11 June 4 - 10, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents The Best Burgers in Dallas From sexy French bistros to neighbor- hood spots that have anchored communities for decades, these are the local burgers worth the grease. BY LAUREN DREWES DANIELS, CHRIS WOLFGANG D allas is currently living in a world of burger extremes: high-end luxury burgers and gritty neighborhood spots. Case in point, when Vandalay Hospitality recruited chef Eliott Azoulay for their intimate French bistro Bar Sardine in Snider Plaza, they likely had no idea his most popular dish would be a burger. Yet, any day you visit the seductive dining room, burgers dot the tables. In contrast, about 50 yards away is Burger House, one of Dallas’s oldest joints, in a space that feels like a good gust of wind could take it down. Yet, after 75 years, it’s go- ing strong; lines form and families wait for baskets of simple burgers and fries sprinkled with house-made spices. We go high, and we go low here in Dallas. From fancy French spots to old neighbor- hood dives. Either way, most of these burg- ers start with quality beef ground in-house, a key factor separating the real burger champs from the rest. Below is a list of updated burger spots for 2026. Bar Sardine 6805 Snider Plaza, Park Cities Despite a French menu, the most popular item here is a very stylish burger. Chef Azou- lay told me they sell about 50 a day. The beef is ground in-house (although the exact cuts are a kitchen secret), and instead of smash- ing the patty, they smash the buns. Tres chic. The patty is topped with cheese and a tall pile of shoestring fries for texture and crunch. It’s then all topped off with a house- made barbecue-tinted aioli. Smokey John’s Bar-B-Que 1820 Mockingbird Lane John “Smokey” Reaves founded this barbe- cue spot in 1976. His sons, Juan and Brent, run it now, and they recently reinvested in some things, including a higher-quality brisket and a new smoker. They grind bris- ket trimmings for the patties, which have an essence of smoke, so you won’t forget that at its core, this is a barbecue joint. When asked, Brent says the burger is an under-the-radar menu order, but “those who know, know.” Now you know. JG’s Old Fashioned Hamburgers 12101 Greenville Ave. The family-owned JG’s has been around for four decades, and the restaurant is stuffed within an inch of its life with vintage decor. Regulars, of which there are many, come for the hand-cut, skin-on fries (yep) and thick angus beef patties (they also offer a wagyu- style burger for a small upcharge). There’s a big condiment bar for loading up your burger, but the well-seasoned flat-top might be the secret sauce. Be sure to try the fried apple pie dusted in cinnamon and sugar. Hamburgotti’s 1057 South Sherman St. No. 120, Richardson Brothers Mohamed and Morad Barghouti started with a passion for backyard burgers, parlayed that into a pop-up, and in Decem- ber of 2025, laid down roots with a brick- and-mortar of Hamburgotti’s in Richardson. Smash burgers are the name of the game here, featuring fresh beef ground in-house. Balls of ground beef are topped with onions Oklahoma-style, and smashed into the flattop and seasoned until the per- fect crispy char develops. Cheese, pickles, ketchup, mayo and mustard go on top, and your only task is to decide if you’d like a sin- gle, double or triple burger (or omit some of the condiments — leave all three on and it’s a messy burger.) Bring a friend if you order fries; a basket of the perfectly fried potato spears is five bucks, but needs at least two people to finish them. Doda Burger and Sushi 4029 Crutcher St., Dallas Doda Burger & Sushi may be a small restau- rant, but the food packs mammoth flavors. Burgers here are American wagyu beef, tucked between buns baked fresh daily. Do- da’s signature burger is piled high with cu- cumber, lettuce, tomato, pickled onions, jalapeño and pepper jack cheese, and packs a noticeable zing. Sure, you could order reg- ular fries or onion rings, which are sublime, or you could take your order to the next level with Doda fries topped with parmesan, furi- kake, parsley and chili ponzu aioli. Add in fresh sushi and noodles, and you’ve got a burger bar like no other in the city. Burger House Several Locations Burger House is a cure for whatever may ail you. The restaurant across from SMU (6913 Hillcrest Ave.) opened in 1951. There’s the ti- niest of counters in the kitchen, and a few ta- bles on the patios. Cheeseburgers are less than $8, and Jack’s Famous Fries are about $3, so you’re walking out spending about 11 bucks on one of the best meals you’ll have in the city. Service is no-nonsense and effi- cient. Juicy Joint 4727 Frankford Road Juicy Joint serves 100% Zabihah Halal wa- gyu, a nationwide distributor of meats pre- pared according to strict Islamic dietary laws, which involve swift and humane slaughter. They hail from Houston, where they started as a food truck. Their first brick- and-mortar in Dallas is worth your time and hard-earned dollars. This might be the messiest burger you’ll ever have, thanks in part to their proprietary sauce. Even if this strip-mall space lacks a bit of character, eat your burger there. You’ll want it hot and fresh, and this is absolutely not a meal to eat in your car, which is clearly a compliment. Blackjack Pizza 2536 MLK Jr. Blvd. and 2120 N. St. Augustine Road Blackjack Pizza might be the ultimate sleeper hit of the Dallas burger scene, with the namesake pizza taking a back seat. These are simple burgers — chunky patties seared on a grill, then loaded with thick slices of tomatoes and onion — reminiscent of the kind Mom or Dad made over long weekends. You can get a double for less than $10, but the single-patty cheeseburger is plenty for a meal and well below $10. Go for the side of onion rings. But don’t forget Blackjack is cash only and is closed on Sun- days. Burger Schmurger 718 N. Buckner Blvd., Lake Highlands Burger Schmurger was an instant hit when it started popping up at breweries around Dallas a few years ago. Smashed patties (ground in-house), cheese and onions on a searing hot grill trap in flavor and a healthy dose of grease. They’ve since found a forever home in Lake Highlands. The Maverick ($12 as of May 2026) comes with smoked bacon jam, American and provolone cheese and is served on an inverted buttery bun. Purists may want to try the Pasadena with LTO and American cheese. Goodfriend Beer Garden & Burger House 1154 Peavy Road Goodfriend is an East Dallas favorite. It’s well-worn jeans, familiar but with energy and pep. The meat here is a proprietary blend (that means it’s secret and they’re not sharing) of all-Texas beef. Goodfriend boldly has a burger named for the ever-wandering chef, Anthony Bourdain. Fortunately, it’s worthy. Chef David Pena builds this burger with two 6-ounce smashed patties and dou- ble American cheese, simply dressed with Kewpie mayo, pickles, lettuce and tomato. And it’s perfect. Herby’s 2109 S. Edgefield Ave., Oak Cliff Herby’s is a kitschy throwback, simple burger spot in the South Dallas neighbor- hood of Edgefield. The menu and | CITY OF ATE | t Dish Jordan Maddox Bar Sardine’s stylish cheeseburger. >> p12
