The cheeseburger is served well-done and doubled by default (order it “little” for a single patty) on a sesame-seed bun with unlimited toppings (jalapeños, BBQ sauce, relish) or “all the way." (RC) Leer más.
The no-frills cheeseburger features six ounces of seared ground chuck and raw onion on a white bun, customizable with cheese and add-ons such as avocado, butcher’s chili and béarnaise sauce. (RC) Leer más.
Here, Chef Brett Reichler smashes the beef patty thin and sears it hard on the flattop for a crusty-on-the-outside, juicy-on-the-inside consistency. (Readers Choice) Leer más.
Paying $26 for a burger is easy to scoff at, unless it’s the legendary Black Label Burger at this restored Village relic which once served luminaries like Hemingway and Cummings. (RC & CP) Leer más.
Evoking a 1970s snack shack, burger offerings here are kept simple—a yellow-and-white-cheddar blend, Heinz ketchup, straight-from-the-bag Arnold buns and the usual lettuce-tomato-pickle toppings. (RC) Leer más.
The fan-favorite cheeseburger at this South Slope saloon comes with a mountainous side of hand-cut fries and a Scotch kicker. It’s more than a few notches above your average fast-food order. (RC) Leer más.
What more can be said about Danny Meyer’s feverishly popular “roadside” burger chain? Despite its global expansion the ShackBurger has become synonymous with New York (RC & CP) Leer más.
The burger here is a behemoth; a half-pound of broiled New England beef (sirloin, chuck & top round) is piled high with American cheese, tomato, iceberg lettuce & deep-fried ruffles of bacon. (RC) Leer más.
Oft called the In-N-Out of Queens, this is no cheesy rip-off of the famed chain, at least not to the legions fans salivating over the Double Cheeses pulled off the grill. (Readers' Choice) Leer más.
Regulars pack in for the unfussy, charbroiled half-pounders, padded with freshly ground New York strip and topped with lettuce and tomato (cheese, bacon and onion are optional). (Readers' Choice) Leer más.
Since 1972, this kitschy Upper East Side burger joint has been sating meatheads. The cheeseburger is a bite of a bygone era, simple griddled on a flattop and medium-rare juicy. (Critics' Pick) Leer más.
The key is the house-butchered, grass-fed meat: The plump patty of short rib, chuck and round has an iron-y tang intensified by a proper sear on the grill. (Critics' Pick) Leer más.
The pedigreed meat, boasting an almost peaty steakhouse smokiness, is aggressively seasoned with black pepper and seared for an admirably thick crust. (Critics' Pick) Leer más.
Tangy Roquefort cheese highlights the mineral richness of the Pat LaFrieda mix (brisket, short rib, sirloin and chuck) in the hulking, char-grilled half-pounder. (Critics' Pick) Leer más.
The minimalist cheeseburger creation at this Bushwick game changer is only served at lunch Monday through Friday. But if you’re up for the daytime slog, you’ll be rewarded: A steal at $16. (CP) Leer más.
The Pat LaFrieda patty, cloaked with American cheese and a slathering of mayo, stands up to the salad-like toppings; and a soft Martin’s potato bun pinned with a drink ties everything together. (CP) Leer más.
It’s hard to believe that this obscure South Slope bar serves one of the best patties in town. The tidy, wallet-friendly standout features a disc of meat smashed and griddled Steak n Shake–style. (CP) Leer más.
