The 11 Best New Burgers in NYC

The burger at Danny Meyer’s latest spot is as sky-high as the 60th-floor restaurant. An homage to chef Jason Pfeifer’s love of French onion soup, the bar-only burger—featuring grass-fed beef from upstate’s Rosenkrans Farms—layers Gruyère, aged Emmental cheese, tempura fried onion rings and, yes, French onion soup in between a toasted brioche bun. As Pfeifer says, “It’s definitely a fork-and-knife situation.”

28 Liberty St., 60th Floor.; manhattarestaurant.com

How does one Italian-ify a burger? At chef Jonathan Benno’s NoMad trattoria, the answer involves a chuck, brisket and short rib patty plus provolone cheese, marinated hot peppers and pickles. It’s all tucked into a sesame-studded semolina bun prepared by baker Lisa Kalemkiarian, who also turns out the excellent focaccia and sweets at Leonelli’s adjoining pasticceria.

7 E. 27th St.; leonellitaberna.com

Chef Joshua Smookler’s daughter, Harlan, adores cheeseburgers so much, he created one and named it after her. It’s no average beef-and-cheese number, though: The dry-aged short rib patty is ground in house and cooked over charcoal, adding a smoky aroma that’s accented by caramelized onions, taleggio cheese and crunchy potato sticks.

1209 Jackson Ave., Queens; muramennyc.com

The newly revamped menu at this downtown bistro from the Carbone and Parm team includes a burger with plenty of Gallic flourishes. The short rib patty—sourced from meat master Pat LaFrieda and seasoned with garlic, black pepper, dill seed and coriander—arrives in a spiced bun with a smear of French onion remoulade, gooey raclette cheese and pickles.

180 Ludlow St.; dirtyfrench.com

This tiki-inspired cocktail lounge already slings one of the best burgers in town, and its new brunch iteration doesn’t disappoint. Chef Jon Neidich takes everything we love about the original Happiest burger—Black Angus beef, tomato, pickles, confit onions—and finishes it with essential breakfast fixings: two slices of crispy bacon and a sunny-side-up egg. Pro tip: Grab a burger plus a Bloody Mary or mimosa for just $20.

121 W. 10th St.; happiesthournyc.com

The Cannibal knows its way around meat. Alongside his large-format entrees, chef Ryan Skeen offers a burger named after the family-operated farm where the Wagyu and beef heart blend comes from. Malted bacon jam, smoked tomatoes, Vermont cheddar and a tangle of frisée add a sweet and smoky edge to the juicy patty.

111-113 E. 29th St.; cannibalnyc.com

A Mexican-inspired riff, this burger features a combination of dry-aged short rib, chuck and brisket formed into an eight-ounce patty. The meaty puck is smothered in smoked onions, queso asado and a sesame-guajillo salsa macha to create one deliciously messy package that’s best paired with a margarita.

128 Greenpoint Ave., Brooklyn; oxomoconyc.com

We weren’t expecting to find an exceptional burger at a sleek Japanese robatayaki, but we’re certainly glad we did. Utilizing a special cast-iron press, sushi master Masa Takayama fires up two versions, lamb and beef, that are available during happy hour as sliders or at dinner in full-size form. Just as he does with his fish, Takayama keeps the garnishes minimal: The patties are flash-grilled and then topped with taleggio (lamb) or sharp white cheddar (beef) and piled onto pretzel buns.

78 Leonard St.; tetsunyc.com

Chef John Fraser may be a vegetable whisperer (see: his meat-free menu at Nix), but his skill clearly extends to beefier fare. A mix of shoulder, brisket and chuck go into the hefty patty, which is crowned with Comté cheese and sweet-and-tangy slow-cooked tomatoes. Oh, and if that’s not rich enough for you, the burger comes with a side of duck-fat tots.

289 Bleecker St.; loyalrestaurant.com

Opened by the same folks who brought us The Wayland, this nautically themed bar offers an elevated fast food–style burger. Using a 60-40 blend of sirloin and chuck from Brooklyn’s Paisanos Butcher Shop, the grilled patty is finished with American cheese, lettuce, pickles and a house-made special sauce that brings together mayo, diced onions and chipotle peppers for a little kick.

171 Avenue C; thelostladynyc.com

Ordering the burger at this meat-centric speakeasy requires some planning ahead: It’s available only during weekend brunch, weekday happy hour or late nights after 11:30 p.m. But if you can make the timing work, you’ll be rewarded with a seven-ounce patty that’s ground from leftover trimmings of Holy Ground’s dry-aged rib eye. With such flavorful meat, the rest of the burger is relatively no-frills—just macerated red onions, smoked Gouda and a challah bun or English muffin.

112 Reade St.; holygroundnyc.com