A half-pound fresh-ground beef patty pressed thin on a flat-top, served on a soft bun with mustard, raw white onion, pickles, and American cheese. The Fort Worth counter-burger tradition since Kincaid's opened in 1946.
Where to eat it: 2 restaurants across 1 city.
The Cowtown burger traces directly to Kincaid's Hamburgers on Camp Bowie Boulevard, which began life as a grocery store butcher shop in 1946. When supermarkets made grocery-butcher shops obsolete, the Kincaid family pivoted to selling burgers from the same butcher block, grinding fresh beef daily and pressing patties on a flat-top behind the counter. The result became one of Texas Monthly's best burgers in the state, drawing visitors who came specifically for a simple half-pounder with no frills beyond mustard, onion, and pickles.
Common allergens: Gluten, Dairy
Tip from the editors. Do not form patties ahead and let them sit compressed. Press them directly on the hot grill for a better crust.
Kincaid's Hamburgers on Camp Bowie Blvd in Fort Worth has served award-winning hand-formed beef burgers from a converted grocery store building since 1946.
Order: Classic cheeseburger with house spread on a buttered bun; chili cheese fries.
Tip: The original Camp Bowie location keeps a small seating area; arrive before noon on weekends.
Fred's Texas Cafe on Camp Bowie W in Fort Worth is an order-at-the-window burger bar known for the Diablo burger and hand-battered fried sides.
Order: Diablo burger with house-made hot pepper topping; fried jalapeño slices.
Tip: The Diablo burger is genuinely spicy; the kitchen can dial down the heat on request.
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