This Hidden Gem Serves Burgers Using The Same Recipe Since 1946

In 1946, Charles Kincaid opened a Fort Worth grocery with a full-service butcher counter.

Nearly two decades later, O.R. Gentry turned that counter’s prime cuts into sizzling burgers, and the neighborhood market transformed into a Texas institution.

From makeshift tables replacing canned goods to earning the title of ‘Best Burger in America,’ Kincaid’s has spent six decades perfecting its craft.

Today, the Gentry family still serves award-winning burgers in the same converted grocery store, keeping tradition alive one bite at a time.”

Where Kincaid’s Is Located

The original Kincaid’s stands at 4901 Camp Bowie Boulevard, in the heart of Fort Worth’s Westside.

The Camp Bowie corridor runs through one of the city’s most established residential areas—tree-lined streets, brick bungalows, and the kind of neighborhood character that comes from decades of continuity.

The location sits west of downtown, easily accessible whether you’re exploring the Cultural District’s museums, wandering the Stockyards, or simply looking for lunch on your way through town.

The building itself tells the story. Walk in, and you’re still walking into a grocery store—or what used to be one. The old shelving units, cut down to standing height, now serve as counters where customers balance their trays and eat.

The Gentry family has expanded beyond Camp Bowie—the second location opened in Southlake in 2005, and today there are six Kincaid’s locations across the Dallas-Fort Worth area, including spots on Overton Ridge, in Arlington, and in Alliance.

But the original remains the pilgrimage site, the place where the magic started, and where the converted-grocery-store atmosphere feels authentic rather than nostalgic decoration.

The Burger That Made Kincaid’s Famous

The formula hasn’t changed because it didn’t need to. Kincaid’s uses USDA Black Angus chuck—all-natural, vegetarian-fed, free of hormones, antibiotics, and preservatives.

The beef is never frozen and gets ground fresh daily at each location. The half-pound patties are hand-formed and cooked on flat-top griddles until they hit that perfect balance of charred exterior and juicy interior.

As Texas Highways described it: an 8-ounce Black Angus blend seasoned simply with sea salt—not even pepper.

The toppings stay classic: shredded iceberg lettuce, tomato, raw yellow onion, Best Maid dill pickles, and yellow mustard on a simple Mrs. Baird’s bun.

Cheese, bacon, jalapeños, and chili are available for those who want them, but the standard build represents the platonic ideal of an old-fashioned Texas burger.

No fancy aiolis. No brioche. No truffle anything. Just beef, vegetables, and condiments assembled the way O.R. Gentry figured out worked best more than sixty years ago.

The result is what the book The Perfect Hamburger described: “The essence of Kincaid’s has not changed one whit—they still produce what is, quite simply, the best hamburger in America.”

More Than Just Burgers

While the half-pound patty draws the crowds, Kincaid’s offers a full menu of Southern-style sides and comfort food.

The crinkle-cut fries are a staple, though some regulars argue the onion rings and fried okra deserve equal billing.

The fried mushrooms come with crispy, golden-brown crusts. Homemade deviled eggs, made fresh daily, have their own devoted following—though they often sell out on busy days, so arrive early if you want them.

Stuffed jalapeños with homemade pimento cheese bring heat. The banana pudding satisfies sweet cravings.

Shakes and malts use Blue Bell vanilla ice cream in chocolate, strawberry, vanilla, and Dreamicle flavors.

The menu also includes grilled chicken sandwiches, hot dogs, BLTs, and a grilled pimento cheese sandwich.

Junior-sized burgers work for smaller appetites. But let’s be honest—people come for the burger. Everything else is excellent company.

Visiting Kincaid’s Today

The original Camp Bowie location opens at 11 a.m. daily. Hours run until 8 p.m. Monday through Saturday, with earlier closing at 3 p.m. on Sundays.

The lunch rush remains the busiest time—locals pack the place between noon and 1 p.m., and waits can build.

Weekday afternoons offer slightly more breathing room. The other Fort Worth locations generally open 11 a.m. to 9 p.m. (7 p.m. Sundays), though hours vary slightly by location.

For visitors making the pilgrimage, the original location offers the full experience: the converted-grocery ambiance, the sense of history, the knowledge that you’re eating in the same space where O.R. Gentry first fired up that griddle.

For more information about visiting Kincaid’s, including menus and all location addresses, visit kincaidshamburgers.com or call the Camp Bowie location at (817) 732-2881.

Use the map to explore Fort Worth’s Westside neighborhoods and historic Camp Bowie area.

Where: 4901 Camp Bowie Blvd, Fort Worth, TX 76107

A Fort Worth Institution, Still Going Strong

Kincaid’s continues to serve the same style of burgers that made it a Fort Worth legend—simple, nostalgic, and rooted in a tradition that stretches back to a butcher’s griddle in a neighborhood grocery store.