The menu is simple we have a build your own burger concept with our proprietary blend of USDA PRIME Meats. A blend of Chuck, Short Rib, and Ribeye steaks. Our steakhouse blend is chuck, short rib, and an aged steak blend. There is nowhere else in New York that has a ribeye blend and very few of the premium steak houses have a steakhouse blend for their burgers. In addition to our build our own burger concept. So first choose your burger, then your bun, and then your toppings. Ad a shake and some sides and you have the perfect menu. If perhaps beef is not your thing, we also have Turkey burgers, Ahi Tuna, and lamb burgers, and vegan beyond burgers.

Richard Bedrosian RESTAURANTor


At PRIME Burger Bar the concept is simple. Homemade burgers cooked to order, hand cut fries & hand spun super milkshakes. An experience that is unique in taste, style and personality. This family friendly neighborhood spot also offers a full bar with local drafts & crafted cocktails. Set in a modern-rustic interior, this old-meets-new environment offers patrons a comfortable and welcoming place to dine.


From creative burgers to tender plump wings and specialty chicken sandwiches there’s something for everyone at PRIME BURGER BAR. We also offer gluten free buns, vegan BEYOND Burgers & Fresh Salads.The classic American foodie will enjoy a value-oriented culinary experience designed with an atmosphere and attitude that doesn’t forget you’re a sophisticated eater. Hand-selected beers and wines as well as craft cocktails round out your experience and complement your meal. When you visit PRIME BURGER BAR, you can expect great food, fresh ingredients, focused service, and a little reverence for classic American cuisine.

Try all that Prime Burger Bar has to offer. Your taste buds will thank you!


As the situation with COVID–19 is extremely dynamic we will continue to make proactive decisions that are grounded in care for our customers and partners (employees), based in transparency and science, while also doing our part to help stop the spread of the virus.

Over the last week, as more communities, including the federal government, have called for increased social distancing to help contain the virus we are evaluating our store operations daily. Every community’s public health needs are different, so we want to make sure we play a constructive role by taking responsible actions, guided by the CDC and other experts, to continue to do what’s right for our customers and partners.

That burger, the Juicy Lucy (an eight-ounce patty stuffed with American cheese and adorned with caramelized onion, tomato, pickles and a mayonnaise-based special sauce)   has now taken up residence in Commack at Prime Burger Bar, the third burger restaurant from owner Richard Bedrosian. (His second location, Babylon Burger Bar, opened in February 2018). Bedrosian renovated what had most recently been Bleachers Bar & Grill into a polished gastropub, with a 15-seat bar, ample brick and reclaimed wood, five flat-screen televisions and a tin ceiling. His partner in the Commack location is Edwin Camson.

The 100-seat Commack spot is the largest of the three sit-down spots, but shares essentially the same menu, with a core of build-your-own grilled burgers that start at $12. Customers choose a patty (either a regular or aged chuck-short rib-ribeye blend, a bacon-infused beef patty, American kobe, turkey, tuna or Beyond Burger) and bun (challah, multigrain, pretzel, gluten-free or lettuce), then pick from toppings that range from a fried egg and bacon jam to cheeses, pickles, onions, peppers and their brethren. Specialty “chef’s burgers,” ($14 to $17) come in ornate combos such as the Great South Bay, a patty topped with braised short ribs, melted Swiss, caramelized onions and cabernet sauce. The feted Juicy Lucy, a burger which originates in Minnesota’s Twin Cities, costs $17.

Appetizers, fries, oversized salads and decked-out milkshakes augment the regular menu, and there are 20 taps behind the full bar; on a recent night, Troeg’s Mad Elf Ale, a fleeting seasonal brew, was pouring.

Bedrosian was a longtime nightclub promoter until he pivoted to burgers, said this is likely not the last burger bar he’ll open. He partners with different investors on each. “We’d looking to open a few more,” he said, and possibly farther out east.

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