Sink your teeth into the 15 best burgers in NYC (2024)

This fancier followup to Brooklyn’s perennial favorite barbecue destination Hometown Bar-B-Que first opened its doors in 2019 with the best new burger in New York City. The quarter fat, dry-aged NY strip and chuck patty is griddled to medium rare, and sandwiched between raw white onion, American cheese and an Italian-style bun ofsecret origin. The accompanying few wedge fries are merely the notion of a side, but the burger is so goodyou might not mind a paucity of pommes.

At $38, Minetta Tavern's Black Label burger is only $10 less than its steak frites,whichmost would associate more withpeak prices than ground meat sandwiches. It is also $7higher thanMinetta's eponymous alternative, which might make some visitors ask, "hey, what's the big idea over here." That answer, I do not have, but the Black Label burger at the second best (I liked Schiller's)operation by Keith McNally, one of NYC's favcorite restautant-makers,features amélange of prime, dry-aged beef cuts, and it is very good. Plus, if you order it real weird somehow, you might end up as a character on the man's Instagram.

One of New York City's best bars also serves terrific food, and the L.I. burger's right up there. A dry-aged beef patty duo is joined by pickles, cheese, fancy sauce and—get this—fries. A self-explanatory single is also available, and, although this is totally not the place for this, Long Island Bar also recently introduced a great fried chicken sandwich.

A neighborhood staple since 1975, Raoul’s has spendy steak, foie gras and fine wine on it’s dinner menu,and, after years of limited availability,its burger au poivre finally makes an appearance at brunch.It's topped with Saint-André cheese and plated with a pile of pommes frites. The restaurant famously formerly only made a dozen a day, and only served them at the bar, so the burger’s spot on Raoul’s brunch menu is kind of a big deal.

Last year, hospitality superstar Julie Reiner (Clover Club, Leyenda) took over the space that operated under the same name at this Soho address for many happily-received decades. Milady’s 2.0 bears little resemblance to the original, but it’s a great spot in its own right. Sip a terrific martini with a double burger, stacked with smashed patties, lettuce, tomato, onion, American cheese and party sauce.

Dim and divey, Brooklyn Ice House’s menu could have easily been an afterthought, but its burger, topped with American cheese, pickles, lettuce and tomato, is bar food at is best. Pair one with a High Life and snag a spot in the backyard when the weather's nice for an ideal afternoon of day drinking.

Add burger day to the myriad occasions—date night, cozy Sunday dinner, happy hour—that Gus’s is great for. Only available at lunch, it’s built around a dry-aged beef and lardo blend, and joined by caramelized and raw, shaved onions, aged cheddar and cornichons.

Also one of NYC's best steakhouses, and a perennial conversation-starter, some say Luger's best item is its burger. Like many things, it might just depend on the day, but it's always assembled with more than half a pound of beef. Add American cheese, at least, and consider the bacon for one indulgent dish.

On the fast-foodier end of the spectrum, Blue Collar Burger’s flat top cheeseburgers perfect the form. A brisket blend is smashed and crowned with American cheese, produce standards and special sauce on a potato bun. It’s also available as a double here and at Blue Collar’s Bushwick and Cobble Hill locations.

When consumer whims/real estate ghouls/the winds of change close a restaurant, they, sometimes, somewhat, chip a window. Such is the case at Fairfax, which serves a burger that first rose to popularity at the now shutteredBar Sardine. Its smoked cheddar and BBQ mayo make a tasty combination, and the shoestring fries spilling out of the bun add to the equation with familiar visuals.

Most ofof Two8Two's burgers are pleasantly messy, cloaked in cheddar cheese here, piled-high with grilled onions there, and otherwise smothered in signature sauce orstacked with doubleportions of meatfrom nearby Paisanos Butcher Shop. The titular item is no exception, topping one of those cheese-covered patties with a heap of roasted poblano peppers and barely containing it all in a soft bun. The result is rich and satisfying with no need for accompanyment (even though the onion rings are good here, too).

Only available on the daytime menu, a juicy blend of short rib, brisket and chuck is cooked to a perfect medium-rare and covered in cheddar and bacon. With a balance of smoke and tang,it's a strong candidate for your next power lunch.

This Irish pub has been a fixture since 1966, and its classic cheeseburger is the perfect pair for a pint. It's simply topped with lettuce and tomato for a straightforward mingling of flavors.

A pizza place by reputation, Emily's almost as known for its Emmy burger. Its dry-aged beef is poised on a pretzel bun, with caramelized onions, cheddar and a signature sauce. A double version is served at Emily's West Village outpost.

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