New York secured four entries in the World's 25 Best Burgers, more than any other city. Sip & Guzzle in the West Village earned North America's top burger and No. 13 overall, producing a dozen A5 Wagyu-based patties daily bound with cured Jidori egg yolk, seared and basted, brushed with tare, layered with a house-made Parmesan "Kraft single" and finished with shishito relish, smoked aioli and a skewered pickle on a Bread's Bakery potato bun. Nowon in the East Village serves a double-patty dry-aged burger with American cheese, kimchi and gochujang mayo for a fiery Korean-American twist. Red Hook Tavern offers a restrained dry-aged patty with American cheese and raw onion on a sesame bun. 4 Charles Prime Rib delivers a ceremonial double Wagyu cheeseburger in the West Village.
"The bar only makes a dozen patties a day, grinding A5 Wagyu trimmings and binding them with cured Jidori egg yolk before searing them in a cast-iron pan and basting with beef tallow and butter. The meat is brushed with tare sauce, layered with a house-made Parmesan "Kraft single" and tucked into a potato bun from Bread's Bakery. A shishito relish, smoked aioli and a samurai-skewered pickle finish the build."
"Its double-patty dry-aged burger blends American cheese, kimchi and gochujang mayo for a fiery Korean-American twist that's become a cult favorite. The room's energy mirrors the burger: bold, loud and impossible to forget."
"A thick dry-aged patty is topped with nothing more than American cheese and a slice of raw onion, nestled in a sesame bun. It's minimalism that works. The tavern's candlelit setting and tin ceilings provide a sense of timelessness, while the burger itself proves that simplicity, when done right, doesn't need embellishment."
Read at Time Out New York
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