*Stacked town! – We couldn’t just pick one burger!
77 Purchase St, Rye; 914.925.3900
Itshouldn’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 nuttyGruyère, arugula, sweetsautéedonions, 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, MountKisco914.864.1255)
The whole is greater than the sum of its parts, even when the parts are pretty darn special. Such is the case with ChefMoganAnthony’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 blendvia artisan-beef maestro PatLaFrieda, it’s topped with sweetVidaliaonions cooked down with Riesling and thyme, Cabot Clothbound cheddar, crunchy pickles, and an innovativeumamiaioli enhanced with Japanese-shiitake-mushroom extract, and nestled in a brioche bun delivered daily from Manhattan’s Balthazar.