It’s rare that a single dish ascends from the menu to the marquee. But the 5 napkin burger at Nice Martin was so popular, the owners gave it its own address. These 10-ounce fresh ground chuck patties keep the napkin industry afloat with help from Gruyere, caramelized onions, and rosemary aioli.
As a child, Joey Campanaro spent hours in his grandmother’s kitchen, hand rolling meatballs and simmering them in homemade sauce. The practice paid off––today, he serves nearly 1,000 of his gravy meatball sliders a week. Made from a blend of beef, veal, and pork, they even made Food and Wine’s list of best sliders in the U.S.
Billed as "the last of the bohemian bars in West Greenwich Village", this iconic eatery's minimal menu remains almost as unchanged as its décor. “If you call yourself a New Yorker,” warns NYMag.com, “consider it your civic duty to have a beer and a burger here at least once.”
Beneath a canopy of trees, Shake Shack’s Madison Square Park kiosk offers serenity with a side of fries. The beef comes from 100% vegetarian-fed, humanely-raised cattle, while the shack itself is made from recycled and sustainable materials and offsets 100% of its electric usage through wind power and renewable energy certificates.
At 67 Burger, vegetarians can choose between a soy-based veggie burger made with whole vegetables or a flame-grilled marinated tofu patty. But the choices don’t end there. A laundry list of toppings ranging from shaved parmesan to crispy artichokes helps ensure the meatless eats are anything but cookie-cutter.
Considering DuMont Burger dishes out their New York Times-lauded burgers until 2 a.m. daily, it goes without saying that this casual Williamsburg spot is a logical after-bar choice. But the beer and cocktail menu––which gives equal attention to craft cocktails and spiked milkshakes––begs the question: why not just start here?
Renowned chef Daniel Boulud fuses French and American cuisine in this reinterpreted European bistro. Though soft lighting highlights the dining rooms’ 20th century European décor, the DB burger steals the spotlight—it’s filled with braised short ribs, foie gras, and black truffle and served with a side of pommes frites.
Loaded with organic vegetables, all-natural cheeses, and free-range meats, these burgers are anything but bare. Ingredients such as bourbon sautéed mushrooms and dill pickle relish top off succulent six-ounce patties that range from beef to bison to wild boar—all culled from sustainable farmers and local artisans.
Tucked away inside the distinguished Le Parker Meridien hotel, Burger Joint's 1970's-rec-room-esque décor makes it feel much more like a comfy dive than a posh destination. The menu makes ordering simple, offering little more than milkshakes, tap beers, and the burgers, voted "best in New York" by Zagat.
Deal or no deal, our editors strongly recommend these businesses based on their reputation, popularity, and quality of service.