"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."
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.
Read at Time Out New York
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