The best smash burgers in New York is Burger Joint in Midtown. Hidden behind a curtain in the Le Méridien hotel.
Discover the best smash burgers in New York.
Hidden behind a curtain in the Le Méridien hotel. Cash only, no-frills, perfect burger. NYC's worst-kept secret.
Old-money UES institution. The cottage fries and a burger at the bar is a New York rite of passage.
The Bistro Burger at midnight after three beers is a religious experience. Been serving since 1961.
Yes, the steakhouse. The lunch burger is made from their dry-aged trimmings and costs a fraction of dinner.
Detroit-style pizza place with a burger that overshadows the pizza. The Le Big Matt is a double smash masterpiece.
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Chicago import that lives up to the hype. The single is a double, the double is absurd. Egg on top, always.
The original location in Madison Square Park. Tourist trap? Maybe. Still a damn good ShackBurger.
Queens institution since 1966. No menu — just tell them how you want your burger cooked. Served on a plate, nothing else.
Veggie burger that converts carnivores. Brooks Headley (former Del Posto pastry chef) makes vegetables taste like sin.
Smash burger upstart that's earned its spot. Crispy edges, American cheese, special sauce. No gimmicks needed.
Wine bars don't usually make burger lists. Liar Liar doesn't care. The $18 dry-aged beef smash with herb aioli, grilled onions, and pickles has earned a cult following that shows up specifically for it — not the wine (though the wine's good too). Gowanus is worth the trip.
Korean-American restaurant where the burger debate is actually interesting. Go thick and un-smashed: dry-aged 8oz with kimchi mayo, kimchi, and American cheese. Steak-quality beef in a burger. The Infatuation couldn't pick between the smash and the thick cut — that's not a complaint, that's a recommendation.
Someone described this as "if Bernie's in Brooklyn was better" and that's exactly right. Martinis are serious. The bar burger is quietly excellent. No hype, no line, just a well-run neighborhood bar that happens to make one of the better burgers in the East Village.
The classic American tavern burger — dry-aged beef, American cheese, pickles, on a potato bun — executed at a level that's made this Red Hook institution a regular name on "best burger" lists since it opened. The neighborhood feels like it hasn't changed in 50 years. The burger is timeless. Come hungry.
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