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Life of the patty
Photograph: Jeff Gurwin, David Rosenzweig1. Market Table
54 Carmine St at Bedford St (212-255-2100); $12What'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.
Time Out New York / Issue 642 : Jan 17–23, 2008
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OMG you missed the absolute best -- burger at Bouley Upstairs. And it ain't crazy pricey.
I would travel from far corners for a burger from Back Forty.
what, no spotted pig burger?
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.