3. Prune
54 E 1st St between First and Second Aves (212-677-6221); $12
What's in the Beef
The addition of ground lamb to the beef (from Pino’s Prime Meats in the Soho) gives this burger a unique, gamey taste.
How it's cooked
The Georgia O’Keeffe of burgers, the dainty six-ounce cooked-to-order patty is seasoned with salt and pepper, then grilled.
Toppings
Few distractions here: The presence of a single add-on, cheddar cheese, means the meat gets to shine. The optional bacon is broiled to a crisp.
Bun
A large toasted Thomas’ English muffin, brushed with a delectable compound butter with shallots, garlic and parsley, catches the burger’s juices.
Bonus points
If McDonald’s did high-end fries, they’d taste like these: crisp and skinny. We just wish the portion were bigger.
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.