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Houston's Most Outrageous Burgers

In a city full of great burgers, some restaurants bring the loco.

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In Houston, there are hot new burgers and then there are burgers that are totally off the wall. The next time you want to eat a burger while dangling on the edge between sanity and insanity, tap this list.

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Note: Restaurants on this map are listed geographically.

Umami Burger at Table 57

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Consulting chef Randy Evans created the menu at this new hot-spot located inside the H-E-B on San Felipe. To create the “umami” (pronounced ooh-mommy), i.e. savory flavor profile, angus beef is topped with roasted solegiatti tomatoes, grilled red onion and shiitake mushrooms on a house made brioche bun with a Parmesan crisp and shabu aioli mayo. You can also add an extra patty to make it a double. [Photo]

The Prohibition Cheeseburger at Prohibition Supperclub & Bar

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Chef Ben McPherson creates his cheeseburger with 44 Farms beef then tops it with grilled onions, short rib marmalade, a fried duck egg and Houston Dairymaid’s redneck cheddar on a sesame-challah Slow Dough bun. You can also add foie gras as a supplement.

The Pot Roast Burger at Max's Wine Dive (Washington location only)

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Max’s unique take on a classic with a patty made from slow-roasted Yankee pot roast, topped with horseradish mash, au jus, and blue cheese on a brioche bun.

The Beef Tongue Burger from Hubbell & Hudson Bistro

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Chef Austin Simmons takes seared Akaushi beef tongue and tops it with blanched cabbage, kimchee barbeque sauce, scallions, and housemade pickles, served on a fresh made, toasted bun at this popular spot in The Woodlands.

The “Thrashed at Mavericks” Burger at Liberty Kitchen & Oyster Bar

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Chef Lance Fegan’s burger bursts with flavor from the “mustard sizzled” patty topped with bacon jam, onion-jalapeno-pickle, pimento cheese and LKRO hickory sauce served with fries or fresh fruit. If you’re going paleo, you can get this (and all of their burgers) in a bowl vs. the bun.

The Detention Burger at Bernie’s

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At chef/owner Justin Turner’s new Bellaire brick and mortar location and from his Burger Bus food truck when he’s out and about, this popular favorite takes two crispy bacon grilled cheeses used as a bun along with two cheddar cheeseburger patties plus “tipsy” fried onions and all the fixins’.

The Waffle Burger at Del Frisco's Grille

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This burger features a ground in-house prime ribeye & tenderloin patty, topped with two thick slices of applewood-smoked bacon, bourbon-glazed chipotle onions, smoked cheddar and brie cheese sauce, finished with sloppy sauce, served on two Belgian waffle buns with a side of fries.

The Brooklyn Burger at Jonathan's The Rub

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This burger is a tribute to chef Jonathan's New York roots, featuring a spicy Italian sausage patty and a beef patty, sautéed onions and peppers, ricotta and mozzarella cheese, bacon, a fried egg and garlic aioli spread on a fresh bun.

The Big Reubowski Burger at Kenny & Ziggy's Deli

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A patty made from a special blend ground blend of short rib and skirt steak shipped fresh daily from Pat Lefrieda in NYC is layered with house cured corned beef, aged Swiss cheese and sauerkraut, topped with Russian dressing on a challah bun.

The Low Country Burger at Bradley's Fine Diner

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Newly hired executive chef Greg Lowry has created an entirely new menu for Bradley’s Fine Diner including the Low Country Burger, made with an in-house mix of chuck flap, brisket and ribeye topped with pimento cheese, crispy guanciale and kale, served with hand-cut fries.

The Queso Burger at Fish Tales

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This beachfront balcony restaurant in Galveston serves up fresh ground beef topped with red onion/chili aioli, roasted Poblano peppers, bacon, crispy tortilla chips and a chili con queso drizzle, served with fries.

The Mob Boss Burger at Urban Eats

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Culinary Director Levi Rollins layers herbed and breaded eggplant, meatloaf, dry salami, fresh mozzarella, marinara and coarse chopped Italian parsley atop a buttered garlic sourdough roll for an Italian spin on the classic burger.

The Vegan Burger at Deer Lake Lodge & Spa

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At the fab resort and spa just north of Houston, Chef Sabali creates her vegan patty from raw sprouted sunflower seeds, organic yellow bell pepper, fresh cilantro, garlic powder, chipotle powder, and sea salt. The ingredients are dehydrated for three hours and then served with onion-flaxseed bread.

Hubcap Grill

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Hamburger guru Ricky Craig offers a slew of outlandish toppings for his big, beefy burgers at three locations (The Heights, downtown and Kemah). The Philly Cheese Steak Burger has a beef patty topped with thinly sliced rib-eye steak, grilled onions, green bell peppers, Swiss cheese and a special mayo sauce. [Photo: dirtykitchenadventures]

Umami Burger at Table 57

Consulting chef Randy Evans created the menu at this new hot-spot located inside the H-E-B on San Felipe. To create the “umami” (pronounced ooh-mommy), i.e. savory flavor profile, angus beef is topped with roasted solegiatti tomatoes, grilled red onion and shiitake mushrooms on a house made brioche bun with a Parmesan crisp and shabu aioli mayo. You can also add an extra patty to make it a double. [Photo]

The Prohibition Cheeseburger at Prohibition Supperclub & Bar

Chef Ben McPherson creates his cheeseburger with 44 Farms beef then tops it with grilled onions, short rib marmalade, a fried duck egg and Houston Dairymaid’s redneck cheddar on a sesame-challah Slow Dough bun. You can also add foie gras as a supplement.

The Pot Roast Burger at Max's Wine Dive (Washington location only)

Max’s unique take on a classic with a patty made from slow-roasted Yankee pot roast, topped with horseradish mash, au jus, and blue cheese on a brioche bun.

The Beef Tongue Burger from Hubbell & Hudson Bistro

Chef Austin Simmons takes seared Akaushi beef tongue and tops it with blanched cabbage, kimchee barbeque sauce, scallions, and housemade pickles, served on a fresh made, toasted bun at this popular spot in The Woodlands.

The “Thrashed at Mavericks” Burger at Liberty Kitchen & Oyster Bar

Chef Lance Fegan’s burger bursts with flavor from the “mustard sizzled” patty topped with bacon jam, onion-jalapeno-pickle, pimento cheese and LKRO hickory sauce served with fries or fresh fruit. If you’re going paleo, you can get this (and all of their burgers) in a bowl vs. the bun.

The Detention Burger at Bernie’s

At chef/owner Justin Turner’s new Bellaire brick and mortar location and from his Burger Bus food truck when he’s out and about, this popular favorite takes two crispy bacon grilled cheeses used as a bun along with two cheddar cheeseburger patties plus “tipsy” fried onions and all the fixins’.

The Waffle Burger at Del Frisco's Grille

This burger features a ground in-house prime ribeye & tenderloin patty, topped with two thick slices of applewood-smoked bacon, bourbon-glazed chipotle onions, smoked cheddar and brie cheese sauce, finished with sloppy sauce, served on two Belgian waffle buns with a side of fries.

The Brooklyn Burger at Jonathan's The Rub

This burger is a tribute to chef Jonathan's New York roots, featuring a spicy Italian sausage patty and a beef patty, sautéed onions and peppers, ricotta and mozzarella cheese, bacon, a fried egg and garlic aioli spread on a fresh bun.

The Big Reubowski Burger at Kenny & Ziggy's Deli

A patty made from a special blend ground blend of short rib and skirt steak shipped fresh daily from Pat Lefrieda in NYC is layered with house cured corned beef, aged Swiss cheese and sauerkraut, topped with Russian dressing on a challah bun.

The Low Country Burger at Bradley's Fine Diner

Newly hired executive chef Greg Lowry has created an entirely new menu for Bradley’s Fine Diner including the Low Country Burger, made with an in-house mix of chuck flap, brisket and ribeye topped with pimento cheese, crispy guanciale and kale, served with hand-cut fries.

The Queso Burger at Fish Tales

This beachfront balcony restaurant in Galveston serves up fresh ground beef topped with red onion/chili aioli, roasted Poblano peppers, bacon, crispy tortilla chips and a chili con queso drizzle, served with fries.

The Mob Boss Burger at Urban Eats

Culinary Director Levi Rollins layers herbed and breaded eggplant, meatloaf, dry salami, fresh mozzarella, marinara and coarse chopped Italian parsley atop a buttered garlic sourdough roll for an Italian spin on the classic burger.

The Vegan Burger at Deer Lake Lodge & Spa

At the fab resort and spa just north of Houston, Chef Sabali creates her vegan patty from raw sprouted sunflower seeds, organic yellow bell pepper, fresh cilantro, garlic powder, chipotle powder, and sea salt. The ingredients are dehydrated for three hours and then served with onion-flaxseed bread.

Hubcap Grill