The double cheeseburger packs a beefy punch: Smashed on the flattop to achieve a deeply browned crust with locked-in juices, it’s then tucked into a soft Martin’s potato bun with toppings and sauce. อ่านเพิ่มเติม
This beloved French stalwart rebooted its menu in February 2013 & unveiled a sky-high CLUNY Burger so impressively jaw-stretching, it seems to challenge the Eiffel Tower. อ่านเพิ่มเติม
A yeasty pretzel bun—made in-house—holds up to the rich meat of the Griddled TM Burger, while sherried onions and Emmentaler cheese lend a vinegary zip and nuttiness. อ่านเพิ่มเติม
The Chori Burger is delightfully messy: Jufran (a spicy Filipino ketchup made with mashed bananas) and Kewpie mayo (a Japanese version with umami-boosting MSG) drips over the charred half-pounder. อ่านเพิ่มเติม
The cheeseburger, a thin Black Angus patty—charred on the griddle—is draped in oozing American cheese, then nestled into a squishy roll with chopped onions, pickles, mustard and ketchup. อ่านเพิ่มเติม
The firm ciabatta at this airy East Village restaurant holds an eight-ounce Pino’s Prime Meats patty (chuck, sirloin and short rib) and gooey Vermont white cheddar, absorbing the salty juices. อ่านเพิ่มเติม
The French Onion Soup Burger is conjured with soup, caramelized onions, béchamel and oozing Gruyère, all amplifying the meaty depth of the grilled patty made with short rib, brisket and chuck. อ่านเพิ่มเติม
Their irreproachable, house-made smoked meat—the joint’s foundational item—gives a smoldering, peppery kick to a loosely packed patty of mineral-rich brisket in their Smoked-meat Burger. อ่านเพิ่มเติม
The ingredients of the Late Night Burger counterbalance the luscious patty, made from a Pat LaFrieda mix of short rib, brisket and chuck and seared à la plancha. อ่านเพิ่มเติม
In Le Burger, a griddled six-ounce patty (Pat LaFrieda chuck and brisket) sports upmarket tweaks: sharp Camembert cheese, wisps of peppercress and a zippy pink-peppercorn mayo. อ่านเพิ่มเติม
