BEST BURGERS IN OMAHA
My Personal Mount Rushmore
Any locale nicknamed the “Beef State” is bound to have some fantastic burgers, and Omaha certainly holds up its end of the bargain. From sloppy dive bar delicacies to high-end patties crafted with the most expensive cuts of meat, Omaha’s burger scene runs the whole gamut. Trying to pick just four that stand out from the rest is a fool’s errand.
Today, I am that fool.
Burgers are a highly divisive topic and everyone has very particular tastes. I tend to favor higher-end burgers, though I have no problem getting down with a greasy mass of bun and meat. No matter what burgers you include on your list, someone is going to be upset because you didn’t include their favorite.
But this list isn’t to declare these the best burgers in Omaha; it’s to highlight my top four (with honorable mentions) to encourage my fellow diners to visit these spots and try their burgers. I haven’t tried every burger in Omaha (far from it!) and this list will shift over time.
***Note: Just one burger per restaurant is included on this list. I wanted to showcase many restaurants rather than shower all praise on a few elite joints.***
Spicy Bulgogi Burger (Nice Rollz)
Unless you’ve had this burger, you’ve never tasted anything like this burger.
Its flavor profile is so unique, so out of left field that it takes you aback at first. But then you dive in for bite after bite, mindlessly plowing forward into another mouthful of deliciousness. There’s a reason why the Spicy Bulgogi Burger, offered by Nice Rollz just once a month out of Archetype Coffee, sells out each time.
This burger causes a three-car pileup at the intersection of sweet, savory, and spicy. Pickled cucumbers and onions and a delightful gochujang mayo bring sweetness, but the gochjuang also adds some heat, as does the hot pepper cheese. The beef itself is seasoned well, and a perfectly cooked egg oozes it runny yolk over the entire concoction, making this beauty a mess to eat.
This is a burger worth planning your month around.
Aksarben (Sully's GastroBurgers & Fries)
Smash burgers may be all the rage now, but Brian Sullivan is going in a different direction on his food truck. His burgers—a combination of chuck, short rib, and brisket—and thick, meaty, and incredibly juicy. They’re also buttery tender, eating almost more like a steak.
The Aksarben, with lettuce, onions, and tomato, is pretty basic, but it allows the meat itself to shine, and the herb aioli adds a nice touch of creamy fat. It’s a napkin killer of a burger that’ll have juices running down your arms in the most satisfying way.
Double Smash Burger (J's Smokehouse)
J’s Smokehouse might be best known for its BBQ, but do not sleep on the burgers here. The patties are smashed brilliantly, adding extra browning and a nice crispy exterior. The lacy edges add great texture, adding a caramelized sweetness.
The bun is soft and pillowy with a buttery sheen, and the blanket of American cheese melts dutifully over the top patty, oozing into every meaty crevice. But what takes this burger over the top is the tangy, creamy Smash Sauce, which adds a mustard-y kick. You can add brisket or pork to the burger if you please, but it doesn’t need them. These smash patties can stand up just fine on their own.
Block Burger (Block 16)
Perfecters of artful street food, Block 16 has 3-4 burgers that could’ve occupied this spot. The most popular answer would likely be the Croque Garcon, the burger that Food Network star Alton Brown so beloved that he called it his favorite in America, solidifying Block 16’s presence as a culinary staple of Omaha.
But this is a matter of personal preference, and I think Block 16 has a burger even better than its legendary offering: the Block Burger.
This is the burger for people who just want a burger, not an amped-up, chef-y version. The supporting flavors are more subdued here, allowing the brilliant Jons Naturals patty to be the star. There’s elegance in this burger’s simplicity. The mayo and ketchup add some accenting creaminess and sweetness, and the pickles have nice bite.
Honorable Mention Omaha Burgers
Double Cheeseburger
Fizzy’s Fountain & Liquors stacks a pair of thin, smashed Wagyu patties, a technique that adds more grilling surface area and produces more crispy bits of char. That wonderful beef is sandwiched between a buttery-soft bun and topped with melty cheddar, crisp lettuce, and a zippy “fancy sauce.” I highly recommend adding thick-cut slices of bacon to add saltiness and smoke.
You want a classic burger that delivers flavor (and then some) on every level? This is your solution.
Nite Owl Burger
As a sister restaurant to Fizzy’s, the Nite Owl burger also features two quarter-pound smashed patties, which double the surface area for Maillard reaction and allow for more charred, toasty flavor. But while Fizzy’s burger keeps it simple, the Nite Owl burger adds crispy onions, bourbon bacon jam, white cheddar, house pickles, and a creamy, tangy “burger sauce.” Each element has an important role to play, making this unique burger a masterclass in balancing and layering flavors.
Good Groceries Burger
The burger patty itself is delightful; juicy and well-seasoned, it’s plenty good on its own. But the way it plays with the other toppings makes it special.
The pulled pork is tender and succulent, the bacon plentiful and crispy, and the BBQ sauce bringing a tangy, sweet component to tie all the rich elements together. With a buttery brioche bun and enough meat to feed a family, this burger is a true standout.
SD Burger
Single Double (Kamp)
I’ve never encountered smash patties as thick as the ones at Single Double. They pack plenty of well-seasoned beef, yet also have brilliant charring and smoky flavor. The beef is enveloped in blankets of gooey American cheese, and caramelized onions and house pickles add sweetness and acidity, respectively.
But the kicker is the SD sauce, a tangy concoction that ties everything together. This is one of the messiest burgers you’ll find in the city; it’s also one of the best.
The Lancer
The crispy caramelization Hyde’s Slydes gets on its smash patties is no joke, as this pressed beef brings not only brilliant texture, but deep, savory flavor from additional browning.
The burger is absolutely swimming in crispy bacon curls, which punch your tastebuds with salty, fatty porky goodness. Mayo and BBQ sauce bring a tag team of creamy, sweet, smoky flavor, while pepperjack adds a touch of heat. A better bun would put this burger in the top four of this list.
Bacon Cheeseburger
Take your wagyu burgers, fancy aiolis, and artisan buns elsewhere. Dinkers just cooks a damn good burger, allowing its savory, beefy meat with a nice caramelized crust to shine.
The Bacon Cheeseburger is a masterclass in simplicity, as the beautiful patty is joined by salty, fatty bacon, melted American cheese, mayo, and sweet sautéed onions. It’s not the most inventive burger in the city, but it’s among the most delicious.
The Nation
Cheeseburgers: A Take-Out Joint
“What’s the point of that middle bun?” It’s a question I asked myself for years every time I ate or saw a picture of a Big Mac. It made no sense to me.
Then I encountered the Nation and realized that bun is intended to soak up sweet, tangy 1000 Island dressing and any leftover juicy from these brilliant smash patties, ensuring not a drop of flavor escapes this burger. Ronald McDonald has nothing on this updated version of the iconic burger.