Spitzer's Kobe beef burger looks better than it tastes. Photograph taken by Nick Solares

New York Post food critic Steve Cuozzo lists 13 things New York restaurant chefs and owners should "annihilate", including this bit about luxury burgers:

Sirloin, Black Angus and Wagyu beef in a bun do us no favors. They don't have enough fat to produce the oozy mouth feel that's half the reason for eating a hamburger. Fresh, ground chuck might sound down-market, but it works best, from the Burger Heaven chain to Andy D'Amico's terrific new Five Napkin Burger.

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