MORE

Kansas City's Oddball Burgers, and Why They're So Good

Kansas City's Oddball Burgers, and Why They're So Good

The burger at Winstead's (rather grandly called a "steakburger"), celebrated by Calvin Trillin in American Fried

As burgers have become a mainstay of New York City bistros, bars, and snack shops, area chefs have come to define them in a restricted way: The patty must be thick and juicy and made with designer meat, barely touched by human hands as it's shaped, and seared over high heat to medium rare, so that the inside is red, damp, and barely warm. It often tastes more like steak tartare than a traditional hamburger. Then the thing is deposited on a brioche bun, lubricated with homemade condiments, and heaped with a lettuce assortment that often includes arugula. But should this be the only way?

Kansas City's Oddball Burgers, and Why They're So Good

Eat your steakburger with a plate of onions rings and French fries, called "Fifty-Fifty."

On a recent trip to Kansas City, in between bouts of barbecue and fried chicken, I had a chance to taste the area's working-class burgers at places like Town-Topic and Winstead's, an establishment celebrated by Calvin Trillin in American Fried. At those sorts of places, the hamburgers are exceedingly cheap and delicious, invariably costing somewhere between $3 and $5, and often including the option of piling on extra patties at around 50 cents apiece. If quantity of meat is what you're aiming for, you can get it.

But these are burgers with a difference. The patties are not very heavy, probably about an eighth of a pound. While we deplore over-handling the ground beef here, in Kansas City the patties are patted and then patted again before cooking with the express purpose of making them thin. We also denigrate the practice (as they do it at Five Guys) of squishing the patty on the griddle with the spatula to evacuate the juices; but in KC, the fry chefs smash the thin patty over and over, to make it thinner and more lattice-like. Shaved raw onions are put on top as the burger grills so that they steam, then turned under the patty as it's flipped, so they get some fry-time too.

Kansas City's Oddball Burgers, and Why They're So Good

The squished patty forms a sort of lattice.

Kansas City's Oddball Burgers, and Why They're So Good

Serving hamburgers in KC since 1940. (The original branch was founded in 1936 by Karen Winstead in Springfield, Illinois.)

Kansas City's Oddball Burgers, and Why They're So Good

Winstead's interior is in the Futuristic Naugahyde Diner style.

 

Kansas City's Oddball Burgers, and Why They're So Good

The burger at Town-Topic, sided with excellent, cheese-drenched hash browns

The result is a burger almost crunchy, with the caramelized surface bursting with flavor. When put on a modest (some might say bad) bun with only the onions and a couple of pickles, these burgers taste fantastic. You can even eat two or three of them. We really don't have anything quite like the Kansas City burgers in New York at the moment, which is a shame.

Kansas City's Oddball Burgers, and Why They're So Good

The hand-scooped shake at Town-Topic can't be beat. . . .

Kansas City's Oddball Burgers, and Why They're So Good

. . . nor can the chili.

Kansas City's Oddball Burgers, and Why They're So Good

Founded in 1936

Kansas City's Oddball Burgers, and Why They're So Good

Kansas City is dotted with picturesque hamburger stands.

Like this post? Take a gander at the rest of our blog.

Want more Fork in the Road? Follow us on Facebook if you like pretty pictures of food.


Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >