Hank's Hamburgers - Tulsa, OK
N 36° 09.642 W 095° 52.569
15S E 241273 N 4005606
Serving Tulsa since 1949.
Waymark Code: WM5D36
Location: Oklahoma, United States
Date Posted: 12/21/2008
Views: 35
That's a pretty long time to be flipping burgers!
According to Michael Stern on Roadfood.com;
Hank's has been doing what it does for nearly sixty years – frying hamburgers. It is one of countless restaurants in Tulsa and throughout Oklahoma where burgers are taken seriously by the cook and relished by customers. Not to say that they are gourmet fare. On the contrary. They are quintessential hash-house hamburgers, good and greasy and cooked through and through. Other than burgers, the menu includes Frito chili pie and corn dog on a stick as well as onion rings and French fries, malts and a special made-here chocolate-covered peanut butter bon bon.
You can get a single, a double, a triple, a "Big Okie" (four patties), or a Hank's Special, which is a single half-pound patty. Each normal patty is a quarter pound, and while I enjoyed the avoirdupois of a Hank's Special, I like the multiple-patty configurations better. The interleaved meat and cheese, especially on the one-pound Big Okie, provide a textural adventure that a large single patty cannot. Unless you say otherwise, each hamburger is dressed with mustard, pickle, grilled onion, raw onion, lettuce and tomatoes.
Hank's is a tiny place with just a few booths around the counter, which is high enough that no seat affords a good view of Mr. Felts, chef and owner, orchestrating events at the griddle. We recommend standing up, or going to the walk-up to-go window at the front because watching him create his burgers is a scene of beauty. As is the custom down in El Reno, onions are pressed hard onto the surface of each patty before it hits the hot surface so that as the burger cooks under a heavy iron, the onions caramelize and virtually become one with the hamburger itself. When the iron is lifted and the burger is flipped, Felts sprinkles on some of his secret seasoning, then cheese. If he is creating a double, triple, or quadruple, he applies the bun top on one patty, uses a spatula to lift it onto another, and so forth until the pile is ready to be placed onto the bottom half of the bun, which has been arrayed with all other condiments.
Even the largest creation is presented as a tidy package, but I found that by the time I was halfway through, onions and tomatoes were slithering out and patties had gone out of alignment, creating an extremely delicious mess.
Address:
8933 East Admiral Place
Tulsa, OK USA
74115
Hours of business: From: 9:00 AM To: 5:00 PM
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