Gramercy: Molly’s Pub and Shebeen (287 3^rd Ave btw 22^nd and 23^rd).  $11 will get you a meaty 10 ounce burger (an extra $1 for cheese) served with lettuce, tomatoes, pickle and onions and your choice of French fries, potato salad, mashed potatoes, or onion rings.  The burger is juicy and huge – the bottom of the bun will dissolve as you cut into this bad boy.  One of the best under-the-radar burgers in NYC! Onion rings are great too.  

Chelsea:  The Half King (505 West 23^rd Street at 10^th Ave.).  The Half King sirloin burger will run you $12 (plus an extra $2 for cheese)…  we’re getting up there.  Thankfully, it comes with lettuce, tomato, onion, a half sour pickle and fries.

Flatiron: Shake Shack – the original (Madison Square Park- Mad. Ave and East 23^rd).  The classic shack burger (American cheese, lettuce, tomato) runs $4.75 for a single and $7.25 for a double.  A plain burger comes in at $3.74 for a single and $5.75 for a double, but how could you wait in line all that time and not go for the ultimate double patty with special sauce? Good news for the original Madison Square Park location — a recent study by A Hamburger Today finds that the original location has the best burger…and shorter lines now thanks to all the new locations around the city.

Midtown East:  Stags Head (252 East 51^st at 2^nd Ave.).  Now this one may be a surprise to many.  We were told the $7.25 9.95 burger (served on a whole wheat bun and with fries) is made with a Pat LaFrieda meat blend.  Regardless of what meat is used, it’s awesome and a great deal, plus it comes with choice of cajun fries, regular fries or a generous side salad.  Every weekeday from 11am – 4pm, you can get a Stag’s Head burger + fries + a beer for just $10! NB: On weekends during brunch, you can get the Brunch Burger (bacon, egg and cheese) for $12.95…and it comes with a beer, mimosa or bloody mary and fries. We, of course, love the original P.J. Clarke’s but at over $10 for a cheeseburger and over $5 for a side of fries, it didn’t win out in the budget category. 

Murray Hill/Kips Bay: Waterfront Ale House (540 2^nd Avenue at 30^th).  The half pound ground sirloin burger will cost you $11.95 and is served with pickle, lettuce, tomato, onion and waffle fries!  Add $1 for a topping – cheese, bacon, chili, Cajun spices, or fried onions.  It’s as hearty as a burger could be and they also have “wild burger” specials daily – think bison, venison, etc.     

Midtown West: Burger Joint at Le Parker Meridien (119 West 56^th Street btw 6^th and 7^th Ave.).  A hamburger will cost you $6.89 in this hidden (but very well known) hotel gem.  The cheeseburger runs $7.35 (and comes with lettuce, tomato, onion, sliced pickles, mustard, ketchup, mayo). 

Midtown South: Black Shack Burger (320 Lexington Ave). A fast burger concept akin to Five Guys, but with beer! The standard burger is just 5 bucks and comes with onions, pickles and ketchup. Add 50 cents for cheese and 75 cents for bacon. While not necessarily a destination burger per se, Black Shack is a great lunch or delivery option for those in Murray Hill and lower Midtown East.

Hell’s Kitchen: Island Burger & Shakes (766 9th Ave). This tiny hole in the wall serves up some of the best burgers, chicken sandwiches and shakes in the area, all for a pretty unbeatable price. They’re all about the creative burger here. Their classic burgers, like the Patty Melt and Black & Blue, are great and start at $8, but their more unique selections are the real winners. Try the Princess Grace (ham, boursin cheese, and grilled mushrooms, onions and peppers on a ciabatta roll) or the Tijuana (with bacon, guacamole, jack cheese and onion) – you won’t be disappointed. Also, we hear they’re now serving french fries (used to be just chips). 

Upper East Side: J.G. Melon (1291 3^rd Avenue at 74^th).  J.G. Melon’s hamburger is $8.50, cheeseburger is $8.75, but the number one choice at this UES burger haven is the bacon cheeseburger for $9.50.  The bacon is always crisp (cooked under a broiler) and the burgers are always juicy and delicious. 

Upper West Side: Five Napkin Burger (2315 B’way at 84^th).  The Original 5 Napkin Burger is a juicy 10 ounces of fresh ground chuck with caramelized onions, gruyere cheese, rosemary aioli and comes with fries.  It’s $13.95.   

West Village: Corner Bistro (331 West 4^th Street at Jane).  $5.75 for a hamburger, $6 for a cheeseburger and $6.75 for a bistro burger (cheese and bacon).  It’s an institution for a reason.  The $2.50 McSorley mugs don’t hurt either.

East Village:  Royale (157 Avenue C at 10^th).  $6.50 will get you the Royale (with lettuce, tomato, onion & pickle).  Add $1 for cheese and $2 for bacon and cheese.  We seem to always end up here after some pints of strong ale at East Village Tavern across the street. 

Lower East Side:  Spitzer’s Corner (101 Rivington Street at Ludlow).  The $10 Hickory Burger is awesome – BBQ onions, lettuce, pickled baby vegetables, and hickory sauce.  Add $1 for a fried egg or cheddar.  And awesome beers to boot.  We know how great DBGB’s burgers are but a bit pricey for our purposes.

Soho:  The Ear Inn (326 Spring Street).  The Ear Inn, which proclaims itself to be the oldest working bar in NYC, can definitely make a burger.  The $8.50 eight ounce sirloin burger is served on a sesame roll and comes with a small salad, home fries, lettuce, tomato and raw onion.  For an extra dollar each you can add bacon, mushrooms, sautéed onions, chili, avocado and/or cheese.

Tribeca:  Reade Street Pub & Kitchen (135 Reade Street nr. Hudson).  The Reade Street Pub was a go-to spot for lots of my friends back in school.  The 10 ounce “Big Reade” burger will run you $8.95 – two 5 ounce patties with American cheese, smoked onion, sweet chipotle sauce, lettuce and tomato.  And, all burgers come with hand cut fries.  When you add on a pint of Reade Street ale, you can’t go wrong. 

Financial District: Harry’s Café & Steak (1 Hanover Square).  The classic Harry’s sirloin burger will cost you $13.50 and comes with hand cut French fries.  We are dying to try the Greek style lamb burger that comes with tzatziki (it’s $14.50, but hey… we are in the financial district). 

Brooklyn:  DuMont Burger (314 Bedford Ave.).  The DuMont burger comes in at $12.50 – a burger with Boston bibb lettuce, tomato, red onion and homemade pickles served on grilled brioche with a side of fries, onion rings or green salad.  For a cheeseburger add $1.50.  You can also get a mini burger for $9.50.  We love this burger, but as we’re not Brooklyn experts, please let us know what other great budget burgers we’re missing in the borough.

Is this burger worth traveling for?

The last time I made the trek to Brooklyn solely to try a new burger, I have to say I was a bit disappointed. It was for the DuMont burger that I had heard so much about (recently made list of America’s top-rated burgers by Epicurious and was the top-rated 2008 burger by Zagat). My medium-rare burger came out more like medium to medium-well and the next one (I’m not at all afraid to politely send a burger back, especially when I travel specifically for it) while a perfectly prepared medium-rare, was just not quite as flavorful as I was hoping it to be — though the homemade pickles are delicious. Don’t get me wrong, it’s by no means a bad burger, and in fact it’s rather large and juicy and would be in my top 75 percentile, but just not an NYC Top 10′er for me. I happened to notice Fort Greene’s 67 Burger on Grub Street’s recent comprehensive and saliva-inducing photo slideshow of New York’s 82 Most Notable Burgers. Since the list is in alphabetical order, 67 Burger was lucky enough to show at #2 of 82. This just came through the reader submission wire: “I recently went to 67 Burger in Ft Greene, Brooklyn. It is seriously the most amazing burger I have ever had. The fries are awesome and even the salads are great!!” Can anyone out there validate this bold assertion so I know whether a trip out to Fort Greene is worth my while?

I had been hearing for quite some time that the Michael Jordan Steakhouse burger is a force to be reckoned with among steakhouse burgers. For whatever reason though, the MJ burger, like several other NYC burgers including the Molly’s Pub burger,  has flown way under the radar on the NYC burger scene. It made for an ideal contender, especially since Michael Jordan’s Steakhouse is located in Grand Central Station just a block or so away from the Benjamin Steakhouse. I called up each of the steakhouses and placed an order for a medium-rare burger. I jumped in a cab and less than 30 minutes later, I was back at my office with both burgers. I have to say that the folks at the Benjamin did seem quite  surprised to see me picking up a burger just a day after I had been there for the “challenge.” I told them I had a bit more investigative research to do.  The goal — to find out who has the ’Best Underrated Midtown Steakhouse Burger Near Grand Central’:

THE TALE OF THE TAPE

Burger Blend

The Benjamin: 100% USDA Prime Beef — New York Strip, Rib Eye, Filet

Michael Jordan’s: Approx. 10% USDA Prime Beef — Chuck and Top Round (80-20 blend, choice grade) + trimmed prime scraps from leftover prime Strip Loin cuttings

Meat Purveyor

The Benjamin: Strassburger Meats (Carlstadt, NJ)

Michael Jordan’s: West Conn Meat (Bronx, NY) for ground beef / Buckhead Beef (Atlanta, GA) for prime meat

Preparation/Seasoning

The Benjamin: Dry-aged for 28 days in dry-aging box / Seasoned only w/ kosher salt

Michael Jordan’s: Not dry-aged / Seasoned w/ kosher salt and fresh ground black pepper

Cost

The Benjamin: 1/2lb burger w/ fries = $15.95 **Also Includes Choice of “Silent Options”: jalapenos mixed into the meat, sautéed mushrooms, sautéed onions, onion rings, bacon, thinly-sliced Canadian bacon, diced peppers (mixed with the meat), sautéed peppers, cheese, minced bacon (mixed with the meat)

Michael Jordan’s: 1/2lb burger w/ fries = $15.00 and 3/4lb burger w/ fries = $17.00

THE TASTING

I again enlisted my friend Mark’s assistance to help in judging the two burgers. Now, each of the burgers had about equal travel time and though not ideal, it made for a fairly level playing field. We halved the burgers and began tasting and comparing. The first thing I noticed was that the Jordan’s burger had a lot more seasoning in the meat than the Benjamin burger. If it’s just kosher salt and fresh ground pepper they season with, then there was certainly quite a bit of it, though not necessarily a negative. You could even see the seasoning encrusted in the cheese atop the burger. Check out the seasoning on the center of the burger in this pic.

The second thing that was apparent was the Benjamin burger was cooked a perfect medium rare (though before cutting I have to say it didn’t look so pretty). The Jordan’s burger on the other hand was a tad overcooked and came in at closer to a medium than medium rare. You can see the difference in the pic below.

After a couple of bites of each, it was way too difficult for me to determine which was the better burger. They both had unreal flavor and perfect burger-bun ratios. The Jordan’s egg-kaiser bun was slightly sweet with a challah-like flavor while the Benjamin bun was a fairly standard old-school sesame seed. Mark and I both agreed that the Jordan’s burger had the better bun. After a couple more back-to-back bites of each burger, I could tell that Mark had already made his decision. I was still struggling. Even though it was cooked a bit past my liking, this Jordan’s burger was a flavor-bomb that was proving to be one helluva juicy and delicious burger. It had a nice external char and intense flavor. Like the first Benjamin burger we tried, this Benjamin was just as tender and loaded with a distinctive flavor of dry aging. Again the wonderful taste of this exquisitely-crafted, high-quality grind left me repeating aloud, ”damn, this is a good burger.” It was even better prepared than the one the day before that had the home-field advantage.

THE VERDICT

After about my 7th bite of each burger, I finally looked over at Mark and said “Benjamin” and he nodded. But damn was it close. We both thought that if the Jordan’s burger had been cooked properly and as perfectly as the Benjamin’s, it may have been a dead heat. I still think the Benjamin would have eeked it out on account of the flavor of the meat, but it would have been very close. One takeaway is that the Jordan burger had almost as much delicious tender, juicy and rich flavor, despite no dry-aging of the meat. Next up for the Benjamin — Wolfgang’s Burger.

Mark and I arrived at Benjamin Steakhouse and were graciously greeted by the staff and led to our secluded tasting booth. The four burgers were brought out to us and we didn’t waste any time. We followed the Rachel Ray method of burger tasting, which involves cutting each burger in quarters and tasting from the middle. First up, we tried Burger Joint and the Benjamin burger.

Burger Joint tasted like classic Burger Joint to me though it was closer to medium than medium-rare. I did notice that the meat doesn’t seem as fresh as it used to be. Mark didn’t care much for the Burger Joint burger, likening the meat to something out of a can of dog food. We both agreed that the Benjamin burger was well-prepared as a nice medium-rare, if not just a tad more medium, and exhibited a nice flavor profile. The difference in the quality of the burger blends between the two burgers was readily apparent.  The Benjamin meat was juicy and moist with a nice char on the outside and had nice texture and a great depth of flavor. I guess the 28-days of dry aging has to count for something. It’s only seasoned with kosher salt, and that’s definitely all it needs. Just check out the juices seeping into the bun in the picture below and you can tell this is one heckuva burger.

Of these two, the Benjamin was hands-down the better tasting burger. The meat quality wasn’t even comparable. Next up was Corner Bistro and J.G. Melon. I’ve had numerous Corner Bistro burgers in the past and unfortunately the one that was delivered to us was nothing like what I usually get there. First of all it was way overcooked. Unlike the picture of the Benjamin burger above, there are no meat juices flowing between burger and bun. The burger was fairly dry and lacked the buttery texture and delicious flavor I have come to know from a Corner Bistro burger. You can see the difference in the bottom picture of a CB burger from a few months back.

It was supposed to be medium rare and what we got was something between medium and medium well. This was my least favorite of the four burgers, lending some credence to the notion that Corner Bistro is the city’s most overrated burger. I viewed this instead as an anomaly, or perhaps a sign of Corner Bistro’s inconsistency, since the most recent burger I had there was one of the best I’ve had in the city. Mark pretty much agreed with me on this one, except he disliked the Burger Joint burger even more than the Corner Bistro one. Now, I’m not a huge fan of J.G. Melon (largely because I find the burgers a bit too small and not entirely satisfying) but the burger they delivered was pretty much spot-on medium rare.

It was a well-constructed burger with a good burger-bun ratio.  Solid. Very solid. We both agreed that it was far and away better than either Burger Joint or Corner Bistro with good flavor and texture, but that it still didn’t hold a candle to the Benjamin burger.

VERDICT

Mark and I both agreed that the Benjamin burger out-classed and out-muscled its competition in this challenge. To be honest, it really wasn’t even close. The half-pound, dry-aged Benjamin burger is the creation of Executive Chef Arturo McLeod, who spent 20+ years honing his meat talents at Peter Luger’s. His burger blend consists of New York Strip, Ribeye, and Filet Mignon- all dry-aged for 28-days and seasoned in-house (using only kosher salt). This is one high-quality beef blend that exudes tons of flavor. At $15.95 including fries it’s not a bad deal at all for a steakhouse burger, though it should be noted that none of the other burgers we tasted cost more than $8.50. If Benjamin would offer a quarter-pounder version w/ fries for $10 it would be a force to be reckoned with among Midtown Lunch’es.

BUT NOT SO FAST

I wasn’t fully satisfied though. In light of the factors below that unfairly tilted the playing field, I couldn’t bring myself to write this review of the challenge without confirming on my own whether the Benjamin burger is always prepared as well and tastes as good as it did that day. I needed another challenger. For months I’ve been hearing great things about the burger at Michael Jordan’s Steakhouse. In fact, on the Eater post about the Benjamin challenge two commenters mentioned the Michael Jordan’s burger, with one pledging his loyalty to it. As Michael Jordan himself is no stranger to what home-court advantage means, I decided to set up my own little follow-up Burger Challenge without either side knowing what was going on. Stay tuned to find out how the Benjamin burger stands up next to the burger that many call the most underrated burger in the city.

I provide the following disclaimer in good faith and in accordance with the Food Blog Code of Ethics:

1. We did not pay for any of the burgers involved in the challenge (or for the glass of Malbec I drank).

2. All aspects of the competition were coordinated and organized by the Benjamin’s PR firm, i.e. they ordered and picked up the challenger burgers, they selected the pool of challenger burgers, they hijacked the challenger’s daily meat deliveries, etc.

3. The challengers faced a number of disadvantages, including but not limited to, the following: (a) there is no such thing as “speed delivery” in Manhattan during lunch, and as such, the challenger burgers experienced a significant delay time between exiting the grill/griddle and entering our mouths; (b) unlike the Benjamin, the cooks of the challenger burgers had no idea that the burgers were going to be involved in a competition; and (c) they’re not using the exclusive Black Label blend developed by Pat La Frieda (note: the Benjamin burger and every other NYC burger is equally disadvantaged in this respect).

4. Benjamin Chef Arturo McLeod knew that he was preparing a specific burger specifically for our Burger Challenge.

Yes!  It was as wonderful as I remembered.  The large U-shaped packed bar with Captain Lawrence on tap, the red oilcloths covering the tables, the old school video games, the most friendly service imaginable, and most importantly the juicy, thick, round burgers.  Maybe I am biased, because I have grown up with these serious patties, but nothing beats biting into a Blazer Celsus Burger with melted Swiss and bacon as the bun disintegrates in your fingers from all the juices dripping from your bite marks.  AND the massive homemade steak fries.  I am not even sure where they find potatoes so large to make them.  It was such a treat! We started by the bar, because even on a Saturday afternoon the Blazer was busy as ever.  Once we were seated we ordered the Blazer Onion- their version of a blooming onion- greasy and satisfying.  I had the soup of the day- a classic New England clam chowder- good, but nothing exceptional.  My sister, Ann, ordered the homemade chili (always better when topped with chopped red onions, cheese, and sour cream).  Now for the main attraction. My burger was excellent.  It was just as thick as I had remembered.  The Swiss cheese covered my round patty and two thick strips of bacon balanced on top.  After adding my ketchup, tomato, and onions, it was nearly impossible to fit the tower of a burger into my mouth.  My  medium-rare burger was more medium than rare, but it was delicious and juicy.  The bun was just as I had remembered, classic and disintegrating into the burger.  A couple of burgers at our table were overdone (Andy’s medium rare looked medium well), but the server was sweet and accommodating and had another one made with a smile.  We had a large order of the huge Blazer fries for the table (a must!).  They are so giant that at times, you feel like you’re eating a baked potato instead of a fry, but they are crispy on the outside and I just love them.  It was all in all a perfect and very filling trip down memory lane.  Yep, it was worth the trip. More pics below.

Tip- Cash Only.

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The winner, but which is it?

When times get tough, the tough eat burgers and drink beer, or at least we do. We thought it would be fitting to kick off Burger Wars by pitting a couple of wallet-friendly burger + beer deals against one another.

The Competitors:

I. Molly’s Pub & Restaurant: 287 3rd Avenue (22nd & 23rd).  Molly’s Jumbo 10 ounce pub burger with your choice of cheddar, american, swiss, mozzarella, or blue cheese, served with french fries, potato salad, mashed potatoes, or onion rings (other toppings available for $1). Cost: $11 (+ cost of beer).

II. The Smith: 55 3rd Avenue (10th & 11th).  The Smith Sunday “Get a burger and a beer for $12″- Burger with cheddar cheese, french fries, and your choice of beer. Cost: $12. The final verdict after the jump…

The Final Verdict: The unanimous winner of Burger Wars Part I = Molly’s.

Jill’s Winner: Molly’s cheeseburger was the clear victor out of these two burgers- it wasn’t even close.  First of all, let’s talk burger…  Molly’s burger was large, juicy, and perfectly medium rare.  It had a charcoal black crispy outside with ridiculously amazing rare and dripping meat inside.  The cheese was perfectly melted into the traditional style burger bun (which in turn melted into the burger as the juices flowed at first bite/cut).  This is a real burger- forget adding the lettuce, tomatoes, and fixings (although the pickle was a delight- very crisp and sour).  I added a bit of ketchup and was in heaven.  Definitely the best burger I have had in a while.  When you bite into it, expect savory juices to flow all over your hands and plate.  You could really taste the meat- no need for heavy seasoning.  I ordered the onion rings but had a few of Andy’s fries and found both to be top quality and fresh.  There are more burger wars to come, but Molly’s is one of my early favorites in NYC (and completely underrated).

The Smith burger was good and for the price and ambiance, it still gets a thumbs up from me, but it is not even in the same category as the Molly’s burger.  The Smith burger was a nice size and my cheddar cheeseburger was cooked well.  The french fries were thin, crisp, and tasty.  The Smith burger came with all the fixings already on it- including what appeared to be a mayo-based special sauce.  I would have added all the fixings anyway (for the extra flavor that the Molly’s burger didn’t need), so I was happy with the pre-assembly.  The best part was the amazing beers on draft that came with the $12 burger meal (and a nice size glass).  I chose a Blue Point Toasted Lager which complimented my cheeseburger and fries perfectly.  I would certainly come back to The Smith (I LOVE their brunch and their dinner menu- the caramelized brussel sprouts are amazing).  You really can’t go wrong for a $12 tasty burger that comes with a beer from their great draft beer selection, but with Molly’s calling my name only 10 blocks north, I think I’ll be returning to The Smith when I am in need of something other than a burger fix.

Andy’s Winner: Also, hands down, the Molly’s burger takes the prize. I know it’s a bold statement, but this may have been the best NYC burger I’ve ever had. I think I said “This is the best burger I’ve ever had,” between just about every bite I took. Even the bun was amazing and had perfect grill marks. When my burger first arrived I was a bit disappointed cause I thought it was overcooked. Man was I wrong. This burger was cooked to perfection. It had this perfect char on the outside leading to a perfect juicy medium rare on the inside. I was dying to go back in the kitchen and ask the chef what their secret is. I asked our server and all she offered up is that they add ”a little bit of love” to every burger. I cannot believe people wait for places like J.G. Mellon and Shake Shack and probably haven’t even heard of the Molly’s burger. Molly’s is a true Irish bar…sawdust on the floor, Murphy’s on tap and Irish tunes on the jukebox. I had to request they put American football on the TV. They agreed, but only for the Notre Dame game. I kinda feel bad for The Smith that it had to face such stiff competition. Their burger was cooked perfectly medium rare and I got to wash it down with a Sixpoint Bengali IPA (all for only $12). I just found the condiments to be overly invasive with the default inclusion of the special sauce (think Big Mac) and that they keep this burger from reaching its full potential. I also found the bun to be a bit too ”bready.” Just never got that nirvana moment of “Wow, I’m eating something special here,” like I did with the Molly’s burger. On a 100-point scale, I’d give the Molly’s burger a 98 and I’d give The Smith’s burger an 89. I’ll be back for the $12 burger + beer special, but when friends come to town and want to try one of NYC’s best burgers, we’re headin’ to Molly’s.

Burgers are all the rage in NYC and have been for quite some time now. There’s a burger for just about every taste and budget. You can spend anywhere between a buck and $175 for a patty in this city. I thought that DB Bistro’s foie gras burger was the most expensive, but at a mere 32 bucks (n.b. during fresh truffle season, you can add 10 grams of truffles for $75 or 20 grams for $150), it’s cheap compared to Wall Street Burger Shoppe’s $175 “Richard Nouveau” burger consisting of 10 ounces of Kobe-raised beef crowned with a thick “lobe” of seared foie gras, 25 grams of shaved black truffles, and aged gruyere cheese. I’m guessing they haven’t been flippin’ too many of these bad boys over the past couple of months. What “Burger Wars” is after the jump…

Neither of these even come close to Vegas’ most expensive burger — the “Fleurburger 5000″ (you guessed it, the 5000 means doneros) at the Fleur de Lys restaurant in Las Vegas at Mandalay Bay. You wash this burger down with its own beverage as it comes with a bottle of 1990 Chateau Petrus served in Ichendorf Brunello stemware that you get to keep.

While we’re not gonna be trying any of those burgers anytime soon, we are gonna be tryin’ lots of burgers around the city. Everyone has a different opinion on NYC’s best burger…for some it’s old standbys like J.G. Mellon, P.J. Clarke’s or Corner Bistro, for others it’s Burger Joint at Le Parker Meridien or Shake Shack. Lately, we’ve been hearing alot about this amazing burger in Brooklyn from a small, cozy place called DuMont (Zagat 2008 Best Burger). Even Jill and I don’t agree on our favorite burgers. There are also tons of places making awesome patties that go unnoticed. For example, would you ever think that Michael Jordan’s in Grand Central makes a great burger, or that a polish 24/7 diner in the e. village is known for its burger, or have you heard about the burger at Molly’s, or ever foregone the bbq at Blue Smoke and ordered the burger instead?

We’ve decided to have a little NYC burger-off. We’re going to try and compare burgers head-to-head from different places across different categories; under-the-radar burgers, pub burgers, bang-for-your buck burgers, brooklyn burgers, steakhouse burgers (Luger’s vs. Smith & Wollensky), diner burgers, brunch burgers, ‘damn it feels good to be a burgah’ burgers…you get the idea. Stay tuned…all this burger talk has me jonesing a big medium-rare beauty. We may have to get things started this weekend.

Wall Street Burger Shoppe's $175 Burger