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.

Black Iron Burger Shop

The Meat: 80% lean chuck

The Cheese: Cheddar

The Bun: Sesame seed

Flip Tip: Try the black & blue, I guess...

Alphabet City's Black Iron Burger Shop is one of those places that just screams "burgers!" Dark lights, 19^th century locomotive-chic, and $4 beer specials entice passers-by, promising a serious burger experience. Sadly, the burger did not live up to the facade. The meat was dry, the bun too bread-y, and the lettuce and tomato - instead of enhancing the experience - merely diluted the flavor.

However, a broader trial of the Black Iron offerings brought some hope. Their Black & Blue burger, sampled by an equally burger-inclined pal, offered far more flavor and satisfaction. Blue cheese and a sprinkle of cajun seasoning should not make or break a burger experience, but perhaps in this case a little spice went a long way.

Extra Juice:

Black Iron serves a crisp house brew straight from Wilkes-Barre, PA's Lion Brewery, a PBR-like Pennsylvania favorite.

Sheep Station

The Meat: 80% lean chuck, from Union Meat Market

The Cheese: Australian cheddar

The Bun: Sesame seed

Flip Tip: Grab some Sheep's Milk!

Sheep Station, located in up-and-coming Gowanus in Brooklyn, serves up an eclectic “Australian” burger. Topped with grilled pineapple, beets, caramelized onions, and a fried egg, this burger is an exercise in both balance and flavor. Despite its laundry list of ingredients, the burger maintained its shape and stack surprisingly well through the experience. And although many overloaded burgers suffer from the “kitchen sink” effect, the myriad toppings blended together quite nicely, enhancing the meat’s flavor without overpowering it. Several bars and restaurants have opened up in this neighborhood recently, but none have a burger like Sheep Station!

Nectar of 82nd St.

Cheeseburger Deluxe


The Meat: *Super Secret*
The Cheese: Choice of cheese
The Bun: Sesame seed
Flip Tip: Grab a chocolate milkshake for a killer combo

The physics of Nectar's burger give an otherwise single-minded burger brain new food for thought. The bun, though a conventional sesame seed type, is sealed shut on its insides by a thorough coating of melted cheese (in this case, cheddar). The effect: while an ordinary bun absorbs most of its burger's juice, this one has no such sponge-like qualities. One might worry that the deluge of succulent burger "nectar" lost with each bite would take away from the taste, but this is not the case. Nectar's creation has more than enough juice to go around, covering the eater's hands, fries, pickle, as well as any other stray accoutrements that might otherwise have been deemed  "too veggie".

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.

BLT's

The Meat: Pat LaFrieda
The Cheese: Choice of Cheese
The Bun: Varies depending on the type of burger
Flip Tip: Try the bargain combo packages w/ fries and drinks included


At BLT burger, the turkey burger as well as the signature "BLT" impressed. The turkey burger was moist and spiced and hugged by a sweet onion brioche. It is no surprise that Laurent Toulouse would craft a smart turkey burger sandwich -- that has been critically acclaimed by food critics across the country. The BLT was also full of flavor. The meat was good: thick, juicy, and a nice medium-rare. The bready bun and thick serving of L&T, however, obscured its flavor. While one would expect a quality meat-centric burger experience from Laurent Tourondel, the saucy execution was more on par with Shake Shack.

The only problem here is that you have to pay extra for your fries, cronions, and slaw. And, the burgers, though not inexpensive, have a mass- produced, factory line flavor. I left the restaurant begging the question: Why didn’t I just go down to the West Village?

[BLT Burger]

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Somewhere over the rainbow ... Burgers will be this good?

The Meat: 85% lean ground chuck
The Cheese: Vermont Cheddar, Swiss, Pepper Jack, or American
The Bun: Sesame seed bun

Veselka is the ultimate example of why it’s not ok to judge a restaurant by its façade. While its décor doesn’t attract passersby with strong electromagnetic force, this restaurant boasts delicious Ukrainian fare – and a seriously exceptional burger. Veselka is a no-frills kind of place – and one of the happiest places I’ve ever seen in New York City. 

The burger is an apt reflection of the restaurant’s atmosphere. There are no fancy-shmancy accoutrements; the burger is composed only of its traditional elements (the bun, the meat, the pickles, etc.). However, each element is executed to perfection. Veselka means rainbow in Ukrainian – and their burger is a true pot of gold!

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.