Where to find the best burgers in Austin

Though Congress no longer stands next to Second Bar & Kitchen, we like to think this monument of a burger pays homage to the iconic namesake fine-dining restaurant. Brisket and chuck are fresh ground and oozing with Gruyère and a smear of a shallot confit. Diners can customize their orders with the usual toppings (lettuce, tomatoes and pickles) or go all out with pork belly or seared foie gras.

You wouldn’t think one of the best burgers in town would come from an oyster bar, but Clark’s Black Angus hamburger is not to be missed. Served on a grill-seared bun spread with creamy sauce Gribiche, each sizable and freshly griddled patty is dripping with melted Gruyère and comes with a steak knife and a tangle of crispy shoestring fries. Enjoy it with a glass of French rosé (and oysters for good measure).

The burger alone has won Counter Cafe some regulars (as well as local awards) who slide into one of the swiveling stools to watch the Niman beef patty sizzle on the grill before it’s set on a sweet brioche bun, topped with ruffled Boston lettuce, a slice of sharp cheddar, juicy tomatoes and onion. May all diner burgers always be this perfect.

There’s a reason Hopdoddy is forever busy—and it’s not the thick, tasty milkshakes the eatery offers (although they certainly sweeten the deal). This locally born chain—now with locations in Dallas, Arizona, California and Colorado—only uses beef from humanely raised cows (never given hormones or antibiotics), grinds the beef in-house and serves the patties on house-made buns from hand-cut Kennebec potatoes. The Primetime is a leather-lined, chrome-rimmed option, made with rich Texas Akashi beef, Brie cheese, arugula, caramelized onions, truffle aioli, steak sauce and a slice of fresh beefsteak tomato. Vegan options are also available.

Once you've had it, the devilishly juicy burger at Justine’s makes it hard to order anything else on the menu. The secret behind the hand-ground Angus beef patty is a blend of short rib and tenderloin, ground in-house, then topped with melty Gruyère cheese, crisp butter lettuce, house-made mayonnaise and a tomato slice on fresh ciabatta. Each one is served with garlicky frites and Dijon aioli by a hip waitstaff while listening to a well-curated vinyl soundtrack.

If anyone knows beef, it’s Jacoby's Restaurant & Mercantile, which sources all of its own from the Jacoby family ranch out in Melvin, Texas. A juicy half-pound cheeseburger is on the dinner and brunch menus but—secret’s out—just ask for the chef to slather it with pimento cheese in lieu of cheddar and you’ve got yourself a real Southern treat, topped with lettuce, tomato, onion and pickles. A veggie substitute is also available.

The Pascal burger at this gastropub warrants the trip to Campus­–trust us. The medium rare patty, creamy Camembert and caramelized onions are held together by a perfectly firm bun that comes with thin, herb-tossed frites and a tiny jar of aioli. Not keen on meat? Their veggie burger is a treat too, with turmeric, avocado and heirloom tomato.

Launderette’s a New American café helmed by chef Rene Ortiz. True to the name, the restaurant was a regular neighborhood washateria not long ago. The feel of the converted space is bright, laid back and undeniably hip. Weekend brunch is the perfect time for people watching East Austin’s young and fun population. Menu highlights include fried oysters, wood-grilled charred octopus and the Plancha Burger, a fast-food style burger served with “special sauce,” caramelized onions and American cheese on challah bread.

It’s no secret that the burgers at this Austin-born chain are super fresh. After all, you can actually watch the meat grow and get worked into patties at most locations while boxes of Idaho potatoes form the dining room decor. Customize the ½ pound Classic with shredded lettuce, tomatoes, crinkle dill pickles, sliced and grilled onions plus your preference of sauce: red (ketchup), yellow (mustard) or white (mayo).

The burger served at the bar of Vince Young Steakhouse, made from fresh-ground Wagyu brisket, is one of the best deals in town. Blazed to medium rare, it’s served on a house-made brioche, draped with melted cheddar and topped with tart pickles. At $25, it’s a steal for wagyu, and the taste is worth every cent.

Despite its less-than-appetizing name, this burger joint on the Drag has been keeping foodies coming back since 1926. A meal at Dirty’s (as the regulars like to call it) is a step back in time. Slide onto a swiveling stool at the counter and watch your burger sizzle on the flat top as short order cooks expertly smash and flip the patties. They offer fries and onion rings, but we prefer opting for the razor thin fried pickles instead.

Long before we had Shake Shack or In-n-Out Burger, P. Terry’s satisfied Austinites with its all-natural beef burger. The homegrown chain is found all over the city these days and still maintains the same level of flavor and quality. All burgers can be served bunless or as a lettuce wrap, and combos are available. Bonus points: enjoy some dog treats when visiting.