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Best Burger In Dallas/Fort Worth

  • m

and if someone suggests Lola, I'll know this board has seen its better days. :-)

Best Burger Description -- the greasey cheesey, not too big (maybe a 1/4 lb at the most), made with fresh ingredients. Looking forward to your feedback.

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  1. I am sure this will cause someone to call in the artillery, but my favorite (so far) is the #1 with cheese and jalapenos at Whataburger.

    18 Replies
    1. re: Kirk

      Kinkaids in Ft Worth. Although it might be a bit bigger than a tiny 1/4 pounder that can be had a Mc'ds. Of course you could just eat less of the burger.

      1. re: John Scar

        Kincaid's falls in the "heaping fistfull of ground beef" genre. If you like an ultra-thick (nigh unto spherical) patty, then maybe you'll like Kincaid's. For me, a good burger is more about the Maillard effect on the meat's surface, rather than the taste of medium rare ground beef (which, frankly, doesn't do much for me).

        Scott

        1. re: Scott

          I had a good burger at Snuffers on Midway close to Beltline road a few years ago. I had a decent burger at the Prince of Hamburgers, an old drive-in place on Lemmon.

          Bigray in Ok

          1. re: Bigray

            The original Snuffers on Greenville(?), hands down. I lived on those things in college and still dream about them regularly. When I talk in my sleep, I usually say "cheeseburger, american, mayo, no mustard."

            1. re: Bigray

              Sorry....Prince of Hambugers was torn down about 3 years ago They had the best Chili, Cheese and Onion Burger in town. Anybody know where to get a good CCOB now?

            2. re: Scott

              Hehehe, Thank you Scott. Your post made my day. So charming to read an erudite post on this board that's about food and isn't just another entry in the 'mirror, mirror, on the wall, who's the fairest poster of them all' competition.

              In addition to the concentration of flavor resulting from the maillard reaction, there is the enhancement of 'bite' or mouth feel, both far outweighing the allure of raw ground meat juices running down the chin or collecting in a puddle in the wrapper or on the plate. Ah, but trends are trends, and there are those these days who must have as big a meat patty to stuff in their face as they can get their hands around and cooked medium rare even tho it's only ground chuck at best. Whatever floats their boat is fine for them AFAIC.

              For me, a burger is a well-rounded meal, not a carnivorous overindulgence. I like the ingredients to be in balance. Sometimes I order a double-meat cheese at Pete's Fine Meats in Houston and get something about 2/3rds the size of the oversized burger at Lankford in Houston (I've never been to Kincaids yet, but will give it at least one try someday), but sometimes I only want a single; you don't have that option with places like Kincaids or Lankford. And while a great burger gets messy in the eating, I'm not impressed with one just because it's been so overstuffed it's already falling apart as it's put before me.

              In another forum I encountered a gentleman who grew up in Fort Worth and whose childhood pal's dad was a meat-cutter at Kincaid's when it was still just a neighborhood grocery preparing the occasional burger on the side. In those days, (50s) he related, nothing was done in advance. You went in and ordered a burger, they ground the meat in front of you, pulled some whole leaves of lettuce off a head and washed them, sliced a tomato and onion, etc. If supplies were low at the prep area, they walked over to the produce department and selected another tomato, onion, etc.

              His description of a Kincaid's burger back then brought tears to my eyes.

              Today, he says, and for at least a couple of decades, every thing is ground, sliced, shredded and chopped in advance, and kept in plastic tubs for use.

              1. re: hermitt4d

                I agree with Scott on this one as well. I'm also a flame broiler fan, rather than fried. The whole point in burger is to make something that can be cooked through and still have good texture and moistness it seems. The only reason I can see for the medium rare burger trend is because people are insisting on leaner and leaner ground beef, another mistake. If you want something lean, have a tenderloin or skirt stake, grill it rare, and enjoy. Burgers were meant to be juicy and fatty like sausage and hot dogs. Lean is anathema.

                Best burger I ever had was actually in Utah. If you can tell me of a place like this in DFW, I'll definitely hit it the next time I'm down. In fact, it was probably the only burger I've every truly loved. It was the Royal Burger Special with Cheese (sounds like a Quentin Tarantino invention, but no, the proprieters were Pakistani). It's a quarter-pound flame broiled burger with a quarter-pound of grilled pastrami, bacon, and cheese on a toasted sesame seed bun. Damn!!! That place made the best fries, grilled cheese, and reuben ever, too. Makes me want to move to Pakistan and kiss the ground that spawned such wonderful short order cooks.

                1. re: Nick

                  Gilbert's Delicatessen in Addison (on Belt Line) makes a pastrami-topped burger, and I am sure they would add bacon and cheese to it and put it on a toasted sesame bun. Gilbert's caters to a very finicky crowd, and they pride themselves on responding to all sorts of requests. The one caveat: I don't believe their burgers are flame-broiled. Worth a try, nonetheless.

                  By the way, if I were you, I would take a scouting trip to Pakistan before pledging your troth to the country. (After all, there's no Lola there!)

                  Cheers!

                  1. re: Kirk

                    Gee, can I get a Gilbert's pastrami-topped burger with bacon and cheese on a sesame seed bun, hold the burger?
                    EDIT: looks like it's closed. I'll start a thread on jewish deli's.

                2. re: hermitt4d

                  I'm kind of turning into a single-issue activist around here but I have to say that the grass-fed beef from Texas Meats offers both the wonderful seared surface that you are talking about and the profusion of rich juices that you seem to disdain. It's a heck of a combo.

                  1. re: john clark

                    Single issue - multiple issue, I don't think it matters. Chowhound is for people who are passionate about food and (hopefully) there's no minimum or maximum requirement for the number of issues or cuisines you're interested in.

                    When I wrote the line about juices running down the chin I had one particular person in mind; it comes off as more of a blanket criticism than I intended. I think it depends a lot on the quality of the meat, as mentioned elsewhere in this thread. My disdain is more for the over-sized meat patty, over-stuffed bun trend in burgers. The gent from Fort Worth said he always used to get his burgers medium rare, but wouldn't do that anymore; his mother always got them well-done and complained that Kincaid's put too much meat on their burgers!

                    My understanding is that the perceived juiciness of food is due not just to the fat or water content of the food itself, but to how much the saliva glands are stimulated by the flavors the mouth experiences. The caramelization of sugars on the surface of the food by heating results in the intensification of flavors which in turn stimulate the saliva glands more. I.e., (as I understand it), a piece of meat does not have to be left medium-rare to be perceived as juicy in the mouth. When I'm eating a good burger, I tend to neglect to take the time to examine these finer scientific points!

                    I don't read the DFW posts on this board regularly as I seldom get up that way, but I've noticed your posts about grass-fed beef before; I'll be on the look-out for some place that serves it in the Houston area so I can try it. If you know of any place, I'd be grateful for a heads-up.

                    Thanks.

                3. re: Scott

                  Such venon for us glutins.
                  I guess Im just a guy who doesn't like the preformed sysco/conagra meat patty that 99% of restaurants use.
                  Still Kinkaids burger isn't that big. Its probably a 1/2 lb before cooking if I were to guess.

                  1. re: John Scar

                    I don't remember Kinkaids burgers beinf served med rare, maybe if you asked. And at Lankford's I asked for a med burger and it still came out med well?

                  2. re: Scott

                    I think there's something to be said for multiple styles of burgers. They're almost completely different dishes. The appeal to me of a thick burger is the chance to have a browned crust AND a juicy pink center. Regarding medium rare cooking, I've had very few burgers cooked all the way through that weren't tough and dry to some degree. That said, it's impossible to cook a thin burger medium rare and achieve flavor on the outside. For a well-done burger, I'll always go thin with a full array fresh veggies, unless we're talking about Wingfield's, which defies my understanding of well-done meat.

                4. re: Kirk

                  No artillery, maybe just a pop-gun, Kirk. All I can say is you must have franchisees with a lot better quality control at Whataburger in the Dallas area than in Houston.

                  I used to love Whataburger in the 70s, but always had more problems with quality control than at any other chain (gristle in the meat, rancid sausage on a breakfast-on-a-bun ranchero sandwich) and today, when they're obviously pre-cooked patties, I can't tell that much difference in a Whataburger and a mustard Whopper at BK.

                  1. re: hermitt4d
                    c
                    CULLEN DICKEY

                    Adair's is number one (maybe 1/2 pound)

                    Club Scmitz, Jack's, Prince's, and Texas Hamburger are all up there.

                    Good Luck

                  2. re: Kirk

                    Day in and day out, you are right on target. Whataburger is Texas born, and what a real burger should taste like. No 1000Island Dressing!

                    1. re: dallas75209

                      I guess now you realize why Baskin Robbins makes 31 flavors. Something for all tastes.
                      I still prefer INO.

                  3. I've said it before and I'll say it again. The Dairyette at Ferguson and Oates in far east Dallas rules. Their burgers are outstanding. I think they get their meat from Rudolph's -- they have a calendar from them anyway. I like the burgers so much that I get them plain, with no toppings, but their toppings are of good quality. They also have a soda fountain. The fries are usually fantastic, and they make them fresh. It's pretty close to White Rock Lake and the Arboretum so you can make an expedition out of it.

                    For another extraordinary burger experience, get a pound of ground beef from Texas Meats at the Dallas Farmers' Market and make four burgers. Serve with no toppings. You won't believe it. Texas Meats is open Friday and Saturday from eight until five and they're at the end of Pearl Street.

                    2 Replies
                    1. re: john clark

                      I've tried most on this list, but the Stodg burger at the Porch on Henderson is the best I've had. The foire butter and fried egg are unusual, but add a richness of flavor that no one else has matched. Other top choices include:

                      -Neighborhood Services Tavern Burger
                      -The Southwest Burger at Kelly's Eastside
                      -Cheeseburger at Maple and Motor
                      -Cheeseburger at Lee Harvey's

                      -----
                      Kelly's Eastside
                      1422 K Ave, Plano, TX 75074

                      Lee Harvey's
                      1807 Gould St, Dallas, TX 75215

                      1. re: menczer

                        Interesting lineup. I have not tried the Stodg burger will put it on the list. I find the bacon cheese at Kenny';s to be better than Kelly's or M&M.

                    2. Easy answer...

                      Texas Hamburgers, 1606 Market Blvd. 214 747 2222.

                      On this crummy strip west of the Design Center and downtown Dallas. Open for breakfast, closes early in the afternoon. You probably wouldn't want to be in the area after dark.

                      But at lunch time, just the best and juciest burgers, and fine fries. How to get the ultimate meal there:
                      1. Order the burger medium rare. That way they cook it to order. Otherwise they partly pre-cook them for their busy lunch time, and while still good, are not optimal.

                      2. Get the fries. Ask them to give you the fries hot out of the oil. Sometimes they're on the cool side. I just send them back and get some hot ones. They're dark, crispy, and delicious.

                      3. Wear a Sheriff's Dept. uniform. They give a discount if you do.

                      1 Reply
                      1. What about Schmits? I think it is on Harry Hines. They have a very good greasy burger. Its one of my favorite bars. I haven't been in years but I have a tshirt still. Great country juke box.

                        1. Charley's
                          now has 2 location in FW, one on Trail Lake (the original and tiny and very fun to visit) and also on Montgomery across from the IMAX theater.
                          Get the one with Dak Ham on top. It's messy but THE BEST! Share it with a friend with fries.