The Benjamin Burger, Benjamin Steakhouse
Photos by Andre Baranowski
*Stacked Town — We couldn’t pick just one burger!
610 Hartsdale Rd; 914.428.6868
Dressy patrons on leather chairs; crisp, white-linen-covered tables; the warm glow of chandeliers; lots of rich wood... the setting for a burger? You bet. The same USDA Prime dry-aged beef that makes up the high-class steaks goes into the Benjamin Burger, an 8-oz custom-blend patty done-up traditionally, with lettuce, tomato, onion, pickles, and choice of cheddar, American, or Swiss.
91 Mamaroneck Ave; 914.437.9065
The only thing bigger than the mammoth one-liter Mason-jar cocktails at this hip, Canadian-inspired gastropub started by two Montreal natives is their Birch Burger. Cutlery definitely is needed to tackle the well-seared burger topped with a wonderful house-made bacon jam, confit tomato, and exceptional cheddar. And don’t forget to dip the speared, fried pickle atop the brioche bun into the side of Big Birch sauce. O Canada, indeed!
221 Main St; 914.467.5500
If any burger could epitomize the classic feel, giant portions, and attention to quality of a steakhouse, it’s this one. Weighing in at close to 12 oz, BLT grinds its own mix of sirloin (for beefy flavor) and filet (for supreme tenderness), then smothers it in orange cheddar and tops it with Nueske’s bacon, LTO, and burger sauce. No frilly garnishes here (and available on the bar menu only).
68 Gedney Way; 914.683.3662
Beneath a pretzel bun, a hand-formed burger is wearing a toupee of homemade mac ’n’ cheese and bacon. What began as a gag has become a fave at Emma’s Ale House, where a whopping seven burgers grace the menu list: four made with skirt steak, sirloin, and beef from famed purveyor Pat LaFrieda, plus turkey, veggie, and salmon burgers. While the standard burgers are laudable choices, the absolute don’t-miss here is the salmon burger. Made from salmon that’s filleted in-house and formed into a patty and served on a pumpernickel roll with a top-secret sauce, the burger is both exceptionally moist and flavorful.
126-128 E Post Rd; 914.437.8535
You’ll need two hands and a wide mouth for the 10-oz, steakhouse-grade beef patty at this restaurant, where the smartly dressed servers match the high-style décor. “The ratio [75% lean/25% fat] keeps it moist and juicy,” says partner Elvi Hoxhaj. “You want some drip.” There’s applewood-smoked bacon atop from Wisconsin boutique smoked-meat producer Nueske’s but no cheese unless it’s asked for (the chef thinks it detracts from the beef’s starring role). The brioche bun, branded with the word “KEE”, is a neat gimmick and makes for a proper Instagram post. Of note: It’s officially on the lunch menu only.
66 E Post Rd; 914.684.8702
It doesn’t get more old-school than Star Diner. At this 24-hour eatery, not only can you watch all the action by the incredibly friendly line cooks from your red-vinyl seat (stool or booth), they’ll also happily serve your meat as rare as you wish. Patties here come naked or topped with a range of choices, including bacon and cheese, while the “grilled” versions come atop grill-toasted bread. All are served with exceptionally crispy fries.