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The Five Greatest Burgers In Texas

The best of the best burgers in Texas.

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The juices will drip down your chin, the mustard will stain your shirt, the cheese will wreck your diet. The state’s most prodigious patties await your inner carnivore.


Photograph by Jody Horton

burger_noBrisket Burger With Pork Belly
Folc, San Antonio
$18 (includes potatoes)
It’s hard not to salivate when this burger lands at your table. Known for New American fare that combines elegant plates and complex techniques, Folc delivers a brisket-and-pork-belly burger that offers a near-salacious experience. Cast aside any notions of neatness, because your linen napkin will definitely earn its keep. The tender patty has an over-the-top 70-to-30 meat-to-fat ratio, but what sends it over the moon is a slice of seared pork belly. The duo pairs well with a sunny-side-up egg—sop up any runaway yolk with Folc’s excellent blanched-and-fried fingerling potatoes. 226 E. Olmos Dr, 210-822-0100. Tue–Sat 11–2:30 & 5:30–10, Sun 11–3.


Photograph by Jody Horton

burger_no2Congress Burger
Second Bar + Kitchen, Austin
You may need a wet wipe before it’s over, because this burger is monumentally juicy. The sumptuous blend of brisket and chuck comes nicely seasoned between a thatch of Gruyère and shallot confit. Making it extremely easy to customize are sides of leaf lettuce, tomatoes, and sweet pickles, not to mention two ramekins with sharp mustard and homemade ketchup. If you feel the need to branch out, add seared foie gras or pork belly (but, dear God, not both). Afterward, indulge in prime downtown people-watching from the terrace or the cacophonous dining room. 200 Congress Ave, 512-827-2750. Sun–Thur 11–11:30, Fri & Sat 11–1:30 a.m.


Photograph by John Davidson

burger_no3L.U.S.T. Burger
The Bearded Lady, Fort Worth
Where does lust begin? At the first glimpse of this lascivious creation, or upon sinking your teeth into it? Its half-pound hand-formed patty clocks in at 78-percent-lean Prime Angus chuck and comes studded with chopped roasted poblano and feta. Measuring three quarters of an inch thick, it’s topped with melted Gouda cheese, avocado, and caramelized onion tendrils. Extras come alongside: a fluffy green lettuce leaf; a sweet, firm tomato slice; and a spicy house-made sour pickle or two. L.U.S.T. is especially enjoyable if accompanied by a brew on tap—the twenties-era cottage and patio are home to the most popular craft beer bar in town. 1229 Seventh Ave, 817-349-9832. Tue–Sun 11–2 a.m.

Photograph by John Davidson

burger_no4Pimento Cheese Burger
Knife, Dallas
$14 (includes fries)
Chef John Tesar constructs this all-sirloin steakhouse burger with fanatical attention to detail. He sears a six-ounce patty of 44 Farms beef to a rosy medium-rare on a griddle, then pumps it up with a tangle of sautéed red onions and a huge scoop of house-made, Tabasco-spiked pimento cheese. He tucks the whole gooey mess into a lightly toasted bun lined with a single leaf of Bibb lettuce. “The lettuce is a bib,” says Tesar. “It keeps the juices and grilled onions and cheese from soaking through.” The result tastes like the Fourth of July, a family reunion, and a summer picnic all rolled into one. The Highland Dallas hotel, 5300 E. Mockingbird Ln; 214-443-9339. Mon–Thur 11:30–2 & 5–11, Fri & Sat 11:30–2 & 5–midnight, Sun 11:15–2 & 5–10.


Photograph by Jody Horton

burger_no5Philly Cheese Steak Burger
Original Hubcap Grill, Houston
There’s a special place in the hearts of burger fans for a juicy, char-y slab of ground beef topped with even more beef. Such is the case here, with owner Ricky Craig’s redoubtable hand-formed all-chuck patties smothered in a promiscuous pile of thin-sliced ribeye soaked in a savory mayo sauce with Swiss cheese, grilled onions, and bell peppers. Despite the high level of ooziness, the house-made buns form a sturdy platform for easy eating. 1111 Prairie, 713-223-5885. Mon–Sat 11–3. Multiple locations.

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  • James Alias

    Brisket and Cheese Steak are not burgers aka hamburgers aka ground sirloin so while they may taste great they are not burgers. Kincaids on Camp Bowie – not the other pretend Kicaids is an example of a very good hamburger and isn’t all dressed out with what is popular today, just a good old fashioned hamburger, nothing less, nothing more – that is the standard to compare against.

    • Thepixelarchitect

      And you judge movies against old black and white talkies?

      How about comparing Beyoncé with Ethel Mermen?

      Ooh, I bet you think a 1956 Edsel is the standard to judge a porche 911 against?

      Much like time, burgers haves moved forward as well. But thanks for sharing your opinion.

      • John Dee

        I guess English “Haves” moved forward as well… too?! Like the Lil Ole Lady from the Wendy’s commercial use to say… “Where’s The Beef”! Most people prefer to taste the main ingredient as I do also. If you have a lousy tasting Beef and have to hide it. Then you failed at prep and cooking it. Great tasting food is simplistic. Not a major demolition of flavors crashing.
        Personally.. I prefer Ethel Mermen and the real classy flavor she exudes to everyone. Over the no class Beyoncé kiss her butt attitude leaves a bad taste everywhere.
        By the way… Your Welcome for MY opinion!

  • Leslie

    I cannot believe Hopdoddy isn’t on the list especially over the Congress burger! Give me a break. I can’t take this list seriously.

  • Ken Couger

    Where’s Alamo Springs Cafe’s Cover Burger?