Brinkley's burger is fantastic. Coming in at around seven to eight ounces, it's of the familiar hand-packed soft-ball shape that you see in other pub-style grilled/broiled burger joints like, say, Corner Bistro. But unlike that institution's flavorless softballs, Brinkley's monstrous burger is almost insanely juicy with a gushing pink center and considerably crusty exterior.
Lamb is on almost every menu out here in New York and seems to be getting ever more popular (lamb neck pastrami, anyone?). Even the burger scene is becoming a bit more sheepish these days.
Indeed, some of my favorite burgers in the city are made from—gasp!—lamb these days. Here are three of the very best.
As a proud and staunch booster of the American hamburger—that is, a burger that focuses on the pure, unadulterated flavor of freshly ground beef—I have trouble reconciling my mixed feelings over the decidedly un-American burgers at Ruby's. So foreign is its construct to me that at the beginning it was even difficult for me to tell whether I liked it or not, though in the end, I'm gonna have to come down on the side of, yep, it's pretty darn good.
Stuffing a burger with cheese doesn't do much to entice me, despite that stuffing other things with cheese is generally pretty awesome. But that was with beef burgers. At Balaboosta in Soho (previously reviewed at Serious Eats New York), I found a cheese-stuffed burger that I do like: their lamburger (as they call it on the menu, which makes me think I'm eating a burger made from an animal called "lam" instead of "lamb") stuffed with goat cheese.
[Photographs: Nick Solares] Burger & Barrel 25 West Houston Street New York, NY 10012 (b/n Mercer and Greene; map); 212-334-7320; burgerandbarrel.com Cooking Method: Griddled Want Fries with That? They come with the burgers and they're excellent. Price: $13 to...
When it was announced that Josh Capon, chef of 2009 Burger Bash People Choice, was serving a white truffle topped hamburger at his latest restaurant Burger and Barrel, we knew we had to cover it. View our slideshow to see how the burger is made.
[Photographs: Nick Solares] Mercer Kitchen 147 Mercer Street, New York NY 10012 (b/n West Houston and Prince; map); 212-966-5454; jean-georges.com Cooking Method: Grilled Short Order: A surprisingly purist hamburger from a fancy pants hotel restaurant Want Fries with That?...
Delicatessen 54 Prince Street, New York NY 10012 (at Lafayette Street; map); 212-226-0211; www.delicatessennyc.com The Short Order: A potentially decent burger completely ruined by a sugary brioche bun Want Fries with That? Comes with fries but they are not...
Page Six Page Six features cheeseburger spring rolls in their article on new classics—comfort food with a modern twist—found in New York City's restaurants. More about the spring rolls, which you can get at Delicatessen: What’s not to like about...
Photographs by Robyn Lee Hundred Acres 38 MacDougal Street, New York, NY (b/n Prince and Houston Streets; map); 212-475-7500; hundredacresnyc.com The Short Order: Extraordinary dry-aged, coarsely ground, grass-fed and grain-finished burger. Want Fries with That? Great salty, medium-thick,skin-on fries,...
