We've got no beef with these five standout burgers.
1. NoMad/NoMad Bar
A custom blend of LaFrieda beef, the NoMad’s dry-aged cheeseburger is a magical mélange of bone marrow and raw beef fat, otherwise known as ‘suet.’ Need we say more? No wait, we actually do. Blanketed with melted white cheddar, this bad boy is complete with a slightly sharp “special” sauce and a thick slice of pickled red onion for that extra zing. Held together with a soft, sweet brioche bun, the NoMad’s burger is as aesthetically pleasing as it is tasty.
2. American Cut
Chef Marc Forgione’s off-the-menu burger is American Cut’s best kept secret. Blending American cuts (pun intended) of prime brisket, short rib and dry-aged ribeye, Chef tops this burger with caramelized onions sautéed in bourbon and beer cheese (Brooklyn Lager, fontina, and cheddar to be exact). Serving a limited number of their in-house burgers every night starting at 5pm, it’s best to get there early before they sell out. Stay updated via @americancut's daily tweet.
3. Minetta Tavern
On a conquest for the godfather of all burgers? then Minetta Tavern is the obvious choice. Minetta’s Black Label Burger weighs in at just over 8 ounces of beef sourced exclusively from Pat LaFrieda meat purveyors. Chefs Lee Hanson and Riad Nasr tried a dozen different blends from various top New York butchers before concocting the 4-part LaFrieda blend of short rib, skirt, brisket, and dry-aged ribeye. Cooked in grapeseed oil and drizzled with clarified butter, the Black Label Burger is topped with caramelized onions and sandwiched between a toasted, sesame-studded brioche bun.
4. Polo Bar
A favorite of Ralph himself, Polo Bar’s signature burger requires both an ambitious eater and an equally eager appetite. Accompanied by tomatoes, lettuce, onions, pickles, cheddar and crispy bacon, this is not your average burger and fries. While simple in composition, this knockout burger's accoutrements and sheer size give the signature entrée a distinctive quality while staying true to the character and timelessness of the brand. Served with hand-cut fries, Polo Bar’s burger is dashing and debonair, just like its patrons.
Named by Esquire as "the best hamburger in America," this specialty burger is made just twelvefold daily and available exclusively at the bar. Here's the breakdown: a slightly sweet Pat LaFrieda blend (heavy on the brisket) laden with piquant au poivre sauce, triple-cream St. Andre cheese, wilted watercress, cornichons, and a housemade mayonnaise variation on the piquant. A challah bun holds it all together, flanked by duck fat-fried shoestring potatoes and yet another sauce au poivre for the final dip. We strongly encourage arriving promptly at 5:30 as the doors open to secure one.