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Burger Burger quickly earned a following in the financial district when it opened in 2007. As the name hints, the specialty is grilled beef patties. The tiny storefront evokes a concession stand, with white walls and a salmon-colored tile floor. There’s a narrow stainless-steel counter to accommodate diners, with a half dozen matching stools. Most of the space is devoted to the ever-busy grill and the prep. The basic burger is six ounces of fresh, Angus-certified chuck and sirloin. With a 85 to 15 ratio of meat to fat, the burger is fairly lean, but still juicy, and seared to a good char. A dozen versions combine toppings from blue cheese, chili, and bacon to fried eggs and even guacamole. Brioche is the burger-bearer here, a slightly luxe touch that adds richness. Unground fare includes admirably moist grilled chicken-breast sandwiches and Nathan’s hot dogs with various toppings. Only the fries don’t rise above the ordinary, but given the quality of the burgers, it’s no deal-breaker. — Michael Anstendig

Turkey burger, $10; Cajun chicken sandwich, $9.50; bacon cheese burger, $11.50; Stone Street burger, $12.50