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8. Primehouse
381 Park Ave South at 27th St (212-824-2600); $14
What's in the Beef
This ten-ounce behemoth, made from 80 percent chuck and 20 percent tenderloin, is ground fresh daily.
How it's cooked
The burger is broiled with a nice char; though the meat could be packed looser, it’s still three-napkin juicy.
Toppings
Applewood smoked bacon with Maytag blue cheese could be a meal in itself.
Bun
A major plus: The pillow-soft pretzel bun is baked daily in Primehouse’s bakery and toasted under the broiler before being served.
Bonus points
Fries are fat wedges of skin-on potatoes that evoke the flavor of a baked potato; they’re especially good topped with Asiago cheese and truffle oil ($2.50 extra).
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.
