Photograph: Vicky Wasik |
The Cardinal
This refreshingly simple cheeseburger reminds us of the best kind of backyard cookout. While there's no charcoal grill hiding in his kitchen, North Carolina native Curtis Brown does right by the proprietary Ottomanelli Brothers patty, trapping its copious juices with a sear in a cast-iron skillet, then serving it with American cheese, onions, Bibb lettuce and a Martin's potato roll. A zingy mustard-BBQ sauce adds some understated Southern flair, and house-made pickles and chips complete the platter. 234 E 4th St between Aves A and B (212-995-8600). $13.

The best new burgers

From pedigreed fast-food joints to nouveau chophouses, the battle for patty supremacy rages on. TONY tracks down 20 contenders to add to your list.

Sunday March 4 2012

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