Herd's Burgers • 1916

A well-seasoned cast-iron griddle purchased for ten dollars in 1969 has been turning out hand-formed burgers at this five-generation family stand since 1916, long before anyone called them 'smash burgers.' Hamburger historian George Motz calls them 'primary source' burgers—the kind served when America's roads were still dirt tracks—and the technique hasn't changed: flip the patty, top it with the bun to soak up grease, add mustard and pickles. Burger tourists now make the pilgrimage to sign the walls and taste what North Texas has known for over a century.