New season, new burgers. All over the city chefs are crafting their version of this favorite American staple. Here are 12 new burgers to try this fall.
Le Big Matt at Emmy Squared
Earlier this year, the husband-and-wife duo behind Clinton Hill’s Emily opened Williamsburg spin-off Emmy Squared as an homage to Detroit-style pizza. Madness ensued as New Yorkers happily adopted the square-crusted, deep-dish pies, but like at Emily, Emmy offers a killer elusive burger, available only at certain times. Le Big Matt is a double stack of Fleishers’ pasture-raised beef patties, smothered in American cheese and topped with pickles, mizuna lettuce, Sammy sauce (sweet sambal aïoli) and served on a Tom Cat pretzel bun, with waffle fries on the side. You can get it only during lunch in the main dining room and on Fridays and Saturdays in the subterranean burger bar from 6–11 PM.
364 Grand St., Brooklyn; 718-360-4535
Triple Patty Pig Beach Burger at Pig Beach
This seasonal Gowanus newcomer is mainly known for its barbecue from the all-star team of Matt Abdoo (Del Posto alum), Rob Shawger, Shane McBride (Balthazar) and Ed McFarland (Ed’s Lobster Bar), but it also does a killer burger. Patties made from a blend of brisket and short rib are stacked and layered with white American cheese, secret sauce and housemade pickles on a Martin’s potato roll. Optional gut bomb: Add pulled pork on top by ordering a “briggie” (extra $2).
Price: $8 for a single, $11 for a double, $14 for a triple
480 Union St., Brooklyn; 718-737-7181
Ooh La La Burger at Union Fare
Food court by day and restaurant by night, this Flatiron newcomer offers two new burger options available all day within the gastrohall. Our favorite is the indulgent Ooh La La, which features a double patty, caramelized sherry onions and Gruyère.
5-7 E. 17th St.,; 212-633-6003
Double Patty Burger at Cherry Point
This Greenpoint gastropub from a Spotted Pig alum specializes in in-house whole animal butchery, so it’s no surprise that it serves a killer burger. The double patty number is smothered in “strong cheese,” which is made from Jasper Hill Farms scraps, and a pickled and fermented chili mixture.
664 Manhattan Ave., Brooklyn; 718-389-3828
Double Burger With Cheese at Hard Times Sundaes
This Brooklyn-based burger truck recently opened a kiosk at Urbanspace Vanderbilt, the gourmet food court near Grand Central Station. If you haven’t tried this outrageously indulgent cheeseburger, start lining up now.
Untitled Burger at Untitled
Recently added to the menu at chef Michael Anthony’s Untitled in the Whitney Museum, this griddled patty is made with local beef, ground daily in house. It’s topped with heirloom tomato, butterhead lettuce and housemade pimento cheese, a nod to chef de cuisine Suzanne Cupps’ Southern heritage, as well as pickled “cherry bomb” peppers. The burger is served with twice-fried fingerling potatoes, dill-pickled pole beans and two dipping sauces: a hot pepper sauce (medium in spice) and an herbed aïoli.
99 Gansevoort St.; 212-570-3670
The Impossible Burger at Nishi
The revolutionary Impossible Burger, an $80 million project funded by Bill Gates, Google and UBS, among others, and created by chef David Chang, caused lines to form down the block when it debuted in July at his Chelsea eatery, Nishi. It looks, tastes and smells just like beef … yet it’s something else altogether. The earth-friendly patty (made from water, wheat protein, coconut oil, potato protein, xanthan gum and a substance called leghemoglobin) is topped with romaine, beefsteak tomato, pickles and a special sauce and served on a Martin’s potato roll with shoestring fries. Cheese can be added upon request for another buck.
232 8th Ave.; 646-518-1919
Cheeseburger at Hail Mary
This quirky Greenpoint diner features a cheeseburger made from a blend of grass-fed brisket and chuck, housemade “American cheese” (a mixture of cheddar, Gruyère and Époisses) as well as lettuce, tomato and homemade bread. It’s available at brunch, lunch and dinner.
68 Greenpoint Ave., Brooklyn; 347-422-0645
Bacon Cheeseburger at Seabird
This seafood-focused newcomer in the Village may specialize in items like crab lasagna and poke bowls, but it’s also serving up a killer burger. Try the decadent bacon cheeseburger with aged cheddar, lettuce and tomato, topped with truffle barbecue sauce.
361 6th Ave.; 212-414-9500
The Sixth Guy’s Burger at dinnertable
At this speakeasy East Village restaurant located behind bar The Garret East, you’ll have to press a buzzer to enter the space, run by husband-and-wife chef duo Scott Tacinelli and Angie Rito. If you manage to snag a seat, be sure to order the burger, whose name is a nod to Five Guys’ burger (The Garret’s sister location is located above one in the West Village). This patty is topped with capocollo ham, stracchino cheese and deli peppers.
Freud Burger at Freud
This latest eatery from Edi & the Wolf’s Eduard Frauneder is offering up its Viennese brasserie-inspired take on the classic cheeseburger. The patty is a Pat LaFrieda blend of short rib and brisket, topped with farmhouse cheddar and onion jam and served on a toasted potato bun with cucumbers, ketchup and fries, all made in house.
506 LaGuardia Place; 212-777-0327
Brie Happy TriBeCa at Schnipper’s Quality Kitchen
The popular burger chainlet will debut its fifth location on Sept. 20 in TriBeCa, along with a brand new burger exclusive to the outpost. The Brie Happy TriBeCa (a Bob’s Burgers-esque pun) is made with Creekstone Farms’ all-natural beef, melted brie, flame-grilled plum tomatoes, red onion and a bun slathered in herb mayo.
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