Burger Report: The Pedigreed Patties at Terminal D (Now You Can Fly with LaFrieda)

Custom Burgers By Pat Lafrieda. The skies just got friendlier.

En route to New Orleans (to visit Edible New Orleans over Mardi Gras weekend, naturally) we were reminded that Pat LaFrieda, the third-generation butcher shop in the Meat Packing district Josh Ozersky profiled for us last year has set up shop in the food courts of LaGuardia airport’s Terminal D.

Custom Burgers by Pat LaFrieda is pretty much the best thing to happen to LGA travel since we realized we could still carry on on your own food. (Old Ronnybrook Farm yogurt containers pack a pasta lunch perfectly, and windowbox basil pesto is on point at room temperature. But we digress.) These are slender 4.5 ounce patties of the beef that’s used in the best burgers in town and soft buns: Like a 50’s drive-thru burger, except for the touch screens where you enter your choice of toppings in a little computer monitor. You can pretty much get anything you’d want, including garlic mayo, but we like plain old pickles and side of crinkle fries. You can’t do medium-rare, this being the airport, but if Pat LaFrieda is to be had post-security for just $4.75, we’ll happily have it well-done.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.