A thin-pressed, smashed beef patty made from steak trimmings, served on a toasted bun with mustard, onion and pickles. Lean, beefy, fast-food in form but butcher-shop in source.
Where to eat it: 3 restaurants across 1 city.
Winstead's opened in 1940 just east of the Country Club Plaza near 47th and Main as a Streamline Moderne drive-in, with the steakburger built from in-house steak trimmings. The pressed-patty method spread through other Kansas City drive-ins; Town Topic on Broadway has run a similar burger since 1937. The steakburger is the city's pre-McDonald's, pre-fast-food fast food.
Common allergens: Gluten, Dairy
Tip from the editors. Press the patties hard enough to render the edges crispy. Keep the bun soft, not crusty; that's the steakburger format.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Winstead's on the Plaza runs daily until 23:00 with curb-service from the 1940 drive-in. The steakburger and Frosty malt are the canonical late Kansas City order after the Plaza closes.
Try: Steakburger, Frosty malt
Tip: Curb service still operates in the parking lot; the kitchen keeps later hours on weekends.
Town Topic on Broadway in Kansas City's Crossroads has run a stainless-steel diner since 1937. Smashed burgers and chili at the counter run under $12 with a malt.
Try: Smashed burger and chili
Tip: Closes at 20:00 now; cash works fastest.
Westport Flea Market in Kansas City's Westport keeps the kitchen and bar open until midnight, serving the city's most-cited burger with a build-your-own condiment bar.
Try: 10-ounce burger
Tip: Patio runs later than kitchen; the bar takes walk-ins on Saturdays.
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