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 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]

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]

Seamus Mullen recently started serving a version of the burger that won him the gold at last year’s SUPERBURGER bash. It’s basically a Spanish riff on a classic American fast food burger. The Hamburguesa De Tertulia is made with a patty of smoked Pat LaFrieda beef, cheddar cheese, pickles, and homemade ñora ketchup. Available at lunch and brunch. [Krieger]

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]

La Vara's brunch-only burger is one of New York's best kept burger secrets. Chef Alex Raij recently snuck it on the menu — she started with beef, but recently she's been using lamb. The patties are spiked with nora peppers, and the meat is topped with charred onions and Tetilla cheese. Although it's not a traditional burger, this dish has those savory and creamy notes that you find in a great cheeseburger.

The burger at The Toucan & the Lion is not for everyone. This meaty monster is made with a nicely seared beef patty that is served on a toasted bao with bacon and cashew butter. It's sweet, creamy, and salty, all at the same time. Served with fried pickles for $17. [Photo: Foodspotting]

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 hip new Soho cafe serves a burger made with a thin patty that has a good crust. It comes on a Martin's potato roll with grilled tomatoes and crispy onion strips. This is basically like the best version of a burger that you'd make at a bakyard barbecue, but with fried onions. $12. (Photo: Foodspotting)