Classic Texas Burger

A Texas burger is a classic American hamburger made with a well-seasoned beef patty and topped simply with mustard, sliced onions, and pickles. It’s a traditional, no-frills burger that comes together quickly and works just as well for a casual weeknight dinner as it does for a backyard cookout. Unlike many modern “Texas-style” burgers loaded with sauces and extras, this version keeps things intentionally simple so the beef is the star.

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There are plenty of misconceptions about Texas, and until you spend some time here, it’s hard to separate the myths from the truth. Some stereotypes ring true, however, and one of them is all Texans randomly declaring, “Nobody knows how to do [insert thing here] except Texas!” Occasionally, they are right. In my opinion, the hamburger is one of those cases. A true Texas burger sticks to the basics, relying on what we like to call the topping trinity: yellow mustard, Best Maid dill pickles, and diced white onions.

We stay true to the classic in this recipe, but sometimes we crave a different style of burger. Our bacon blue cheese burger is a little richer without sacrificing what makes a good burger, or try our green chile cheeseburger for something with a little more spice. When we’re cooking for a group, our mini burgers are an easy way to keep things familiar while giving everyone room to customize.

What is a Texas Burger

A true classic Texas burger is defined by restraint. It’s topped with just three things: yellow mustard, dill pickles, and finely diced onions. There’s no mayo, no barbecue sauce, no lettuce or tomatoes, and definitely no fried eggs. The simplicity is the point. With fewer toppings, the beef stays front and center.

Many modern “Texas-style” burgers layer on bold flavors, but the original keeps things intentionally simple. This style of burger is credited to Fletcher Davis of Athens, Texas, who served hamburgers in the 1880s on homemade bread with mustard, pickles, and onions. While others have claimed to have invented the hamburger, Fletcher Davis established what Texans recognize as the original Texas burger. Straightforward, unfussy, and built to showcase good beef.

Key Ingredients and Substitutions

A true Texas burger has a couple of simple pantry staple ingredients, so splurge on the beef.

The complete ingredient list and measurements are listed in the printable recipe below.

• Ground Beef: The beef is the star, so an 80/20 blend works best for both flavor and juiciness. As the burger cooks, the fat renders, keeping the patty tender. When we want extra depth, we grind our own burger blend of brisket and short ribs.
• Burger Buns: A sturdy bun matters here and should hold the fillings without falling apart. Brioche, potato, or sesame-seed buns all work well.
• Toppings: This classic burger uses just three toppings: fresh onions, pickles, and mustard. A classic dill pickle fits best, whether store-bought or homemade. We lean toward stone-ground mustard, though any straightforward mustard works.

How to Make a Texas Burger

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro tip: Refrigerate the burger patties before cooking to firm them up and prevent them from falling apart.

1. Make the burger patties: Form your patties so they are ¼ to ⅓ of an inch wider than the diameter of the buns you’ll be serving them on. A 6-ounce patty will end up between ⅓ and ½ inch thick. Season your patties with salt and pepper, then place them on a baking sheet. Refrigerate your patties for 10-15 minutes. While the patties chill in the refrigerator, preheat your grill or stovetop griddle over medium-high heat to toast the buns. Lightly spread a layer of room-temperature butter on each cut side of the burger bun. Place the buns buttered-side down on the grill and cook for 1-2 minutes, or until golden brown.

2. Grill the burger patties:  Grill the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium rare and 9-10 minutes for well done. The USDA does recommend cooking hamburgers to an internal temperature of 160°F.

3. Melt the cheese: During the last minute or so of grilling, add a slice of cheese to each patty and cover each one with a lid to help the cheese melt fully. While cheese isn’t part of the original Texas burger, we include it here as an optional addition that complements the beef without overpowering it.

4. Assemble the burgers: To prevent the pickles from becoming soggy on the buns, remove them from their liquid and drain them on a paper towel. Spread your preferred mustard on the top buns and set them aside. Add the diced onions to the bottom bun, then top with a cooked cheeseburger. Place 4-5 pickle slices on top of each patty, then top with the top bun. Enjoy with fries or your favorite burger side.

What to Serve with a Texas Burger

Fries are the classic side for a Texas burger, but they’re far from the only option. Loaded potato wedges, onion rings, Southern-style coleslaw, and steakhouse potato salad are all great fry alternatives. For something lighter, grilled vegetables or a simple mixed green salad round out the plate nicely.

Recipe Tips and Notes

• Don’t overwork the beef. Gently form the burger patties without overworking the meat to keep them tender.
• Allow the burgers to rest. To redistribute the juices, let the burger patties rest for a few minutes before serving.
• Cook on medium-high heat. Preheat your grill to medium-high heat to get a good sear without overcooking the interior.
• Flip the Burgers Once. Wait until the burgers develop a crust on the bottom and release easily from the grill or pan before flipping. This crust helps keep the burger together.
• Don’t Press Down on the Burgers While Cooking. Pressing down on the burgers with a spatula releases juices and can cause the burgers to fall apart. Let the burgers cook undisturbed, flipping them only once halfway through. This will also help them achieve a nice seared outer layer that keeps the burgers juicy.

Frequently Asked Questions