These are indeed burger boom times, with a twist: Not since the advent of Bob’s Big Boy in 1937 (and its copycat Big Mac in 1968) has the double burger been so popular. Despite its seeming heft, the double-decker construction is actually a boon for aficionados of thinner, crisper patties. The beauty of the double, some say, is that the top patty effectively bastes the bottom one with its juicy drippings. And with half the bread, doubles are typically less filling (and less conspicuously gluttonous— well, maybe) than two singles. At some local spots, the double burger is the default. Where to find the best.

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• Archive: “Food Features”
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• Table of Contents: Mar 30, 2009 issue of New York | Subscribe!