Every so often, the Shack surprises its fans with a new menu item. The SmokeShack, which debuted last spring, is basically a Shackburger (griddled patty with cheese and Shack sauce) with and cherry pepper relish and applewood-smoked bacon (and the Shackmeisters do not skimp on that smoky bacon). A single patty burger is $6.25, and a double is $8.80. In-N-Out wishes it served a burger this good. [Photo: Foodspotting]

This is a real splurge dish. The marrow adds a wallop of umami that you just don't find in most pub burgers. The patty is smothered in melted Gruyere cheese and caramelized onions, and it comes on a brioche bun that catches all those juices. Served with a side of potato wedges for $18. [Photo: Foodspotting]

Chef Michael Toscano's burger is a fat patty of griddled La Frieda beef topped with caciocavallo cheese, roasted tomatoes, and escarole. The funky beef flavor is the thing you notice first and foremost, but the tomato adds brightness and the greens add bitterness the proceedings. This is a crazy-toppings burger that works very well. Served at lunch and brunch for $18.

The Reynard burger is made with a grass-fed beef patty that's topped caramelized onions. The meat is slightly rich, with a pronounced beef flavor. If you're on the fence about Reynard, just order this at the bar with a beer or a glass of Champagne. It comes with fries for $14. [Photo: Foodspotting]

At his casual bar Pork Slope, Dale Talde wanted to create a high-quality version of the McDonald's cheeseburger. And that's exactly what this is — a ball of fresh-ground beef that's smashed and grilled so that the edges get a nice crisp. It's topped with chopped onions, American cheese, mustard, and ketchup. $11. [Photo: Foodspotting]

The Bowery Diner serves a great meat-on-meat burger: The Bowery Special. The pastrami in the burger is cured and smoked in house. A thick slice of it comes atop a medium-sized griddled beef patty, and a melted slice of Swiss cheese sits between the pastrami and the beef. $14. [Photo]

Andrew Carmellini's new restaurant inside the Public Theater serves a burger made with a 50/50 mix of brisket and chuck. The meat is moist and pleasantly funky. It comes topped with bacon, cheddar, and caramelized onions. In theory, there's a lot going on here, but the toppings don't overpower the flavor of the beef. $17.

This popular new Upper East Side gastropub serves a burger made with La Frieda beef, that is topped with crunchy pickles, lettuce, tomato, and red onions. There's no funny business here — this is just a solid, juicy pub burger that's something of a steal at only $12. [Photo: Chelebellelair]

The next time any of your friends whine about the fact that there are no In-N-Out Burgers in NYC, send them to this new Williamsburg restaurant. Blue Collar serves a smashed burger that rivals the one served at the West Coast fast food favorite, and it's only $4. (Photo: Yelp)