Photograph by Melissa Hom at Grub Street

New York City-based chef Ryan Skeen, known for his burger at Resto, is now at Irving Mill serving a flap-meat burger, named after the patty's inclusion of bavette steak, also known as flap meat. According to Rob Patronite and Robin Raisfeld of New York Magazine's Grub Street, the combination of beef cheek, pork fatback, and flap meat results in a patty that's richer and fattier than his Resto burger and is "about as juicy and flavorful as an August peach."

Related: Hamburger Variations and Inspirations in New York City