New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2013 • Eating

It’s a Wimpy’s World

A slew of new burgers for every taste.


  • Bar Burger:

  • Pork Slope

    247 Fifth Ave., nr. Carroll St., Park Slope; 718-768-7675

    Proust had his madeleines, Tony Soprano his gabagool; for Dale Talde, it was McDonald’s cheeseburgers, and this, he claims, is a tribute. Nevertheless, it’s the best new bar burger in town ($11, including one side; get the tater tots).

  • Cocktail-Bar Burger:

  • The Beagle

    162 Ave. A, nr. 10th St.; 212-228-6900

    Like its well-crafted mixed drinks, the Beagle’s superb West Coast–style cheeseburger is all about balance and proportion. The nicely crusted patty is on the svelte side, the brioche bun is buttered and grilled, and the pickles and Thousand Island dressing are made in-house ($15 including fried fingerlings).

  • Patty Melt:

  • Parish Hall

    109A N. 3rd St., nr. Berry St., Williamsburg; 718-782-2602

    Pat LaFrieda has nothing on this magnificent burger blend: It’s lamb bacon mingled with beef, and it’s rich and drippy and delicious in ways we’ve yet to fully comprehend. The decision to serve it with grilled onion and good Welsh-style farmstead cheese on butter-griddled planks of rye from the neighborhood Polish bakery is a stroke of genius that could spark a patty-melt craze ($15 with salad or fries).

  • Grass-Fed Burger:

  • Reynard

    80 Wythe Ave., at N. 11th St., Williamsburg; 718-460-8004

    Unlike many lean, gristly grass-fed burgers, this one is leavened with lots of juicy fat and topped, for good measure, with an optional wad of melty Gruyère for $16 including fries.

  • Veggie Burger:

  • Birdbath and the City Bakery

    Multiple locations.

    Liberated from the confines of a bready bun (and all hippie associations), the suave chickpea-bulgur-pumpkin-seed puck is tucked into Hot Bread Kitchen’s parathalike m’smen, along with avocado, cilantro, and tomatillo sauce that could’ve been hijacked off a taco ($8.50).

  • Double Cheeseburger:

  • Blue Collar

    160 Havemeyer St., nr. S. 2nd St., Williamsburg; 347-725-3837

    One theory behind the success of the double is that two thin patties are better than one: the top effectively basting the bottom with its meaty drippings, thereby creating an ideal ratio of juicy beef to squishy bun ($6.25).

  • Deli Burger:

  • Mile End Sandwich

    53 Bond St., nr. Bowery; 212-529-2990

    In the wake of the dearly departed Breakfast Burger comes the Smoked-Meat Burger, a loosely packed beef-and-pastrami patty well browned on the griddle and topped with pickle, onion, and a choice of Cheddar or Comté ($15). Have it with a side of poutine when the end is near.

From the 2013 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...