Burgers That Demand Your Attention

Burgers That Demand Your Attention

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The city's latest batch of remarkable burgers runs the full gamut, from excellent $10 knockouts all the way up to patties that are painstakingly assembled in a Michelin-starred chef's kitchen.

9 Places
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    It's a chuck-and-brisket patty with barbecue mayo, raw red onions, smoked Cheddar, pickled cucumbers, and shoestring potatoes on a potato roll.
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    Adam Platt's a fan of chef Jesse Schenker's burger, which is only served for lunch. The eight-ounce sandwich includes bread-and-butter pickles, but the real highlight is the rich bone-marrow mayo.
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    Pan-fried, short-rib-and-brisket LaFrieda burger — finished off with manchego, watercress, and guacamole on a brioche bun — is available during brunch.
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    David Waltuck makes a "secret" off-menu burger, with bacon mayonnaise, caramelized onions, fig chutney, lettuce on a toasted brioche bun — and a side of crispy, smashed fingerling potatoes.
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    Starts with a custom blend of LaFrieda beef — 25 percent fat and a mixture of bone marrow and suet (raw beef fat) — and completes it with Cheddar, red onion, pickles, and a brioche bun.
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    It's an organic beef burger (the meat comes from the Lancaster Farms co-op) with caved-aged Cheddar and strips of "billionaire bacon" (roasted in maple and chili de arbol, which is definitely what you want).
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    The Dutch recently updated its burger offering with a dressed-up Shackburger — two, four-ounce, 20 percent dry-aged LaFrieda patties, housemade habanero pickles, and a bun made by James Belisle at Lafayette.
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    It's a blend of fatty chuck (60 percent) and cheek (40 percent), with chopped, housemade bread-and-butter pickles, onions, and special sauce (charred-miso mayonnaise, Ross-Leutwyler reveals).
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    The pain au lait bun is baked in house and brushed with beef fat.
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