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Swiss Pastry Shop's Dirty Redneck burger.
Swiss Pastry Shop's Dirty Redneck burger.
Robert Strickland/EDFW

The Hottest Burgers in Dallas and Fort Worth, 2015

Add these burgers to your "must eat" list.

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Swiss Pastry Shop's Dirty Redneck burger.
| Robert Strickland/EDFW

Everyone's got their favorite true-blue Dallas burger destination, but it seems like new options are popping up practically every single day. Here's a look at 13 hot newer additions to the Dallas burger arena, from humbly inexpensive to all-out fancy.

Whether you're in the mood for a sloppy, American cheese-smothered gut-buster or a more refined affair with cheffy touches like housemade pickles, you'll no doubt find a new favorite amongst this list of worthy contenders. (As usual, picks are not ranked but rather in alphabetical order.)

Pictured: The Dirty Redneck burger from Swiss Pastry Shop. [Photo: Robert Strickland]

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Note: Restaurants on this map are listed geographically.
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Braindead Brewing

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The aptly named Coma Burger will indeed put you into a deep meat-induced slumber if you're not careful. The brisket-and-bacon patty is topped off with a bevy of carefully chosen garnishes: smoked cheddar, fried shallots, sweet onion jam, housemade pickles, stout mustard, shredded lettuce, and a little clarified butter that very well may end up running down your elbows.

C. Señor

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In a sea of local beef patties sandwiched between brioche buns, C. Señor's burger gets major points for originality. Spicy chorizo is blended right into the patty and the flavor is further heightened with spiced ketchup, pepper jack, and a pile of crispy fried potato matchsticks.

Clay Pigeon

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By night, chef Marcus Paslay turns out fancier fare like foie gras terrine and butter-poached lobster; but during lunch, you can (and should) order the $15 CP Burger, a juicy, perfectly-seasoned patty smothered in perfectly melted smoked cheddar and perched atop a housemade bun. (There's pickled onion and bibb lettuce involved, too.) It comes with a side of house-cut skin-on fries, but you'll have to provide your own bib.

Harvey B's

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Barbec's founder Barry Brown has brought a delightfully old-school, no-frills burger joint to Old East Dallas. Get your burger however you want it, though the cream cheese jalapeno-topped version comes highly recommended (be sure to specify you want it pink in the middle for best results). Definitely add a side of tater tots with housemade ranch and a chocolate dipped cone for good measure, and your total will still ring up under ten bucks.

Henry's Majestic

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Is there a more luscious-sounding phrase in the English language than "bone marrow burger"? Chef Roe DiLeo's creation is made with high-quality Akaushi beef enriched with fatty marrow and plopped on a brioche bun along with sweet caramelized onions, aged cheddar, bacon, and housemade pickles. It comes with a pile of freshly fried potato chips; all that's left to do is choose a drink from the excellent cocktail menu.
Much ado has been made about The Ozersky burger, and for good reason. Glorious in its simplicity and always cooked to perfection, what it lacks in size it makes up for in big beefy flavor and melty cheese (American, of course). It's a stepped-up version of what your dad would grill in the backyard — you know, if your dad was John Tesar. It's also extremely well-priced at $12 and comes with a side of excellent thick-cut fries tossed in a chimichurri-esque herb blend or big crispy onion rings.

Luscher's Post Oak Red Hots

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Uncle Herky must have been a hell of a guy to have such a creation named after him: This beast includes two Wagyu patties (sourced from McKinney's Local Yocal), an absurd quantity of American cheese, mustard, housemade mayo, and grilled onions on the best damn sesame seed bun you'll find in this city. No lettuce or tomato, as vegetables would only serve to detract from the glorious meat and cheese extravaganza. (Don't sleep on the excellent fries, either.)

Proof + Pantry

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Chef Kyle McClelland's burger is an interesting mix of highbrow and lowbrow: a mix of short rib, sirloin, and Kobe beef spiked with Dijon mustard and capers is blanketed with a good ol' Kraft single, plus caramelized onions and pristine romaine lettuce. Take note: It's available at lunch only.
Chef Danyele McPherson is putting out some mighty fine versions of comfort food classics at this Lowest Greenville hot spot, and the burger is no exception. A perfectly charred Kobe beef patty is stacked on a buttery challah bun along with the classic accompaniments: dill pickles (made in-house, of course), local tomato, American cheese, onions, and a creamy mustard sauce. Shredded lettuce can be annoying on a burger, but here it seems perfectly in its place.

Rodeo Goat

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Fort Worth export Rodeo Goat grinds their meat in house, lending legitimacy to a menu that's chock full of weird burger toppings like cucumbers, beech mushrooms, and grilled peaches. The best of the bunch might just be the one named for Mayor Mike Rawlings, an inspired combo of grainy mustard, blackberry compote, Irish whiskey cheddar, and candied bacon. Whichever you opt for, do pair it with a salted caramel-pretzel milkshake.

Stock & Barrel

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Those with smaller mouths may need to unhinge their jaw to consume chef Jon Stevens' burger creation, which tops a massively thick, juicy Wagyu brisket patty with melted sharp cheddar, crisp bacon, and a unique tomato jam that ensures vibrant tomato-y flavor all year round. The biggest challenge with this burger is deciding which potato side to accompany it: Will it be russet fries with truffle mayo, smashed Yukons, or blue cheese potato chips?

Swiss Pastry Shop

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Perennial Fort Worth favorite Swiss Pastry Shop is perhaps best known for its Black Forest cake, but it's worth making a trip for the burgers alone. Eight ounces of local, Prime Wagyu beef on a house-baked bun is good enough on its own, but we highly recommend gilding the lily with the Dirty Redneck, which tacks on a generous portion of smoky brisket, grilled onions, applewood-smoked bacon, and cheddar.

Thurber Mingus

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What the hell is a Thurber Mingus? The name might be weird, but the burgers are thick and juicy, with some very interesting topping combos: Think goat cheese and bacon jam, or poblano peppers, Oaxaca cheese, green onions, and herbal cilantro mayo. The latter pairs well with the so-called "border fries," dressed up with crema and lemon; wash it all down with a refreshing Texas Shandy, made with ginger beer, Martin House Daybreak, and housemade lemonade.

Braindead Brewing

The aptly named Coma Burger will indeed put you into a deep meat-induced slumber if you're not careful. The brisket-and-bacon patty is topped off with a bevy of carefully chosen garnishes: smoked cheddar, fried shallots, sweet onion jam, housemade pickles, stout mustard, shredded lettuce, and a little clarified butter that very well may end up running down your elbows.

C. Señor

In a sea of local beef patties sandwiched between brioche buns, C. Señor's burger gets major points for originality. Spicy chorizo is blended right into the patty and the flavor is further heightened with spiced ketchup, pepper jack, and a pile of crispy fried potato matchsticks.

Clay Pigeon

By night, chef Marcus Paslay turns out fancier fare like foie gras terrine and butter-poached lobster; but during lunch, you can (and should) order the $15 CP Burger, a juicy, perfectly-seasoned patty smothered in perfectly melted smoked cheddar and perched atop a housemade bun. (There's pickled onion and bibb lettuce involved, too.) It comes with a side of house-cut skin-on fries, but you'll have to provide your own bib.

Harvey B's

Barbec's founder Barry Brown has brought a delightfully old-school, no-frills burger joint to Old East Dallas. Get your burger however you want it, though the cream cheese jalapeno-topped version comes highly recommended (be sure to specify you want it pink in the middle for best results). Definitely add a side of tater tots with housemade ranch and a chocolate dipped cone for good measure, and your total will still ring up under ten bucks.

Henry's Majestic

Is there a more luscious-sounding phrase in the English language than "bone marrow burger"? Chef Roe DiLeo's creation is made with high-quality Akaushi beef enriched with fatty marrow and plopped on a brioche bun along with sweet caramelized onions, aged cheddar, bacon, and housemade pickles. It comes with a pile of freshly fried potato chips; all that's left to do is choose a drink from the excellent cocktail menu.

Knife

Much ado has been made about The Ozersky burger, and for good reason. Glorious in its simplicity and always cooked to perfection, what it lacks in size it makes up for in big beefy flavor and melty cheese (American, of course). It's a stepped-up version of what your dad would grill in the backyard — you know, if your dad was John Tesar. It's also extremely well-priced at $12 and comes with a side of excellent thick-cut fries tossed in a chimichurri-esque herb blend or big crispy onion rings.

Luscher's Post Oak Red Hots

Uncle Herky must have been a hell of a guy to have such a creation named after him: This beast includes two Wagyu patties (sourced from McKinney's Local Yocal), an absurd quantity of American cheese, mustard, housemade mayo, and grilled onions on the best damn sesame seed bun you'll find in this city. No lettuce or tomato, as vegetables would only serve to detract from the glorious meat and cheese extravaganza. (Don't sleep on the excellent fries, either.)

Proof + Pantry

Chef Kyle McClelland's burger is an interesting mix of highbrow and lowbrow: a mix of short rib, sirloin, and Kobe beef spiked with Dijon mustard and capers is blanketed with a good ol' Kraft single, plus caramelized onions and pristine romaine lettuce. Take note: It's available at lunch only.

Remedy

Chef Danyele McPherson is putting out some mighty fine versions of comfort food classics at this Lowest Greenville hot spot, and the burger is no exception. A perfectly charred Kobe beef patty is stacked on a buttery challah bun along with the classic accompaniments: dill pickles (made in-house, of course), local tomato, American cheese, onions, and a creamy mustard sauce. Shredded lettuce can be annoying on a burger, but here it seems perfectly in its place.

Rodeo Goat

Fort Worth export Rodeo Goat grinds their meat in house, lending legitimacy to a menu that's chock full of weird burger toppings like cucumbers, beech mushrooms, and grilled peaches. The best of the bunch might just be the one named for Mayor Mike Rawlings, an inspired combo of grainy mustard, blackberry compote, Irish whiskey cheddar, and candied bacon. Whichever you opt for, do pair it with a salted caramel-pretzel milkshake.

Stock & Barrel

Those with smaller mouths may need to unhinge their jaw to consume chef Jon Stevens' burger creation, which tops a massively thick, juicy Wagyu brisket patty with melted sharp cheddar, crisp bacon, and a unique tomato jam that ensures vibrant tomato-y flavor all year round. The biggest challenge with this burger is deciding which potato side to accompany it: Will it be russet fries with truffle mayo, smashed Yukons, or blue cheese potato chips?

Swiss Pastry Shop

Perennial Fort Worth favorite Swiss Pastry Shop is perhaps best known for its Black Forest cake, but it's worth making a trip for the burgers alone. Eight ounces of local, Prime Wagyu beef on a house-baked bun is good enough on its own, but we highly recommend gilding the lily with the Dirty Redneck, which tacks on a generous portion of smoky brisket, grilled onions, applewood-smoked bacon, and cheddar.

Thurber Mingus

What the hell is a Thurber Mingus? The name might be weird, but the burgers are thick and juicy, with some very interesting topping combos: Think goat cheese and bacon jam, or poblano peppers, Oaxaca cheese, green onions, and herbal cilantro mayo. The latter pairs well with the so-called "border fries," dressed up with crema and lemon; wash it all down with a refreshing Texas Shandy, made with ginger beer, Martin House Daybreak, and housemade lemonade.

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