Bun Fight

The city's best new burgers-a smoky, saucy, succulent ranking

- BY ERIN HERSHBERG

1 The Frederick's Harbord Room Burger

With the opening of the Frederick, chef Cory Vitiello's Financial District clubhouse, comes the return of his iconic Harbord Room Burger: a blend of dry-aged, house-ground chuck and brisket; white cheddar (on both halves of the brioche bun); Guinness-glazed onions; a slice of pickle; tomato; shredded iceberg lettuce; and a whisper of silky aïoli. Even in a city filled with delicious brand-new burgers, this one still tops them all-nostalgia is one hell of a drug. $33. 10 Temperance St., thefrederickto.​com

2 Short Turn's quarter-pound cheeseburger

Kevin Lo, head chef at this all-day-diner sibling to 416 Snack Bar, sizzles a thick patty made of a blade-and-brisket blend on the griddle until it's seared on the outside, still pink in the middle. Then he smothers it in smoked Dutch gouda and peppercorn aïoli and tops it off with crunchy slices of sweet pickles. It's all tucked into a smooshy milk bun for a tightly packed one-hander (because you'll need your other hand for a cocktail). $18. 576 Queen St. W., 416snackbar.​com/shortturn

3 Dotty's cheeseburger

Built from a blend of chuck and brisket and griddled on the flattop to nail the perfect crust, chef Jay Carter's simple-is-best burger tastes like a patty circa 1985. It rests beneath a melty mix of American and cheddar cheeses and is finished with mayonnaise, Heinz ketchup, French's mustard, a few dill pickle slices and paper-thin white onions on a toasted Breadhead bun. Bells and whistles need not apply. $18. 1588 Dupont St., dottys.ca