Hi! Thanks for stopping by. Eat this beef has been searching for the best burgers in Dallas, TX for six years and our life long quest continues to this day. We check out new places almost every week so drop in again as the top ten is ever-evolving. ETB is burger centric in that we're not concerned with price, atmosphere, service, etc. It's all about the burger. We will however comment on the aforementioned if the restaurant delivers above and beyond. We prefer a "best of the best" short list as opposed to a lengthy list of options coupled with a complicated ranking system. Less is more.
N&R's Hangover Burger took us by surprise. It's well balanced and most importantly the egg was fried to perfection accompanied with a bun that'll support it. The double patties are charred to the max which opens up the flavor flood gates. It's the best farm burger we've had to date. We'll be back for their Signature Burger soon.
The Notorious P.I.G. has serious potential, but the patty was ruined by way too much sodium. It was cooked to order and the pimento cheese was a pleasant surprise. The bun was soft and the duck fat delivered an extra flavor punch. We'll go back, but if it's too salty next time we'll push it over to the fail page. PS: we recommend finding a table outside because it's loud af indoors.
Braindead constructs their burger well. A bun that will withstand their fatty grind and the veggies on the bottom to prevent bun soakage. Black angus brisket, duroc pork bacon, and Texas wagyu top sirloin is an excellent mix. We loved this burger, but there was something unbalanced about it that didn't push it over the top. We'll return again to see if it's evolved over time.
When we learned John Tesar joined Oak as executive chef we had to see about the burger. The Oak Burger comes on an English muffin as expected. Quality patty and veggies make for a tasty burger indeed. We did fell that the muff was over-buttered though. Don't worry John, we'll look the other way and enjoy the beef.
We were blown away by Dugg Burger. A true diamond in the ruff. Everything about Dugg is unique. They use a Village bakery bun that's been hollowed out to accompany a mix of cherry tomatoes and fine greens that's like a salad to go with your beef. The patty is thin but action packed. They also offer a variety of choice toppings to satiate your taste.
The former chef at Mexican Sugar is better than this. Spork refuses to cook a burger less than well done which ruins their in-house ground beef. They're using a decent bun but it simply doesn't make up for their excuse for beef.
Come to Sundown at sunset for their incredible rooftop patio but not for the food. The brisket tasted like burnt wood chips and it overpowered any flavor from the patty. Also they didn't have any plates or silverware anywhere in the restaurant, weird.
A fantastic counter burger at Épicerie. Super fresh and crisp veggies coupled with a cooked to order patty. The fries were nice as well.
The HMF (has more flavor) incorporates house made Thousand Island dressing that blows Jake's Special out of the water. It packs a punch with its ghost pepper cheese and the bun is locally baked and fully supports the patty. Would eat again 10/10.
The Longhorn @ Papi's is very messy and the dry bun doesn't compliment the burger's integrity at all. If you're in The Colony and you want a burger but you don't want fast food - hit up the paps.
Joey's burger begs you to focus on its meat and cheese. Two patties with a 50/50 angus brisket blend, microplaned shallots and American cheese between a pain de mie bun. Simple build but complex flavor yields a delightful experience at Scotch & Sausage.
Brian C. Luscher, chef and co-owner from The Grape, is better than this. The best part about the Uncle Herky is its seeded pain au lait bun. The two slim wagyu patties were overcooked and lost their flavor and we like vegetables on our burgers by default. Maybe they'll change up in the future.
The burger here is very filling with a half-pound patty topped with pork belly. The belly had a brisket like texture and was pretty tough but it carried a nice flavor. The egg made this burger super messy but we can tolerate that.
We visited Hopdoddy in Austin circa 2011 before it arrived in Dallas and I must say the consistency between cities is on point, however their baked in-house buns cannot support the amount of fat in the grind so you end up with a wet sloppy albeit delicious mess. Also Hopdoddy is in the middle of Yuppie heaven. Enjoy that.
Danyele McPherson left The Grape and is now running the kitchen at Remedy so we had high expectations going in; and they were met. The burger here is simple but profound. Kansas City Kobe beef between a griddled challah bun. Would eat again 10/10.
Not much to say about Fat Rabbit's effort except that it's boring. The grind sounds good in theory but disappoints in execution. 50% short rib and 50% brisket? I guess. We will say the BBQ rub on the fries is delightful.
Public School comes to Dallas from the left coast. The Huntsman has great LTO, sits on a flaky homemade bun, and the patty was cooked to order. Delicious. Also the school themed décor is fun and omnipresent.
We would not like Mo of this burger. It sounds good in theory but we don't know if we sat down for thanksgiving dinner or french onion soup. The patty flavor was drowned by the gravy and the bun didn't make any waves either. And let's be honest Vernon's is in Addison.