I’ve spent years chasing the perfect bite across America’s griddles and grills; nothing has ever captured my heart quite like the smashburger-those thin, crispy-edged patties hugged by a soft bun and oozing melty American cheese. It’s the ultimate quick-serve joy: a salty, fatty, acidic explosion that feels like a hug from an old friend. Yet lately, I’ve felt a deeper craving stirring, one that pulls me toward something more substantial, more indulgent. The big, thick-pattied burger is making a roaring comeback, and I couldn’t be more excited to dive in.
This isn’t some passing fad, but a return to the soul of what a burger can be: a hefty, dripping, head-turner of a creation that demands the fullness of your attention and pays it back with every wrist-dripping bite. As burger chronicler George Motz will remind you, the smashburger harkens back to the street-cart origins of the hamburger, but these tavern-style giants have roots in mid-century New York, where quality beef was the centerpiece. After ten years of writing about food and four years out scouting for Esquire’s Best New Restaurants list, I’ve had my fair share of greatness. I’m sharing seven spots that nail this style, starting with four legends before unleashing the final three.
Key Highlights
- Historical Roots: Smashburgers nod to factory-site street carts; thick patties emerged in 1940s NYC taverns.
- Patty Size: The weight of most tavern burgers is 8 ounces or more, standing 1-2 inches to guarantee maximum juiciness.
- Cooking Challenge: A thicker patty does demand perfect temperature control so that the center stays pink without drying out.
- Flavor Focus: Emphasize premium beef blends, dry-aging, and light toppings to let the meat be the star.
- Cultural Shift: From fast-casual to sit-down indulgence, signaling a craving for slower, more deliberate meals.
1. Peter Luger Steakhouse (Brooklyn)
A step into Peter Luger Steakhouse is like entering through a time capsule of New York dining history, as the air hums with the sizzle of dry-aged beef and stories from nearly 140 years of tradition. Their lunch-only burger, first offered in the mid-nineties, isn’t merely a menu option but a quiet icon-one elegant slice of restraint that lets the beef whisper its own legacy. I still remember my first taste; it was like the essence of the steakhouse had been somehow bottled in a bun.
Burger Basics
- Beef Blend Secrets: combines chuck for fat, sirloin and tenderloin for tenderness and depth.
- Minimal toppings-onion by default, extra cheese and bacon to preserve the purity of the beef.
- Bun Choice: Sesame-seeded for added nutty flavor and backbone to the heavy patty.
- Lunch Exclusive: This is only available in the middle of the day, adding to its cult status among regulars.
- Historical Tie-In: This echoes the steakhouse’s dry-aging abilities in a portable form
What strikes me most is how confidently simple it all is, a bold choice in a world obsessed with over-the-top builds. The half-pound patty blends USDA Prime ground chuck with dry-aged sirloin and tenderloin, creating a flavor bomb that’s rich, tender, and utterly unforgettable. It’s cradled in a sturdy sesame-seeded bun with just a slice of raw white onion for crisp pungency nothing more needed, though cheese and thick-cut bacon are tempting add-ons.
2. Red Hook Tavern (Brooklyn)
Billy Durney’s Red Hook Tavern envelops you with the vibe and cozy warmth of the air, holding in it the irresistible funk of aged beef that starts to water your mouth before being seated. On purpose, no doubt: a love letter to dry-aging traditions, building anticipation that rivals the burger itself. Here, the burger isn’t just food-it’s the heartbeat of the room, drawing every table into its savory orbit.
Distinctive Features
- Aging Magic: 45-day dry-aged strip and hanger for unmatched depth and umami.
- Pepper Crust: Heavy black pepper seasoning builds bold flavor and textural contrast.
- Cheese Cascade: Yellow American melts over the onion, sopping up every drop of beef juice.
- Bun Perfection: Buttered, toasted sesame bun holds everything with golden crunch.
- Sidekick Fries: Crispy cottage fries add a fun crunch and playful nostalgia.
Durney pays homage to the Luger legacy but puts his own bold spin on it with an eight-ounce patty made from a fifty-fifty blend of forty-five-day dry-aged prime New York strip and hanger steak. Slathered in black pepper, it hits the plancha to form a crackling crust that gives way to a juicy, complex interior. Melted American cheese drapes over a thick onion slice, all tucked into a buttery toasted sesame bun with crispy cottage fries on the side.
3. Standby (Detroit)
Nestled within Detroit’s buzzing cocktail scene, Standby received a delicious glow-up when Matty Matheson teamed up to give it a menu revamp, in which his “Bistro Burger” stole the show. It is hearty, unapologetic, and just about what you conjure up when you shut your eyes and dream of the ultimate burger. Take one bite, and you would swear Matheson read your mind because this is comfort food elevated to an art form.
Bistro Brilliance
- Premium Blend: Tenderloin, ribeye, chuck and sirloin from grass-fed Piedmontese cattle.
- Medium Magic: A consistent pink center locks in tenderness and natural juices.
- Classic Toppings: Onion, pickle, lettuce, tomato keep flavors bright and balanced.
- Special Sauce: The mix of ketchup, mayonnaise, and mustard forms a creamy, tangy sauce.
- Bun Upgrade: Soft challah sops up juices without compromising its structural integrity.
The half-pound patty combines Piedmontese beef tenderloin, ribeye, chuck, and sirloin, cooked to a perfect medium with a rosy center that stays juicy all the way through. American cheese, thin onion shavings, pickles, and a kicky special sauce of ketchup, mayo, and mustard round it out with crisp lettuce and tomato on a plush challah bun. Optional bacon? Do it it’s the cherry on this indulgent sundae.
4. LeRoy and Lewis Barbecue – Austin
But then there’s Austin’s LeRoy and Lewis, the barbecue-crazy city’s rule-breaking wonder that dared to make burger magic from beef leavings. Travis Pitmaster Evan LeRoy’s no-waste ethos begat a smoky, juicy masterpiece that feels like Texas in every bite. It’s intelligent, delicious, and an excellent example of the way brilliance can often be hiding in the humblest ingredient.
BBQ Burger Fusion
- Scrap Genius: Brisket, flat iron, trim create complex, deeply beefy flavor.
- Smoke & Sear: Smoked with post oak, then hot griddled for layered texture.
- Seasoning Power: Heavy salt-pepper crust enhances natural beef intensity.
- Sauce Harmony: Smoky, creamy, tangy notes tied together by a Mayo-BBQ blend.
- Roll Choice: Squishy potato roll soaks up juices without falling apart.
- Remaining Three Tavern-Style Masterworks: Continuing the Quest
The half-pound patty mixes brisket, flat iron, and trim, heavily seasoned with salt and pepper before a slow smoke over post oak, then a quick griddle sear for crisp edges. American cheese melts atop grilled onions and pickles, all hugged by a potato roll slathered with mayo-barbecue sauce. It’s a “juicy smokebomb” that marries BBQ soul with burger joy.
5. Audrey (Nashville)
The name Sean Brock conjures images of Southern heritage reborn through obsessive technique, and at Audrey, his Hickory Burger is a Monday-night miracle. It’s available only upstairs at Bar Audrey, a pilgrimage-worthy event wherein every constituent element from tomato to mayo has been engineered for transcendence. One bite, and you’ll understand why people plan their weeks around it.
Elevation Details
- Smoky Patty: A beef-bacon blend, cooked slow over hickory for tender depth.
- Bespoke Mayo: Hickory-nut oil, beef garum, bark syrup create umami bomb.
- Bun Artistry: Buttermilk brioche with benne seeds for added nutty fragrance.
- Tomato Treatment: Brushed with concentrate to increase sweetness and acid.
- Monday Exclusive: Only upstairs, building anticipation and reward.
The eight-ounce patty mixes Bear Creek Farm beef with hickory-smoked bacon, slow-cooked over the hickory embers for deep smokiness. Shaved sweet onions and melted Colby Jack rest atop, all inside a benne-seed buttermilk brioche bun spread with hickory-nut oil mayo, beef garum, and hickory bark syrup. A spicy pickle and concentrated-tomato-brushed slice complete this time-intensive showstopper.
6. The Morris (San Francisco)
Paul Einbund’s The Morris pairs world-class wine with playful luxury, and the Wednesday-only burger is the ultimate expression of that. Just twelve are made a week, turning each order into a coveted trophy. It’s sophisticated yet soulful, proving thick patties and fine dining aren’t mutually exclusive.
Luxury Highlights
- Fat Innovation: Dry-aged beef fat ground in for unparalleled juiciness.
- Cheese Choice: Pungent raclette melts into creamy, aromatic bliss.
- Star Sauce: Lobster béarnaise, with its delicate sweetness and oceanic elegance.
- Balancing Act: The pickled onions and lettuce keep flavors bright and light.
- Wednesday Rarity: A mere twelve burgers every week create high demand.
At Etto, chef Gavin Schmidt laces an eight-ounce patty with house-ground dry-aged beef fat for steak-like intensity, then tops it with funky raclette and lobster béarnaise. Pickled red onions and little gem lettuce cut the richness, all on rosemary-flecked potato buns. Pro tip: order extra béarnaise for the hand-cut fries-you’ll thank me.
7. NOPA (San Francisco)
For nearly twenty years, NOPA has captured San Francisco’s farm-to-table soul, and this burger is a love letter to craft. Chef Laurence Jossel’s team makes everything from scratch: beef grind, cheese slices, pickles, aioli, even the fries. It’s a lot of work, but the result is an icon that sells out for good reason.
Commitment Made
- Stemple Creek and Other Local Beef Sources: Meat is ethical and flavorful.
- Wood Grill: Almond wood imparts subtle nuttiness and perfect char.
- Cheese Freshness: Hand-sliced Gruyère or cheddar for superior melt.
- House Pickles: In-house, tangy onions cut through the richness of the beef.
- Fry Perfection: Hand-cut Kennebec potatoes fried to a crisp golden glory.
Organically raised, grass-fed chuck and shoulder from Stemple Creek farm are hand-formed into half-pound patties, simply salted, and grilled over almond wood. Choose Gruyère or cheddar, add house-pickled onions and aioli, maybe house-smoked bacon. Golden Kennebec fries complete a meal that tastes like passion on a plate.
