Most ordered
Double Cheeseburger, All the Way
Two hand-rolled patties, never frozen, cheese melted straight on the griddle. Mustard, chili, onions. This is the one people drive across town for.
50+years at the same window
Our family
Three generations. One griddle. One recipe.
C.T. Hattie painted cars for twenty years before he opened a burger joint on N Ramseur Street in March of 1976. He wrote down a chili recipe, taught it to his children, Marcus and June, and handed them the place.
They ran it the way he did: burgers rolled by hand, one at a time, from fresh meat that never sees a freezer. Today the third generation of the family works that same griddle, using that same recipe, in that same little building.
Nothing here is fancy. There's no dining room, no waitstaff, and no credit card machine. There's a window, a line, and a burger that's been worth standing in it for fifty years.
Come see us