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4. Back Forty
190 Ave B at 12th St (212-388-1990); $10
What's in the Beef
Grass-fed beef from La Cense Beef in Montana, the entirely hormone-free meat is described as a “steakburger” by chef-owner Peter Hoffman because of its premium beef blend.
How it's cooked
Char-grilled with a sprinkling of salt. It’s recommended medium-rare and comes with a heavenly crust.
Toppings
The butter lettuce, sliced house-made pickles and red onion come free; pay $2 extra for thick heritage bacon or a farmhouse cheddar that got our saliva flowing.
Bun
A thick Amy’s Bread sesame seed bun sporting beautiful grill marks adds just enough texture and soaks up errant juices.
Bonus points
Fries ($5 extra), seasoned with sea salt and fresh rosemary, come with a nice homemade ketchup with a hint of allspice.
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.
anon
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.
