The carnivorous pleasure of NY
Try saying in front of a group of people, friends, family or in the middle of the street: “I'm going to New York”. It is scientifically proven that at least five of them will have been there already, and all five will tell you. "The best burger is...". “No, no, you have to try the hamburger from…”. “No, no, the best is…”. For tastes, hamburgers. That is why we have tried to gather all these opinions, contrast them and complete them in this definitive guide to the good carnivore in New York. That it takes a lot of protein to cross the Brooklyn Bridge.
Original, simple and effective with its 300 grams of meat
CLASSICS THAT DO NOT FAIL
Those recommended by everyone and that never, never fail. First of all, the **Original 5 Napkin of the 5 Napkin Burger**: almost 300 grams of very juicy meat with Gruyere cheese, caramelized onions and alioli! Awesome. You will need much more than the five napkins of the name. If you prefer a typical pub and accompany a giant classic burger (with cheese and bacon) with a beer at the bar, here is a good fight between the ** Corner Bistro ** and the J.G. Melon , classic and specialized in the great American dish: _old-school_l of quality . And if you're looking for something just as traditional but with a little more class: the historic ** P.J. Clarke's **, through which even the Mad Men have passed; go for the cadillac and accompany it with sweet potatoes, fried sweet potato. A vice.
Historical and essential, like its hamburgers
NEW CLASSICS
Any of these places should be on the lists of those who claim to have a master's degree in New York burgers. Some, although they offer much more in their menus, have become famous only for their burgers, such as The Spotted Pig (with blue cheese and a mountain of delicious straw potatoes), the Full Jim Cade from ** Peaches HotHouse ** (angus beef, Swiss cheese, bacon and crispy green tomato, order the crispy chicken here to accompany it), **la DuMont del DuMont **, possibly the best hamburger in Williamsburg , very close to that of Berry Park, which adds the views of its rooftop or that of the ** Diner **, with grass-fed beef. And back to Manhattan, a recommendation: Island Burgers & Shakes, small places, with retro decoration, fast and with almost 50 varieties between sauces, extras and breads . If you get the burger, fries and beer offer for $10, you have succeeded.
Roquefort and grilled
GOURMETS
Any of these burgers with their own name are delicacies that you should eat before you die: The Black Label at Minetta Tavern, the Citizen Kane of hamburgers They call it, only for its mixture of the best meats and a little caramelized onion ($26); the Bash Burger of Burger & Barrel , a hamburger with prizes at a moderate price unless you go for the jewel of the house, the white truffle one ($45); the Original db's db Bistro Moderne It is also famous for its companions, slices of foie and truffle in the middle of the meat; while at New York's quintessential steakhouse, Peter Luger, the only thing they boast about is that it is made from the best possible meat and always bleeding (only served until 3:45 p.m.).
To the rich truffled hamburger
BBR, GOOD, CHEAP AND FAST
The McDonald's Terror . Any of these burger joints are the worst nightmare of the (underrated) Big Mac. They all have the same concept of fast food, but speed and price (less than $10 guaranteed) is not synonymous with poor quality . Quite the contrary, some of those collected here are always on the best lists according to Zagat or Michelin. The already classic shake shack (Dani García's favourite), from Bareburger , from Soho Park (the only one that is not a chain, the best patio to rest from shopping in Soho, the onion rings are highly recommended) , from The Goodburger and from ** Steak'n Shake Burgers ** (a large Yankee chain recently installed in NY) are made with the best ingredients, 100% organic, even purchased from local producers ( ** Bareburger ** ). Single Five Guys Burgers is not behind the green philosophy, so what? Try it and then you fight with your conscience.
Good cheap and fast
Healthy and with local product
THE GREATEST
Hardly any of these places will be able to boast organic products either, you probably wouldn't even go into them if someone hadn't warned you “they serve the best burger in New York here”. But any of these with their greasy, dark and motley appearance they serve hamburgers that stand up to the most gourmets. They are the ones you would eat on a hangover day, to understand us, restorative: The Works in Burger Joint , Manhattan's "worst kept secret" behind the red curtain of Le Parker Meridien (the richer the fewer people the place has) ; Paul's, Da Burger Joint , a place with a giant hamburger and fries on the door can't be bad, open 24/7, like Big Nick's Burger & Pizza , 51 years old this Upper West Side joint that is about to close due to gentrification: less Change.org and more try The Big Nick Burger, the owner's special. And if you still haven't decided between the Corner Bistro and the J.G. Melon, go to Donovan's Pub , a little better kept secret.
Meat and fat: a necessary drug
TOP SECRET KEYWORD? BURGER
These restaurants do not have them on their menus, but if you ask for them, they will serve them to you. Secrets in New York, ha! Spread the word: **Murder by Burger on Marble Lane** (200+ grams of meat, avocado, fried egg, pickle, caramelized onion, tomato, sautéed mushrooms, bacon, Comté cheese, how do you hold all this together? Pierced by a knife. Deadly) ; the **Gramercy Tavern** hamburger, you sit at the bar at noon and order it (until recently they only served the first 20 customers); the Bash Burger at **Lure Fishbar**, yeah, meat in a sushi and fish restaurant : the tuna one appears on the menu, but not the meat one, which is also served in its little brother, the Burger & Barrel.
death by burger
WITH A SPANISH TOUCH
In the letter of Manzanilla Spanish Brasserie , of Danny Garcia , the perfect combination of Spanish food adapted to the New York palate, could not miss a hamburger, "but with oxtail", as the Calima chef points out. It is served only at noon, like the Txikito , a Manhattan classic already (best burger according to NY Magazine in 2009 ), crowned with Idiazabal cheese . Spanish chef Jaime Guardiola is also behind Jason Hennings' beer & burgers concept in Black Iron Burger . His star burger from him? the **Black Iron Burger (ex Iron Horse) **.
Spanish flavor
AND FROM OTHER PARTS OF THE WORLD
The typical American dish (along with fried chicken) reinterpreted by any cuisine in the world: with mushrooms and Japanese sauce in Ootoya ; korean style in Social Eatz (recently closed, but looking for a new location) ; can it be the best ukrainian cheeseburger? in Veselka ; with ketjap (the ketchup of Southeast Asia) in the restaurant of influence of Singapore, Masak ; very street, from the Peruvian food truck dark-haired (among the best of 2012 according to The Village Voice) ; Y a la française , juicy and clear, where the important thing is the cheese in Nice Matin or Marseille.
*** You may also be interested in...**
- Guide to the best hamburgers in Madrid
- Guide to the best burgers in Barcelona
- With ketchup and mustard: the guide to the best New York fast food
- Dani García's favorite restaurants in New York (besides his own)
- Williamsburg, a hipster neighborhood
- New York Guide
- All articles by Irene Crespo
Peruvian style