14 Must-Try Texas Burgers That Made Food History

Texas knows burgers like nobody else. From tiny roadside joints to fancy restaurants, the Lone Star State has created some of the most amazing beef-between-buns masterpieces ever made.

These legendary burgers have changed how we think about America’s favorite sandwich, combining bold Texas flavors with creative cooking that keeps burger fans coming back for more.

1. The Original Whataburger

Born in Corpus Christi in 1950, this five-inch burger revolutionized fast food in Texas. Harmon Dobson wanted to create a burger so big that people would exclaim “What a burger!” when they saw it.

Seven decades later, the orange-and-white striped restaurants remain a Texas institution. The perfectly seasoned patty, fresh vegetables, and signature bun still make mouths water across the state.

2. Kincaid’s Hamburgers Fort Worth Legend

Hidden inside an old grocery store, Kincaid’s started grilling burgers in 1946. The half-pound patties are hand-formed daily from fresh-ground beef, creating a juicy texture that’s impossible to replicate.

Locals stand at makeshift counters made from old grocery shelves while devouring these masterpieces. The no-frills approach focuses entirely on burger perfection, making this Fort Worth institution a true taste of Texas history.

3. Chris Madrid’s Tostada Burger

A San Antonio masterpiece that brilliantly marries Tex-Mex with classic burger culture. Crispy corn chips and refried beans create the foundation, while a thick beef patty and mountain of melted cheddar complete this architectural wonder.

Since 1977, the Madrid family has perfected this unique creation. The combination of textures, crunchy, creamy, and juicy; creates a flavor explosion that’s quintessentially Texan and completely unforgettable.

4. Perini Ranch’s Famous Ranch Burger

The rich smokiness infuses every bite with authentic cowboy flavor that can’t be replicated elsewhere.

Each half-pound patty comes from premium chuck, seasoned with a secret blend. USA Today named it America’s best burger, and one taste explains why this rural steakhouse draws visitors from around the world to experience true Texas beef mastery.

5. Dirty Martin’s Kum-Bak Place Longhorn Special

Serving University of Texas students since 1926, this Austin institution still cooks burgers on the original griddle. The decades of seasoning create a distinctive flavor that newer establishments simply can’t match.

The Longhorn Special features double meat, double cheese, and all the fixings. The flat-top cooking method creates a perfect crust while keeping the inside juicy. Generations of Austinites have celebrated everything from graduation to gameday victories at this beloved spot.

6. Twisted Root’s Half-Pound Game Changers

Started by classically trained chefs in Dallas, Twisted Root revolutionized Texas burgers with exotic meat options. Buffalo, venison, elk, and even kangaroo regularly appear alongside traditional beef patties.

The restaurant’s quirky atmosphere matches its adventurous menu. Hand-cut fries and house-made pickles complement these creative concoctions. The combination of fine-dining technique with casual burger joint vibes created a formula that’s been copied across the state but never quite duplicated.

7. Alamo Springs Café’s Jalapeño Cheeseburger

Featured on the cover of Texas Monthly’s burger issue, this Hill Country sensation put tiny Fredericksburg on the burger map. The massive half-pound patty comes topped with roasted jalapeños that pack serious heat.

Located in a tin-roofed shack outside town, finding this place feels like discovering buried treasure. The combination of chargrilled beef, spicy peppers, and melted cheese creates a flavor profile that perfectly captures the bold spirit of Texas cuisine.

8. Hubcap Grill’s Philly Cheesesteak Burger

Houston’s burger alchemist Ricky Craig created this mind-blowing hybrid in his tiny downtown grill. Thin-sliced ribeye steak tops a hand-formed patty, finished with grilled onions, peppers, and provolone cheese.

The homemade buns withstand this monstrosity without falling apart. Featured on countless food shows, this creation demonstrates how Texas burger innovation continues evolving. Craig’s willingness to break burger boundaries resulted in a creation that honors two American classics while creating something entirely new.

9. Hopdoddy’s Primetime Brisket Burger

Austin’s craft burger pioneer combines Texas’s two greatest meats: brisket and beef chuck. The patty contains freshly ground brisket mixed with prime chuck, delivering a rich, smoky flavor profile unlike standard burgers.

Brie cheese, truffle aioli, and arugula add gourmet touches without pretension. The restaurant’s commitment to local ingredients extends to Texas craft beers that pair perfectly with their creations. This upscale approach to burger crafting helped launch the artisanal burger movement across the state.

10. The Grape’s Classic Sunday Brunch Burger

Though The Grape closed in 2019, its legendary Sunday brunch burger earned a permanent place in Texas food history. After Texas Monthly named it the state’s best burger in 2009, lines formed every weekend at this Dallas bistro.

The 10-ounce patty came topped with house-made peppered bacon and Vermont white cheddar. Served only during Sunday brunch, this limited-availability masterpiece showed how fine dining techniques could elevate the humble hamburger to culinary art form.

11. Burger House’s Magical Seasoning Salt

Since 1951, this tiny University Park institution has been sprinkling a mysterious seasoning blend on both burgers and fries. The secret recipe creates an addictive flavor that’s become Dallas’s signature burger taste.

The thin patties get pressed on a well-seasoned griddle, creating crispy edges. Multiple generations of SMU students have grown up on these affordable classics. The restaurant now sells its famous seasoning in bottles, allowing fans to recreate some of the magic at home.

12. Rodeo Goat’s Chaca Oaxaca Burger

Fort Worth’s burger laboratory created this award-winning Mexican-inspired masterpiece. A beef and chorizo patty forms the foundation, topped with avocado, pico de gallo, queso fresco, and a fried egg.

Tabasco-lime mayo adds a tangy kick that cuts through the richness. The combination represents Texas’s cross-border culinary heritage in a single, magnificent stack. Each bite delivers multiple flavor waves—spicy, creamy, fresh, and savory—in perfect harmony.

13. Lankford Grocery’s Heart-Stopping Grim Burger

Houston’s oldest burger joint doesn’t mess around with this cardiac challenge. The infamous Grim Burger features a hand-formed patty topped with mac and cheese, jalapeños, bacon, and a fried egg on a traditional bun.

The grocery-turned-restaurant maintains its no-frills approach in a constantly changing city. Featured on numerous food shows, this monster requires both napkins and possibly medical attention. The combination sounds excessive but works surprisingly well together.

14. Maple & Motor’s Half-Pound Masterpiece

Jack Perkins created this Dallas landmark with a simple philosophy: high-quality beef cooked perfectly on a flat-top grill. The 80/20 chuck is ground fresh daily and formed into thick patties that get a perfect sear.

The traditional setup includes lettuce, tomato, pickle, and onion on a toasted bun. What makes it special is the execution; juicy inside, crispy outside, seasoned perfectly. This no-gimmicks approach to burger perfection demonstrates that sometimes the classics become classics for good reason.