of his db bistro moderne burger. It is the epitome of indulgence.  Braised in red wine and black truffles, Boulud combines sirloin, short ribs, and foie gras to create an ultra rich burger. The bun complemented, as most Boulud baked goods do, and the skinny frites were nicely salted.

For me the first few bites were  absolutely delicious. And then it became too much. Moreover, there was some irony in this burger: While it poses as the glam burger, it’s too tall for it’s width – and  actually collapses, creating the mess it was supposed to avoid. 

The Spotted Pig

Chargrilled Burger with Roquefort & Shoestring fries

The Meat: Chargrilled

The Cheese: Roquefort

The Bun: Brioche

Flip Tip: Go to the Spotted Pig to people-watch

Someone once told me, "Hunger is the best spice," and after waiting an hour for my table at the Spotted Pig, I was absolutely starving. After all the anticipation and hype, I ordered the Spotted Pig burger. The char marked brioche bun and angel hair fries are a delectable sight; this burger definitely pleases the eye. However, one bite left me regretting my dinner decision tremendously. The Roquefort cheese over-dominated the experience, leaving me unimpressed -- and with bad breath. I would not recommend this burger to any friend, unless it's for a photoshoot.

USC Burger

The Meat: Pat LaFrieda - short rib, brisket, chuck, shoulder, and flat iron
The Cheese: Cheddar
The Bun: Poppy seed brioche
Flip Tip: Try the calamari - a perfect start to a summer burger

Danny Meyer certainly knows his burgers. Though well-known for the tremendous success of Shake Shack, Meyer hits a home run with the burger at his original venture, Union Square Cafe. A homemade poppy seed brioche bun sandwiches 9oz of LaFrieda's best, along with thick-cut bacon and a solid melt of cheddar. USC's is a perfect example of burger culture in NYC; no matter the venue - whether outside in Madison Square Park, or on a pristine white tablecloth - a burger hound would not think twice before dousing his or her surroundings with precious LaFrieda juice.

Why did they cut the cheese?!

The Meat: 8 oz fresh ground beef
The Cheese: Imported Chimay
The Bun: Brioche

Though overly publicized burger honchos usually take the spotlight on the Upper West Side, the B Café burger, too, has a distinct and legitimate identity. This burger has a deep smoky flavor, on account of the grilled pancetta, and it oozes with burger juice. It sits atop an airy brioche bun and comes with caper remoulade. The frites, however, are the highlight of this burger experience; they are well-sized, well-salted, and well-cooked.

My only complaint at B-Café was that there simply wasn’t enough cheese on my burger. And in my book, that’s a very big “oy!”

The Ace of Meats

"Breslin Burger" - Lobby Bar @ the Ace Hotel

The Meat: Pat LaFrieda
The Cheese: English cheddar
The Bun: Brioche

A cousin of Spotted Pig's acclaimed (and to-be-tasted) roquefort creation, the Breslin burger is modest, yet delicious. Served in the Ace Hotel's comfy Lobby Bar, one might find him or herself sampling this burger amidst a hodgepodge of Columbia students studying for finals, stranded single ladies searching for some company, and "hip" businessmen swapping beers and cheer. The burger itself is juicy, complemented by a light serving of bacon and white cheddar, and is served with crisp, thick belgian-style frites. Light and casual, this burger is the perfect after-work refreshment. For any beer drinkers out there, order up a can of Pork Slap Pale Ale and call it a day.

The first time can be awkward, unless it's at Vandaag

"Ham" Burger @ Vandaag

The Meat: Pork/beef blend
The Cheese: Gouda
The Bun: Brioche, black sesame seeds

Three things set this burger apart. Wrapped in bacon, the already-smokey meat blend exudes a deep, powerful flavor. Atop the burger sits a half-inch thick grilled onion which, along with the gouda, cuts the meat's intensity so that bites are flavorful but balanced, and full of interesting textures. Finally, the rough-cut sautéed potatoes are crisp on the outside, soft on the inside, and sure to please when dipped in Vandaag's spicy aioli.

Burger tip: SH
Photo: SN