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I never thought of that way but you have a point. Look, you've always been able to get an awesome hamburger in NYC from 100's of locations many opened 24 hours forever, but New York has never been associated with hamburgers as opposed to say, pizza.
Beef is generally better in the midwest and southwest, where most of it comes from.
nonsense.
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There are 5 dollar burger joints all over Kansas City which will blow the doors off the lunch burger at Peter Lugers or Sparks for +30 bucks.
fiction
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However, the best burger experience on the entire planet was always Prime Burger on 53rd. I feel badly for those who never got to experience the most perfect hamburger joint in the world. And, it's not even arguable…
back in my day....
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Another nail in the coffin of "real NYC". I understand all the psychobabble about change and blah, blah, blah but NYC used to be a far more dynamic city. FACT.
oh it's still plenty dynamic, if you know where to look.
Like Mexican cuisine, NYC is not famous for hamburgers and never was. From my observation and experience NYC burgers got better due to increased gentry folks moving into the city especially from the Midwest who put their creative spin between two buns. The best places I ate a burger is Ainsworth in Chelsea, I ate a Macaroni burger this passed winter, and since then I have not ate a burger since. Another place for a burger is at some hotel on 57th between 6th and 7th avenue. Also check out Dumont Burger in East Williamsburg.
That would be The Burger Joint in the Parker Meridian Hotel on 56th b/w 6th and 7th. The entrance is easily missed but just ask at the counter and they'll point you in the right direction. The burgers there are pretty good but very greasy. My two favorite spots are Shake Shack and J.G. Melon's (cash only) on the Upper East Side.
Any burger that tops $12...maybe even $10 is a burger for the petite bourgeoisie. Brioche...gruyere...kobe...oh, come on.
Citizenrich is, in my opinion, correct. NYC just doesn't have the ubiquity of great burgers one can get in other parts of the country. Some diners do a good one here. Some bars and pubs. But almost all of these places can easily be beaten by cities in the midwest, far west, and on the Pacific coast...those places are burger country.
I always preferred Piper's Kilt myself. And living in Chicago now, I will say that burgers here are NOT better. Many, many places over-season the crap out of the meat and it ends up tasting like meatloaf. There are many great burgers to be found but ordering one at a new bar is always risky business. I still like the Kilt best.
Any burger that tops $12...maybe even $10 is a burger for the petite bourgeoisie. Brioche...gruyere...kobe...oh, come on.
Citizenrich is, in my opinion, correct. NYC just doesn't have the ubiquity of great burgers one can get in other parts of the country. Some diners do a good one here. Some bars and pubs. But almost all of these places can easily be beaten by cities in the midwest, far west, and on the Pacific coast...those places are burger country.
This is very true and I stated this before. NYC is not synonymous for Hamburgers compared to the Midwest, or South. My experience with burgers in NYC are either from fried chicken corner joints, fast food joints and diners which always served some of the best burgers in NYC. I have been to numerous diners in 4 of the 5 boroughs and I have yet to experience a horrible burger. From my perspective burgers got better through gentrification. NYC is not known for good Mexican cuisine compared to the Southwest, not known for good Sushi compared to the West Coast, and same could be said for burgers, but thanks to gentrification the culinary experience in NYC greatly improved.
Beef is generally better in the midwest and southwest, where most of it comes from.
Not the beef used to make most of the restaurant hamburgers in the northeast. That ground beef comes from old dairy cows, those whose milk production has declined. The 2 biggest slaughterhouses that process old dairy cows are JBS Packerland, Souderton, PA (the largest east of the Mississippi) and Cargill Beef in Wyalusing, PA.
If you want a really good hamburger, don't buy the stuff in the supermarket. There are butchers around who on request will take a piece of USDA choice chuck from their meat case and grind it in front of you.
The 21 Club hamburger served in the bar is as good as there is and not really that expensive (does not contain old dairy cow).
I'm sure there's better but I really like the shack stack burger at Shake Shack for about $10. I may have to try some of these other places.
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