New York has burgers for every taste, says Tom Byng, founder of London's Byron chain, whether you want to splash out on a white truffle special, or keep things classic with bacon or cheese? Read more New York tips in our interactive city guideBurger JointHoused in the shiny, designer Le Parker Meridien hotel, with its marble floors, high ceilings and modern furniture, this is not a typical burger joint. Customers pass reception and continue down a dimly lit, narrow corridor where only a simple neon hamburger sign indicates anything of what lies beyond. Inside is a space that more closely resembles a store room than a restaurant. Beaten up wooden tables and chairs punctuate grubby shelves, cardboard boxes and graffiti-strewn walls. The burgers are similarly pared back but taste unbelievably good in spite of (or because of) the decor. Queues stretching out the door and back up to hotel reception complete the sense of postmodern irony.? Le Parker Meridien, 119 West 56th St, +1 212 245 5000, parkermeridien.comThe Spotted PigApril Bloomfield and Ken Friedman's uber-cool West Village tavern boasts celebrity investors (Bono, Jay-Z), hipster staff, a brawny menu, two-hour waits for table ? and a fantastic burger. It's big, comes on a brioche bun (toasted, unusually, on both sides) with crumbled Roquefort, and is simply presented without lettuce, tomato or mayo. It costs $17 with shoestring fries thrown in. Don't request variations and expect them to be heeded ? Bloomfield's steely conviction demands you eat her burger and no one else's. Scale, taste and juiciness are the key notes.? 314 West 11th St at Greenwich St, +1 212 620 0393, thespottedpig.comBurger & BarrelThere is plenty for the purist to be suspicious about at Burger and Barrel. The swanky space, long menu, recent $45 white truffle burger special (honestly) and the practice of cutting the burger in two prior to serving all give cause for concern. But the basic burger ($14) deserves praise. Coarsely ground and confidently griddled, it exudes tasty succulence. A soft, squidgy bun with just a hint of sourness complements the patty well. Wine is available on tap (hence the "Barrel") and Chef Josh Capon has impeccable pedigree (Lure Fishbar).? 25 West Houston St, +1 212 334 7320, burgerandbarrel.comCorner BistroFor many the grandaddy of New York burger joints, this unprepossessing West Village stalwart has occupied the same pub tavern site for the best part of a century. It looks and feels reassuringly well worn. The menu is famously short ? a plain 9oz hamburger ($5.75), or one with cheese ($6), or bacon and cheese ($6.75). Variety exists in the form of a chicken sandwich, grilled cheese or bowl of chilli. Burgers are charbroiled and served on a paper plate with lettuce, tomato and onion. There may be better burgers in New York, but none more famous. Visit for a taste of burger history.? 331 West 4th St, +1 212 242 9502, cornerbistrony.comDinerA Brooklyn institution, Diner is housed in a 1920s railway carriage and serves just five staple dishes and a few daily specials which servers recite by heart while scribbling key details on the tablecloths. The burger (like everything else) is refreshingly simple, comprising no more than a good quality bun, a slice of cheddar, and freshly ground, well-seasoned, perfectly cooked beef. Eat it and be reminded of all the complicated, fussy and over-elaborate burgers that litter menus the world over, which betray the original purpose of the hamburger as simple comfort food. Why do more when less can be this good?? 85 Broadway, Brooklyn, +1 718 486 3077, dinernyc.comMinetta TavernKeith McNally's speakeasy bistro is clubby and chaotic, with just 70 seats. His trademark design cues are all in evidence: tiled floor, smoke-stained mirrors, vintage bar, tin ceiling, red leather banquettes. The menu is classic bistro stuff ? but much of the talk has centred on the $26 Black Label burger, which arrives in a lightly toasted seeded brioche bun (from McNally's Balthazar Bakery) with caramelised onions and some excellent shoestring fries. The secret to this outstanding burger lies not in its blend of rib-eye, short rib and brisket, but in the ageing of the beef. At 42 days, this gives the flavour an unusual but highly discernible tang and funk. Not an everyday burger by any means, but its distinctiveness earns it a place among New York's finest.? 113 MacDougal St, +1 212 475 3850, minettatavernny.comPop BurgerPop Burger serves mini burgers with American cheese in brioche buns from the counter operation at the front of its Meatpacking District store. A pair will cost you $8.25. It's rare to come across a proponent of "small is beautiful" in a city where big is so often best. Don't leave without exploring the large, vibrant cocktail lounge at the rear serving all manner of wonderful concoctions in addition to those same mini burgers. And stop by the secret booth near the pool table for one of those shock surprises that only New York can provide.? 58-60 9th Avenue, +1 212 414 8686, popburger.comFive Napkin BurgerFive Napkin Burger betrays the owners' penchant for a particular type of burger, one that is substantial, juicy and very deliberately messy, so much so that it will require a lot of cleaning up afterwards. The "Original 5 Napkin Burger" ($14.95) comes on a soft white bun and is 10oz of ground chuck, giving it that steak-like texture that a lot of burger lovers dream of. You get a nicely charred crust and a sizable pink interior. It also comes with caramelised onions for a touch of sweetness, melted Gruy�re for added flavour and a rosemary a�oli for lubrication. Arguably a bit elaborate for purists, it is still an amazingly indulgent eat for when you're really hungry or want to treat yourself. Fresh, crispy homemade fries are delicious, and there is a 50-strong beer list featuring many artisanal craft producers.? 630 9th Avenue, +1 212 757 2277, 5napkinburger.comJG MelonMelon's is nearly 40 years old and sits in a pub-like building with dark wood, chequered tablecloths and waiters who seem close to retirement age. The tiny kitchen serves a short menu from which the burger ($9.25), with a choice of cheese ($9.75) or bacon ($10.25), is the star. It's simple, unpretentious and comforting. Caramelised crust, pink juicy beef, simple bun, small plate. The clientele are well-heeled Upper East Side types who have grown up (and old) with the restaurant. At the bar, their signature cocktail is a Bloody Bull, a Bloody Mary with beef bouillon substituted for half the tomato juice ? an acquired taste but a sure-fire hangover-buster.? 1291 3rd Avenue, +1 212 650 1310Shake ShackDanny Meyer's populist burger shack in Madison Park represents a welcome diversion from his more upscale outfits. There is no inside seating, so you perch on one of the outdoor tables or take away to a nearby apartment or office. The queue builds quickly, so be prepared to wait for up to an hour for the privilege of a Shake Shack hamburger. Why the fuss? Because it provides the perfect hamburger for the everyman ? soft, squidgy buns, a thin juicy patty, oozing American cheese. And, at $4.50 for the standard burger, great value. Other good things include crinkle-cut fries, shakes and hotdogs. Shake Shack has now been developed into a franchise, but the original remains the pick of the bunch.? Southeast corner of Madison Square Park, near Madison Avenue and East 23rd St, +1 212 889 6600, shakeshack.com? Tom Byng is the founder of upmarket London burger chain Byron. Gizzi Erskine's Gizz-Mo burger is now available at Byron in support of the Movember charityFood and drinkNew YorkTop 10sFood & drinkUnited StatesNorth and Central AmericaShort breaksCity breaksAmerican food and drinkguardian.co.uk © 2011 Guardian News and Media Limited or its affiliated companies. All rights reserved. | Use of this content is subject to our Terms & Conditions | More Feeds
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