Where to Find the Best Burger in NYC

This $33 burger has long been lauded as one, if not, the best burger in NYC. The Black Label Burger at Minetta Tavern—a place with old-school pedigree harking to the ‘30s and Ernest Hemingway—is incredibly simple. Stark even, served with caramelized onions on brioche, which seems appropriate for the classic Greenwich Village dining room. The secret is in the blend of uber-premium meats: short rib, skirt steak, brisket, and dry-aged ribeye, which some credit for its juiciness and intense savoriness. The clarified butter basting could be the culprit. 113 MacDougal St., 212-475-3850.

Leave it to a pizza restaurant to make an exceptional burger—one that’s actually limited in availability each night, and for which modifications and substitutions are declined. Formed with Pat LaFrieda dry-aged beef, the Emmy Burger is sought after quite intensely among those in the know. A few reasons? It’s consistently evolved to become better and better. Chef Matt Hyland takes a science-y approach to cooking the patty, then adds Grafton Cheddar from Vermont, caramelized onions and secret Emmy sauce to Tom Cat Bakery’s warm pretzel roll. 919 Fulton St, Brooklyn

Chicago’s Au Cheval has been at the tip top of best-burger-in-America lists since it opened in 2012, and so it only seemed right there would eventually be an outpost in NYC. The West Village sibling opened in early 2019 and with it burger-starved hordes. To be sure, heart health is not a reason to step inside this bougie diner. The famous sandwich in question features double four-ounce prime beef patties from W.W. Johnson Farms layered with melty American cheese and a crispy bun toasted on both sides. Dijonnaise, housemade pickles, and a fried egg finish off the masterpiece. 33 Cortlandt Alley, 917-710-6039.

Intimate, dim, and elegant, this little supper club is a hot ticket, notoriously impossible to get into at a reasonable dinner hour. And for good reason: it’s like a temple to super-fine beef, and its American Burger has reached icon status. It’s worth noting that 4 Charles Prime Rib is by the same chef as Au Cheval—Brendan Sodikoff—and the approach is quite similar. That doesn’t make the two-patty, American cheese–smothered, brioche-bunned, and pickle-laden concoction any less exceptional. In fact, many might argue it’s even better. 3004 4 Charles St., 212-516-5992.

This Williamsburg staple for steak—something they’ve been painstakingly perfecting since the late 19th century—is also home to a bright shining star in the city’s constellation of primo burgers. It’s understandable, given their knowledge of beef. The breakdown is a secret, but it’s mostly dry-aged prime-grade chuck, cooked in a dedicated broiler in eight-ounce portions to a flawless medium rare. Luscious and pure, the half-pound Luger Burger is served simply on a sesame-seed bun only at lunchtime, until 3:45 p.m. Cheese and bacon optional, and unnecessary according to devotees. 178 Broadway, Brooklyn, 718-387-7400.

Atmosphere undoubtedly enters the equation at RH Rooftop Restaurant, above Restoration Hardware in the Meatpacking District, where famed burger maestro chef Brendan Sodikoff (of Au Cheval and 4 Charles Prime Rib renown) is responsible for the menu. Unsurprisingly, it includes a cheeseburger. Fans flock to enjoy the double-patty creation with a bit more of a classic take: sharp American, pickles, onion, tomato, lettuce, and dijonnaise over epic skyline views that definitely enhance all the flavors. 9 Ninth Ave., 212-217-2210.

The origins of America’s gourmet burger craze lie with 21 Club, where their take first debuted in the ‘80s at a then-exorbitant $21—but now goes for $36. Over the years the recipe has changed, at times including a few tablespoons of melted duck fat to flavor the freshly ground beef chuck and beef round. Today it’s a relatively simple, yet massive, highly-seasoned offering that belies the flash of the Prohibition-era speakeasy’s shellfish towers, foie gras, and caviar. Think oversized artisanal brioche bun and pickled relish. 21 W. 52nd St., 212-582-7200.

Plump, tall, and round, the dry-aged beef burger at this foodie haven design hotel looks like quite a feat for even the biggest mouths. But plenty of finesse goes into its shapely silhouette. The blend at The NoMad Bar was custom-created by Pat LaFrieda with dry-aged chuck that’s a quarter fat comprising suet and bone marrow, and it means you’ll not taste anything like it elsewhere. White Cheddar, pickled red onion, and special sauce give it shape, too. Note: Don’t expect to be asked how you want the meat cooked—it’s always done quote rosé, that point between medium and mid-rare. 10 W. 28th St., 212-796-1500.

According to chef Daniel Boulud, American Express Global Dining Collection partner, The Original db Burger at db Bistro Moderne is “the Rolls Royce of burgers.” It’s so absolutely first-rate that he hasn’t changed the recipe in nearly two decades. In short, it’s legendary. And decadent. Boulud’s beloved braised short ribs were an initial inspiration when he devised a recipe that would take three-days to make, and includes braised shredded oxtail, the aforementioned short ribs, chopped truffle, and a ground-in-house beef blend wrapped around foie gras. Even the baked-in-house bun is a miniature work of art, with parmesan, cracked pepper, and poppy seeds strewn about its top. Unsurprisingly, the French chef is incredibly discerning about his condiments, too: French mustard, mayo, fresh horseradish, and his own tomato compote make the cut. 55 W. 44th St., 212-391-2400.

The team at Raoul’s know all about supply and demand—namely ensuring there’s never enough of their special French-ish burger to satisfy the famished diners who come for the extremely elusive bite. First, you must sidle up to the old-school bar’s handful of stools as it’s only there you might get your hands on one of the mere dozen doled out per night. Yes, the early bird undoubtedly gets the burger. And at Raoul’s it’s a unique take: a very brisket-y Pat LaFrieda blend on fluffy challah piled high with triple-cream St. Andre cheese, wilted watercress, cornichons, rich au poivre sauce, and au poivre mayonnaise. 180 Prince St., 212-966-3518.