这re was a time, not so long ago, when New York was considered a second-rate burger town. Well, folks, times have changed. We are now inarguably and unrelentingly a first-rate burger town. If anything, we have too many great burgers. Here are the best burgers in NYC.
这Absolute最好的
1。Shake Shack
Multiple locations
汉堡的美在于它可以有多种forms within a certain template. And what’s great and worth celebrating about this burger-besotted nation of ours is the regional variations you’ll find in places like Minneapolis, Minnesota; Santa Fe, New Mexico; Chickasha, Oklahoma; Prairie du Chien, Wisconsin; and Rocky River, Ohio, to name but a few. But if you had to define the burger in the way that, say, committees of brand-savvy Neapolitans have taken to codifying pizza through their various pizza-policing gangs and associations, you couldn’t do better than to point to the ShackBurger as your model. Everything about it is pretty much perfect: Its blend of freshly ground beef (antibiotic-and-hormone-free, it goes without saying). Its flawless smash-burger execution. Its distinctive, addictive flavor, as if the cooks secretly seasoned it with some illicit umami-enhancer. Its just-right size. The textbook squish of the bun. The molten meltedness of the cheese. The not-horribleness of the lettuce and tomato, even out of season. Its ability to satisfy on some elemental level that fancy burgers cannot. In short, its Ur-burgerness. Yes, it might have been inspired by the chains of Danny Meyer’s midwestern youth and can now be found everywhere from Arizona to Istanbul, but it’s a New York native with a local origin story — a hometown burger made very, very good.
2。Bowery Meat Company
9 E. 1英石街。鲍里212-460-5255
不知何故，丹尼尔·布鲁德（Daniel BouludD B汉堡，摇棚驱动的背对面汉堡校正以及随后的现代主义汉堡运动，出现了一个了不起的新型高档汉堡 - 高低，低调，chefled但淡淡的汉堡，带有高级裤子汉堡的精美合成杠杆的灵魂。这种风格的神化是芝士汉堡的乔什·卡彭（Josh Capon）烤架，在鲍里肉公司（Bowery Meat Company）的硬皮完美：七盎司30天浸泡的定制牛肉，上面撒上焦糖洋葱和raclette，搭配番茄aioli，并轻轻地塞进量身定制的奶油蛋卷面包。这是我们唯一知道的汉堡，它欠Pat Lafrieda肉类的储物柜与trick的Capon从In-N-Out中偷走了，也就是说，在烤面包之前先便宜的芥末酱在烤面包上擦拭plancha.
3。布林德尔房间
277 E. 10Th街。Ave. A;212-529-9702
任何在早期的美食繁荣的繁荣中幸存下来的任何人都知道，厨师强迫将它们用花哨的面包和调味品打扮的完美好馅饼的数量是相当多的。所有这些ciabatta卷！所有的自制番茄酱！所有精致的农业奶酪都不会融化！杰里米·斯佩克特（Jeremy Spector）的干式汉堡（Dryage Burger）是一个焦糖洋葱和两张柔软的小bun中的焦糖洋葱和两个卡夫单打，是对所有杂种的解毒剂。Brindle Room Burger提醒我们，汉堡首先是关于牛肉的最重要的，但您也不能否认廉价的面包和美国加工奶酪的至高无上。Spector也是向汉堡正统观念提供中指的大额外奖励点，并在他的菜单上说明了这种牛排汉堡是“推荐的媒介”。“If somebody just wants to, like, think that I’m stupid because they only like mid-rare or rare burgers,” he says in a Food Curated video, with a delivery that would do Jeff Spicoli proud, “these are the types of problems I try toavoid.”
4。Raoul’s
180 Prince St.，Nr。沙利文街；212-966-3518
On paper, the Raoul’s burger sounds like an all-American burger aficionado’s worst nightmare: First, it’s Frenchified to within an inch of its life, spackled with peppercorns, basted in butter, served on a challah bun slicked with au poivre mayo, and gilded with a dainty pat of Saint-André, a triple-crème cheese. There is watercress. There are cornichons. There’s a sidecar of au poivre sauce for dipping. Did we mention the cornichons? And if all that isn’t enough, chef David Honeysett has created the illusion of scarcity, rationing the LaFrieda brisket-blend patties like water during a drought to just a dozen a night, served only at the bar (except at brunch, when he relaxes the policy). Stunts like that, combined with the dish’s almost absurd over-the-top-ness, should work against it. But one bite — and maybe another, yes, dunked in the sauce — might even convince you that all burgers should be au poivre (andFrench).
5。艰难时期的圣代在UrbanSpace Vanderbilt
范德比尔特大街230号公园大道；646-747-0810
Andrew Zurica made his name in the New York burgersphere hawking four-ounce smash burgers from a truck he parked in Mill Basin and South Williamsburg, but he has lately taken up residence at a midtown food court. And while there is much to be said of the pleasures of gobbling smash burgers from a truck en plein air, whether it be the plein air of Mill Basin or South Williamsburg, the move indoors hasn’t diminished the quality of Zurica’s crackerjack griddle work. His is a whole-is-greater-than-the-sum-of-its-parts burger, with every ingredient carefully considered and masterfully combined. Chief among these ingredients is grease — that deep, delectable flavor of a broken-in flattop that imparts to each loosely packed puck of meat the seasoned remnants of burgers past. The American cheese is less melted than infused; it’s unclear where yellow goo ends and meat and bun begin. And that bun — a Martin’s potato roll given a ride on an automatic butter-roller, then toasted on the griddle — manages to both contain the burger and cohere to it. That goes for the more precarious (and delicious) doubles and triples,too.