*Stacked town! - We couldn't just pick one burger!
77 Purchase St, Rye; 914.925.3900
It shouldn’t be a surprise that a steakhouse knows how to bring the beef. Made of ground-sirloin scraps, you can really taste the bun-soaking difference. While the blue-cheese Frankie Burger is the most popular choice, we can’t get enough of the Johnnie’s Burger. Topped with nutty Gruyère, arugula, sweet sautéed onions, tangy steak sauce, and crunchy house-made potato chips, each bite brings another flavor or texture to the forefront.
413 Midland Ave; 914.967.0868
While we love upscale aioli and imported cheeses as much as the next person, there’s something so satisfying and familiar about a burger that’s uncomplicated and unfussy. At Kelly’s Sea Level, the 10-oz sirloin-and-chuck burgers, served on a Kaiser roll, are just that: juicy, stacked with your choice of toppings and, like any good pub burger, cheap (a bacon cheeseburger is just $7).
67 Purchase St, 914.612.4267
(Also 251 E Main St, Mount Kisco 914.864.1255)
The whole is greater than the sum of its parts, even when the parts are pretty darn special. Such is the case with Chef Mogan Anthony’s Vintage Burger Batch #21 — the number of cooking methods tried before settling on a beef-fat-greased griddle for a caramelized crust. A short-rib blend via artisan-beef maestro Pat LaFrieda, it’s topped with sweet Vidalia onions cooked down with Riesling and thyme, Cabot Clothbound cheddar, crunchy pickles, and an innovative umami aioli enhanced with Japanese-shiitake-mushroom extract, and nestled in a brioche bun delivered daily from Manhattan’s Balthazar.