Herd's Burgers - Jacksboro

Herd's is one of those places you have to know about to find. It's so small and quaint, if you aren't looking, you will drive right by. And, what a mistake that would be.

Herd's has been a staple in Jacksboro, TX for almost a century. It is currently run by Claude Herd, a 3rd generation owner. Danny Herd (Claude's son) will soon be taking it over and vows to continue the family tradition. They are open Tues thru Saturday from 10:30 am to 4:00 pm.

The uniqueness of Herd's Burger is how they are made. Claude has a bucket in a small freezer to his left, in which he places a plastic bag full of fresh ground beef. He reaches inside and transfers a large mound of beef on the left side of the small grill. When an order is made, he reaches into the mound with his spatula, peels off a section and flattens it on the grill, forming a patty, much like he has done thousands and thousands of times.

With the skill of a Benihana chef, he moves the patty across the grill, his years of experience making him keenly aware of the 'sweet spots' that allow the grill to perfect each burger.

As the orders are vocalized to him from the small counter less than 10 feet away, he moves each burger into place and carefully places a bun on top to become one with the still cooking patty.

When Claude deems the burgers are ready, he passes the assembled unit down the line for the vegetables to be applied and whatever condiments have been requested. After that the burger is wrapped in a paper wrapper, a toothpick poked through it and into the brown paper bag it goes off to one of the dozens of people waiting outside.

Herd's is located in Jacksboro, Texas (see link and physical address below):
Herd's Burgers
400 N Main
Jacksboro, TX 76458

Herd's has developed quite a following and is discussed in the following forum:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=20897

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: Spatula made, thin and crispy around the edges
• Cooking style: grilled on a flat top
• Char: great char around the edges
  
• Bun: toasted on top of the patty on the grill
• Vegetables: fresh lettuce and tomatoes, chopped onions, 'hamburger' dill pickles
• Napkins needs: one napkin should do
  
• Special attributes: all they make is burgers, only take cash and you have to be prepared to wait during lunch
  
• Ownership: mom and pop