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Life of the patty
Photograph: Jeff Gurwin, David Rosenzweig9. Resto
111 E 29th St between Park and Lexington Aves (212-685-5585); $13What's in the Beef
An ambitious blend of beef cheek (from Pennsylvania’s Four Story Hill Farm) with hanger steak and fatback (from DeBragga and Spitler) ground daily on-site.How it's cooked
Panfried, the burger is available only one way: cooked through—no exceptions. The result is meat-loaf–like.Toppings
Gruyère, house-made mayo, Heinz pickles and red onion—an interesting combination on both the texture and salty-sweet fronts.Bun
They chose the plain white bun, from Rockland Bakery, for its “Pepperidge Farm feel”—we found it lifeless.Bonus points
The Belgian-cut frites are twice-fried with an admirable crunch; a choice of six dipping sauces includes mayo and sweet chili. For health: market greens come on the side.
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.