When almost a decade ago, Daniel Boulud decided to stuff a short-rib-rich patty with a melting deposit of foie gras and serve it — for the incredible price of $27 (now $32) — on a fresh-baked brioche bun, what followed was no mere fad. It was the beginning of a socio-gastronomic awakening, and we are now living in a brave new burger world.
New York has patties worthy of your attention. Eighty-two, to be exact — and we've rounded them all up here. For the first time, you will find all of the city's noteworthy burgers dutifully codified, analyzed, and collected in one place. In alphabetical order, our Burger Guide gives comprehensive details: meat composition, patty weight, bun details, topping options, preparation, prices — all presented with lustrous, appetite-whetting photographs for your viewing pleasure.
Check it all out here.
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