The Best of NYC's Burgers

Summary

Podcast Summary: All Of It – The Best of NYC's Burgers

Host: Alison Stewart
Guests: Robert Tsitsima (Eater alum), Melissa McCart (Current Eater Writer)
Release Date: July 22, 2025
Duration: 16 minutes

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Introduction

In the July 22, 2025 episode of All Of It, hosted by Alison Stewart on WNYC, the focus shifts to one of New York City's most beloved culinary staples: burgers. Celebrating the city's diverse burger scene, Alison is joined by Eater alum Robert Tsitsima and current Eater writer Melissa McCart. Together, they delve into what makes a burger great, sharing top recommendations ranging from budget-friendly joints to high-end establishments.

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Determining the Perfect Burger Spot

Alison Stewart opens the discussion by asking Robert about the essential questions he poses when someone seeks a burger recommendation.

[00:51] Robert Tsitsima: "Well, number one, unfortunately, is how much do you want to pay? Because burgers have turned into kind of luxury products in the hands of some celebrity chefs."

Robert emphasizes the importance of budget, highlighting how burgers have evolved into both affordable comfort food and upscale gourmet offerings. He advocates for affordable yet quality options like Joe Jr., a beloved spot known for its fresh, handmade burgers.

[01:22] Alison Stewart: "I was asking. Joe Junior's is at 167 Third Avenue. I've been there."

Robert describes Joe Jr.'s ambiance as "a wreck," mentioning its faded yellow decor and chipped formica surfaces, which paradoxically enhance its charm.

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Guest Perspectives on Burger Preferences

Melissa McCart brings a nuanced approach by asking patrons about their meal preferences:

[02:12] Melissa McCart: "Are we talking about lunch or dinner? ... And then are you looking for something fast or do you want to sit down and maybe have a beer with it?"

This line of questioning helps tailor recommendations based on the diner's needs, whether they seek a quick bite or a more leisurely dining experience.

Seasonal Preferences:
Melissa notes that preferences shift with the seasons. In warmer months, lighter options like smash burgers from places like Joe Jr. or Shake Shack are preferred.

[02:36] Melissa McCart: "I Feel like there's even another question to consider, and that's time of year, because I think like this time of year, I sort of would lean towards a Smash burger or something more in the Joe Jr or Shake Shack style burger."

As fall approaches, heavier Tavern burgers become more appealing, with establishments like Hawksmoor Lunchtime and Raul's Brunch Burger offering more substantial options.

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Affordable and Unique Burger Joints

Jubilee Marketplace in Brooklyn is spotlighted for its exceptionally affordable burgers.

[03:21] Melissa McCart: "It is like a snack burger, but regardless, who wouldn't want a burger on the fly when they're grocery shopping?"

This grocery store offers burgers for $2.75, providing a quick and budget-friendly option without sacrificing taste.

Robert also praises Blue Collar Burger, a Brooklyn chain offering traditional California-style burgers made from scratch.

[05:30] Robert Tsitsima: "It has the most normal kind of California style burger imaginable. ... It's a great burger."

Unlike fast food, these burgers are cooked fresh upon order, ensuring quality albeit with a slightly longer wait time.

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Hamburger America: A Burger Enthusiast’s Haven

Melissa introduces Hamburger America near Houston Street, describing it as "a hamburger museum almost." Owned by George Motts, the establishment is renowned for its diverse range of burger creations and engaging atmosphere.

[06:39] Melissa McCart: "It's like a hamburger museum almost. So George Motts, the owner, has written a book on burgers."

Robert adds that George is a "burger historian," often seen preparing burgers live, which adds to the venue's unique appeal.

However, both guests express reservations about smash burgers, criticizing them for prioritizing crust over quality meat.

[08:02] Robert Tsitsima: "Smash burgers, it's a way of selling you less meat for more money."

[08:35] Melissa McCart: "I totally agree. I think smash burgers have reached peak maybe last year."

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Listener Experiences: Hits and Misses

Listeners contribute their experiences, adding depth to the discussion. Agnes from Westchester shares a disappointing encounter at the Mark Hotel, where an overpriced burger failed to meet expectations.

[09:26] Agnes: "It was ridiculously expensive. It was like maybe 30, maybe more, maybe $40... it was just bad."

Conversely, her positive experience at Benvenuto in Tribeca underscores the variability in quality across NYC's burger establishments.

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High-End Burger Recommendations

When discussing splurge-worthy options, Robert recommends Mineta Tavern, despite its steep price tag of $38. He suggests sharing the hefty portion to fully appreciate its exceptional quality.

[10:43] Robert Tsitsima: "It's a little on the sweet side. The burger is just fantastic."

Melissa highlights Raul's Brunch Burger, a brisket-infused masterpiece available during weekend brunches. Priced at $32, it's a savory delight best enjoyed when shared.

[11:40] Melissa McCart: "It's a brisket burger... It is $32. Very delicious."

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Hidden Gems and Final Recommendations

Ann from Manhattan introduces Smacking Burger at a West Village gas station, praising its affordability and flavor.

[12:58] Ann: "It's a normal sized burger. I think it's like 6.95 and it's delicious every time."

Red Hook Tavern is another favorite, noted for its perfectly seasoned burgers and satisfying portions, though Robert points out its high price of $28.60.

[14:36] Robert Tsitsima: "For a great tavern burger, go to JG Mellon, where it's still 9.85 on the upper east side."

In the closing moments, guests share additional recommendations:

• Melissa suggests Long Island Bars for their excellent burgers and cocktails.

  [15:14] Melissa McCart: "They make fantastic cocktails. That's the last one that I would suggest."

• Robert endorses Superiority Burger in the East Village for its homemade vegan patties made from black beans.

  [15:21] Robert Tsitsima: "They make it out of black beans. It is absolutely delicious."

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Conclusion

The episode concludes with Alison Stewart inviting listeners to explore the rich and varied burger landscape of New York City. From affordable gems like Joe Jr. and Smacking Burger to high-end establishments like Mineta Tavern and Raul's, there's a perfect burger spot for every palate and budget. The shared insights from experts and listeners alike paint a vibrant picture of NYC's enduring love affair with burgers.

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Notable Quotes:

• Robert Tsitsima on Smash Burgers:

  "Smash burgers, it's a way of selling you less meat for more money."
  [08:05]

• Melissa McCart on Seasonal Preferences:

  "This time of year, I sort of would lean towards a Smash burger or something more in the Joe Jr or Shake Shack style burger."
  [02:33]

• Agnes on Expensive Burgers:

  "It was ridiculously expensive. It was like maybe 30, maybe more, maybe $40... it was just bad."
  [09:26]

• Robert Tsitsima on Sharing High-End Burgers:

  "Share it with somebody. It is so big that you probably shouldn't be eating the whole thing yourself."
  [10:43]

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This episode of All Of It offers a comprehensive guide to navigating New York City's dynamic burger scene, blending expert opinions with real-life experiences to ensure listeners find their next perfect bite.

Transcript

[Alison Stewart]

You're listening to all of it on wnyc. I'm Alison Stewart. To continue our week celebrating the best foods in New York City, we're going to be discussing the best burgers. Whether you like a fully loaded cheeseburger or simple lettuce and tomato, whether you like them smashed or served on brioche. The food that started in Hamburg, Germany, was one of the things that immigrants brought to the States. We're joined today by Eater alum Robert Tsitsma. Hi, Robert.

[Robert Tsitsima]

Hey, Alison.

[Alison Stewart]

And our current eater writer, Melissa McCart. Hi, Melissa.

[Melissa McCart]

Hi. Thanks for having me.

[Alison Stewart]

Thanks so much. They're gonna help us decide where to grab a great burger. First of all, Robert, when someone comes to you and says, where should I go to get a good burger? What questions do you ask them?

[Robert Tsitsima]

Well, number one, unfortunately, is how much do you want to pay? Because burgers have turned into kind of luxury products in the hands of some celebrity chefs. But I usually steer them towards some of the cheaper burgers in town that are also wonderful, like Joe Jr. A coffee shop around Stuyvesant Town that makes their burgers from scratch and hand pats the freshly ground beef before they make your burger. So everything is so fresh.

[Alison Stewart]

I was asking. Joe Junior's is at 167 Third Avenue. I've been there.

[Robert Tsitsima]

Oh, great.

[Alison Stewart]

It has sort of like an old diner attitude to it. Can you describe the inside a little bit?

[Robert Tsitsima]

The inside is a wreck. As I remember. It's kind of like fading yellow and the formica is chipped and there's twirling stools at the counter. It really is a wreck. There used to be another one on 6th Avenue, long gone, but you know, that one is still there. And it's a miracle because where else, in what other diner do they ask you how you want your burger done and mean it and you can trust them. You're not going to get like some stinky old thing pulled out of the.

[Alison Stewart]

Freezer that is Joe Jr. S. Melissa, when I ask you where should I go to get a good burger, what questions do you have for me?

[Melissa McCart]

Are we talking about lunch or dinner?

[Alison Stewart]

Oh, that's a good question. I don't know. Lunch? We'll say lunch.

[Melissa McCart]

Okay. And then are you looking for something fast or do you want to sit down and maybe have a beer with it?

[Alison Stewart]

See, she's answering, answering the right questions.

[Robert Tsitsima]

Beer at lunch? I don't know, Melissa.

[Melissa McCart]

I know. Don't tell anyone.

[Alison Stewart]

That is really funny. Those are the kind of questions you would ask somebody.

[Melissa McCart]

They are. And I Feel like there's even another question to consider, and that's time of year, because I think like this time of year, I sort of would lean towards a Smash burger or something more in the Joe Jr or Shake Shack style burger.

[Robert Tsitsima]

A lighter burger.

[Melissa McCart]

Yeah, a lighter burger, exactly. And then as it turns to fall, I would look at Tavern burgers like a Hawksmoor Lunchtime burger or like a Raul's Brunch burger or something like that that's a little bit more hefty and has more stuff on top.

[Robert Tsitsima]

Or even a Minetta Tavern burger if you have very deep pockets.

[Melissa McCart]

Exactly. That's exactly it.

[Alison Stewart]

Melissa, you also mentioned a place where you can get a burger for a reasonable price. It's Jubilee Marketplace, 145 West street in Brooklyn. It's 2:75. Is that real?

[Melissa McCart]

That's real. So it is a grocery store that has gotten a lot of press lately because the owner, Young Kim, has basically put something on his Instagram saying, I hear you, that our prices are higher than surrounding markets and we're going to lower the prices of our, of our produce and our grocery store items. And in the meantime, you can peel off to the butcher area and get a burger for $2.75. Now, it is a, it's like a snack burger, but regardless, who wouldn't want a burger on the fly when they're grocery shopping?

[Robert Tsitsima]

Wait, is it a slider?

[Melissa McCart]

They're not calling it a slider, but I think you and I would.

[Alison Stewart]

Let's talk to George from Brooklyn. Hey, George, thanks for taking the time to call. All of it.

[George]

Hi, Alison, how are you?

[Alison Stewart]

I'm doing well.

[George]

Good. So Bonnie's Grill in Park Slope, a nice charbroiled burger to answer some of the questions of your guests. Definitely have a beer with it. Possibly some wings I thought about. Because then you mentioned the Tavern burger. And then there's Molly's on 3rd Avenue in Manhattan, 22nd street, maybe, but that's what I have to offer.

[Alison Stewart]

You know a lot about burgers, George. Thank you for calling in, listeners. We want to hear your thoughts. Are you a burger fanatic? What's your favorite place to get a burger in this city? We want cheap recommendations. We want expensive recommendations. Our Phone lines are open. 2124-3396-9221-2433. WNYC. I'm speaking with food writers, Robert Sytsima and Melissa McCart. We are talking burgers in the city. Robert, next on your list, you have Blue Collar Burger. It's an under the radar Brooklyn chain that's your description?

[Robert Tsitsima]

Yes, it is. And it has the most normal kind of California style burger imaginable. It hasn't been smashed. Smashed burgers are usually covered with salt to make the crust on it crackle. What this is is just a nice, good, soft burger at a reasonable price. It has lettuce, tomato. The tomato is actually ripe. The lettuce. The lettuce is fresh. And it's just. It's a great burger. And there's I think three or four of those places in various parts of Brooklyn.

[Alison Stewart]

Now, I don't know if this is a bad word or not. Is it fast food?

[Robert Tsitsima]

You know, it's not quite fast food. It would be if they were already grilling them when you came in and ordered it, but they tend to cook them from scratch. So I would wait a good five or ten minutes at least for your burger. Our high life is another place in Manhattan which just opened. It's on First Avenue. It is absolutely fantastic and has a similar kind of California style in n out burger.

[Caller]

All right, Melissa, Hamburger America, right near here. 155 W. Houston St. What makes this special?

[Melissa McCart]

What was so great?

[Caller]

It's so great.

[Robert Tsitsima]

All right, I agree.

[Caller]

All right, you agree?

[Alison Stewart]

Oh, my God.

[Caller]

Okay. We have a consensus.

[Melissa McCart]

It's like a hamburger museum almost. So George Motts, the owner, is. Has written a book on burgers. He had a burger slide out of his window during the pandemic. He's just really associated with burgers in New York.

[Robert Tsitsima]

And he's a nut. Let's be frank. Yeah, he has a smasher with his name engraved on it when he makes. And he's often there making the actual burgers before an audience.

[Melissa McCart]

It's so great. So, but here's what you have to know about Hamburger America. You can wait in line and get a seat at the Formica counter where you could see him flipping burgers, or you could walk up into a different, like, you go through a different door and you walk up and you can order, and then you're sort of sitting off to the left in these, like, squished seatings. That's more of a fast food situation. That is definitely faster, but it lacks some of the charm of sitting at the counter. So it's definitely worth waiting to get a seat at the counter.

[Robert Tsitsima]

And he's a burger historian, so one of the things he does is he tries to recreate burgers from different famous burger places.

[Caller]

Oh, that's cool.

[Robert Tsitsima]

And by default, they're smash burgers. Although I would never insult them by calling them smash Burgers.

[Caller]

Why would it be insulting to call someone a Smashburger?

[Robert Tsitsima]

I hate smash burgers. Smashburgers. Smash burgers, it's a way of selling you less meat for more money. And people that get smash burgers, they tend to double up or triple the patties so they end up with the same amount of meat in a regular burger. The trick of smash burgers is on all of these new chains, they put, like, a ton of salt on them so that by osmosis, it turns into this, like, crust, like an eggshell. It's just. It's not a pleasant burger to eat.

[Caller]

Melissa, do you agree?

[Melissa McCart]

I totally agree. I think smash burgers are. Have reached peak maybe last year. And now we're moving into people gravitating towards different kinds of burgers. I tend to like tavern burgers or really anything besides smash burgers.

[Caller]

Let's.

[Melissa McCart]

Yeah, Robert. Robert had actually told me a secret for finding a really great burger is to order the burger at a hot dog stand, if there is one. We recently were trying out hot dogs around New Jersey, and he kept ordering the burger and the burgers, like, either were on par or often could outshine the hot dog.

[Robert Tsitsima]

True. Too true. But keep it a secret.

[Caller]

All right, we'll keep that one a secret. We'll talk to Agnes from Westchester who had a really good burger and a really bad one. Okay, Agnes. Agnes, tell us what happened.

[Agnes]

Hi. Okay, so I had some friend. I have some friends in from out of town, and we were on the Upper east side, and they wanted to have a burger. And we were going to go to some place in the 70s on Second Avenue, but I forgot what it was called. We ended up not going because they really want to go to the Mark Hotel. And they said the burgers were good at the Mark. I don't know. We went and it was horrible. It was ridiculously expensive. It was like maybe 30, maybe more, maybe $40. And it was. I like my burgers rare, medium rare, juicy. And it was just not. It was just bad. And I was really upset. Anyway, you know, we ate it and. And then we were downtown in Tribeca and we went to this, like, kind of a sandwich salad place. It's called Benvenuto. And it was a really good burger. It was nice and it was juicy. And they made it the way I wanted to make it, you know, caramelized onions and everything. And I was really upset with the Mark hotel because I really wanted to love the burger.

[Alison Stewart]

Agnes, thank you so much. It brings me my question for both of you. What is a very expensive burger that is worth it. What do you think, Robert?

[Robert Tsitsima]

I would say that the Mineta Tavern burger has kept up at a ridiculous price. It's like $38. Go for the more expensive one. There's a cheapskate one at $32, but go for the. Go for a $38 one. And here's the hack. Share it with somebody. It is so big that you probably shouldn't be eating the whole thing yourself. It's cooked. It's only for people that love extensively caramelized onions because that's the trick of the Black Label burger is having this massive perfectly and long, long, long caramelized onions. So, you know, it's a little on the sweet side. The burger is just fantastic. And it's what you pay for is for the burger to be cooked the way you like it. And if they don't do it, like send it back.

[Alison Stewart]

How about you, Melissa? What is one of the high end burgers that you think, yeah, that's worth it?

[Melissa McCart]

Raul's. So here's the thing. For dinner, they only sell one burger per barstool. So that's 12 burgers a night and you have to get there right away. I would not be recommending it if that is the only time you could get the burger. You can get it. It's on the menu for Saturday and Sunday brunch. It's $32. It is a brisket burger. It's made like steako povera. It has St. Andre cheese, pickles and duck fat fries. And it's $32. Very delicious. And yes, something that I would split with somebody else.

[Alison Stewart]

By the way, if you want to know why they make the burger, you should listen to my interview with Raul's. The folks from Raul's about the documentary about the film about the place, the space.

[Melissa McCart]

It was so good. The documentary was great.

[Alison Stewart]

Really good. Let's talk to Ann. I've been curious about this place too.

[Melissa McCart]

Ann.

[Alison Stewart]

Ann is calling in from Manhattan. Hi, Ann.

[Ann]

Hi there. Yeah, Smacking Burger at the mobile station on 8th Avenue and 13th street in the West Village. What a deal. Delicious. The caramelized onions don't go for that Minetta Tavern burger, go for the Smacking Burger.

[Robert Tsitsima]

It's Smacking Burger is fine.

[Ann]

It's just the right. It's just the right size. I always say to myself, oh, thank God this thing is an enormous. It's just a normal sized burger. I think it's like 6.95 and it's delicious every time.

[Robert Tsitsima]

Of course, the fries are Separate and.

[Ann]

Literally the fries are separate. Absolutely. And you can. And it's a gas station. It's inside the gas station. There's tables. People gather. It's at tables outdoors. I highly recommend it.

[Robert Tsitsima]

And there's nothing like the smell of gasoline in your nostrils as you eat your burger. No, I agree. They're great.

[Alison Stewart]

Let's head to Red Hook Tavern. We talked about Tavern burgers quite a bit. You say they have one of the best.

[Melissa McCart]

Melissa, they do. It's very straightforward. I like their sort of fat fries. It feels to me Red Hook Tavern, if you can get a seat, feels like such a classic tavern. And it's a better burger than it needs to be in terms of seasoning and sort of ratio of stuff to beef to bun. And I feel like it's a place where you walk away satisfied every time. Robert, what's your thought about Red Hook Tavern?

[Robert Tsitsima]

I absolutely love it. It's descended from a chain of barbecues. They really know their meat there. It is beyond wonderful in all ETH aspects, save for one, and that is the $28.60 price tag, which is a little expensive for a tavern burger. For a great tavern burger, go to JG Mellon, where it's still 9.85 on the upper east side.

[Caller]

Let's slide in one more caller. Happy in Manhattan. You have 30 seconds.

[George]

I still miss the 21 burger as an experience, but Pete's Tavern does three different burgers on their lunch menu, one of which is a half pound. And if you get it done right, you can get it crispy on the outside and rare in the middle, which is the ideal combination for me.

[Caller]

Sounds good. We've got just about a minute left. I'm going to give each of you a chance to give a shout out to something that we haven't mentioned. What do you say, Melissa?

[Melissa McCart]

Long Island Bars. Burgers are quite good, too, and they make fantastic cocktails. That's the last one that I would suggest.

[Caller]

And how about you?

[Robert Tsitsima]

And I would recommend the vegan burger at Superiority Burger in the East Village where they make the patty, not buy it at the discount store. They make it out of black beans. It is absolutely delicious. And you won't mind that you're not eating meat.

[Caller]

That is the end of burger chat here at all of it. My guests have been eater writer Melissa McCart, Eater alum Robert Citsima. Thanks to all of our listeners for calling and thanks to you for being our guests.

[Robert Tsitsima]

Thank you so much, Alison. This was so much fun.

[Caller]

And that is all of it for today. I'm Alison Stewart. I appreciate you listening and I appreciate you. I'm going to leave you with Kate Heine. She'll be in the Chair tomorrow.

[Kate Heine]

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