Taking a few cues (and the exact bun) from Peter Luger Billy Durney has perfected the classic steakhouse burger. Made from ridiculously tasty dry aged beef the burger at Red Hook is a lesson in simplicity, the burger contains only 5 ingredients - beef, bun, cheese (American), salt and a thick slice of onion, nothing more. Pro-tip - order the ham croquettes too and save the leftover mustard sauce to dip your fries into.

The burger at Joe Junior is somewhat of a magic trick, in that you would never expect a burger of this magnitude to be produced by such a simple diner. The slight of hand is nothing more than an adhesion to the keep-it-simple-stupid adage where the thick, juicy beef cooked on a flattop and served on a classic white bun is all you need for complete satisfaction. First bite is a doozy though, get your napkins ready.

At Minetta the classic pub-style burger gets a lift in the form of chef attention - I once watched as the cook basted a single patty in eleven spoonfuls of rendered butter. The result is a deeply rich burger experience like no other. Take it to the next level by ordering their Black Label burger, made from super funky dry-aged cuts. And the best way to enjoy this burger is to skip the reservation process and grab a seat at the bar for lunch.

Chef Danny Rojo has made a consistently great burger at his South Slope/Greenwood Terrace neighborhood restaurant for over a decade now. The real magic lies in the high quality of its elements and a real chef behind its construction. It is served with nothing more than melty cheddar cheese, some pickled goodies and a side of huge, deeply satisfying duck fat potato wedges. Eat it all up, but be warned…this burger is a squirter. Lean in to take your first bite.

This under-the-radar (and almost under the Manhattan Bridge) Chinatown burger is a damn tasty daily beater. The Momofuku alum chef Yoo is making a classic diner burger served on a toasted white squishy bun, but there's a little twist - a sauce made with Korean gochujang.