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.

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.

Where to eat Kansas City steakburger in Kansas City

3 editor picks for Kansas City steakburger in Kansas City, ranked by editorial score. All Kansas City signature dishes · Kansas City steakburger across every city.

Make it at home

Serves 425 minEasy

Ingredients

  • 1 lb ground sirloin, 85/15
  • Salt and pepper
  • 4 soft white buns
  • 4 slices American cheese (optional)
  • Yellow mustard
  • Dill pickle chips
  • Diced white onion
  • Butter for the buns

Method

  1. Divide the beef into 4 equal balls. Heat a heavy cast-iron pan over high heat.
  2. Place each ball in the pan, press with a spatula to about 1/4 inch thick, season with salt and pepper.
  3. Cook 90 seconds per side. Add cheese if using during the last 30 seconds.
  4. Butter and toast the buns on the same pan.
  5. Assemble with mustard on the bottom, patty, pickles, onion, top bun.

Editor tip. Press the patties hard enough to render the edges crispy. Keep the bun soft, not crusty; that's the steakburger format.

Common allergens: Gluten, Dairy.