5.1/10American
AI-generated summary
Get the . The onions cook right into the crust and a single runs under $10. Sit at the counter if you can, because burgers made for the tables sit a minute and people got theirs cold. Seasoning is inconsistent, some say too salty and just as many say underseasoned. The rotating monthly regional burgers keep regulars coming back.
“I had a chance to spin by there this past weekend and it was excellent. For about 20 bucks (not including tip) I got a freshly grilled double cheeseburger with all those glorious fried onions (I'm told this is "Oklahoma style"), shoestring fries, and a giant, ice-cold Coke. It was all pretty damn good.”
H3
“The fact the onions are thinly sliced and essentially become part of the burger crust makes this just work.”
H3
“This leads to some interesting contrasts in each bite, leading to a pretty unique burger.”
H3
“The undressed smash burger represents an almost geometric purity; the fried-onion burger, on the other hand, is deliriously impure.”
H3
“that day just so fantastic. No frills warm bun.. onions on the outside slightly dark and inside just on the turn of caramelization and not too sweet. Service was great!”
H3
“I will tell you now that I have never enjoyed a hamburger more than I did here.”
H3
“Burgers came straight off the flat top onto a plate and was slung my direction. Almost too hot, but so good.”
H3
“I really enjoyed their onion burger, but I wouldn’t go out of my way to eat it again.”
H3
“it really is great. It only has normal ingredients, but everything is dialed into perfection in flavor, texture, and composition.”
H3
“Went there last night and it was a mess. 2 out of 6 burgers served cold, patties ranging from well done to medium rare, no sear or crust, flavorless beef and no sauces or spices to hide its cheap quality.”
H3
“Mine was kinda cold too, which- I have to say was baffling.”
H3
“That said the line while fast moving was long, 30 mins to order and worse, 30 mins to get it- it was very tasty but here’s what really got to me:”
H3