The best burger chains on Long Island

Unlike some burger places, Long Island newcomer Zinburger, at Walt Whitman Shops in Huntington Station, offers full table service. The contemporary decor features lots of wood and earth tones, and the place has a full bar. The wine list encompasses 23 varieties. (Nov. 10, 2013)

Zinburger burgers are made with either Angus or American-style Kobe beef, ground daily. On the menu: the namesake Zinburger, topped with manchego cheese, Zinfandel-braised onions and mayo; a Kobe burger topped with Cheddar, wild mushrooms and mayo; the breakfast burger, graced with a fried egg (pictured); an ahi sandwich; a turkey burger, and a veggie burger. (Nov. 10, 2013)

Burger prices at Zinburger Wine & Burger Bar range from $9 to $15; hand-cut fries are $5. (Nov. 10, 2013)

Beef, bison or boar? That's only one of the choices you'll have to make after a server takes you through the ambitious, complicated menu at Bareburger in Great Neck. Along with "free-range, pasture- raised, humanely raised, antibiotic-, gluten- and hormone-free" meats, you get table service as well as beer and wine. You can build your own burger from a dizzying array of proteins, buns, veggies and sauces. A compelling roster of salads and sandwiches, too. Note: arched ceilings are made from recycled barns; tables fashioned of wood from storm-downed trees, floors of bamboo. (June 5, 2013)

The good news at Bareburger that you can get your burgers cooked any way you like. They may not be all that flavorful, though, given the low fat content of grass-fed beef. Toppings, such as the bright "California" combo of Cheddar, avocado, watercress, tomatoes and red onions, ramp things up a bit. Burger prices range from $8.45 to $18.80 (for an ostrich brisket burger); add-ons extra. (June 5, 2013)

Bareburger's Roadhouse burger includes pepperjack cheese, bacon, avocado, fire-roasted red peppers, grilled onions and smoked paprika mayo. (June 5, 2013)

Bareburger also features a compelling roster of salads, including the Asian salad with broccoli slaw, watercress, pickled mangos, dried edamame, carrots, cucumbers and Thai peanut sesame ginger dressing. (June 5, 2013)

A chocolate shake is served at Bareburger in Great Neck. (June 5, 2013)

One of the first of the new burger spots to arrive, Smashburger -- with locations in Hicksville, Wantagh and Port Washington -- features attractive, industrial-contemporary digs where you order at the counter and get a number; your food will be brought to you. While there are set options, you also can build your own burger. The classic is a beef burger topped with American cheese, lettuce, tomato, ketchup, onion and "smash sauce" on an egg bun, but there are creative combinations (the regional New Yorker burger with New York Cheddar, garlic-grilled onions, spinach, tomato and peppercorn garlic aioli on a brioche bun). Also, shoestring smash fries tossed with rosemary and garlic, salads, shakes and malts made with Häagen-Dazs ice cream. (June 5, 2013)

Although the burgers at Smashburger are only available medium or very well done, they're smashed and seasoned on the grill and are surprisingly satisfying. Prices range from $5.29 to $7.29; add-ons extra. (June 5, 2013)

An avocado club chicken sandwich served with spicy Smash fries is among the options at Smashburger in Hicksville. (June 5, 2013)

Russell Levy, left, and daughter Alexa Levy dine at Smashburger in Hicksville. (June 5, 2013)

Smashburger features attractive, industrial-contemporary digs where you order at the counter and get a number; your food will be brought to you. (June 5, 2013)

Shake Shack in Westbury, owned by Danny Meyer's Union Square Hospitality Group, is an updated take on a classic Midwestern roadside burger stand. Since the first one opened in 2004 in Manhattan's Madison Square Park, it has become almost as renowned for its long lines as for its menu of Angus beef burgers, split and griddled hot dogs. A big draw is also its frozen custard, made fresh daily, and the signature dessert: the concrete, blending frozen custard with various mix-ins. Order at the counter, you're given a number, and your food is brought to you. (June 5, 2013)

A Shack Burger, ordered rare, comes out juicy with a fresh, beefy flavor. Topped with cheese and cradled inside a toasted and buttered bun with lettuce, tomato and a pink mayonnaise Shack sauce, it delivers on gratification. Burger prices at Shake Shack range from $4.50 to $5.70; add-ons extra. (June 5, 2013)

Shake Shack's ShackBurger, with cheese and Shack sauce, and SmokeShack, with cheese, Niman Ranch applewood-smoked bacon, chopped cherry peppers and Shack sauce. (June 21, 2013)

A chocolate shake at Shake Shack in Westbury. (June 5, 2013)

Shake Shack in Westbury offers outside dining. (June 5, 2013)

Sustainability is at the core of both menu and decor at BurgerFi (in Oceanside, Woodbury and, soon Babylon), a franchise chain where you order at the counter and get your food when your number is called. On the menu: grass-fed beef burgers, quinoa-based veggie burgers and, for dessert, frozen custard. For cultists, there's also a "secret" menu with such choices as an "alternative" burger -- smother any burger with grilled diced onions, American cheese, mustard and BurgerFi sauce -- and "urban" Parmesan herb fries with garlic aioli. (June 5, 2013)

While the simple BurgerFi burger is hormone- and antibiotic-free, you can only get it cooked medium-well or very-well done. True, these may not be the world's juiciest burgers, but they're rescued somewhat by bright, fresh lettuce, tomato and the mayo-based BurgerFi sauce. Very good bun, too. Burger prices range from $5.57 to $9.97; add-ons extra. (June 5, 2013)

BurgerFi's B.A.D. (aka, breakfast all day) burger comes with American cheese, hickory bacon drizzled with maple syrup, a fried egg, hash browns and grilled diced onions. (June 5, 2013)

The BurgerFi cheeseburger is made from grass-fed beef. (June 5, 2013)

Onion rings and fries are side stars at BurgerFi in Oceanside. (June 5, 2013)