Hamburgers might be the most American of foods, stereotypically and often deliciously so, and fatteningly, at least. And there are more high-quality burgers served in Houston than ever before. It seems nearly every pricey restaurant does a commendable burger, and usually much better, during lunchtime. But the heart of this post is what I refer to broadly as burger joints, restaurants that specialize in burgers, usually at an affordable price buttressed by a casual atmosphere, or one where burgers are a big reason for a visit. This are where most of the burgers are consumed. Quality burgers that is. Also, burgers for this just means hamburgers, not turkey burgers, bean burgers or the horrific Impossible burgers.
Featuring ground beef patties, sometimes from a named purveyor, with a suitable amount of fat for flavor and juiciness, these are the heart of a good burger. Typically cooked on the flat top grill, sometimes smashed to create an exterior char, or over an open flame, whatever method, the ones recommended are all cooked to order. A quality bun helps, but not quite as much as for bread for sandwiches. Some worthwhile spots don’t do much with the buns other than toasting them for a little additional support. The other components can help or hurt. It’s annoying to come across tomato slices that are not red nor soft. The best local burgers feature high quality ingredients, except for the widespread predilection for that processed cheese food, American cheese. Meltability. Seemingly, whatever the components, even a minimal number, burgers are invariably messy, one of the messiest foods around.
A ridiculous number of burgers were consumed in the research for this: well over 500 in area restaurants over the years as a food writer, if not quite Wimpy-esque in this pursuit. I hope that my cardiologist doesn’t stumble on this piece.
Divided among burger joints, nicer restaurants with appealing burgers, and the best of the out-of-town chains and listed in order of preference in each section. Though fries are the almost necessary accompaniment to a burger order, this list is just for the burgers. Fries are a different matter and are too often disappointing, even when the burger is really satisfying. I’ve got a separate post for those.
The 20 best casual spots for a burger
Burger Chan – The notepad menu used to order at this family-friendly counter-service place near the Galleria can initially seem overwhelming with the all the possibilities: two styles and sizes of patties, the number of patties, one the several buns or not, the cheeses, the extra proteins, the vegetables, free and not, the many condiments and sides, many unusual. Scallion aioli, soy serrano peppers, pickled habaneros, kimchi relish, and seared spam are some of the fun you can have in the creation. In a sense, it doesn’t matter what you check on the sheet because the burger you come up with will be excellent. Top-notch ingredients and expert cooks will make it work. The key decision is between the two-ounce smashed patties or five-ounce grilled. The former results in a slightly crisp and very beefy, very flavorful patty among the accompaniments. The larger grilled patties are more like an upscale version of the backyard burger. The superb, fresh brioche bun might be the best choice for any of the burgers; classic, but better. Good, crisp fries, too. The meticulousness extends to the order-taking; the line can move painfully slow. It’s certainly worth it, though. Galleria Area
Burger Bodega – Just nicely crusty smashed burgers here now available options for single, double or triple patties. Go for the triple, it’s really not that large nor obnoxious and the burgers are so delicious. Topped with American cheese, grilled onions, house-made pickles, their own slightly spice sauce with soft potato bun, it all works together really well, and in even messier fashion than most. Though base accompaniments are perfectly fine, you can spice it up with jalapeños or habaneros, or a spicy aioli or mayonnaise. Fries, though, aren’t really necessary. Get another burger. The small spot features cheeky decorations of the familiar supermarket items with labels replaced with Houston or Burger Bodega labels. Popular since opening in the second half of 2022, there’s a good chance you’ll have to wait in the line extending out the door, as these burgers are deservedly very popular. Washington Corridor
Underbelly Burger – These are just similar two burgers at this tiny space in the commercial farmers market off Airline, both descendants of Hay Merchant’s Cease and Desist Burger that won national plaudits: two patties, American cheese, lettuce, tomato slices, house-made pickles and a slightly piquant House Sauce. Both messy and delicious. One version is made with agnus beef from 44 Farms. The other for a couple of dollars more, is wagyu from R-C Ranch. Nicely, both of these are suppliers for the upscale Georgia James steakhouse, and the burger joint is “utilizing the whole cow so nothing goes to waste.” Heights
Pappas Burger – As a hamburger joint with Pappas in the name, Pappas Burger is pretty much what you would expect from the family. This is a good thing. Pappas Burger is a slicker-than-usual operation for a modestly priced restaurant that primarily serves hamburgers: service is much better; the setting is cleaner and more comfortable; the food is well prepared; the large portions provide a decent value; and the menu hits more accurately at its target patrons. The burgers are made with patties of around one-third pound. These are cooked to the properly charred exterior while retaining a moist interior at medium well. The buns and the rest of the accompaniments are fresher, and better than at most burger places. For burgers, creations beyond the basic Pappas Burger, there are a cheeseburger, double cheeseburger, chili cheeseburger, and the Hickory Cheddar Bacon Burger. All worth ordering, and all with freshly cut French fries. Galleria Area
Peaky Grinders – Making a name for itself in the seemingly-always-empty Railway Heights Market, these are simple, very tasty burgers that manage to be more than sum of its parts. The in-house ground patties are four-ounces each – two will be necessary for most – that are cooked on a flattop, smashed along the way for nicely crisp exterior retaining juiciness and sporting a nicely beefy flavor. Topped with American cheese and put into a somewhat bland toasted potato bun and adorned with their own pickles, a bit of onion along with some mustard and ketchup, these burgers eat very quickly. Moving to more appropriate digs in Midtown soon. Midtown
FM Kitchen – Beautiful burgers here. For burgers, at least. The base version, the FM Burger, with a four-ounce patty or two, comes with American cheese, lettuce, tomato slices, onion, their house sauce on a soft potato bun. The especially tasty Cooper Burger has a thick, beefy half-pound patty, that’s topped with melted queso for additional messiness, tomato, sturdy slices of bacon for a nice effect all on a high-quality Bread Man brioche bun. Spicy green chile and patty melt options, too. Washington Corridor
Hubcap Grill – Beginning as a burger shack downtown – literally, nearly a shack – unfortunately, there’s no longer a location in town other than the airport for these burgers with flattop-cooked patties of never-frozen beef and toasted house-made buns that easily satisfy. And there are nearly twenty ways one can be had. One star is an odd one, the NOLA Muffaletta Burger, with house-made olive dressing, Swiss cheese and a mayonnaise sauce. I’m still not sold on the one with crunchy Cheetos, though. IAH, Pearland, Galveston
Winnie’s – It’s just the Winn-A-Burger at this somewhat funky, casual joint by light rail stop that does a number of things enticingly well. Featuring a 44 Farms beef patty or two, American cheese, lettuce, tomato, pickles, onions, serrano mustard, and a black pepper-spiked mayo au poivre, its done Oklahoma style, that’s the patties being cooked on the flat top with thinly sliced onions. It retains flavor even when cooked all the way through. You have the choice of one or two of those. Fries or a unique side Caesar to accompany for $3 more. And you can get a nicely done cocktail for $7 if visiting during lunch weekday. Midtown
Flip 'n Patties – Providing a Filipino twist and a sense of humor at a couple locations, in the Understory food hall downtown and along the Energy Corridor, for burgers featuring Akaushi beef, which is known for its rich, meaty flavor. The half-dozen-plus burger creations are fun like its namesake Flip 'n Patties Burger featuring a deep-fried panko stuffed portabella mushroom cap, cheddar cheese, a couple strips of bacon, lettuce, a tomato slice, and a couple house sauces. The PogiMelt with two patties and sauteed onions is in the running for messiest burger in the city. Downtown, West Houston
Lankford Grocery – The biggest draw here is the excellent hamburgers, as is well known. Quite tasty; properly juicy and unpretentious even with the somewhat wild versions. Not the designer-style hamburgers, these are the basic, flavorful burgers that you wish you could consistently make on the backyard grill. Lankford begins with large handmade patties about a third-pound in size or so that are grilled to order all the way through, and are served with a slice of usually ripe tomato, thickly sliced white onions, and an ample-sized leaf of crisp iceberg lettuce on large toasted hamburger buns. You can get these fitted with cheese and bacon and with a second patty and in a variety of other toppings. Midtown
Armadillo Palace – One of the several concepts from estimable Goode Co. collection, among the casual, hearty Houston-suited preparations there’s a nice burger, the Damn Goode Burger, in fact. It’s a half-pound patty featuring proprietary blend of beef ground in-house and cooked to the desired temperature and fitted in a soft, fresh house-made bun, buttered and toasted. It’s served with fries for $14. West U
Champ Burger – A tidy, friendly oasis in the East End, this has been serving more-than-satisfying hamburgers and other easy-to-eat foods since 1963. Under a large awning, there are usually a number of patrons waiting in line before the window to place or pickup an order, which are dispensed in brown bags. By the late morning these are usually a hamburger featuring one-third prime ground chuck patties that are nicely cooked with a crust bounding them. Available with cheese, bacon, and chili, the unadorned version is quite tasty, too. For sides, the pre-cut fries are served hot and crispy, but nothing special. Much better for an additional fifty cents are the thick, deep golden-hued, and very appetizing onion rings. To note, the only seating here is around the side from the counters, outside on concrete tables under large umbrellas, and it’s closed on the weekends. East End
Jonathon’s The Rub – Bustling neighborhood restaurants offering a range of west Houston comfort foods, several burgers done well, included. Attractively presented to a great height – maybe the tallest burgers in town – these can be even messier than usual to consume. Memorial, West Side
Becks Prime – Serving fast food that’s more upscale, more considered, and more expensive, the burgers here have been a local favorite since the first Becks Prime opened in 1985. These are “made with fresh, never-frozen 100% certified Angus beef” and usually cooked to medium, or often a little more, but are always nicely juicy and satisfying. Attractive packaging, very thick, and nicely convenient but slow-moving drive-thru are other hallmarks. Upper Kirby District, Memorial Park, Briargrove, Energy Corridor, West Houston, Meyerland, Sugar Land, Katy, The Woodlands
Burns Burger Shack – Adjacent to the longtime barbecue joint and pork ribs star, this burger specialist cooks up a well-seasoned, one-third 44 Farms beef patties to a typically well-done finish, though not overly so, and fitted within a nice, toasted brioche bun along with the lettuce, tomato, onion, pickle, mayonnaise, mustard and noticeable ketchup for a fine result. Fried egg additions are popular, and double patties and bacon can be had, too. Fries or sweet potato fries, and a lot of them to an order. Acres Homes
Stanton’s City Bites – A noticeably friendly and comfortable little stop for the burger fix just west of downtown that’s been around for decades, the burgers here are made with half-pound patties in about a dozen options. One of the best features plentiful grilled mushrooms, bacon, Swiss cheese and mayonnaise. Sixth Ward
The Nickel Sandwich Grill – The one burger here has a half-pound juicy patty grilled to the desired redness in the middle and served with verdant non-iceberg lettuce and ripe tomato slices. It’s in the tradition of the great Fifth Ward burgers of the past, The Lockwood Malt Shop and Adrian’s, if not quite as hefty. The fries are cut by hand, and fried crisp enough are tasty, and more recommended accompaniment than at many other places. Fifth Ward
Ray’s Real Pit BBQ – Barbecue and fried fare are bigger draws at this strip center space along OST not far east of the Med Center, but it sports a tasty unique burger, The Big Herb, named after one of the proprietors and pitmaster, former NFL lineman, Herb Taylor. It features a nearly-heart-stopping combination of a fully cooked half-pound patty topped with some really tasty chopped brisket, thick slices of bacon, shredded cheese and barbecue sauce. There’s also a basic burger and the another hefty one, the Shack Burger with two patties, grilled onions, shredded cheese and jalapeños. Avoid the odd-tasting onion rings. Third Ward
Hobbit Café – If not for a parking lot’s expanse of an asphalt crowded with cars, you might envision that this low-slung Tudor-style building housing the Tolkien-themed restaurant sits on a shire. Though known more so for its healthy options over the five decades, this it has a big range of enjoyable if somewhat pricey burgers that have a following featuring patties cooked to medium and surrounded by decent quality ingredients and good-sized buns that can be had in wheat, too. Fries are extra, and not that great. Upper Kirby District
The Burger Joint – Solidly rendered burgers in about a dozen ways, late nights, even until 4 AM on weekends at the Montrose location, and a comfortable, casual sports bar vibe are the draws at these well-run, popular patio spots. Parking is noticeably tough at the Montrose original. Montrose, Heights
Five nicer restaurants where burgers aren’t the main attraction, but excellent
Alice Blue – This longstanding Heights comfort spot might not receive all the credit it’s due, as it seems to excel in nearly everything, and that includes its burger. Double Bacon Cheeseburger, with challah bun, aioli, pickled red onions, pickles, lettuce, French fries for $17. For both lunch and dinner. Heights
Squable – There’s only the French Cheeseburger at this Heights star, but it’s rather famed. It has a “stout” beef patty, gooey Raclette cheese, butter, pickles, and is served with crisp fries for $20 that’s actually a deal. Heights
Nancy’s Hustle – Originating in what was once named the best burger in the country by Bon Appetit – Chef Jason Vaughan was on the opening team at Chicago’s Au Cheval – the Cheeseburger here is on a brioche English muffin a little differently, with American cheese, pickles, and slices of red onion. Delicious. East End
Bistro Menil – This adjunct to the Menil museums does an excellent job with the burgers during lunchtime that feature a hearty half-pound of beef and some more upscale accompaniments. The four enticing options are the Manchego Cheese and Jamón Serrano Burger; one with porcini-mushroom-rubbed patty served with bacon, truffled cheese, and caramelized onions; another with chevre and with lemon-avocado salad; and The Classic, cheddar cheese, Bibb lettuce, tomato, and Dijonnaise. For $18, these also come with home fries and cornichons. Montrose
Riel – The eclectic menu at this terrific Montrose bistro has a take on dairy land Wisconsin’s butter burger. Here it’s a small burger with a slice of melted American cheese, caramelized onions, and butter, for $15 for two of these fantastic sliders. As with other things, butter works well on a burger. Montrose
Five out-of-town burger chains that are actually worth a visit
Like its beefy brethren, steaks, high quality hamburgers can be replicated readily in restaurant concepts spanning the country.
Five Guys – Though the settings are here are very basic, a single largely unadorned room with tables scattered about, and not terribly inviting, the straightforward but quality ingredient-laden burgers featuring flat-top grilled patties are consistently really good. Better than most burger joints, for sure. 15 Houston area locations
Fuddruckers – Founded back in 1980 and showing its age at some locations, these are maybe not as satisfying as in the past, but usually still quite satisfying. The aroma of freshly baked buns when entering are a key reason along with “fresh, never frozen” beef available in one-third, one-half and two-third pound patties that are grilled to order. The produce bars and cheese food dispensers are fun and way to make your burger creation even more messy to eat. Greenway Plaza, Third Ward, Jersey Village, CityCentre, Kingwood, West Houston, Stafford, Tomball, Webster
Smashburger – A chain that has gotten less slick and less nice over the years – tables not well bussed and settings that can seem a bit trashy – but the smashed burgers with Angus beef and a nice exterior crispness remain quite pleasing in a half-dozen options. Greasy but enjoyable thin, crisp fries are a fitting side. Heights, Med Center, Galleria Area, Energy Corridor, IAH
Shake Shack – These seem to taste the best at MinuteMaid, or at an airport when traveling – maybe its of the dearth of competitive offerings at those places – but are tasty elsewhere, too, if expensive for what they are. The smallish burgers are flavorful, even if the soft potato buns are not ideal, getting mushy rather too quickly, and the fries are lame. Just stick to the basics and avoid the pricier specialty burgers like a seasonal white truffle burger with no discernible taste of truffles, for example. Downtown, Montrose, Rice Village, Galleria Area, The Woodlands
Rodeo Goat – An outpost of a bar-burger concept that fifteen different options or so, most featuring popular regional flavors like Bad Hombre with candied bacon, caramelized onions, Gouda, a mango pico de gallo, habanero salsa plus a cooling cream cheese spread. Anchored by noticeably good patties, the accompaniments can sometimes lag, as do the fries. EaDo
Featuring ground beef patties, sometimes from a named purveyor, with a suitable amount of fat for flavor and juiciness, these are the heart of a good burger. Typically cooked on the flat top grill, sometimes smashed to create an exterior char, or over an open flame, whatever method, the ones recommended are all cooked to order. A quality bun helps, but not quite as much as for bread for sandwiches. Some worthwhile spots don’t do much with the buns other than toasting them for a little additional support. The other components can help or hurt. It’s annoying to come across tomato slices that are not red nor soft. The best local burgers feature high quality ingredients, except for the widespread predilection for that processed cheese food, American cheese. Meltability. Seemingly, whatever the components, even a minimal number, burgers are invariably messy, one of the messiest foods around.
A ridiculous number of burgers were consumed in the research for this: well over 500 in area restaurants over the years as a food writer, if not quite Wimpy-esque in this pursuit. I hope that my cardiologist doesn’t stumble on this piece.
Divided among burger joints, nicer restaurants with appealing burgers, and the best of the out-of-town chains and listed in order of preference in each section. Though fries are the almost necessary accompaniment to a burger order, this list is just for the burgers. Fries are a different matter and are too often disappointing, even when the burger is really satisfying. I’ve got a separate post for those.
The 20 best casual spots for a burger
Burger Chan – The notepad menu used to order at this family-friendly counter-service place near the Galleria can initially seem overwhelming with the all the possibilities: two styles and sizes of patties, the number of patties, one the several buns or not, the cheeses, the extra proteins, the vegetables, free and not, the many condiments and sides, many unusual. Scallion aioli, soy serrano peppers, pickled habaneros, kimchi relish, and seared spam are some of the fun you can have in the creation. In a sense, it doesn’t matter what you check on the sheet because the burger you come up with will be excellent. Top-notch ingredients and expert cooks will make it work. The key decision is between the two-ounce smashed patties or five-ounce grilled. The former results in a slightly crisp and very beefy, very flavorful patty among the accompaniments. The larger grilled patties are more like an upscale version of the backyard burger. The superb, fresh brioche bun might be the best choice for any of the burgers; classic, but better. Good, crisp fries, too. The meticulousness extends to the order-taking; the line can move painfully slow. It’s certainly worth it, though. Galleria Area
Burger Bodega – Just nicely crusty smashed burgers here now available options for single, double or triple patties. Go for the triple, it’s really not that large nor obnoxious and the burgers are so delicious. Topped with American cheese, grilled onions, house-made pickles, their own slightly spice sauce with soft potato bun, it all works together really well, and in even messier fashion than most. Though base accompaniments are perfectly fine, you can spice it up with jalapeños or habaneros, or a spicy aioli or mayonnaise. Fries, though, aren’t really necessary. Get another burger. The small spot features cheeky decorations of the familiar supermarket items with labels replaced with Houston or Burger Bodega labels. Popular since opening in the second half of 2022, there’s a good chance you’ll have to wait in the line extending out the door, as these burgers are deservedly very popular. Washington Corridor
Underbelly Burger – These are just similar two burgers at this tiny space in the commercial farmers market off Airline, both descendants of Hay Merchant’s Cease and Desist Burger that won national plaudits: two patties, American cheese, lettuce, tomato slices, house-made pickles and a slightly piquant House Sauce. Both messy and delicious. One version is made with agnus beef from 44 Farms. The other for a couple of dollars more, is wagyu from R-C Ranch. Nicely, both of these are suppliers for the upscale Georgia James steakhouse, and the burger joint is “utilizing the whole cow so nothing goes to waste.” Heights
Pappas Burger – As a hamburger joint with Pappas in the name, Pappas Burger is pretty much what you would expect from the family. This is a good thing. Pappas Burger is a slicker-than-usual operation for a modestly priced restaurant that primarily serves hamburgers: service is much better; the setting is cleaner and more comfortable; the food is well prepared; the large portions provide a decent value; and the menu hits more accurately at its target patrons. The burgers are made with patties of around one-third pound. These are cooked to the properly charred exterior while retaining a moist interior at medium well. The buns and the rest of the accompaniments are fresher, and better than at most burger places. For burgers, creations beyond the basic Pappas Burger, there are a cheeseburger, double cheeseburger, chili cheeseburger, and the Hickory Cheddar Bacon Burger. All worth ordering, and all with freshly cut French fries. Galleria Area
Peaky Grinders – Making a name for itself in the seemingly-always-empty Railway Heights Market, these are simple, very tasty burgers that manage to be more than sum of its parts. The in-house ground patties are four-ounces each – two will be necessary for most – that are cooked on a flattop, smashed along the way for nicely crisp exterior retaining juiciness and sporting a nicely beefy flavor. Topped with American cheese and put into a somewhat bland toasted potato bun and adorned with their own pickles, a bit of onion along with some mustard and ketchup, these burgers eat very quickly. Moving to more appropriate digs in Midtown soon. Midtown
FM Kitchen – Beautiful burgers here. For burgers, at least. The base version, the FM Burger, with a four-ounce patty or two, comes with American cheese, lettuce, tomato slices, onion, their house sauce on a soft potato bun. The especially tasty Cooper Burger has a thick, beefy half-pound patty, that’s topped with melted queso for additional messiness, tomato, sturdy slices of bacon for a nice effect all on a high-quality Bread Man brioche bun. Spicy green chile and patty melt options, too. Washington Corridor
Hubcap Grill – Beginning as a burger shack downtown – literally, nearly a shack – unfortunately, there’s no longer a location in town other than the airport for these burgers with flattop-cooked patties of never-frozen beef and toasted house-made buns that easily satisfy. And there are nearly twenty ways one can be had. One star is an odd one, the NOLA Muffaletta Burger, with house-made olive dressing, Swiss cheese and a mayonnaise sauce. I’m still not sold on the one with crunchy Cheetos, though. IAH, Pearland, Galveston
Winnie’s – It’s just the Winn-A-Burger at this somewhat funky, casual joint by light rail stop that does a number of things enticingly well. Featuring a 44 Farms beef patty or two, American cheese, lettuce, tomato, pickles, onions, serrano mustard, and a black pepper-spiked mayo au poivre, its done Oklahoma style, that’s the patties being cooked on the flat top with thinly sliced onions. It retains flavor even when cooked all the way through. You have the choice of one or two of those. Fries or a unique side Caesar to accompany for $3 more. And you can get a nicely done cocktail for $7 if visiting during lunch weekday. Midtown
Flip 'n Patties – Providing a Filipino twist and a sense of humor at a couple locations, in the Understory food hall downtown and along the Energy Corridor, for burgers featuring Akaushi beef, which is known for its rich, meaty flavor. The half-dozen-plus burger creations are fun like its namesake Flip 'n Patties Burger featuring a deep-fried panko stuffed portabella mushroom cap, cheddar cheese, a couple strips of bacon, lettuce, a tomato slice, and a couple house sauces. The PogiMelt with two patties and sauteed onions is in the running for messiest burger in the city. Downtown, West Houston
Lankford Grocery – The biggest draw here is the excellent hamburgers, as is well known. Quite tasty; properly juicy and unpretentious even with the somewhat wild versions. Not the designer-style hamburgers, these are the basic, flavorful burgers that you wish you could consistently make on the backyard grill. Lankford begins with large handmade patties about a third-pound in size or so that are grilled to order all the way through, and are served with a slice of usually ripe tomato, thickly sliced white onions, and an ample-sized leaf of crisp iceberg lettuce on large toasted hamburger buns. You can get these fitted with cheese and bacon and with a second patty and in a variety of other toppings. Midtown
Armadillo Palace – One of the several concepts from estimable Goode Co. collection, among the casual, hearty Houston-suited preparations there’s a nice burger, the Damn Goode Burger, in fact. It’s a half-pound patty featuring proprietary blend of beef ground in-house and cooked to the desired temperature and fitted in a soft, fresh house-made bun, buttered and toasted. It’s served with fries for $14. West U
Champ Burger – A tidy, friendly oasis in the East End, this has been serving more-than-satisfying hamburgers and other easy-to-eat foods since 1963. Under a large awning, there are usually a number of patrons waiting in line before the window to place or pickup an order, which are dispensed in brown bags. By the late morning these are usually a hamburger featuring one-third prime ground chuck patties that are nicely cooked with a crust bounding them. Available with cheese, bacon, and chili, the unadorned version is quite tasty, too. For sides, the pre-cut fries are served hot and crispy, but nothing special. Much better for an additional fifty cents are the thick, deep golden-hued, and very appetizing onion rings. To note, the only seating here is around the side from the counters, outside on concrete tables under large umbrellas, and it’s closed on the weekends. East End
Jonathon’s The Rub – Bustling neighborhood restaurants offering a range of west Houston comfort foods, several burgers done well, included. Attractively presented to a great height – maybe the tallest burgers in town – these can be even messier than usual to consume. Memorial, West Side
Becks Prime – Serving fast food that’s more upscale, more considered, and more expensive, the burgers here have been a local favorite since the first Becks Prime opened in 1985. These are “made with fresh, never-frozen 100% certified Angus beef” and usually cooked to medium, or often a little more, but are always nicely juicy and satisfying. Attractive packaging, very thick, and nicely convenient but slow-moving drive-thru are other hallmarks. Upper Kirby District, Memorial Park, Briargrove, Energy Corridor, West Houston, Meyerland, Sugar Land, Katy, The Woodlands
Burns Burger Shack – Adjacent to the longtime barbecue joint and pork ribs star, this burger specialist cooks up a well-seasoned, one-third 44 Farms beef patties to a typically well-done finish, though not overly so, and fitted within a nice, toasted brioche bun along with the lettuce, tomato, onion, pickle, mayonnaise, mustard and noticeable ketchup for a fine result. Fried egg additions are popular, and double patties and bacon can be had, too. Fries or sweet potato fries, and a lot of them to an order. Acres Homes
Stanton’s City Bites – A noticeably friendly and comfortable little stop for the burger fix just west of downtown that’s been around for decades, the burgers here are made with half-pound patties in about a dozen options. One of the best features plentiful grilled mushrooms, bacon, Swiss cheese and mayonnaise. Sixth Ward
The Nickel Sandwich Grill – The one burger here has a half-pound juicy patty grilled to the desired redness in the middle and served with verdant non-iceberg lettuce and ripe tomato slices. It’s in the tradition of the great Fifth Ward burgers of the past, The Lockwood Malt Shop and Adrian’s, if not quite as hefty. The fries are cut by hand, and fried crisp enough are tasty, and more recommended accompaniment than at many other places. Fifth Ward
Ray’s Real Pit BBQ – Barbecue and fried fare are bigger draws at this strip center space along OST not far east of the Med Center, but it sports a tasty unique burger, The Big Herb, named after one of the proprietors and pitmaster, former NFL lineman, Herb Taylor. It features a nearly-heart-stopping combination of a fully cooked half-pound patty topped with some really tasty chopped brisket, thick slices of bacon, shredded cheese and barbecue sauce. There’s also a basic burger and the another hefty one, the Shack Burger with two patties, grilled onions, shredded cheese and jalapeños. Avoid the odd-tasting onion rings. Third Ward
Hobbit Café – If not for a parking lot’s expanse of an asphalt crowded with cars, you might envision that this low-slung Tudor-style building housing the Tolkien-themed restaurant sits on a shire. Though known more so for its healthy options over the five decades, this it has a big range of enjoyable if somewhat pricey burgers that have a following featuring patties cooked to medium and surrounded by decent quality ingredients and good-sized buns that can be had in wheat, too. Fries are extra, and not that great. Upper Kirby District
The Burger Joint – Solidly rendered burgers in about a dozen ways, late nights, even until 4 AM on weekends at the Montrose location, and a comfortable, casual sports bar vibe are the draws at these well-run, popular patio spots. Parking is noticeably tough at the Montrose original. Montrose, Heights
Five nicer restaurants where burgers aren’t the main attraction, but excellent
Alice Blue – This longstanding Heights comfort spot might not receive all the credit it’s due, as it seems to excel in nearly everything, and that includes its burger. Double Bacon Cheeseburger, with challah bun, aioli, pickled red onions, pickles, lettuce, French fries for $17. For both lunch and dinner. Heights
Squable – There’s only the French Cheeseburger at this Heights star, but it’s rather famed. It has a “stout” beef patty, gooey Raclette cheese, butter, pickles, and is served with crisp fries for $20 that’s actually a deal. Heights
Nancy’s Hustle – Originating in what was once named the best burger in the country by Bon Appetit – Chef Jason Vaughan was on the opening team at Chicago’s Au Cheval – the Cheeseburger here is on a brioche English muffin a little differently, with American cheese, pickles, and slices of red onion. Delicious. East End
Bistro Menil – This adjunct to the Menil museums does an excellent job with the burgers during lunchtime that feature a hearty half-pound of beef and some more upscale accompaniments. The four enticing options are the Manchego Cheese and Jamón Serrano Burger; one with porcini-mushroom-rubbed patty served with bacon, truffled cheese, and caramelized onions; another with chevre and with lemon-avocado salad; and The Classic, cheddar cheese, Bibb lettuce, tomato, and Dijonnaise. For $18, these also come with home fries and cornichons. Montrose
Riel – The eclectic menu at this terrific Montrose bistro has a take on dairy land Wisconsin’s butter burger. Here it’s a small burger with a slice of melted American cheese, caramelized onions, and butter, for $15 for two of these fantastic sliders. As with other things, butter works well on a burger. Montrose
Five out-of-town burger chains that are actually worth a visit
Like its beefy brethren, steaks, high quality hamburgers can be replicated readily in restaurant concepts spanning the country.
Five Guys – Though the settings are here are very basic, a single largely unadorned room with tables scattered about, and not terribly inviting, the straightforward but quality ingredient-laden burgers featuring flat-top grilled patties are consistently really good. Better than most burger joints, for sure. 15 Houston area locations
Fuddruckers – Founded back in 1980 and showing its age at some locations, these are maybe not as satisfying as in the past, but usually still quite satisfying. The aroma of freshly baked buns when entering are a key reason along with “fresh, never frozen” beef available in one-third, one-half and two-third pound patties that are grilled to order. The produce bars and cheese food dispensers are fun and way to make your burger creation even more messy to eat. Greenway Plaza, Third Ward, Jersey Village, CityCentre, Kingwood, West Houston, Stafford, Tomball, Webster
Smashburger – A chain that has gotten less slick and less nice over the years – tables not well bussed and settings that can seem a bit trashy – but the smashed burgers with Angus beef and a nice exterior crispness remain quite pleasing in a half-dozen options. Greasy but enjoyable thin, crisp fries are a fitting side. Heights, Med Center, Galleria Area, Energy Corridor, IAH
Shake Shack – These seem to taste the best at MinuteMaid, or at an airport when traveling – maybe its of the dearth of competitive offerings at those places – but are tasty elsewhere, too, if expensive for what they are. The smallish burgers are flavorful, even if the soft potato buns are not ideal, getting mushy rather too quickly, and the fries are lame. Just stick to the basics and avoid the pricier specialty burgers like a seasonal white truffle burger with no discernible taste of truffles, for example. Downtown, Montrose, Rice Village, Galleria Area, The Woodlands
Rodeo Goat – An outpost of a bar-burger concept that fifteen different options or so, most featuring popular regional flavors like Bad Hombre with candied bacon, caramelized onions, Gouda, a mango pico de gallo, habanero salsa plus a cooling cream cheese spread. Anchored by noticeably good patties, the accompaniments can sometimes lag, as do the fries. EaDo
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