In-House Burger, $14 There’s dry-aged rib-eye in the blend, onions caramelized in bourbon, and beer cheese made from Fontina, Cheddar, and Brooklyn Lager.
Late-Night Burger, $15 Nick Anderer’s Italian take (Gorgonzola, house-cured pancetta, escarole on rosemary brioche) is available only between 10:30 p.m. and midnight and only in the front barroom.
Burger au Poivre, $19 Competition is fierce for the dozen daily orders.The patty’s pepper-crusted, the cheese is triple-crème Saint-Andre, and the sidecar of au poivre sauce puts it over the top.
Char-Grilled Burger, $21 Some say this dish earned the Pig its Michelin star. The short-rib-heavy half-pound patty stands up to its mantle of salty-creamy Roquefort.
Uncle Dude, $21 Like the owner’s Hudson Valley farm, whence comes the meat, this restaurant is Animal Welfare Approved and might possibly serve the most guilt-free burgers on the planet.
Gruyère Burger, $19 Whole animals from upstate farms like Kinderhook and Slope are broken down by an in-house butcher every week.
Hamburguesa with Bacon and Cheese, $16 Seamus Mullen’s “butcher’s burger” hits all the obligatory locavore notes and all the hoped-for organoleptic ones.
Bacon Cheeseburger, $28 prix-fixe lunch or $32 prix-fixe brunch only The Cheddar is Cabot, the bacon is Nueske’s, the brioche bun is housemade, and the beef comes from a family-run Missouri farm.
Emmy Burger, $19 Juxtapose it with equally bold, bordering on baroque accoutrements like Grafton Cheddar, cornichons, charred onions, and the Korean-inspired “Emmy” sauce.
Tavern Burger, $19 The wild-card addition of beef heart makes this house-ground dry-aged blend, Minetta included. Plus good Cheddar, bacon-onion relish, and a brioche bun.
Cheeseburger, $16 Jesse Schenker’s lunchtime burger is a beautiful thing: a thick puck of dry-aged beef, loosely packed to allow all those succulent fat molecules enough space to do their job.
Black Label Burger, $28 The Black Label is still remarkably rich and costs only two bucks more than the day it debuted in 2009. Get it with cheese despite scoldy purist dictates.
Prime Rib Burger, $24 The dry-aged prime-rib patty is cut with chuck and short rib, smothered with melted Gruyère, dressed up with roasted mushrooms, and finished off with a swab of bacon marmalade.
Sebastian’s Steakhouse Burger, $15 The key is not the dry-aged beef. It’s chef Jeremy Spector’s much-imitated decision to treat this primo protein as a Greek-diner fry cook might.
Cheeseburger, $22 this might be the only 30-day dry-aged seven-ounce LaFrieda patty that gets swiped with mustard, In-N-Out-style, before it’s seared on the plancha.
Cheeseburger, $13 The man grinds his own beef, mixes it with shio kombu (salted kelp) to boost the umami factor, brushes his buns with dry-aged beef fat, and makes his own American-style cheese.
Patty Melt, $25 The beef they use for this patty melt goes where no patty-melt beef has gone before: into a LaFrieda meat locker, where it’s aged for 60 days. Plus great smashed potatoes on the side.
Cheeseburger, $17 Every detail is spot on, housemade sesame-seed bun, and house-brined bread-and-butter pickles. Weekend brunch and lunch Fridays and Saturdays only.
NoMad Burger, $18 An elegant bar burger: with the acquiescent bite of a fast-food burger and extra fat in the stealthy form of bone marrow and beef suet ground into the dry-aged blend.
Fedora Burger, $13 In a nod, perhaps, to the Cuban-style burger variant called the frita, a cache of extra-crispy potato sticks adds textural complexity and audible crunch.
Cheeseburger, $7 The sort of saucy, fully dressed two-hander that expresses a commitment to condiments and a reliance on napkins.
El Doble, $12 If gussied-up, ethnicized burgers are rarely good, this is the Basque-inspired exception. It comes with Idiazábal cheese, pickled onions, cornichons, and “salsa especial.”
El Doble, $12 If gussied-up, ethnicized burgers are rarely good, this is the Basque-inspired exception. It comes with Idiazábal cheese, pickled onions, cornichons, and “salsa especial.” Monday nights
Double Cheddar Burger, $21 What’s most exciting about this burger, though, is that it’s a dry-aged double — a unicorn of the stacked-burger world.
Double Cheeseburger, $12 The house style is a relentlessly drippy double fashioned from two well-browned three-ounce patties fully accessorized with lettuce, tomato, American cheese, pickle, onion.
French Onion Soup Burger, Prix-Fixe $25 lunch, $29 dinner, and $39 pre-theater only A canny impersonation of the bistro warhorse in burger form, with béchamel, stock-braised onions, and Emmenthaler.
The Original DB burger, $35 When Daniel Boulud stuffed braised short ribs, foie gras, and preserved black truffles into a ground sirloin shell, he forever changed the face of upscale burgerdom.
the Classic Burger, $8 As evocative of California as Meyer lemons and fish tacos, this Gotham West beaut is loose and juicy and well seasoned, not to mention properly dressed.
Akaushi Cheeseburger, $24 Though the wagyu-breed beef is ranched in Texas and the Bloomsday cheese comes from Connecticut, Champagne-vinegar-pickled jalapenos, fresh arugula, and herby mayo.
Cheeseburger, $16 The slightly sweet, raised-pattern Dutch crunch roll (a Bay Area specialty) makes this a Cali-style burger.
Hamburguesa, $16 Danny Bowien’s lavish new double combines the produce-forward appeal of a West Coast burger and the too-much-is-never-enough spirit of a Mexican torta.
Skillet Burger, $18 Odd that you can find one of the city’s best burgers in a restaurant known for its rotisserie beets and carrots Wellington. Lunch and brunch only.
Double Cheeseburger, $20 Justin Smillie’s grass-fed double cheeseburger comes fully loaded: lettuce, tomato, scallions, avocado, peppadew peppers, and gobs of a creamy Green-goddess-like dressing.
