Serious Eats - seriouseats.com

i am currently on holiday in nyc and i was told by several friends and posts that i would be difficult to get into minettas at the moment , anyway i walked in last night , sat at the Bar and ordered the black label , medium rare ..
i havent eaten a burger more perfect than this , ever !! everything was in perfect balance , initially i thought there where too many fries on the plate , but that was not the case .. damn it was good .. plus the house pickle was delicious too .

@Burger Bob The butter is drizzled on it during the cooking, not after. You do not taste it. Secondly the Black Label is designed for griddle cooking, the superior method for burger preparation.

Have you had a panini from that new place off of 2nd? It is called Melt. BEST paninis I have EVER had!

I'd pay $26 for a dry aged ribeye...why not a burger made from it? Heck, I'd pay that much for the FRENCH FRIES...they sound awesome too!

@BPstyler Please show me where I said anything about the price being justified. I happen to think it is but I don't see how you could have garnered that from the piece. And the photos do not tell the whole story, not even close. Take for example the beef blend - can you really deduce that the patty has dry aged beef by looking at it? How about the bread - does the picture reveal that the brioche has extra butter and salt to over come the inherent sweetness of the bread? I got paid to write the story alright - by Serious Eats. As for your spurious and frankly tasteless comments about "blowing" - I will leave them alone except to note that you obviously have an oral fixation.

Damn. 26 bucks? I never say never but 26 bucks pains me. Looks like a birthday lunch kind of splurge. Also, the butter swoosh seems a little over the top to me, especially since they're encouraging restraint with cheese. If I can convince my cheap ass to try this place out, I'll go no cheese, butter or onion! Gimme the Black Label straight up.

The original DB Bistro Burger was over $50 and didn't do it for me but I'm betting this one will at half the price. Thanks Nick.
-------------Guttergourmet

I tried this thing earlier today. It's definitely not the same patty as the one at City Burger. Size being one of the differences, probably the blend as well. I don't know how anyone can complain about the size of this thing.The aged smell and taste came through well and it was a beautiful red color when ordered rare. The problem was that it was entirely covered with those sauteed onions. Moderation please! It completely overpowered the subtle qualities of the meat. The beef was extremely juicy but when combined with the oil from the onions (I also had cheese on mine btw) it was one sloppy mess. The bottom of the bun deteriorated instantly.

oh man, that looks AMAZING

There is no justification for a $26 burger. Not now, not ever.

I bought this cookbook for my family secret santa pick, and I would love to have it for myself!

dropping frozen string bean cuts into hot olive oil and garlic. SOOOO Good. And instantaneously easy.