The Knoxville American burger tradition: hand-pattied beef from Mitchell Family Farms or East Tennessee farms, on a Flour Head Bakery bun with Sweetwater.
Where to eat it: 3 restaurants across 1 city.
Litton's in Fountain City has run the Knoxville canonical burger since 1946. Stock and Barrel formalized the East Tennessee farm-sourcing approach in 2013 with Mitchell Family Farms beef, Flour Head Bakery buns and Sweetwater Valley cheddar. The Stack burger style runs across multiple Knoxville rooms now.
Common allergens: Gluten, Dairy
Tip from the editors. Salt the patties after forming, never mix it in. The crust comes from very high heat and a dry surface.
Stock and Barrel on Market Square, the bourbon-and-burger counter since 2013, sources beef from Mitchell Family Farms with bread from Flour Head Bakery.
Signature: House burger, Bourbon flight
Order: A house burger with a bourbon flight off the 300-deep American whiskey list.
Tip: Walk-up runs weeknights before 18:00; the bar stays open past kitchen close on weekends.
Littons Market on Essary Drive is the 1946 Fountain City burger counter that anchors North Knoxvilles hometown dining without leaving its residential setting.
Why locals love it: The Fountain City burger counter since 1946 has anchored North Knoxville's hometown dining without ever leaving its residential setting.
Tip: Cash and card both work; the bakery case sells out by mid-afternoon. Closed Sundays.
The Plaid Apron on Kenesaw Avenue in Sequoyah Hills, the Southern brunch and dinner room, runs Wednesday-to-Sunday brunch with cinnamon rolls.
Order: Cinnamon roll with grits and a smash burger
Tip: Sunday brunch only; Wednesday to Saturday are full brunch and dinner. Closed Mondays and Tuesdays.
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