16 Best Spots For A Steakhouse Burger In NYC

If you're in the mood for a decent burger in New York City, you know that you can just head to any fairly good tavern, grill, or bar and find one on the fly. But if you're truly committed to your endeavor and want something you can really sink your teeth into, you're going to have to find one of the best steakhouses in NYC. In fact, what you're looking for is probably a steakburger, which is often miles above the common burger. Regular burgers can be made with a mixture of any kind of ground beef, even from multiple animals from different farms. It's a bit of a mystery meat situation.

Not so with the steakburger. This specimen is usually ground from a single cut of high-quality beef, like a sirloin or a New York Strip, or it can be the product of a careful blend of high-quality meat cuts, like a sirloin and a filet, usually from the same animal. A meat alchemist known for concocting some of the best blends is Pat LaFrieda, who supplies a large number of top New York restaurants with their burger patties. According to the Gourmet South Meat Market, which sells the burgers, Pat LaFrieda blends are made from "100% whole muscles from domestically raised beef." Your surest bet for finding such a lofty burger is at a steakhouse. Let's look at some of the best ones New York City has to offer.

Although veteran New York Times food reviewer Pete Wells recently panned this restaurant, the steakburger here, made from porterhouse steak, is still something to behold. In fact, another food critic from Insider, perhaps to stick it to Wells, or maybe just out of innocent curiosity, made a point to try the Peter Luger steakhouse burger shortly after Wells' review came out. Indeed, she reported that it was one of the best burgers she ever had.

This lunch-time only offering is not to be confused with the cheeseburger or hamburger, which are fine. We're talking about the prime-grade chuck patty embellished with the same dry-aged trimmings used to make Luger's famous porterhouse steaks. And that's it. Because Peter Luger's burger isn't about fancy frills — it's about providing a burst of flavor and texture by using the highest quality meats, and it works. Anything else would just spoil it, and that is the spirit of a true steakburger.

New York Magazine's Adam Platt calls the Bowery Meat Company's cheeseburger "one of the city's better cheeseburgers," and he's rarely wrong in his assessments. The wagyu beef burger with caramelized onions, gruyere or Vermont cheddar, and tomato aioli cuts a fine jib, and it tastes even better. But beware, it won't always be available. It has limited availability and you won't necessarily find it on the regular menu, so if you show up too late in the day, you may be out of luck.

In that case, it's worth going back until you get it right, also because this fabled cheeseburger can come in different varieties. The restaurant put together a truffle filet mignon version for National Cheeseburger Day last year. Another iteration came with raclette cheese and griddled onions. At the core, though, is always the steakburger wagyu beef patty, which carries the dish every time.

The 10-ounce Double Wagyu Cheeseburger may seem a little steep at $36.99, not counting the additional trappings, but it's worth every penny. In fact, this cheeseburger is regarded as one of the best items on the menu at this already well-regarded steakhouse. The burger comes with two patties and a firm bun, making it a pleasure just to hold. After that, the grilled beef is charred to perfection and complemented with a helping of pickles, onions, Dijon mustard, and of course, cheese. And as if that weren't enough, you also have the option of adding bacon or an egg, if you think you can handle that.

Another 4 Charles Prime Rib piece-de-resistance is the Golden Fries with garlic aioli, which works out well because as we all know, burgers and fries go great together. If you dare, order them as a side, then wash it all down with a fresh IPA or a cucumber martini.

As one of the country's consistently top-ranked steakhouses, it makes sense that Keen's would deliver one of the country's top steakburgers. Make sure you get a seat in the pub area though, because this beast made from the trimmings of dry-aged prime steak cuts isn't served in the main dining room, and it's only available on weekdays. This may seem like a lot of work to schedule — we know you're busy. But it's all worth it. The meat is high quality, as illustrated by its incredible juiciness, and the buns can hold their own as well, along with any cheese options you may or may not choose to include.

And if you're a purist and just want the burger, you can order the Miss Keens burger, which is served as nude as the portrait of Miss Keen herself, an 1890s saloon-style painting that hangs nonchalantly above the bar.

Only available at lunch or anytime at the bar, the cheeseburger at Hawksmoor comes with a grass-fed beef patty, bone marrow, and Briana cheese, and is served with a delicious and fresh bun made in-house by pastry chef Carla Henriques. Not only that, but you can also order a side of beef drippings fries, the ultimate indulgence. It may seem surprising that a British steakhouse can create such a wonderful burger, a quintessentially American food. But Hawksmoor's focus on quality meat explains it all. As the New York Times reports, in fact, much of Hawksmoor's meat supply comes from family-owned farms where the cattle grazed on pastures and hay and led calm and happy lives. A happy cow is a delicious beef, whether in steak or burger form, and Hawksmoor takes full advantage of this fact.

On the other hand, do lean into the Britishness of this establishment for some of the other dishes. The sticky toffee pudding is an eminently British dessert that you won't find on the menu at most American steakhouses, so now is the time to go for it.

For a blast from the past, head to downtown Brooklyn and waltz into Gage & Tollner, a historic 19th-century restaurant that lived several lives, including as a seafood restaurant, ever since it first opened in 1879. That iteration closed in 2004, but it recently reopened as a high-end steakhouse, maintaining much of the original brass and woodwork, and leaning into the Victorian decor. But while the Victorians weren't big on burgers, Gage & Tollner does deliver a delightful Hamburger Sandwich, proving that it can keep one foot in the past with its decor, and the other firmly in the modern age of extravagant burger-making.

This burger is available at lunch and is made with a 10-ounce aged beef patty. And it's a lucky thing, too, because up until this year, Gage & Tollner had no burger whatsoever on the menu. The Hamburger Sandwich is its very first one, and it was about time. Add aged gouda or Roelli Red Rock cheese for pizzazz.

According to New York Magazine's top food critic Adam Platt, the sides at Gallagher's are not the best and may even be a little funky. But it doesn't matter, because you're here for the beef, which the restaurant dry-ages on site, and specifically the house blend burger, which is available from the lunch menu and comes with sliced sweet onions and hand-cut fries.

Although the house blend is somewhat of a mystery, as most restaurants typically prefer not to disclose their culinary secrets, you can be sure that a restaurant that pays such close attention to the quality of its meat will provide you with a high class burger, because ultimately, the most important part of any burger is the meat, no matter what cheeses or sauces you use to misdirect the taste buds. The second most important part is ambiance, and Gallagher's has that in spades. The place has been open and operating since 1927, and has the dark wood panels, old horseshoe bar, and myriad of photos on the wall to prove that it came straight out of the era of beefsteak parties.

Burgers have a way of resembling the people who seek them out. For example, when you're in the mood for a casual Shake Shack burger you'll rock up in your shorts and T-shirt, looking like you just finished surfing. When you order your $36 burger from 4 Charles Prime Rib, you might even be in a suit or dress. But when you set out for the Anselm burger, you'll definitely be in hipster mode. St. Anselm welcomes all, but someone might look at you a bit funny if you don't have a man-bun or a vintage clothing item on when you walk in. That's a joke, but only maybe. This is Williamsburg, after all.

The burger itself is a blend of ground brisket and short rib cuts and comes in a lightly toasted English muffin with lettuce and red onion. Definitely hipster. As a side, you can choose between a salad and fingerling potatoes. Whichever you choose, it doesn't really matter, because you're going to be completely taken by the stunningly delicious burger. Hipsters really do get the best things.

Minetta Tavern has not one but two whole amazing burgers on its menu, and you can have them for lunch, dinner, or both. In fact, the restaurant is known for serving some of the city's best meats, and especially for its signature Black Label Burger, made from a Pat LaFrieda blend of beef short rib and brisket. The caramelized onions on top seal the deal, and the bun is not too shabby either.

If you're expecting a side of french fries but don't speak French, don't worry, because both burgers at this joint come with pommes frites, which is French for French fries. And if you're more in the mood for a cheeseburger, the Minetta Burger is just as exciting, joining the caramelized onions with a cheddar cheese topping, though with a less lofty beef blend. Once you've got your order down, sit back and enjoy the scenery. This is a historic spot. The restaurant has been around for almost 100 years, and celebrities past and present have graced its halls, many of whom can be seen enjoying their meals in the pictures on the wall.

The Porter House Bar & Grill is a fancy place, and dinner is no time for something as casual as a burger. But lunch has no qualms with that, so grab a seat by the window and order the aged prime beef cheeseburger made from a secret Pat LaFrieda blend. It'll come with french fries, crispy lettuce, and a tasty tomato. But when it comes to sides, don't hold back. The restaurant is known for its opulent buttermilk onion rings, which make the perfect accompaniment to a top-quality steakburger.

In fact, there is a lot to enjoy at this prime American steakhouse. It is a prime spot for a view over Central Park, the decor is comfortable and modern, and the cocktails are a cut well above average. Meanwhile, chef Michael Lomonaco is talented at creating all sorts of dishes beyond burgers and steaks, so don't forget to try a salad or two on your next few visits.

The Classic Burger has everything you need for a filling, nutritious lunch. Nothing more, and nothing less. It comes with a tomato, pickles, onion, lettuce, steak fries, and onion rings, so don't worry about leaving the place feeling hungry. This burger dish will satisfy all cravings.

And the owner should know. Wolfgang Zwiener, who named the restaurant after himself, was the head waiter at Peter Luger for the better part of 40 years and learned a thing or two about meat during that time. Although Wolfgang's demeanor differs from Peter Luger's, for example in its fuller embrace of modernity by doing things like accepting credit cards, the meat treatment is strikingly similar, meaning it is aged on the premises for 28 days before being cut into steaks for customers. Only someone who knows their meat this well can make a truly good burger, and Wolfgang knows his meat. See for yourself at one of the restaurant's five locations in New York City, which can be found in Times Square, Tribeca, Park Avenue, Midtown East, and on Broadway between 36th and 37th streets.

Steakhouses in New York tend to be grand affairs for grand occasions. White tablecloths, obsequious wait staff, lofty chandeliers, and opulent decor. Not so with Quality Eats. So if you want to eat your casual burger in a space that won't make you feel underdressed, this is the place to go.

That is not to say the burger itself is in any way casual. Michael Stillman, the owner of this restaurant, might be the heir to T.G.I. Fridays, but this joint is nothing like the global casual dining chain. The Butcher's Cut Burger at Quality Eats is made with top-choice ground beef and comes with all the trappings: the cheese, the tomato, the lettuce, and the onion. Take it with a side of curly fries, which the restaurant makes exceedingly well. Another thing they make exceedingly well are the cocktails, which come in classic forms or as seasonally-driven recipes. Try it all at the West Village or Upper East Side location.

The BLT burger is the dish to get at BLT Prime. But don't be deceived. This is not a Bacon, Lettuce, and Tomato sandwich with a burger. This is its own thing and proud of it. What you'll get is a top-quality meat patty with melted cheddar cheese, a special house-made sauce, shredded lettuce, and a side of fries. Another great side option is the creamed spinach, which pairs well with the burger.

You can try all this and more at BLT Prime's flagship restaurant on the Upper East Side, though the chain also has locations in Charlotte, North Carolina, Miami, Washington, D.C., and further afield in Aruba, Japan, and South Korea. In fact, a new expanded menu with added standout options might leave you feeling a little overwhelmed, but that's what the burger is for, at the end of the day. When you have that moment at a restaurant where you just can't decide what to get, cut short your anxiety and just go for the burger. In the case of BLT Prime you know it's going to turn out well.

Quality Meats, a more upscale sister steakhouse to Quality Eats, serves a fine Bacon and Blue burger, which comes with bacon and blue cheese along with frizzled onions. But if you've had that already and want something different, look out for the burger specials. One past iteration was the Fire Eater Burger, made with a butcher's blend patty, special hot sauce, pepper jack cheese, and pickled jalapenos. A great kick in the stomach to keep you going for the rest of the day. Another wonderful special was the French Onion Gruyere Burger, with French onions, Gruyere cheese, Comté cheese, and a mix of dijon mustard and mayo. And because you can never have too much cheese, it was all served with Parmesan french fries.

But whichever burger you end up choosing, you're going to have a great time eating it. Quality Meats really does live up to its name, and a burger made with quality meats is going to be a quality burger.

This steakhouse in Long Island City serves up the stuff of dreams in the form of Le Burger des Rêves. It's a hot mess of a cheeseburger containing two beef patties and a potato disk and topped with melted Gruyere cheese and foie gras poached in maple syrup and soy sauce, all of which is cooked with porcini mushrooms, shallots, and wine. You really can't make this stuff up, so it has to have come from a dream. And it tastes like one too.

Take advantage of the wine element to pair this elevated burger with a glass of red wine from the restaurant's extensive wine list. They have a vast selection of reds from Italy, France, and the United States, and a whole separate section dedicated to reds from the rest of the world, including from Australia, Spain, and even Switzerland. And if you're having the burger, don't even bother with the whites. You're going to want something full-bodied and hardy for this meal.

Menus these days seem to be overrun with excessive descriptors and fancy words. Items like "remoulade" or "aromatic brown butter" or "tarragon pan jus" are supposed to further entice us and elicit mouth watering. But sometimes it's all just too much. Sometimes you just want to see the word "burger" on the menu and order that, without any incomprehensible culinary terms attached to it.

That's what Macelleria Italian Steakhouse does. Check the steaks & chops portion of the menu and all you'll see is Burger. It's actually a cheeseburger, but you get the point. And it comes just like that: a cheeseburger with the usual, simple trappings of an onion, a slice of tomato, and a leaf of lettuce. And it's a good thing too, because it works so well just like that, that it would be a shame to sully this superior quality of meat with anything that might compete with its flavor.