10. Stand
24 E 12th St between Fifth Ave and University Pl (212-488-5900); $9–$11
What's in the Beef
The house burger is a Pat LaFrieda blend of chuck, short ribs and brisket, producing a respectable 78–22 beef-to-fat ratio.
How it's cooked
The burger takes a turn on the grill and comes medium-rare (unless otherwise requested)—and flowing with juices.
Toppings
The sundry choices include green-peppercorn sauce, onion marmalade and shredded lettuce. Don’t overlook the ketchup—made in-house from more than 20 ingredients.
Bun
There are four different buns: brioche, plain, sesame, poppy seed—all from Reliable Bakery.
Bonus points
Regional microbrews are a nice touch, as are the homemade sodas, like fresh blackberry, and the thick milk shakes made with Il Laboratorio gelato.
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.