"We put a lot of effort into little businesses like this. They're important to us," says Pat LaFrieda about The Little Owl. Getting the blend of chuck, brisket, and flatiron steak just right took five or six trials, but all that work has made one hell of a grilled burger. We went into the kitchen with chef Joey Campanaro to learn how it gets made. More

In the year since LightHouse opened in South Williamsburg, I've had a series of delightful meals at their charming family-style picnic tables. Given my affection for this neighborhood spot, it pains me to say that their Everything Burger was a disappointing lesson in burger no nos. More

You love Pat LaFreida; we love Pat LaFreida (and if you don't know Pat, his new show on the Food Network, Meat Men, will make a fine introduction). He supplies stellar meat to some of the best restaurants in New York City and all around the country, and a good percentage of our favorite New York burgers start with his custom blends. So when Pat offered to take us on a burger crawl of the city to learn how some of our favorite burgers get made, the only questions were, "How many?" and, "When do we get started?" More

Our friends at Rub BBQ in New York City are holding their second annual Burger Bash on May 20, when they'll be serving four off-the-menu burgers from award winning barbecue-ists from 12 to 2 p.m. We have two pairs of tickets to give away! More

The Smoke Shack is a classic Shack Burger, minus the lettuce and tomato, and with the addition of cherry pepper relish and Niman Ranch applewood-smoked bacon. The bacon is good, but the relish is the real story here: It adds a sweet, slightly hot tang to the burger that a pickle might, only this relish is much more delicious than mere pickles. Not to downplay this bacon; it's good, smokey and cooked to the perfect crispiness, even surviving its trip on the subway back to Serious Eats HQ without turning the least bit limp. More

After years of searching for a decent burger in an airport, a diner in Newark finally delivered the goods. More

A patty melt is a worthy—dare I say elegant—form of burger. Here's why I love patty melts. More

I wanted so much to love my burger at the new Woodside branch of F. Ottomanelli & Sons. Why? For starters, the promise of freshly ground chuck and short rib from butchers that have become something of a New York institution. I went into my review hungry with positive bias. The fall was long and hard. More

Time Out New York recently released their list of the 20 best new burgers in NYC. More