Highlights From New York City's Burger Week Slideshow

The Burger Bistro, with two locations in Brooklyn, offered a beef burger topped with bacon, fried egg, and American cheese served on a glazed donut.

House of Brews served a grilled 8-ounce all-beef burger mixed with Bronx Pale Ale, topped with homemade BBQ onions and ale-infused mustard mayo, and served on a toasted pretzel roll.

David Burke served a turkey burger that was stuffed with portobello mushrooms and Swiss cheese. 

Mikey's Burgers topped two patties with corned beef and grilled onions, with bacon and Cheddar cheese sandwiched between the patties. It was certainly a handful!

Sidewalk Café went a bit overboard, but still managed to keep it balanced: eight ounces of a sirloin blend ground on-site, topped with pineapple, peanut butter, bacon, American cheese, sautéed onions, tomato and Peruvian huancaina sauce.

Big Daddy's served a beef burger topped with spinach artichoke dip and melted Cheddar.

Bourbon Street Bar & Grille added something to their burger that might actually be a first: frog leg confit, with melted Irish Cheddar, black mushrooms, and house-made cilantro ginger ketchup. 

Lucky's topped their veggie burger with melted jalapeño-Jack cheese, grilled shiitake mushrooms, grilled onions, and Lucky's Famous Sauce on a whole-wheat bun.

Duke's topped their beef burger with bacon, avocado, scallion, salsa, shredded lettuce, and chipotle sour cream.

The East Village's Paul's topped their signature burger with a beef patty, Boar's Head ham, and Dole pineapple.

Black Shack played it classic, with great results: two burger patties, bacon, American cheese, mayo, lettuce, tomato, and pickles.