Burgers

Four Dallas Burgers You Need In Your Life Right Now

The triple cheeseburger from Sky Rocket, $8.99.
The triple cheeseburger from Sky Rocket, $8.99. Nick Rallo


In the burger capital of the U.S. of A. — at least that's how it feels some days — there's always a new burger around the bend. If you're looking to try something you haven't had before, check out one of these:

Sky Rocket's triple cheeseburger
There are only four things on the menu at Sky Rocket Burger: a single, double and triple cheeseburger and a grilled cheese. But really, there need only be one thing on this menu: the triple cheeseburger. Angus beef, a mix of chuck and brisket, is ground in house before the patties are griddled on a flat-top, seasoned with salt and pepper, and ensconced inside a fluffy, buttered sesame seed bun.

Stick with classic toppings at Liberty Burger. - COURTESY LIBERTY BURGER
Stick with classic toppings at Liberty Burger.
courtesy Liberty Burger
The Liberty Burger
The $6 Liberty Burger with with mustard, lettuce, tomato, onion and pickle is one of the best in the city. If you find yourself at one of Liberty Burger's locations in Lakewood, Preston Hollow, Plano or Carrollton, be sure to order it "with pink" for the juiciest burger experience.


This farm-to-table patty melt at Overeasy is a must. - NICK RALLO
This farm-to-table patty melt at Overeasy is a must.
Nick Rallo
Overeasy's patty melt
This diner-style patty melt gets a farm-to-table twist at Overeasy has a hard-seared beef patty with buttery, charred onions and melted cheese. The burger is made with house-ground 44 Farms inside round (the leg-rump region) and beef belly.

The Verde with buffalo instead of beef at Twisted Root in University Park. - NICK RALLO
The Verde with buffalo instead of beef at Twisted Root in University Park.
Nick Rallo
The buffalo burger at Twisted Root
At Twisted Root, the real fun is on the exotic meat menu. Sure, we love a classic burger, but why not try buffalo, venison or emu? If you're still stuck on beef, upgrade to the wagyu and order it medium-rare.
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin