If nothing else, Whitman's deserves credit for their dedication to Burger Craft. The small burger joint sources their beef from no less than three different vendors and their bread from at least two. Further, they employ three different cooking techniques while drawing inspiration from a variety of regional styles. This would all be for naught if their burgers were lackluster, but aside from one curious composition I found the opposite to be the case. There's some original thinking going on here, while still honoring the hamburgers storied and illustrious past. More

[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... More

There's a dearth of decent burger options in Morningside Heights. It's never made much sense to me. You'd think with Columbia, Barnard, and the Manhattan School of Music nearby that the neighborhood would be rife with good cheap burgers. Recently opened Mel's steps in to try and fill that gap. More

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. More

[Photographs: Nick Solares] Big Nick's 2175 Broadway, New York NY 10024 (at W 77th St.; map); 212-362-9238; bignicksnyc.com Cooking Method: Grilled Short Order: A technically well executed burger let down by less than stellar beef and curious seasoning Want... More

The third annual Burger Bash, one of the hottest tickets at the New York City Wine & Food Festival (the event sold out almost as soon as tickets went on sale), went down last Friday night. Check out our slideshow for a recap of the event. More