Restaurants / Lists

Dallas’ 10 Best Restaurant Burgers

Which Patty Reigns Supreme?

BY // 06.22.17

Welcome to Dallas’ burger battle, where the stakes are high and the patties are higher. In swanky steakhouses and in food trucks, the city offers burgers for every occasion. From an endless assortment of local burger restaurants and joints, we select the standout spots you don’t want to miss.

Do these measure up as Dallas’ best burgers? Let us know in the comments section below the story.


Who says a good burger has to be American? French restaurant Boulevardier in the Bishop Arts District serves up a Euro-inspired burger that’s one of Dallas’ favorites. The bun is soft pain au lait, and the grass-fed patty is topped with house-made pickles, house-cured bacon, sweet caramelized onions, and a generous helping of melty Gruyere. Hand-cut, especially French french fries compliment the rich sandwich.

Hopdoddy Burger Bar

This Austin-based chain arrived in Dallas a few years ago, and quickly cemented itself as a local destination for burger-lovers. The restaurant makes its sandwiches from scratch – grinding the meat, baking the buns, and hand-cutting the fries. The classic cheeseburger is right on target, and there are a variety of other options for adventurous diners, from the Ahi Tuna burger to the Buffalo Bill burger.


This trendy steakhouse, headed by James Beard-nominated and Bravo’s Top Chef John Tesar, is not just for fine dining. The upscale restaurant is famous around town for its diner-style burgers, especially the Ozersky: A 44 Farms ground sirloin patty with two slices of American cheese, pickles, and red onion on a no-frills bun.

Slater’s 50/50

Calling all bacon lovers! This California favorite just opened a location on Greenville, and it’s a must-try. Named for its signature patty made of 50 percent ground beef, 50 percent ground bacon, Slater’s specializes in outrageously over-the-top burgers. If the original 50/50 burger isn’t bacon-y enough for you, the B’B’B’ Bacon Burger with a 50/50 patty, crispy bacon, bacon American cheese, and bacon island dressing should do the trick.

Easy Slider

In a city of monumental burgers, the sliders from Easy Slider stand small but mighty. Caroline Perini and Miley Holmes opened Easy Slider as a food truck in 2011, and it was so popular that it took root at a brick-and-mortar location in Deep Ellum. The toppings change with the seasons, but the Certified Angus beef patties remain consistently excellent.

Kickshaws Fast Gastro Food & Drink

Kickshaws is new to town, but its creative fare has made a major impression since it opened in March. The family-owned “fast gastro bistro” makes high quality food in a quick-serve setting. Want to start your day off right? Try the Wakeup Burger, made with pepper jack, maple-bacon jam, and a fried egg.

New restaurant Kickshaws makes high quality food without the wait.

Twisted Root Burger Co.

With locations all over the metroplex, Twisted Root Burger Co. is a reliable go-to when you need a burger fix. The burgers are huge, and the flavor combinations are plenty, but the juicy patties take center stage. Pay homage to the state’s favorite giant and order the Big Tex burger, with cheddar, guacamole, shoestring onions, and chipotle sauce.

Maple & Motor

This burger joint doesn’t mess around. If you’re looking for a burger with a wild twist, go elsewhere. Maple & Motor serves up the simplest of sandwiches, but with a half-pound of perfectly seasoned beef, you don’t need much else. Their classic take on the burger is so good, it made an appearance on the Food Network’s Diners, Drive-Ins and Dives.

Off-Site Kitchen

Nick Badovinus’ Off-Site Kitchen takes fast food to another level. The Trinity Groves spot is perfect for a meal on the go, or you can hang around and play pool on the patio. Thin, crispy patties and fluffy Village Baking Co. buns make for a memorable burger. “Do it Murph-style,” and get it with jalapeño & bacon relish and secret sauce.

The Grape

It’s been eight years since the burger at The Grape was named the state’s best by Texas Monthly, but it still draws in a horde of people every week for Sunday brunch – the only time you can order the coveted sandwich. Chef and owner Brian Luscher took great care in creating this masterpiece of meat; the patties are ground by hand, the bacon is cured in house, and the pain au lait rolls are sourced from a local father-and-son bakery.

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