These Are the 9 Best Burgers in New York City, According to Professional Chefs

"New York City is well known for its bagels and pizza, but it's also an exceptional burger town. High-end and fast-casual restaurants alike have become known for their signature burgers - and people will wait in line to get them before they sell out. From crispy smashburgers to juicy eight-ounce patties, these are the nine best burgers in New York City, according to professional chefs."

"As the former chef of Minetta Tavern in the West Village, 1997 F&W Best New Chef Dan Silverman is partial to its two legendary burgers: the Minetta Burger and the Black Label Burger. Both burgers come with a pile of sweet caramelized onions, but the $38 Black Label is made with a selection of prime dry-aged beef. "Both are craveable, but the Black Label is a bit more of a special-occasion burger because the dry-aged flavor is so pronounced," he says. The Black Label is also a favorite of 1999 F&W Best New Chef Rocco DiSpirito's. "It's basically a dry-aged steak pretending to be a burger. Rich, funky, perfectly seared - and yes, it's worth the price.""

"The Dry-Aged Cheeseburger (Cozy Royale) 2022 F&W Best New Chef Calvin Eng prefers thin smashburgers, like the ones served at Cozy Royale in East Williamsburg. The dry-aged cheeseburger comes with two smashed patties, raclette, arugula, bacon jam, Calabrian aioli, and pickled red onions. "It has the perfect amount of umami funk," says Eng. But there's a catch - Cozy Royale only serves 10 a night."

New York City features a varied and celebrated burger scene across high-end and fast-casual restaurants. Minetta Tavern offers the $38 Black Label made from prime dry-aged beef with caramelized onions, positioned as a special-occasion burger. Cozy Royale in East Williamsburg serves a limited dry-aged cheeseburger with smashed patties, raclette, arugula, bacon jam, Calabrian aioli, and pickled red onions, with only ten available nightly and a classic six-ounce cheeseburger as a backup. Shake Shack’s ShackBurger remains a widely favored casual option. Chefs emphasize dry-aged flavor, searing, texture, and umami as distinguishing qualities.

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