Hopdoddy's burgers are a good value for the size, but the well-seasoned burgers are dense and bland with no beefy flavor to speak of.
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Last week Dallas Observer's food blog City of Ate celebrated Burger Week with burger smackdowns pitting two popular burger joints in the same areas against each other, a list of great burger buns in the city, a taste test of dollar menu burgers, and more. Here's a list of all their Burger Week coverage.
Twisted Root Burger Company makes decent burgers, but they're not worth the headache of the restaurant's forced attitude and unnecessary bad-assness.
North Dallas residents will always love Snuffer's, but visitors need to know that there are much better burgers—and better cheese fries, too—elsewhere in the area.
Sometimes great burger experiences are found at places that specifically aren't burger joints, and precisely because they aren't burger joints. Take the big fat monster served at Adair's Saloon, a dive bar lover's dive bar on Commerce Street in Dallas.
Drive up to the all-caps neon side and pull under the carhop awning across the street from Bishop Lynch High School and you'll find yourself at the Dairy-Ette, a '50s-era burger joint that has changed little in over 50 years of continual service. It's the kind of spot you can imagine Archie and Jughead pulling into in their jalopy. Betty and Veronica might tag a long for the homemade root beer and floats.
I took my first bite, trying as hard as I could to avoid making a mess, but it was inevitable. Beefy juices dripped down to my chin and onto the picnic table. Perfectly melted cheese oozed out of the edges, coating my fingers in its salty, tangy trap. The bun, soft, shiny, slightly sweet, and perfectly toasted, holds the whole thing together just so, but yields into tender butteriness in your mouth. The state of Texas and the city of Dallas in particular are havens for burger lovers of all shapes and sizes, but despite a week of great burgers and barbecue across the state, this is the one that I still dream about.
Boston native Kenny Bowers has been a fixture of the Dallas food scene for so long—going on 20 years—he's practically a true Texan. The chef's Frisco burger joint has received rave reviews and shows no signs of slowing. Kenny is in Dallas to stay, and after taking his top five tour, you just might be convinced to stick around, too.
Crowded, loud, and with plenty of attitude, Maple & Motor serves up super-fine burgers fresh and fast at an honest price—exactly what you want from a neighborhood joint.
If you like the idea of old-school burgers and fries covered in a cuminy, garlicky seasoned salt, you'll love Burger House.
A new and ambitious setup on the fringe of Deep Ellum, Stackhouse Burgers has a hell of a lot of work to do before it can stand up to the local competition.
Was it life-changing? No. It was really, really, really good fast food. And then I had a revelation of my own.
Ultra-thin and crusty patties with a generous helping of cheese make for one of the better examples of premium fast food.
It doesn't matter how many toppings and sauces Mooyah boasts—the burger just doesn't stand up to them. Great buns and decent fries can't save this format.
A long-time Dallas favorite, Jake's still hits the spot. Unlike many older joints, it hasn't been overtaken by the recent burger revolution—its greasy deliciousness is as appealing as ever.
Liberty Burger isn't yet perfect, but for those craving custom, flavorful burgers, it's one of the area's best options.
Angry Dog's award-winning burgers have plenty of promise but are overshadowed by inconsistency.
With no website, much less an advertising budget, Griff's relies on a mixture of word-of-mouth and their somewhat creepy mascot "Griffy" to lure patrons into what are quite often crumbling A-frame restaurants. Once inside, though, one will discover burgers as they used to be: juicy, cheap, filling, rough, fast, basic—and delicious.
At Kenny's Burger Joint, the half-pound burger is beautifully proportioned, rough around the edges, and thick enough to retain plenty of loosely-packed, deliciously primal, smoke-infused rare meat.