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The Best Burger in Dallas

Who doesn’t have an opinion about what it takes to make a great cheeseburger? We certainly do. We scouted bars, restaurants, dives, and drive-ins all over town to find a cheeseburger that beats them all. After consuming more than 100,000 calories, we found it. PLUS: how to build the perfect burger.
By Nancy Nichols |
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How to Build the Perfect Burger

A great burger is bigger than the sum of its parts. But some outstanding parts deserve to be recognized. In a perfect world, we would assemble the quintessential Dallas burger using the best of what we tasted.

TOP BUN:

[inline_image id=”4″ align=”r” crop=”tall”]Spinal Tap waxed poetic about the loveliness of a Big Bottom, but the bread atop the two-fisted half-pounder at Lee Harvey’s, baked at Empire Bakery, is a thing of beauty. One judge exclaimed, “If you like big buns, this is a bun you’ll lust for.”

LETTUCE:

One romaine-crazed judge downgraded every burger with iceberg. Another preferred the crunch of thick slabs of iceberg. Thanks to Joe Willy’s for fulfilling all of the judges’ leafy obsessions.

TOMATO:

A thick slice of cold tomato is great on a salad, but it’s bad for a burger because it brings down the temperature. My perfect burger has no tomato. However, if you must say “tomato,” Lee Harvey’s uses thinly sliced romas.

CHEESE:

Hot, bubbling, and oozing over the side is what we like. The bun at Stan’s Blue Note is covered with a thick layer of cheddar. We loved the mini-grilled cheese effect created by a cheese-crusted rim. It’s like two great sandwiches in one.

MEAT:

A true burger comes from freshly ground meat. No ifs, ands, or preformed butts. Nobody comes close to Wingfield’s, where grill master Richard Wingfield lines his half-pound patties across the griddle and buries them under a mass of metal presses. Honorable mention: Angry Dog

PICKLES:

The key to pickle success lies in the equal distribution across the meat. Three little chips hastily piled on top of the patty don’t cut the mustard. I need wall-to-wall dill. Hole in the Wall pickles their burger just right.

ONION:

White onions on a burger are better than red. No argument. And diced over thin-sliced. At Club Schmitz the onions are diced nice, white, and polite.

BOTTOM BUN:

JG’s treats a burger bun the way a burger bun should be treated: slathered with butter and grilled to toasty perfection. The added flavor and crunch create a taste sensation over and below the meat—a sure cure for soggy bun syndrome.

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