Pat LaFrieda Burger

The Pat LaFrieda Burger is named for the third-generation meat purveyor whose eponymous company, Pat LaFrieda Meat Purveyors in North Bergen, New Jersey, revolutionized the modern American hamburger. While not a single restaurant dish, the term refers to any burger made from the company's proprietary custom blends, which have become the gold standard for high-end smash burgers and pub-style patties. The company's signature blend typically combines dry-aged prime beef, short rib, brisket, and chuck, ground to a specific coarse texture that retains juiciness and develops a deep, caramelized crust when seared.

What distinguishes a great Pat LaFrieda burger is the balance of fat-to-lean ratio—often around 80/20—and the careful sourcing of whole muscle cuts rather than trimmings. The meat is never frozen and is ground fresh daily, a practice that chef Giovanni Fois has praised for its superior flavor and texture. Regional variations include the "Black Label" blend used by New York City's Minetta Tavern, which incorporates dry-aged prime beef and short rib for an intensely beefy, almost steak-like patty, versus the "Smash Blend" designed for thin, crispy-edged burgers popular in fast-casual settings. While the company supplies thousands of restaurants nationwide, the definitive experience remains at its North Bergen facility, where the butchery's retail counter offers burgers made from the same blends served at Michelin-starred kitchens.