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P.S. Burgers
P.S. Burgers has operated out of a small storefront on 2nd Street in Mineola since 2012, built around a premise that was still fairly novel for a Long Island burger joint at the time: a menu centered on 100% grass-fed beef rather than the grain-fed standard most fast-casual burger spots default to. Grass-fed beef runs leaner and carries a slightly different, more mineral flavor than grain-fed, and P.S. Burgers built its entire identity around that distinction rather than treating it as a footnote on the menu. The restaurant's stated mission is to draw from "the 4 corners of the world," and that shows up literally in the protein list — alongside the grass-fed beef, P.S. Burgers offers lamb, bison, turkey, and salmon patties, plus veggie and Beyond Burger options, letting a single restaurant serve a genuinely wide range of dietary preferences without splitting into separate menus. That range is unusual for a Long Island burger spot of this size; most independent burger joints on the Island pick a lane — classic diner, smash, or gourmet — and stay in it, while P.S. Burgers has built a following specifically by refusing to. The build style leans gourmet rather than smash: thicker, more deliberately constructed patties finished with toppings meant to complement each specific protein rather than a single house sauce applied across the board. That approach has made P.S. Burgers a regular stop for Long Islanders looking for something beyond a standard beef cheeseburger without leaving Mineola for a more expensive sit-down restaurant, and it's earned steady coverage from local outlets like Going Local Long Island and Burger Weekly specifically for that global, protein-forward menu structure. Operating from the same modest Mineola storefront for over a decade, without the kind of expansion into multiple locations that similarly popular Long Island burger spots have pursued, has let P.S. Burgers stay closely controlled by the same team that built its grass-fed sourcing relationships in the first place — a level of focus that shows up in the consistency regulars describe across reviews spanning more than ten years of operation. Sticking to grass-fed sourcing for over a decade also means absorbing a cost the restaurant could have quietly walked back at any point when grain-fed beef prices dipped — grass-fed beef consistently runs more expensive than the conventional alternative, and a small independent storefront choosing to hold that line for ten-plus years, across five distinct proteins rather than just the flagship beef patty, is a more durable commitment than a limited-time menu feature. For a Long Island cheeseburger list, P.S. Burgers is the essential "grass-fed, globally-minded" entry — a Mineola storefront that's spent over a decade proving a burger joint can serve lamb, bison, turkey, and salmon patties alongside a proper grass-fed beef cheeseburger without losing focus on any single one of them.
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Chubs Burgers Burritos and Heroes
Chubs Burgers Burritos and Heroes grew directly out of a butcher shop. Ryan Jones opened the original Chubs Meats in 2014 with a specific goal in mind — a butcher counter where "everyone felt comfortable" the moment they walked in, built on quality, competitively priced, locally sourced product rather than a more clinical, purely transactional meat-counter experience. Five years later, in 2019, Jones expanded the brand into a dedicated Burger, Burrito, and Hero shop in Farmingville, taking over the former Moller's Sandwich Shop space on Horseblock Road. That butcher-shop pedigree matters more than it might for a typical burger joint: the beef going into Chubs' burgers comes from the same sourcing relationships and hand-cutting standards Jones built his original meat counter's reputation on, rather than from a generic food-service distributor supplying a generic pre-formed patty. It's the difference between a burger restaurant that happens to grind its own beef and an actual butcher shop that decided to start serving what it sells, cooked to order, on a bun. The Farmingville menu leans into that same quality-over-flash approach across the board — a build-your-own burger section sits alongside signature, overstuffed meat-lovers heroes and burritos, plus wraps and salads for anyone not there for beef specifically. It's a breakfast-and-lunch operation built for volume and consistency, the kind of neighborhood spot regulars stop into multiple times a week rather than save for a special occasion. Jones didn't stop at one expansion, either — the Chubs brand grew to include a food truck for catering and events and a second Chubs Meats butcher shop location in Ronkonkoma in 2021, with a third location following in Smithtown. Chubs Meats has been named "Best of Long Island Butcher Shop" six times and "Best Caterer" three times, recognition that predates and underpins the burger shop's own reputation rather than the other way around — Chubs Burgers didn't build a burger following and then add a meat counter for credibility, it built a meat counter's credibility first and then opened a burger shop to put it to direct use. That sequencing is worth sitting with, because it inverts the more common pattern among newer Long Island burger spots, where a restaurant opens first and sourcing claims get added to the marketing later. Jones ran a working butcher counter for five full years before a burger was ever on the menu, which means the sourcing relationships, the hand-cutting standards, and the six Best of Long Island wins were already established, independently verified facts by the time Chubs Burgers Burritos and Heroes opened its doors in Farmingville. For a Long Island cheeseburger list, Chubs Burgers Burritos and Heroes is the essential "actual butcher shop, not just butcher-shop branding" entry — a Farmingville burger counter built on the same sourcing and cutting standards as a six-time Best of Long Island butcher shop, serving thick, quality-driven patties to a neighborhood that already trusted the meat before the burgers existed.
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