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The Hottest Burgers in New York City, Spring 2015

The 22 burgers you should be eating right now.

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Great burgers abound in New York City, and a new one is born nearly every day. Since it would be impossible to try to keep up, here's a list of the 22 best new burgers in New York City. Some are fancy, some are out-there, some are straightforward, all-American greatness, but all are worth seeking out.

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Note: Restaurants on this map are listed geographically.
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El Colmado Butchery

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Resident meat expert Nick Solares sings the praises of Seamus Mullen's burger at El Colmado: "impressive crust, rife with deep flavors of browned meat along with the chunky grind of the patty, which makes the burger reminiscent of steak au poivre." [Nick Solares]

Porchlight

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Even though Porchlight is a bar, a Danny Meyer establishment wouldn't be complete without a burger on the menu. Porchlight's double trouble bison burger, available at lunch and dinner, pairs just as well with the bar's home made soda as it does with the famed sazeracs, making it perfect for day or night.[Nick Solares]

Mission Cantina

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The mercurial Danny Bowien just added a lunch-time only hamburguesa to the menu at his Mexican-inspired restaurant at Mission Cantina. It's topped with guacamole, shredded lettuce, special sauce, and jalapeño pickles. Stop in for one before he changes the menu again. [Instagram/Mission Cantina]

Red Hook Lobster Pound

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The newly revamped Red Hook Lobster Pound has a classic burger on the menu. It's made with dry-aged beef, special sauce, and American cheese and provides an all-American, meaty alternative on a lobster-laden menu. [Daniel Krieger]

Wylie Dufresne, the modernist cooking icon, only just began serving “The Burger” ($13) at his casual East Village restaurant in December, and the fact alone that it’s the first burger he’s ever served at one of his restaurants is almost enough reason to order it. If that doesn’t convince, consider also that the beef is blended with shio kombu, the patty is topped with beer cheese, and the bun is toasted in beef fat. For an extra $8, get it with a side of French onion soup rings and a beer. Note that the burger is only available at the bar Mondays through Thursdays after 6 p.m., or all day Sunday. [Photo: Nick Solares]

All’Onda

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Just about a year ago, chef Chris Jaeckle launched lunch at his Japanese-influenced Venetian restaurant, and with it debuted his All’onda burger ($17). It’s made from ground short rib, is topped with truffled sottocenere cheese, shredded treviso, and caramelized onions, and comes with a side of parmesan potatoes. Note: only available at lunch and brunch. [Photo: Nick Solares]

American Cut

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The new burger at Marc Forgione’s Tribeca steakhouse is tough to come by. It’s a “secret” off-menu item, served at the bar only, and in very limited quantities. Every day at 4:20 p.m. the restaurant announces how many are available on Twitter and it’s usually between 10 and 15. Do make the effort to snag one, though. The patty is a funky dry aged blend, piled with beer cheese and bourbon caramelized onions. Note that it only comes garnished with one lone steak fry, so if you want an actual side of fries (or tater tots) you’ll have to order those separately. [Photo: Facebook]

Bar Bolinas

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At his brand new Northern California style restaurant in Clinton Hill, chef Nate Smith serves a great Northern California-style cheeseburger ($16). It’s a thick beef patty topped with Gruyere, mayo, and escarole on a Dutch crunch roll, a soft bread with a crackling crust that’s popular in San Francisco. Fries are included. [Photo: Bar Bolinas]

Black Tap

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This narrow, counter-only space on Broome Street is the most burger centric of the bunch. It offers not one but many burgers, ranging from a classic American cheese, lettuce, tomato, onion, and special sauce combo ($14), to one topped with blue cheese and green peppercorn sauce ($16), and a chorizo burger topped with jack cheese, chipotle mayo, and pickled jalapenos ($12). The carb and/or gluten-averse can also get their burger in salad form. [Photo: Facebook]

Boilermaker

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For this East Village cocktail bar with a focus on beer and shot pairing, chef Miguel Trinidad of Jeepney created an excellent inexpensive burger. A single patty is $7 while a double patty is $10, and all come topped with Jeepney-style pickled vegetables, fig aioli, lettuce, tomato, and onion. There’s even a veggie burger ($7) for your meat-free friends. Cheese and bacon are a dollar extra each. [Photo: Official site]

Bowery Meat Company

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Chef Josh Capon obviously knows his way around a burger. He is, after all, also the man behind Burger & Barrel, and has won the NYC Wine & Food Festival’s annual burger bash innumerable times. At his new, modern steakhouse, the burger is a bit more grown up. It’s made with dry aged beef, and topped with caramelized onions, racket cheese, and tomato aioli. Comes with pickles and a side of fries. [Photo: Nick Solares]

Cherche Midi

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The prime rib burger ($23) at Cherche Midi follows in the footsteps of Keith McNally’s most famous burger, the Black Label burger at Minetta Tavern. Though it can’t top the icon, this is still a damn fine burger. Like the Black Label, it features dry aged beef, in this case prime rib. That’s blended with fresh short rib, cooked, and topped with gruyere, bacon marmalade, and sautéed mushrooms, and served with a big pile of fries. [Photo: Nick Solares]

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This neighborhood favorite started out as a pizza restaurant, and for the most part that’s still what it is. But last summer chef Matt Hyland put a burger on the menu that’s been getting raves ever since. It’s a dry aged beef patty topped with aged cheddar, barbecue aioli, charred onions, and pickles, and served on a pretzel bun with a side of triple-cooked fries, all for $19. [Photo: Nick Solares]

GG's NYC

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Though Nicholas Morgenstern’s East Village restaurant is mostly known for its grandma pies, chef Bobby Hellen serves a great, honest-to-goodness classic pan seared burger ($16). It comes topped with white cheddar, caramelized onions, and “secreto sauce,” with a pickle spear and a side of fries. [Photo: Nick Solares]

Javelina Tex-Mex

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For those swept up in the current Tex-Mex insanity, the burgers to try are the ones found at lunchtime at Javelina. There are three options: one topped with avocado, red chile sauce, and Oaxacan cheese, one topped with roasted poblanos, monterey jack, and tomatoes, and one topped with queso and jalapenos. Especially if you don't get the latter, you can still justify getting a bowl of queso and chips on the side. [Photo: Nick Solares]

Seamstress

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Will Horowitz, the chef of Ducks Eatery in the East Village, is responsible for the food at this Upper East Side cocktail hot spot. He serves a mutton burger ($18) topped with triple creme cheese, buttermilk fermented shredded carrots, and fried rosemary, alongside a handful of thick steak fries. It’s one of the more unusual burgers on this list, but it’s been an instant hit at the bar. [Photo: Daniel Krieger]

The Happiest Hour

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The “Happiest Burger” ($12) at this retro cocktail lounge from Acme’s Jon Neidich and Pegu Club alum Jim Kerns is a great version of a classic, double patty deal. It’s topped with American cheese, lettuce, tomato, pickles, raw and confit onions, and special sauce. For those who prefer a good, thick, medium rare burger, it’s possible to get one large patty with all the same fixings for the same price. A single thin patty is also an option, as is a bacon deluxe burger (also with just one patty). Fries are an extra $4. [Photo: Nick Solares]

The Little Beet Table

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Even though Franklin Becker's menu at the Little Beet Table is health-conscious and vegetable heavy, the burger here does not cut corners. It's a short rib patty topped with cheddar, special sauce, roasted tomatoes, and even bacon, with a side of fingerling potatoes for $16. Just beware that the bun, like everything else on the menu, is gluten free, which could be a plus for anyone with dietary restrictions, but otherwise might be disappointing. [Photo: Nick Solares]

The NoMad Bar

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At Will Guidara and Daniel Humm’s newest stylish addition to the Nomad Hotel, the burger ($18) is one of the best things on the menu of upscale bar food. The beef is dry aged, and blended with bone marrow and suet, to give it a tender texture and a funky taste. It’s topped with white cheddar and a slice of red onion, with a side of pickles, though be warned that fries are an extra $8. [Photo: Nick Solares]

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At Justin Smillie and Stephen Starr’s crowd-pleasing Cal-Ital restaurant, the lunch and brunchtime-only cheeseburger ($20) is a riff on a diner classic. It’s two thin patties topped with American cheese, then piled with avocado, peppadew peppers, shredded lettuce, and sliced red onion. Comes with a pile of thin, crispy fries. [Photo: Facebook]

Wilma Jean

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Though fried chicken is the focus of Robert Newton’s ultra-casual replacement for his Southern restaurant, Seersucker, the burger is just as great. As to be expected, it’s nothing fancy, just a crispy-edged 1/3 pound patty on a potato roll for $8 (or $12 for two patties). Shelling out the extra $3 for pimento cheese and bacon is highly recommended. [Photo: Facebook]

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The duck and foie gras burger ($22) at Elan started off as an off-menu special at dinner (and it still is), but proved popular enough to land permanently on the lunch and brunch menus. No beef here, but the blend of duck and foie make this patty plenty rich. It comes topped with bacon mayonnaise, and fig and caramelized onion chutney on a brioche roll. [Photo: Nick Solares]

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El Colmado Butchery

Resident meat expert Nick Solares sings the praises of Seamus Mullen's burger at El Colmado: "impressive crust, rife with deep flavors of browned meat along with the chunky grind of the patty, which makes the burger reminiscent of steak au poivre." [Nick Solares]

Porchlight

Read Review |

Even though Porchlight is a bar, a Danny Meyer establishment wouldn't be complete without a burger on the menu. Porchlight's double trouble bison burger, available at lunch and dinner, pairs just as well with the bar's home made soda as it does with the famed sazeracs, making it perfect for day or night.[Nick Solares]

Mission Cantina

Read Review |

The mercurial Danny Bowien just added a lunch-time only hamburguesa to the menu at his Mexican-inspired restaurant at Mission Cantina. It's topped with guacamole, shredded lettuce, special sauce, and jalapeño pickles. Stop in for one before he changes the menu again. [Instagram/Mission Cantina]

Red Hook Lobster Pound

The newly revamped Red Hook Lobster Pound has a classic burger on the menu. It's made with dry-aged beef, special sauce, and American cheese and provides an all-American, meaty alternative on a lobster-laden menu. [Daniel Krieger]

Alder

Wylie Dufresne, the modernist cooking icon, only just began serving “The Burger” ($13) at his casual East Village restaurant in December, and the fact alone that it’s the first burger he’s ever served at one of his restaurants is almost enough reason to order it. If that doesn’t convince, consider also that the beef is blended with shio kombu, the patty is topped with beer cheese, and the bun is toasted in beef fat. For an extra $8, get it with a side of French onion soup rings and a beer. Note that the burger is only available at the bar Mondays through Thursdays after 6 p.m., or all day Sunday. [Photo: Nick Solares]

All’Onda

Read Review |

Just about a year ago, chef Chris Jaeckle launched lunch at his Japanese-influenced Venetian restaurant, and with it debuted his All’onda burger ($17). It’s made from ground short rib, is topped with truffled sottocenere cheese, shredded treviso, and caramelized onions, and comes with a side of parmesan potatoes. Note: only available at lunch and brunch. [Photo: Nick Solares]

American Cut

The new burger at Marc Forgione’s Tribeca steakhouse is tough to come by. It’s a “secret” off-menu item, served at the bar only, and in very limited quantities. Every day at 4:20 p.m. the restaurant announces how many are available on Twitter and it’s usually between 10 and 15. Do make the effort to snag one, though. The patty is a funky dry aged blend, piled with beer cheese and bourbon caramelized onions. Note that it only comes garnished with one lone steak fry, so if you want an actual side of fries (or tater tots) you’ll have to order those separately. [Photo: Facebook]

Bar Bolinas

At his brand new Northern California style restaurant in Clinton Hill, chef Nate Smith serves a great Northern California-style cheeseburger ($16). It’s a thick beef patty topped with Gruyere, mayo, and escarole on a Dutch crunch roll, a soft bread with a crackling crust that’s popular in San Francisco. Fries are included. [Photo: Bar Bolinas]

Black Tap

This narrow, counter-only space on Broome Street is the most burger centric of the bunch. It offers not one but many burgers, ranging from a classic American cheese, lettuce, tomato, onion, and special sauce combo ($14), to one topped with blue cheese and green peppercorn sauce ($16), and a chorizo burger topped with jack cheese, chipotle mayo, and pickled jalapenos ($12). The carb and/or gluten-averse can also get their burger in salad form. [Photo: Facebook]

Boilermaker

For this East Village cocktail bar with a focus on beer and shot pairing, chef Miguel Trinidad of Jeepney created an excellent inexpensive burger. A single patty is $7 while a double patty is $10, and all come topped with Jeepney-style pickled vegetables, fig aioli, lettuce, tomato, and onion. There’s even a veggie burger ($7) for your meat-free friends. Cheese and bacon are a dollar extra each. [Photo: Official site]