The best top-to-bottom cheeseburger in the city right now is at Junction Craft Kitchen. The dry-aged beef, from Arrowhead in Kansas, is ground right into the Texas Akaushi (like wagyu) beef, along with fat from beef tenderloin for steak-level burgering. It's cooked spot-on every time. Chef Joshua Harmon and crew build everything from the ground up, including the garlic mayo, the rounds of paper-thin pickles and the chips. Stunningly, the American cheese is made from scratch. The bun gets a hard toast. A crown of sheer white onions, seared directly to the patty, forms a nearly sweet crunch, something like a heartfelt homage to great diner burgers. It will transport you without leaving Deep Ellum.
Readers' Pick: Twisted Root Burger Co.