From May 1st to May 7th, attend 7 Days of burger tastings and events citywide; Downtown Manhattan to host three events

“Meat” some of the best burgers in New York City during Burger Week, brought to you by the Food Film Festival, and Burger Conquest, one of the top burger blogs in the country. Each burger tasting and pairing event costs somewhere between $30 and $70, and some of the events, like the Guns N’ Roses burger pairing dinner at Idle Hands at East 3rd Street and Avenue B, are already sold out.
The week of beef kicks off at Idle Hands, with a rockin’ event put on by That Burger. Chef Dan Petersen will be serving up the Guns N’ Roses-themed mini-burgers, named after tracks on “Appetite for Destruction.” For $35, guests can sample “Welcome to (That) Burger” (sauteed onions, jalapenos, american cheese), “Out to Eat Me” (bacon, bourbon ketchup, blue cheese), “Paradise Burger” (lettuce, guacamole, red island sauce, cheddar cheese) and “Sweet Burger O’ Mine” (sauteed pineapple with teriyaki sauce, honey ham, cheddar cheese).

“Twelve songs, six beers, four different burgers, tater tots and a lot of bourbon ketchup,” is how “The Rev” described the headbangin’ hamburger event.

Burger Week started with David “Rev” Ciancio, who came up with the idea while working for another company. Rev has been creating events for National Hamburger Month for five years now, though this is the first year Hamburger Week is officially being branded.

When he first started out in the food industry, he wrote a cheesesteak blog, then a steak blog and finally found his hamburger calling.

“When I eat a burger I’m looking for that snap, that popping, savory moment, that’s what I crave,” said Rev. “I’m not eating burgers for health reason, so give me the greasiest kind.”

Other events this year involve the “burger crawl” in Murray Hill, where customers will go to 10 different locations, and get loaded up with beer and mini burgers.
Rev’s event is a “three b’s” festiva l- “Beer, Burgers and Bowling” at Bowlmor in Times Square, where he will serve up a gourmet pickle tasting, gourmet cheese tasting, and his favorite burgers including “The Rev’s Hot Hog and Honey” with Jarlsberg cheese, honey, bacon and hot sauce.

Another noteworthy event downtown is the Bourbon and Burger event at the brand new Harding’s at East 21st and Park Avenue, where Chef Ariel Fox will be making her house burger—an 8 ounce juicy creation blended with skirt steak, chuck and short rib, topped with a thick slice of classic melted American. The burger mounted on a challah bun, and topped with housemade pickles.

“We could have gone complicated but we thought, what if we could do a really good cheeseburger? Mine is more a grilled cheeseburger—very cheesy,” said Chef Ariel Fox. “The burger for a long time was something chefs didn’t want to put on their menus, but every chef, no matter where, has that burger on their menu.”

The tempting sandwich is paired with a bourbon tasting, and a bourbon cocktail lesson where head bartender Trevor Schneider teaches each patron how to make a Harding smash, a twist on a bourbon lemonade, made with Larceny bourbon, spearmint leaves, pressed lemon wedges, lemon juice and simple syrup.

Hurry and get tickets fast, which are avaialble online at theburgerweek.com

New Yorkers have been searching for the best burger in the city since the dawn of time. But the West Side Spirit wanted to find out, where can Upper West Siders get the best burger without having to leave the neighborhood? We scouted out popular burger joints, from the highbrow to the divey, and rated their signature sandwiches accordingly. Check out our reviews, then tell us what you think at nypress.com/best-burger-uws, The winner of our reader poll will be featured in our Best of Manhattan issue this fall. In the meantime, we encourage you to embark on a taste test.

The Sunburnt Calf.

The Sunburnt Calf
226 W. 79th St., 646-823-9255, 
moolifegroup.com
The Burger with the Lot (lettuce, tomato, cheese, bacon, fried egg, onion, pineapple, beets); $12

Juiciness: 5
Flavor: 5
Inventiveness: 5
Bun: 4
Value: 3
Preparation: 4
Side: fries: 4
Presentation: 4

The Burger with the Lot is no less than an explosion on a plate—a delicious explosion, that is. The burger is intimidating at first, and it takes a while to figure out how to tackle eating it. A slice down the middle and some knife and fork action does the trick, though. This Australian classic combines a variety of flavors that blend well together—the bacon provided just the right amount of savoriness, while the pineapple and beet added an unmistakable sweetness. The egg, stained pink in some places from the beet, is cooked perfectly; not too hard, but not runny, either. The burger doesn’t need any ketchup or other seasoning—it is perfectly flavored as it comes. The front of the restaurant has a pub atmosphere, but the back of the eatery transforms into a small oasis, the walls covered with paintings of Australian landscapes in shades of orange and amber with a dark blue backdrop. The wait staff is friendly and attentive, and their Australian accents will have you imagining that you momentarily stepped out of New York City. If you’re hungry enough for a piled-high burger and you’re looking for a short getaway, The Sunburnt Calf is the place to try.

5 Napkin Burger.

5 Napkin Burger
2315 Broadway, 212-333-4488, 
5napkinburger.com
Burger: Original 5 Napkin Burger (gruyère cheese, caramelized onions, rosemary aioli); $14.95

Juiciness: 5
Flavor: 5
Inventiveness: 3
Bun: 4
Value: 3
Preparation: 4
Side: fries: 5
Presentation: 4

The boast inherent in 5 Napkin Burger’s name implies that one would want a meal so messy it requires an abnormal amount of face-wiping to get through it. While the 5 Napkin Burger itself lives up to that name, it wouldn’t kill the establishment to aim for perhaps three or four napkins. The juice dribbling down your chin as you bite into the burger notwithstanding, the flavor is well above average. If you order a burger medium rare (recommended), be prepared for it to crumble a bit and sop up the extra bits with the roll. The toppings of the standard burger work well together, though the rosemary aioli gets lost amidst the sharp cheese and onions, and the burger still needs a dose of ketchup. The accompanying fries, which make the meal more of an affordable deal, are thin and crunchy, as they should be. The restaurant’s other burger variations are done well, and if they have a special, it’s a good bet it will be a tasty one.

Amsterdam Ale House
340 Amsterdam Ave., 212-362-7260, 
amsterdamalehouse.com
Burger: Angus Burger with American cheese and seasoned fries; $11.95 ($1 extra for cheese)

Juiciness: 4
Flavor: 5
Inventiveness: 3
Bun: 5
Value: 4
Preparation: 4
Side: 3
Labor: 3
Presentation: 4

Ninety-five percent of reasonable burger eaters will agree that English muffins are not hamburger buns. Apparently nobody told the Amsterdam Ale House this–and thank god. The grilled muffin stands up to the juicy, remarkably well-seasoned patty better than a regular bun, though even it had began to disintegrate by the final bites, unable to stand up to the challenge. Though it wasn’t entirely clear what the “seasoning” on the fries was besides salt, the thin-cut, skin-on crisps were tasty, a better choice than the well-fried but slightly too sweet onion rings or cinnamon-and-sugar sweet potato fries. The place has a cleanly, pubby vibe, with oversized front windows to let in the light of day and an above-average beer selection, with hard-to-find cask ales, to make you want to stick around till the sun goes down.

Big Nick’s Burger 
and Pizza Joint
2175 Broadway, 212-362-9238, 
bignicksnyc.com
Burger: Mozzarella Burger; $8.25

Juiciness: 4
Flavor: 3
Inventiveness: 3
Bun: 2
Value: 3
Preparation: 4
Side: fries: 3
Presentation: 3

This so-called “greasy spoon” spot might intimidate first-time visitors unless they’re prepared for what they’ll see. The place has its own charm, with pictures all over the walls and handwritten menu items glued everywhere. It’s a little dirty and a little dated. The best way to describe the burger here is with the word “medium.” It’s not excellent, but it’s not terrible either. If you go, order medium rare for taste, and maybe complement the choice with some bacon. The bun tasted old and very dry, but the patty itself was quite good. The French fries are a fine addition, and you can also choose waffle fries. The place is so eccentric and the menu so huge, it’s worth going and trying a few things out.

Shake Shack
366 Columbus Ave., 646-747-8770, 
shakeshack.com
Burger: Single Shackburger (cheese, lettuce, tomato, pickles, Shack sauce); $4.55

Juiciness: 3
Flavor: 4
Inventiveness: 3
Bun quality: 3
Value: 5
Preparation: 3
Side: fries (extra) 4
Presentation: 3

The Upper West Side outpost of Danny Meyer’s fast food burger joint has perfected consistently delicious burgers. While the standard Shackburger contains a somewhat thin beef patty that is cooked slightly more than necessary, the special sauce more than makes up for it, and the option to get a double patty is on the table too, though it brings the price up to $7.10. The burger pairs well with a side order of crispy crinkle-cut fries ($2.65, enough to share) for a complete if salty meal. The spot unfortunately lacks the outdoor seating of other Shake Shack locations, but there is usually room to grab a seat downstairs, and the line here doesn’t stretch to absurd lengths. Burger lovers looking for a decently priced outing for a family or a place to grab a bite after a movie will find it here.

Island Burgers and Shakes.

Island Burgers and Shakes
422 Amsterdam Ave., 212-877-7934, islandburgersnewyork.com

Editor’s note: While our burger review team didn’t make it to try this one, we couldn’t leave it out of an Upper West Side burger roundup, based on the feedback we’ve seen.

At Island Burgers and Shakes, diners can enjoy char-broiled, steakhouse-style burgers. The menu is extensive, and variety is key. The Tijuana Burger, covered in crispy bacon, sautéed onions and spicy guacamole, is a popular item there. As one blogger, NYC Food Guy, calls it, “the Tijuana Burger is a beast.” A Yelp reviewer tried the Derby Burger, which comes with triangle bleu cheese, avocado and bacon. Another tried Marco’s Burger, which is topped with pesto, ranch, bacon and parmesan, served on ciabatta bread. The fries are perfectly seasoned, reviewers say, but they don’t come with the burgers, so you have to order them on the side. The burgers are typically on the rare side which some enjoy and others would rather avoid. Some think the chicken and the shakes, rather than the burgers, steal the show at this joint. The establishment has a retro vibe, and diners can even scrawl messages in chalk on the bathroom walls.

The Lighter Side of the Upper West Side
Whether you’re loyal to the four-legged fleet or you’re just looking for slightly lighter fare, here are some vegan and vegetarian-friendly options worth giving a try on the UWS.

Josie’s Restaurant West
300 Amsterdam Ave., 212-769-1212, josiesnyc.com
The organic three-grain vegetable burger at Josie’s Restaurant is a sure crowd-pleaser. Comprised of quinoa, bulgur and couscous, it is an interesting alternative for those who are maxed out on run-of-the-mill vegetable patties. Suitable for vegans, Josie’s burger can be topped with soy American cheese or natural cheddar for non-vegans and is served with another healthy twist on the burger’s best companion—air-baked Belgian fries.

Shake Shack's Shroom Burger.

Shake Shack
366 Columbus Ave., 646-747-8770, shakeshack.com
As the unofficial New York City burger authority, Shake Shack has a delicious answer for non-meat burger lovers. The Shroom burger is made of two Portobello mushroom caps with muenster and cheddar cheese sandwiched between them, breaded and fried. Ok, we concede it’s not necessarily a healthier option, but it’s enticing all the same.

Café Blossom
466 Columbus Ave., 212-875-2600, blossomnyc.com
Entirely organic and vegan, UWS veggie lovers can’t go wrong with this menu. For those who yearn for their abandoned carnivorous lifestyles, opt for the Soy Bacon Cheeseburger, complete with tapioca cheddar and soy bacon. If that’s not appealing, the Veggie Grain Burger is an alternative, not to mention one chock-full of protein, made from lentils and quinoa and topped with hummus.

Don’t forget to vote for  your favorite – or tell us what we’ve missed – at our poll here: nypress.com/best-burger-uws!

Bareburger Hamburger.

Tracking down the best burger and fries in the neighborhood

By Paul Bisceglio, Megan Bungeroth, Rebecca Harris, Regan Hofmann, Helen Matsumoto, Amy Smith and Amanda Woods
New Yorkers have been searching for the best burger in the city since the dawn of time. But Our Town wanted to find out where Upper East Siders can get the best burger without having to leave the neighborhood. We scouted out 10 popular burger joints, from the highbrow to the dive, and rated their signature sandwiches. Check out our reviews, then tell us what you think at nypress.com/best-burger-ues, The winner of our readers’ poll will be featured in our Best of Manhattan issue this fall. In the meantime, we encourage you to embark on a taste test.

Jones Wood Foundry
401 E. 76th St., 212-249-2700, joneswoodfoundry.com
Burger: JWF Burger, DeBragga Dry Aged Blend; $18.50
Juiciness: 5
Flavor: 5
Inventiveness: 3
Bun: 3
Value: 3
Preparation: 5
Side: Fries, 2
Presentation: 5

If you get the burger at this crowded gem of a British pub, get it with Stilton (as opposed to Swiss) and get it with bacon. Both complement the dry-aged patty in a way that, while making the whole meal a touch salty, pushes the flavors into a sharp, savory combination that makes the burger excellent instead of just great. The accompanying fries (or more authentically, chips) aren’t crispy enough and don’t properly absorb the malt vinegar they are served with, but the housemade pickle and roasted plum tomatoes make up for that. The burger itself doesn’t need ketchup, lettuce or anything aside from those roasted tomatoes. Wash it all down with a Boddington’s ale and you’ll quickly forget that you’ve spent nearly $20 on a cheeseburger that’s actually well worth it.

Joy Burger Bar
1567 Lexington Ave., 212-289-6222,
joyburgerbar.com
Burger: Midi (5 oz.) burger with cheddar cheese, lettuce, tomato, sautéed onions, spicy mayo; $5.60
Juiciness: 3
Flavor: 4
Inventiveness/Creativity: 4
Bun quality: 3
Value: 5
Preparation: 5
Side: Fries (extra), 5
Presentation: 4

This burger bar kicks customization up a notch by letting you decide what size burger you want—3, 5 or 8 ounces—and charging accordingly. Cheese and some upscale toppings like avocado and olive tapenade cost extra, but the regulars are free and unlimited, as are sauces like garlic mayo and spicy mango chutney. The patty itself, which you can get cooked medium rare to order, unlike Joy Burger’s competitors in the mid-priced upscale burger joint category, is decent, if unremarkable. Their slogan, “The sauces make the difference,” is definitely true. Plus, a midi burger with cheese, a side of almost perfect crunchy-on-the-outside shoestring fries and a beer will only set you back $13, and the restaurant’s cozy diner feel makes it a great spot for kids or a kitschy but fun cheap date.

Joy Burger

Shake Shack
154 E. 86th St., 646-237-5035,
shakeshack.com
Burger: ShackBurger (Single); $4.55
Juiciness: 5
Flavor: 5
Inventiveness: 3
Bun: 3
Value: 5
Preparation: 4
Side: Crinkle-cut fries, 4
Presentation: 2

This oh-so-popular fast food chain does not pretend to be anything more than what it is: a cheap, guilty-pleasure burger joint with greasy, delicious classics. Don’t be put off by the long lines, because this place is quick. For $5 at Shake Shack, you can get a cheeseburger with a juicy, flavorful patty and the standard fixings, dripping with the restaurant’s mysterious, sinfully scrumptious Shack Sauce (you can forgo additional condiments). The burgers are rather small, but if you add a side of their too-salty-in-a-good-way crinkle-cut fries and a creamy, hand-spun milkshake—which you absolutely should—you’ll be full to the gills by the end of the meal. This is not the place to go if you’re looking for the highest quality beef or an exciting blend of toppings, but if a quick, cheap, tasty burger, fries and shake is what you’re after, Shake Shack’s old-school simplicity will be right up your alley.

Genesis Burger

Genesis Bar & Restaurant
1708 2nd Ave., 212-348-5500,
genesisbar.com
Burger: Gaelic Burger (cheddar cheese, Irish bacon, sautéed onions, lettuce, tomato and ketchup on a toasted sesame seed bun); $12
Juiciness: 3
Flavor: 3
Inventiveness: 5
Bun: 5
Value: 4
Preparation: 4
Side: Fries, 5
Presentation: 4

If you’re looking to enjoy a good burger with a creative twist, you may want to consider the variety of options on the menu of this classic pub. Monday nights are burger night, with eight special burgers added to the menu! The patty itself did not have a lot of flavor, which was disappointing, but the combination of toppings—try it with sautéed onions—a perfectly toasted bun and a delicious side of crispy bar fries tied the meal together to make this cheeseburger well worth its reasonable price. Chase it down with a Sierra Nevada pale ale or another of the pub’s many beer options, and Genesis is a great place to enjoy a quality, affordable burger. Plus, one of the pub’s main attraction is its atmosphere (and good music selection); you can watch the big game inside at the bar or dine outdoors with friends on a warm summer’s eve.

Ottomanelli Burger

Ottomanelli New York Grill
1424 Lexington Ave., 212-426-6886,
nycotto.com
Burger: VIP Burger (mushrooms, grilled onions and provolone); $9.75
Juiciness: 3
Flavor: 3
Inventiveness: 4
Bun quality: 3
Value: 3
Preparation: 4
Side: Waffle fries, 5
Presentation: 4

At Ottomanelli New York Grill, the rustic Italian atmosphere and the menu’s vast selection of steak burgers unite the best of two worlds. The VIP Burger is a tasty option; the burger’s toppings—mushrooms, grilled onions and provolone—offer a satisfying mix of textures and flavors. The provolone coats the top of the patty, and every mouthful will satisfy a cheese lover’s craving. The mushrooms and onions are hidden below the cheese, not on top, an unexpected but welcome treat. The meat itself, although fresh, was less juicy than expected, and the bun was thin and didn’t contribute much flavor. A bit of ketchup plus a few of the pickles provided on the side gave the burger the kick it needed. The waffle fries on the side, though, were delicious and crunchy—a perfect complement for the burger.

Café D’Alsace
1695 2nd Ave., 212-722-5133,
cafedalsace.com
Burger: Burger d’Alsace (10 oz. sirloin with sautéed onions and cheese); $17
Juiciness: 3
Inventiveness: 4
Bun Quality: 5
Value: 3
Preparation: 5
Side: Fries or salad, 5
Presentation: 4

The description of the Café D’Alsace burger sounds delicious on the menu—caramelized onion and melted Gruyère cheese with a garlic aioli. But for a whopping $17, the burger itself was somewhat average—good, but definitely not worth the price. The flavors of the burger were quite tasty, but the meat was a bit dry and not of great quality. It came on a nice heated plate with warm, crispy fries, and the mesclun salad with vinaigrette is an excellent lighter alternative. But the restaurant’s extensive artisanal beer selection and other great Alsatian dishes are more worth checking out than the burger.

Bareburger Hamburger

Bareburger
1370 1st Ave., 212-510-8559,
bareburger.com
Burger: California Burger (sharp cheddar, hass avocado, romaine lettuce, tomato, raw red onion and cilantro lime dressing); $11.95
Juiciness: 5
Flavor: 5
Inventiveness: 5
Bun: 5
Value: 3
Preparation: 5
Side: N/A
Presentation: 3

Bareburger is a must-try spot. The burger is juicy and fresh, and every bite is bursting with flavor. The cilantro lime dressing is the highlight of the burger—it added some zest to the meat and vegetables and blended well with the avocado. The multigrain roll has a distinctive oaty taste as well. This burger isn’t the only unique concoction at Bareburger—the Maui Wowie is topped with smoked mozzarella, pineapple, Canadian bacon, fried onions, roasted red peppers and ranch dressing and the Western Burger is served with pepper jack cheese, blackened maple bacon, fried onions, house-made coleslaw and peppercorn steak sauce. All of the burgers are made with grass-fed meats, natural cheeses and organic vegetables. The only drawback to Bareburger is the price: our California Burger cost $11.95, and that’s without fries. But if you have the money, this is the place to go for a burger that few can replicate.

Jackson Hole
232 E. 64th St., 212-371-7187,
jacksonholeburgers.com
Burger: Cheeseburger platter; $10.90
Juiciness: 4
Flavor: 4
Inventiveness: 3
Bun: 3
Value: 3
Preparation: 4
Side: Fries, 3
Presentation: 3

Jackson Hole serves a good burger—not a change-your-life burger that would convert you to devout meatatarianism, but a simple, delicious one. With hearty but forgettable fries, a dry bun and a token clump of lettuce alongside a single thin slice of tomato (negative points for that one), the burger was all about the quality patty, which was tender, juicy and large enough for me to feel like, by Manhattan standards, I got what I paid for. The restaurant itself was cramped, but the servers were friendly and the place gets extra points for having an open kitchen—watching your burger be hand-scooped and steam-grilled under a stainless steel cup definitely makes it all the more savory.

JG Melon Hamburger

J.G. Melon
1291 3rd Ave., 212-744-0585
Burger: Cheeseburger; $10.25
Juiciness: 5
Flavor: 2
Inventiveness: 1
Bun: 4
Value: 2
Preparation: 5
Side: Cottage fries (extra), 3
Presentation: 1
The people who claim dirty-water dogs with those angry red onions are the best kind of hot dogs or oversized, floppy cheese slices are the best pizza are the ones who list J.G. Melon’s as one of the best burgers in the city. The bar, which was designed in the early ’70s to look like a ’30s saloon, is perennially packed, bar and tables crowded with people ordering burgers (add bacon, cheese or both, for a surprisingly reasonable additional charge) and cottage fries on the side for an extra charge. The burger is slapped together with the carelessness of experience—it’s cooked perfectly and the American cheese slice is melted evenly, but it would be nice not to have to place it squarely on the bun oneself—and presented with scattered rounds of red onion and wrinkled pickle slices. It’s juicy, alright, but that fat is covering for a lack of meaty flavor. After a few (reasonably priced) beers it’d be welcome at just about any table—but then, so would a dirty-water dog.

The Mark Restaurant by Jean-Georges
25 E. 77th St., 212-606-3030,
themarkhotel.com/restaurant-bar
Burger: THE MARK Cheeseburger (brie, black truffle dressing); $27
Juiciness: 5
Flavor: 5
Inventiveness: 4
Bun: 3
Value: 4
Preparation: 5
Side: Fries: 3
Presentation: 5

There’s nothing quite as saliva-inducing as sitting down for a meal at The Mark Restaurant by Jean-Georges. The celebrity chef extraordinaire has prepared a menu of home-cooked favorites with a gourmet twist. The sumptuous Mark Cheeseburger is every bit as juicy and succulent as one would expect, while the truffle oil drizzled on the surprisingly un-soggy bun gives the perfect tastebud kick, especially when paired with the smokey, melt-in-your-mouth taste of the grade-A beef patty. Topped with brie and a little dollop of ketchup (sorry, Jean-Georges), this burger is worth every penny.

Don’t forget to vote for your favorite at nypress.com/best-burger-ues!

Photo Courtesy of Alissa Fleck

Famously perky chef and TV personality Rachael Ray made an appearance at a Barnes & Noble in Union Square last night to speak and sign copies of her 20th cookbook, The Book of Burger, named for the musical Book of Mormon (coupled with a love of burgers), which reportedly “made [her] fall off [her] seat laughing.” Ray fans from as far as Arizona, but probably farther, started filling bookstore seats hours in advance.

“Rachael Ray is so inspirational, it’s like listening to a StairMaster. I don’t think she’s ever had a down day…in public,” said one fan, Patrick, who showed up two hours early to the signing for a front row seat. He had flown in from Ohio for the day to see Ray. “I don’t actually cook, I’m not a practitioner. I just watch for pleasure,” he said. “I’m going to have her sign ‘I love you’ in my book.’” A woman nearby added: “I’m going to have her address mine ‘to my best friend.’”

Others in the audience affirmed their fondness for Ray’s bubbly demeanor as well. When she finally hit the stage to speak after a half-hour publicity delay, wide smiles and glazed eyes pervaded the room. The flicker from cameras never dimmed.

Another Ray fan in attendance was the 150-pound Chewy, a “famous” NYC therapy dog, whose owner claims he has 2,000 Facebook friends, though I failed to find anything about him on the internet. “Rachael has done a lot of work in the dog community,” said Chewy’s owner, patting the massive, slobbering animal. Other nearby audience members appeared distressed at how many second row seats the dog required.

“If I could ask her anything, it would be: how does she keep going?” said Patrick. “What is her center? How does she stay on all the time?” When pressed further, he said: “I’d ask if she dreams about food. And what are her nightmares like? Does she burn something?” Patrick had done his research. He surmised a low point in Ray’s life was having to move back in with her mother after a string of break-ins at her New York City apartment. He was proud of how she bounced back.

There was a consensus among crowd members that, with everything she does, Ray is an immutable multitasker.

And Ray brought the charm. Calling out to one fan during the Q&A, she shouted: “You’re like the Noxzema girl! You’re just so pretty!”

She also brought the burgers. Every customer who purchased Ray’s The Book of Burger, which the event manager continually touted as “Rachael’s best cookbook yet,” received a free Brooklyn Beer Chili Slider from a truck outside. Several people reported they were delicious. Patrick showed me a number of before-and-after burger pictures on his camera as evidence. The “after” pictures were of a styrofoam plate.

In Ray’s address to the crowd she said The Book of Burger is her first cookbook on a single “topic,” though the book boasts recipes for far more than just burgers, and some of those burgers are pretty out there. There is, for instance, a Bloody Mary Cheeseburger (pretty much what it sounds like), but often the burgers don’t involve beef at all. There are also options for vegans and vegetarians. Ray said she went all out to make a book with something for everyone.

“I love what burgers say,” said Ray. “They say everyone’s welcome. They say laughter.” She said if she ever opened a restaurant it would without a doubt be a slider bar, but with two “R”s, like her name.

Ray admitted it was hard to whittle her favorite recipes down, despite the book’s monolithic size. “Everything is fantastic between a bun,” she said.

“The book is also smart, it’s smarter than me,” she said, between giggles, explaining the book is literally a Smart Book, meaning it has codes you can scan to get more recipes online.

“No one’s smarter than you!” shouted an audience member in reply, with an edge of anger.

Ray said her next book would be a co-authored project with her husband. “It will be my year in meals and my husband’s year in cocktails,” she said. “He’s probably finishing up his second Scotch right now.”

During the Q&A, audience members had more comments than questions for Ray:

“Your voice was the only one that could make my baby stop crying!” said one fan. “Thirty-Minute Meals saved my relationship!” said a front-row man, his hand on a woman’s knee. A third girl was too breathless with excitement to get her question out and had to be seated. “I’m sorry,” she repeated. “I’m just so nervous.”

Then someone in the audience said: “Rachael, you’re such an inspiration, how do you do everything?”

Ray got more serious. She urged the group to find something special to look forward to each day, even if it was just making dinner. She said food has the power to take you somewhere you want to go, as well as somewhere you might want to remember.

She had less expected advice too: “I was raised by people who did not look for balance,” she said. “Balance is a bummer to look for.”

When the Q&A ended, people rushed the stage with their children, hoping to sneak a forbidden posed photograph with the star.

I always feel triumphant when I happen upon a genuine greasy spoon in the tony Upper East Side, and Burger One epitomizes this venerable tradition. Don’t sit at one of the six stools at the tiny counter if you’re bothered by the sight of fries sizzling in rust-colored oil or fat burgers oozing, well, fat, on the big metal grill. Judging by the number of customers lined against the wall, reaching over your shoulders for foil tins of take-out burgers, however, Burger One is considered “The One” by many.

Photo by: Daniel A. Burnstein

It also has multiple personalities—part burger joint, part Mexican taqueria, part “wrap house.” I had heard about their famous wraps, containing everything from a burger to B.L.T. and egg salad, but I opted for a hybrid: the burrito wrap ($6), which comes with your choice of chicken, steak or carnitas (pork) and mozzarella cheese, rice, red beans, avocado and hot sauce, if you wish. The fellow next to me, an Arizona transplant, vouched for the burrito’s authenticity, saying the tightly wrapped cylinders bested Americanized “bricks” that take a knife and fork to tackle. What’s more, these babies have everything you need from the food pyramid, with just enough grease to meld the flavors together and get you coming back for more.

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Got a snack attack to share? Contact NBrand@aol.com

The race to find the next cult burger shows no sign of stopping, but I’m getting weary of ground beef done every which way in a soggy bun. And while enthusiasts kvell over the fresh beef (“Nothing Frozen!”) in a Five Guys burger ($4.79 for a “little burger”), the “Famous Fries” are much more noteworthy than the beef in this spic-and-span franchise, which now boasts 625 outlets nationwide.

Photo by Daniel S. Burnstein

No match for the Shake Shack’s juicy, fatty burgers, the leathery patties could also do with a dose of the Shack’s special sauce. But focus, instead, on those fries in the wire baskets, sizzling in peanut oil. Unlike ones that look like they were cut from some generic starch product, these boast their potato provenance in taste and texture: thick cut, golden and dappled with crinkly brown skins. If only they were a wee bit crisper, but why complain when you get so many? A regular portion ($3.29) of feisty red-peppered Cajun or plain fries comes in a tall paper cup, and they’ll throw the equivalent of another order in the seemingly bottomless brown paper bag. An upbeat vibe, free salty roasted peanuts in the shell and endless drink refills make Five Guys the place to get your fries fix.
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Five Guys
690 3rd Ave. (betw. East 43rd & 44th Sts.),
646-783-5060

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Got a snack attack to share? Contact NBrand@aol.com