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Survey
1. Market Table
54 Carmine St at Bedford St (212-255-2100); $12
What's in the Beef
Eight ounces of a 50-50 sirloin-and-brisket blend developed by Pat LaFrieda. The loose grind lets the juices flow freely.
How it's cooked
Grilled and then finished off in a salamander (a type of broiler) with salt and pepper, it arrives a perfectly cooked medium-rare.
Toppings
White cheddar, house-made pickles, carmelized onions, lettuce and tomato. The flavors work in concert—a symphony of a burger.
Bun
Made in-house with white flour, chopped herbs and roasted garlic—the same recipe used for the restaurant’s bread sticks.
Bonus points
Addictive fries dusted with parsley, salt and Old Bay—it’s the seasoning chef-owner Mike Price used at the Mermaid Inn.
Daniel H
Sat, Mar 01, at 05:59pm
OMG you missed the absolute best -- burger at Bouley Upstairs. And it ain't crazy pricey.
Ross
Thu, Jan 17, at 01:35pm
I would travel from far corners for a burger from Back Forty.
suhxie
Thu, Jan 17, at 12:01pm
what, no spotted pig burger?
steve s
Wed, Jan 16, at 09:28am
u missed the lure burger....read about it on eater and its the secret given at a fish joint but it is a upscale version of in-n-out burger....you have to order "lure style" otherwise you get a normal version.
