Top burgers at Long Island restaurants
Burgers: They're good every day of the year. Here are LI restaurants serving up great stuff between buns. Selections made by Joan Reminick, Peter M. Gianotti and Erica Marcus.
American Roadside Burgers(Credit: Newsday / Rebecca Cooney)
The signature burger at American Roadside Burgers in Smithtown is the roadstar, with four cheeseburgers cohabitating in one bun.
Hush Bistro(Credit: Bruce Gilbert)
Think a bit outside the bun with the kimchi burger at Hush Bistro in Farmingdale: It's a chicken patty, with Korean barbecue sauce and a fried egg on top.
Houston's(Credit: Jin Lee)
At the handsome Roosevelt Field branch of small national chain Houston's, in Garden City, the cheeseburger is a must. The loosely formed patty, made of house-ground chuck seasoned with a proprietary spice blend, comes off an oak-fired grill gorgeously crusted, rich-tasting, subtly imbued with wood smoke. It's served on a house-made, butter-grilled egg bun topped with Cheddar, lettuce, tomatoes, mayonnaise, pickles and onions.
Old FIelds(Credit: Yvonne Albinowski)
The Davey Gravey burger at Old FIelds in Port Jefferson is a juicy burger served between two grilled cheese sandwiches.
P.J. Clarke's(Credit: Bruce Gilbert)
The Cadillac burger at P.J. Clarke's in Woodbury stems from Nat King Cole deeming Clarke's winning rendition the Cadillac version. It's topped with smoked bacon and American cheese.
Dirtyburger(Credit: Daniel Brennan)
The original Dirty Burger ($7) at Dirtyburger in Plainview is an all-natural Angus patty dipped in dirty dust, grilled with a splash of honey and served with dirty sweet potato fries, white truffle mayo and dirty red ketchup.
Peter Luger(Credit: Peter Luger / Michael Scott Berman)
Served only at lunch until 3:45 daily, the Luger burger at Peter Luger in Great Neck is a dry-aged beef patty with your choice of thick-cut bacon or cheese.
P.S. Burgers(Credit: Yana Paskova)
The Paris burger (also available with bison or lamb patties) at P.S. Burgers in Mineola includes a fried egg, sauteed spinach, Gruyere, smoked bacon and Dijon honey mustard on a pretzel roll.
Market Bistro(Credit: Newsday / Peter M. Gianotti)
The MB at Market Bistro in Jericho is one of the juiciest burgers you'll find on the Island thanks to its combination of dry-aged rib-eye, Kobe-style brisket and short rib; served with garlic aioli.
BBD's(Credit: Randee Daddona)
The 12-ounce steakhouse burger (top) at BBD's in Rocky Point uses house-ground beef that's grilled over wood and charcoal and served on a toasted brioche bun with the restaurants logo branded into the top.
Mara’s Homemade(Credit: Newsday / Erica Marcus)
The old fashioned burger at Maras Homemade in Syosset is made of ground brisket served with Creole mustard, pickles and red onions.
Bobby's Burger Palace(Credit: Yana Paskova)
The crunch burger at Bobby's Burger Palace in Lake Grove is a burger with American cheese and potato chips.
The Wild Rose Bar & Grill(Credit: Jeremy Bales)
The turkey burger at The Wild Rose Bar & Grill in Farmingdale consists of a hefty patty made with Southwestern spices; it's served with sweet potato fries.
Bobby's Burger Palace(Credit: Bobby's Burger Palace)
Topped with a fried egg, smoked bacon and American cheese, the brunch burger is served at Bobby's Burger Palace at Smith Haven Mall and Roosevelt Field.
Morning Rose Cafe(Credit: Newsday / Joan Reminick)
Chef Roberto Baez of Morning Rose Cafe turns out crusty, juicy and smoky burgers, including the picante, a blackened patty topped with pickled cherry peppers, avocado, queso blanco and a honey chipotle sauce.
Cheeburger Cheeburger(Credit: Nicole Horton)
The Angus beef burgers (also available with veggie, turkey and salmon patties) at Cheeburger Cheeburger, which has locations in Farmingdale and Great Neck, come with an array of topping choices from pickles to peanut butter; the Classic is a quarter-pound.
GM Burger Bar(Credit: Jeremy Bales)
The Not Cho burger ($10.95 for a 5-ounce patty, $12.95 for the 8-ounce) at GM Burger Bar in Rockville Centre is on a brioche roll and topped with tortilla strips, pico de gallo, scallions, Cheddar Jack and jalapeno crema.
Relish(Credit: Jeremy Bales)
Chef Steve Cardello makes a delectable cheeseburger at Relish in Kings Park using freshly ground chuck (80-20 fat-to-lean ratio) seasoned with kosher salt and black pepper and served on a buttered and grill-toasted potato bun.
Shake Shack(Credit: Jin Lee)
The juicy SmokeShack burger ($6.25) at Shake Shack in Garden City is topped with cheese, Niman Ranch bacon, chopped cherry peppers and ShackSauce, a slightly spicy pinkish mayo-based sauce, all served on a Martins potato bun that's buttered and toasted.
LT Burger(Credit: Doug Young)
Dress up your standard burger at LT Burger in Sag Harbor with Mecox Cheddar. (Chili is also an option.)
Gourmet Burger Bistro(Credit: Newsday / Bill Davis)
At Gourmet Burger Bistro in Port Jefferson, the lengthy burger menu includes the Napa Valley, a patty that's been marinated in Cabernet then topped with grilled San Marzano tomato slices and Monterey Jack cheese.
The Brass Rail(Credit: Becky Holladay)
The sirloin burger au poivre at The Brass Rail in Locust Valley is made with freshly ground sirloin with an 88-12 ratio of fat-to-lean that's grilled over charcoal and served on a toasted, seeded bun with caramelized onions, mushrooms and Swiss. On the side: a peppercorn dipping sauce, shoestring fries and slaw.
Bay Burger(Credit: Gordon M. Grant)
Bay Burger in Sag Harbor makes its veggie burger with brown rice, roasted vegetables and black beans.
Sapsuckers Hops & Grub(Credit: Jeremy Bales)
The mallet burger at Sapsuckers Hops & Grub in Huntington uses Painted Hills Farms beef that's hormone- and antibiotic-free. Cooked on a griddle and pressed with a mallet, it comes off juicy and full of flavor before being placed on a toasted brioche bun.
The classic Smash at Smashburger includes American cheese and Smash sauce and can be found at the eatery's four LI locations including Port Washington and Wantagh.
Zinburger Wine & Burger Bar(Credit: Nicole Horton)
The Kobe burger at Zinburger Wine & Burger Bar in Huntington Station is topped with sauteed wild mushrooms and Cheddar cheese and served on a tall, soft brioche bun.
Old Fields(Credit: Jeremy Bales)
The classic burger at friendly gastropub Old Fields in Greenlawn is all about smoky, juicy, beefy goodness with its 80-20 fat-to-lean ratio of round and short rib cooked on a gas grill.
Main Street Cafe(Credit: Jeremy Bales)
For its Irish burger, cozy Northport pub Main Street Cafe hand-shapes a half pound of Black Angus beef before char-grilling it to a smoky juiciness then topping it with chopped red onion and roasted red peppers and serving it on a toasted potato bun.
Bareburger(Credit: Yana Paskova)
Bareburger in Great Neck offers a variety of patties elk, wild boar, ostrich from free-range animals, as well as a veggie options; for the roadhouse, which includes pepperjack cheese, bacon, avocado, fire-roasted red peppers, grilled onions and smoked-paprika mayo, the chainlet suggests bison.
Left Coast Kitchen & Cocktails(Credit: Olga Lambos Busch Photography)
The LCK burger at Left Coast Kitchen & Cocktails finds an Angus beef patty topped with onions, cheese, bacon and coleslaw; it's served with hand-cut fries.
American Burgers(Credit: Newsday / Erica Marcus)
American Burgers in Rockville Centre has a burger for every state, or you could keep it simple with a cheeseburger; the Montana is topped with Cheddar.
Five Guys Burgers & Fries(Credit: Newsday / Rebecca Cooney)
Eight LI locations of Five Guys Burgers & Fries mean ample opportunities to try the chain's bacon cheeseburger.
Revel(Credit: Newsday / Marjorie Robins)
On the lunch menu at Revel in Garden City, the prime black Angus reserve burger is topped with aged Cheddar, pancetta crisp, Boston Bibb lettuce and a Port wine shallot marmalade.