Rye’s Best Burgers

*Stacked town! – We couldn’t just pick one burger!

Frankie & Johnnie’s

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.

 

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Kelly’s Sea Level

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).

 

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Village Social Kitchen & Bar

67 Purchase St, 914.612.4267
(Also 251 E Main St, Mount Kisco 914.864.1255)

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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.

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