In the right hands, a burger can serve as a canvas for culinary art, a way for a chef to show a high level of skill, creativity and technique. It’s a seemingly simple combination: a beef patty between two halves of a bun. But that’s only the beginning for the city’s best burgers.
In these burgers, the beef patty brings plenty of seasoning, and the buns are lightly toasted and usually made in-house. Those basic elements are a delicious combination on their own, with toppings adding more fun to the party. Indeed, that’s what separates these burgers from the ones that serve more as delivery devices for various toppings. On this list, even for burgers with lots of toppings, each element is deeply satisfying.
Here are 18 examples of great San Antonio burgers, ranging from simple, inexpensive ones to cheffed-up creations that call out for an appropriate wine pairing. Have your own favorite? Send us a tip and we’ll check it out. And join us Oct. 24 at the inaugural Burger Bash at St. Paul Square, where you can sample some of these burgers and vote on your favorite.
Photo by Abigail Im
Bar Loretta
Executive chef Paul Petersen builds the Loretta Burger, a creation that looks precise and controlled on the plate, yet offers dynamic flavors. It’s a terrific smashburger, and the addition of crisp prosciutto, manchego, arugula, tomato and grilled red onion add depth, texture and umami to the party. The shiny brioche bun announces it’s going to be good, and every bite confirms it.
320 Beauregard St.
barloretta.com
Photo by JoMando Cruz
Benjie’s Munch
Chef-owner Benjie De Los Santos doesn’t put subtlety on his menu, but he does everything with a sense of craft and an attention to detail. His burgers start with well-seasoned ground beef that’s nicely seared on a flattop grill, and the goodness builds from there. We’re partial to the Rocket Burger that deftly combines an outstanding red onion jam with fresh arugula, melted Gouda, and bacon, but there’s not a bad burger on this menu.
1218 W. Bitters Road, No. 107
benjiesmunch.com
Photo by Abigail Im
Brasserie Mon Chou Chou
What happens if you treat a burger with as much care as a steak or a duck confit? You get this outstanding burger that earns its spot on a craveable menu. The beef patty could serve as a main dish by itself, but the sturdy and flavorful bun elevates the combination. A roasted shallot sauce, reminiscent of a classic French sauce espagnole, delicately covers the patty, while melted Gruyère, and baby greens and arugula add even more depth.
312 Pearl Parkway
brasseriemonchouchou.com
Photo by Abigail Im
Burgers vs. Tacos
Gabby Hinojosa and Charlie Gonzalez, of Panfila Cantina and several other concepts, create deliciousness wherever they turn their attention, and their most recent project continues their successful run. This concept playfully pits two comfort foods against each other, and the burgers come ready to play. With properly seasoned smashburger patties and a nicely toasted brioche bun, the burgers support a world of toppings that could satisfy all on their own. And the sauces! House-made and all outstanding.
5145 Fredericksburg Road
instagram.com/burgers_vs_tacos
Photo by Mike Sutter
Burgers by the Butcher
It’s hard to go wrong with any of the six beef burgers on this tight menu. Make sure to try the Old Timer, a blend of 45-day aged Angus and Waygu beef. The aging imparts a stronger umami flavor to the meat, while a schmear of aioli and a dollop of black pepper jam crank up that umami level to 11. A slice of fresh tomato and handful of arugula add freshness and texture.
221 Newell Ave. (in Pullman Market)
pullmanmarket.com
Photo by Abigail Im
Charlie Brown’s Neighborhood Bar
The home of arguably the city’s best wings offers a choice of memorable burgers that satisfy and go great with the libation of your choice. The burgers aren’t trying to do anything fancy. Instead, they show that attention to the fundamentals can lead to greatness. The classic cheeseburger hits all the right marks, while the Buffalo Blue burger adds tasty extras of provolone, bacon, Buffalo sauce and blue cheese.
11888 Starcrest Drive, Suite 101
charlie-browns.com
Photo by Mike Sutter
The Cove
The burgers at this local icon have thrilled ever since the place opened in 2001. Whether you go for a basic burger, their version of a San Antonio bean burger or even a portobello burger, the individual elements shine and make a very good combination. Try the Blue Bison burger. The lean buffalo meat has a stronger flavor, almost like aged beef, and gets plenty of moistness and flavor from blue cheese, bacon, spring mix, tomato, onion and chipotle mayo.
606 W. Cypress St.
thecove.us
Photo by Dayna De Hoyos
Cullum’s Attaboy
Chef-owner Chris Cullum brings his intense focus to making every detail right, and that dedication comes through in the burgers. Early in the day, it’s the brunch burger with bacon and poached egg. In the evening, it’s a nod to his own history with the Attaboy Burger he served out of a 1977 Land Yacht trailer more than a decade ago that vaulted him to local culinary prominence. In both, the sturdy, flavorful house-made buns soak up the flavorful burger juices. You don’t want to miss a drop.
111 Kings Court
cullumsattaboy.com
Photo by Paul Stephen
Diana’s Burgers
Diana Madrid learned well from her brother, Chris, and the iconic burger place that bears his name. Her place, if you dare, is even better than the original. The well-seasoned, fresh ground beef, glistening flattop toasted bun and veggies all come together beautifully. Go for the classic Cheddar Burger or the Bean Burger. The chalkboard menu calls it “Diana’s Favorite.” Ours, too.
2202 N. Zarzamora St.
dianas-burgers.eniplaces.com
Photo by JoMando Cruz
Double Standard
Come for the happy hour oyster special and stay for the burgers. The outstanding lineup begins with flavorful ground beef, and a glossy and tasty brioche bun and goes from there. You can’t go wrong with the All-American Burger, but consider the Foie Gras Butter Burger. If you’re going to go all out with decadence, this is the burger to get.
114 E. Houston St.
doublestandardsatx.com
Photo by JoMando Cruz
Esquire Tavern
In a tavern known for its attention to detail behind the bar, it’s great to see that same level of care coming from the kitchen. House-made pickles add a thoughtful touch of tang to the juicy ground chuck patties, while a toasted sesame bun holds the juices from the beef, veggies and and house-made burger sauce. Each ingredient is treated with care, and it shows.
155 E. Commerce St.
esquiretavern-sa.com
Photo by JoMando Cruz
Jots
With the Jot’s Burger, executive chef Hayley Unruh creates an experience in burger form. Strong culinary technique comes through with the calibrated seasoning of the house-ground beef, a garlic aioli, onion confit and a glistening brioche bun. A slice of melted Brazos Valley Gouda and thick slices of pecan-smoked bacon complete the excellence. It’s the most expensive ($28) burger on our list, but every element is outstanding and they add up to an excellent whole.
205 E. Houston St. (at the Gunter Hotel)
jotsatgunter.com
Photo by Abigail Im
Little Em’s Oyster Bar
One bite of the Little Em’s Burger declares there’s a lot more to the establishment than the oyster logo branded on the top of the shiny brioche bun. The well-seasoned patty combines brisket, chuck and short-rib meat. White cheddar and a layer of melty onions add more juiciness and flavor, while tart pickles provide a jolt.
1024 S. Alamo St.
littleemsoysterbar.com
Photo by Mike Sutter
Mark’s Outing
The Original Fatty’s Burger proves that a great burger doesn’t need fancy toppings as long as it nails the fundamentals. Owner and operator Mark Outing makes sure his team has perfectly fresh green leaf lettuce and juicy red tomatoes to accompany the nicely seasoned and properly cooked ground beef patties. A buttered and toasted bun brings everything together.
1624 E. Commerce St.
marksouting.com
Photo by JoMando Cruz
Miles
Like many on this menu, the description of the Miles Burger is understated. But this is a burger and a vibe worth savoring slowly. A shiny brioche cradles the flavorful patty, topped with a layer of sauteed onions that feel almost like a type of relish. With tart pickles, it’s an excellent partner to a cocktail or glass of wine.
1170 E. Commerce St.
milesbistro.com
Photo by Mike Sutter
Mr. Juicy
Even with burgers, owner Andrew Weissman shows why he has received so many James Beard Best Chef nominations over the years. He has perfectly married chef’s skill with fast-food execution in a seemingly simple burger that hits all the right high notes. Get the famed “wet sauce” — it’s the shallot and peppercorn cream sauce that traditionally accompanies steak au poivre.
Two locations: 3315 San Pedro Ave. and 2321 NW Military Highway
mrjuicy.net
Photo by Salgu Wissmath
Pumpers
A burger this simple shouldn’t be this good. The peep-show vibe and “adult burger store” description may offer a fun and memorable atmosphere, but the real stars of the show are the outstanding burgers. Well-seasoned and nicely seared brisket-chuck patties inside fluffy milk buns stand on their own, and an array of clever and delicious toppings and additions provide a good kind of overstimulation.
1101 Broadway
eatpumpers.com
Photo by Abigail Im
Wild Barley
With well-seasoned patties that offer a gorgeous sear inside sturdy and flavorful sesame potato buns, these burgers succeed brilliantly. Try the black garlic and blue cheese-topped Black and Bleu burger, or go for the simple Plain Jane Burger. These burgers are outstanding with all the toppings, yet they hold their own without them.
8403 Broadway
wildbarley.com
Dining and Cooking