December 20th, 2011 marked Shake Shack's first foray into Brooklyn. Now the burger empire has its sights set on Dumbo for a location to open in mid-2014.
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We've seen ramen "burgers" made of burger buns and ramen patties, or ramen buns filled with typical ramen toppings, but this is the first time we've seen a ramen burger with ramen buns and beef patties. Ramen blogger turned ramen chef Keizo Shimamoto is combining two of his favorite foods with his new Ramen Burgers, debuting tomorrow, August 3, at Smorgasburg.
Sometimes all you want is a great burger and the beverage that goes alongside it isn't too important. But other times, access to a wide variety of awesome beer is equally crucial to eating a delicious burger. For those times, we've compiled a list of a few favorite spots across the nation to simultaneously satisfy a craving for an exceptional pint and a delicious beef patty. Click through the slideshow to see all of our picks.
Lettuce, tomato, onion, pickles...and maybe a squirt of mayo, mustard, or ketchup. The standard toppings will never cease to be tasty, but sometimes, you want a burger with a bit more personality. For those occasions, here are a dozen creatively-topped burgers that really work. Check out the slideshow to see all of the unique burger toppings.
Ron Swanson would find himself at home contemplating a burger from Peter Luger, the haven to the art of dry-aged meat in Williamsburg. While dinners are booked months in advance, lunch is a simpler proposition. The burger, served daily until 3:45 p.m., is exactly what you would expect from Luger: a study in simplicity.
A new burger spot in Brooklyn delivers a fantastic blend and quality ingredients to a neighborhood in flux.
Los Angeles-based chain Umami Burger just announced plans to open in Brooklyn by the end of the year, at 156 North 4th Street in Williamsburg. This is the third New York City location they've announced so far.
This tiny Williamsburg joint isn't out to reinvent the burger—and that's okay. Instead, the cheery shop focuses on perfecting a small selection of Americana-style classics, and for the most part, they succeed.
Café Ghia's patties are infused with bacon fat, giving them an amazingly rich, smoky flavor. Topped with roasted tomato aioli and some thick, juicy braised bacon, this burger leaves virtually nothing to be desired.
While two8two may not be changing hamburger game anytime soon, its standard beef burger exceeds all expectations for a simple neighborhood spot.
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.
You love Pat LaFreida; we love Pat LaFrieda (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?"
Rather than settle for a sub-optimal burger-topping-fry combo, Serious Eats editors Carey Jones, Erin Zimmer, and I went straight into the heart of the Burger Zone (the official name for the area of downtown Brooklyn that now houses a Shake Shack, a Smashburger, and a Five Guys all within a five-minute walkable radius). Once we reached the epicenter of the three restaurants, we split up and headed out to pick up a topped burger and side of fries from each restaurant. The idea was that we'd use the different components to assemble The Ultimate Burger and Fries Combo, a high end fast-food meal so epic that it requires the use of capital letters.
Who knew that the Roberta's folks—justifiably renowned for their pizza, their way with pork, and the tasting menus that are so popular there are currently 400 people on its wait list—served a killer burger that would render me speechless?
After announcing the location a year ago, Shake Shack is finally opening their first Brooklyn location in the Fulton Mall tomorrow, December 20, at 409 Fulton Street (map). There will be a ribbon cutting ceremony at 11 a.m with Mayor Michael R. Bloomberg and Brooklyn Borough President Marty Markowitz.
Moo Burger's menu is a little overwhelming—the kind in 8-point font that requires at least four whole minutes of silent reading at the table. In addition to sauce options you have 14 burger options, each with six organic meat substitution options. Chicken, bison, elk, turkey, ostrich, lamb, and a seventh non-meat, the veggie. In addition to the aforementioned meats and sauces, you can add toppings like avocado, pulled pork, brisket (meat on meat!), roasted peppers, wild mushrooms, bacon, or a fried egg. And did we get to buns yet? Brioche, sourdough, whole-wheat, or pretzel.
I love Buffalo Wild Wings—enough that I'm considering having my birthday party there. They have a great beer selection for a chain restaurant (I usually go for an Abita or an Arrogant Bastard), solid wings and sauces, and Naked Tenders for when I'm feeling marginally health-conscious; that's enough to make me a happy man. But how are the burgers?
I'd been meaning to check out the burger at Prospect Heights restaurant James ever since I moved to the neighborhood nearly two years ago, but now that I've tried it, I'm kicking myself for failing to stop by earlier. Because these past two years could have been filled with a lot more tasty burgers.
Sometimes I pick a place to review based on recommendations from other people. Other times I pick a place because I happen to be walking by a restaurant bearing a chalkboard sign in front that says, "BURGER WEDNESDAY." And by "other times" I mean last Wednesday when I unintentionally passed Lot 2 off the southern edge of Park Slope. I'd heard good things about Lot 2 before, but this was the first time I had ever walked by it—and on Burger Night, no less. It was meant to be.