Peter Luger
A simple burger made very well
Price: $19.95
Meat: 1/2 lb of meat USDA Prime with dry aged trimmings
Bun: Special bread made by Egyptians deep in Long Island. Fluffy with sesame seeds (Red Hook Tavern uses the same bread)
Cheese: American $1.95
Extras: Bacon $8.95 (didn't order it but probably a thick slice)
Sides: Fries $4.95
Sauce: Peter Luger Steak Sauce (on the side)
Peter Luger Steak House is old school in every sense. The décor alone tells the story of its longevity. Upon entering, you’re immediately at the bar, which also serves as the waiting area for guests to be seated. While waiting to speak with a host, I didn’t receive the warm welcome I’ve come to expect elsewhere. When I asked if I could sit at the bar, the response I received was simply, “It’s your best bet.” I took that to mean it was my best chance of securing a seat, though the delivery left something to be desired. Ironically, the bar is always my preferred vantage point when trying a burger for the first time.
From my seat, I took in the room. The staff—predominantly male—wore long-sleeved white shirts with black bow ties, a classic uniform that suits the restaurant’s traditional atmosphere. It was clear that many of the guests were regulars, likely forming the backbone of the business alongside a steady flow of tourists.
The bartender, Richard, promptly set my place with a leather-bound placemat and provided both food and drink menus. I ordered an Old Fashioned and quickly noticed that the Luger Burger is only available until 4 p.m. daily. After that, it’s offered for takeout only. My assumption is that the burger’s casual nature contrasts with the more formal steakhouse dinner service.
I ordered the burger with cheese and fries. Richard asked if I’d like to add bacon to make it a “meal,” but prior experiences have made me mindful of premium bacon add-ons that can overshadow both the flavor and the price of a burger. In my view, the ground beef should remain the focal point.
When the burger arrived, the first thing I noticed was how modest the slice of American cheese looked atop the substantial half-pound patty. Cooked medium rare, the juices flowed freely. The first bite highlighted two standout components: the beef and the bun. The meat was juicy, well-seasoned, and carried a subtle dry-aged character—likely a reflection of the trimmings used in the grind. The sesame bun was excellent, structured enough to hold the patty together without becoming soggy. The cheese, however, added little in terms of flavor and could arguably be omitted. A slice of onion—likely yellow or Spanish—was present but milder than expected. While it didn’t fully integrate with the burger, I still preferred having it included.
The fries appeared house-made, with varied sizes suggesting freshly cut russet potatoes. They had a distinctive flavor, were slightly greasy in spots, and ranged from crisp to soft. Regardless, fries are a natural companion to a burger, and I appreciate when they’re served alongside it.
Only ketchup and the house steak sauce—noticeably horseradish-forward—are provided. I used the steak sauce for the fries, but the burger itself needed no accompaniment. When the beef is properly executed, additional sauces become unnecessary. That restraint feels intentional here. In my view, a well-crafted burger should be enjoyed as presented, and ideally eaten by hand.
From a price-to-quality standpoint, the Luger Burger meets my quality-to-value ratio. It’s worth stopping in, securing a bar seat, and experiencing it firsthand. I finished with the pecan pie, recommended by Richard, which was excellent and served with house-made whipped cream. Before leaving, I asked what to try next time; he suggested the steak sandwich, noting that it often goes overlooked.
This review was a long time coming. One reason for the delay is that Peter Luger does not accept credit cards—an old-school policy intended to reduce processing fees and, presumably, pass savings along to guests. I had been setting aside cash for months before realizing they accept debit cards and other forms of payment—just not credit cards.
A major reason I sought out this burger is that one of my preferred burgers—at Red Hook Tavern—draws inspiration from the Luger Burger. In fact, Red Hook Tavern obtained permission to use the same style of hamburger buns. Details matter, and in this case, they connect two of Brooklyn’s most talked-about burgers in a meaningful way.