Must-Try New Burgers in Austin

By Megan Giller  |  October 21, 2013
Credit: Natalie Paramore

It’s burger week here on the blog, and there’s no better way to celebrate than to highlight how everything is bigger in Texas, even the burgers. From a Frito-pie donut burger and a pork-based patty to a bunless option, here are the newest versions that we recommend you eat immediately, if not sooner.

  • Credit: Found Media Group

    Cheeseburger at Mettle

    Thank goodness the hearty cheeseburger at new East Side restaurant Mettle is on both the dinner and Sunday brunch menus, which means we don’t have to go a day without eating it. Rainey Street queen Bridget Dunlap’s first foray into food features Andrew Francisco in the kitchen. As far as the burger goes, think a good ol’ classic with tomato and onion, with the addition of lardo, a fried egg and steak sauce. 

    507 Calles St.; 512-236-1022

  • Two-Handed Burger at Searsucker

    Top Chef winner Brian Malarkey just opened a branch of his restaurant downtown, and the lunch menu features a “two-handed burger.” With house-ground filet, Gruyère, onion jam, baconnaise (which is exactly what you think it is) and a sweet buttermilk bun, this sucker definitely takes two hands to eat. We think they could go easy on the salt shaker, but other than that, the sandwich makes quite the lunch entree, provided it’s followed by a nap.

    415 Colorado St.; 512-394-8000

  • Horseshoe Double Cheeseburger at Haymaker 

    The new hangout on Manor Road is already getting props for its poutine, but let’s talk about the other french fry monstrosity on their menu: the cheeseburger. Haymaker takes two 1/3-lb. all-natural Angus patties and tops them with french fries and Gruyère sauce. Sound like too much for you? You can make it a single patty instead of a double and call it a Ponyshoe.

    2310 Manor Rd.; 512-243-6702

  • Pig Pen Burger at School House Pub

    Have a beef with beef? Then this pork-based burger at the school-themed pub is for you. The patty is made with bacon and ham, then topped with melted provolone and fresh arugula and served on a Challah bun. Pro tip: add an over-easy farm egg, and you have yourself a deconstructed-and-then-put-back-together breakfast.

    2207 Manor Rd.; 512-469-7630

  • Nacho Libre at Gourdough’s Public House

    Who needs chili-cheese fries or Frito pie when you have this donut burger? Gourdough’s is famous (or infamous, depending on how you look at it) for their gut-busting donut burgers, and this one is no exception. Think Angus beef, spicy refried beans, chili, cheese sauce, red onions, pickled jalapeños and Fritos. We’re already full just thinking about it.

    2700 S. Lamar Blvd.; 512-912-9070

  • Burger at No Va

    Chef Brad Sorenson’s Rainey Street restaurant has a large bar focus, which means that in addition to kale salad and sofrito risotto on the main menu, you’ll find pizzas, tacos and burgers on the bar menu. The scratch-made burger with a housemade bun will do you right either before or after a night of reveling on Rainey.

    87 Rainey St.; 512-382-5651

  • Big Ass Burger Night at Swift’s Attic

    The slightly wacky but still swank restaurant downtown holds a late-night dinner each Monday called Big Ass Burger Night. They make only a dozen specialty burgers each Monday, and you have to reserve yours at the bar and lounge starting at 8 PM. Burgers will be served at 10 PM. That impressive beast right there is the breakfast burger, with prosciutto, hash browns, a sunny-side-up egg and mayo. It made its debut a few weeks ago and may reappear soon. Tonight they’re making the benedict burger, a burger topped with fontina, prosciutto, picante ham, a poached farm egg and housemade hollandaise, all on a housemade pretzel bun. We advise getting there early. But if you miss the dozen deadline, you can always come back the next day for the Bowling Alley Burger at lunch.

    315 Congress Ave.; 512-482-8842

  • Bunless burger at Goodall’s

    The Mansion at Judges’ Hill has rebranded itself as boutique-y Hotel Ella, and they have a new gourmet restaurant to go with the new digs. Goodall’s gets rid of all those extra carbs and goes straight for the meat with their house-ground bunless burger. But you won’t be missing out: it comes topped with buttermilk-fried tomatoes, bacon, cheddar and tobacco onions.

    1900 Rio Grande; 512-495-1800

  • Credit: Chris Perez, Citygram Magazine

    Butcher’s Burger at Salt and Time

    The newish butcher and charcuterie experts on East Seventh Street have quickly realized they’re in high demand for meals too. Their new dinner menu includes a butcher’s burger made with dry-aged, local beef and topped with aïoli, ketchup and pickles. To get the full experience, the team recommends adding their N'Duja Tejano, a spicy spreadable pork salame, and plenty of cheese. The beef-fat french fries on the side almost steal the show.

    912 E. Seventh St.; 512-524-1383