New State Restaurant…dedicated to the craft of creating an exceptional burger

A couple of days ago I was scrolling through a list of must-eat burgers in OKC (trust me, there’s a few of ‘em around town), and I didn’t see New State Burgers on it. “Odd,” I thought. “Surely, I missed it. It can’t NOT be on the list. It’s my favorite burger in the city right now!”

The last time I visited New State, two days ago, Empire State of Mind was playing. A fitting nod because something about the place reminds me of the Brindle Room in NYC (sidenote: one of the best burgers I’ve had. Check it out if you find yourself hungry for a burger in the big apple).

This was a space dedicated to the craft of creating an exceptional burger.

We can debate the merits of a perfect burger all we want – is it best smashed on a flattop or grilled over smoky charcoal? Should it have a big juicy slice of tomato? The answer to which is usually a “No, thank you!” for me because it’s like putting a slip n slide in your burger and you’ll be left holding the bun. The list of personal preferences goes on.

So what makes New State special?

*Takes a deep breath*

Incredible char on the two thin (but still juicy) patties. Held together by the gooey, melted American cheese. Topped with pickles and red onions. Diced…so you get them in every bite. Spread on a little dijonnaise, which, along with the second slice of cheese, doubles as the glue for the diced accouterments. And voila, The Cheeseburger.

Try it with grilled onions and grilled jalapenos.

But wait, there’s more!

Perhaps the thing I appreciate most about the burger… It stays intact. Together and delicious till the very last bite.