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. Leia mais.
Try the burger topped with everything from poblano/red onion relish/queso fresco to American cheese/bacon jam/caramelized onion. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
Brindle's cast-iron-charred patty sits on a white bread roll, and is smothered with cheese and caramelized onions. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
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. Leia mais.
Don’t be seduced by the fish-shack persona of this West Village eatery—the landlubbing Choptank Burger is the real draw here. Leia mais.
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) Leia mais.