You’re standing in a line that snakes out the door of a former gas station on Maple Avenue. It’s hot. The air smells like rendered beef fat and yellow mustard. Someone nearby is complaining about the wait, but honestly, they’re probably new here. If you know Dallas food, you know that the maple and motor menu dallas locals obsess over isn't just about food—it's about a specific, stubborn philosophy of what a burger joint should be.
Jack Perkins, the guy who started this whole thing back in 2009, didn't set out to create a "gourmet" experience. He’s an ex-teacher who wanted a burger that tasted like a burger. Simple. No truffle oil. No gold flakes. No nonsense.
People come for the 70/30 meat-to-fat ratio. That is the secret. While most "fancy" places lean toward 80/20, Maple and Motor stays greasy in the best way possible. It’s why the patties are so juicy they practically melt into the bun. If you’re looking for a healthy salad, you’ve honestly come to the wrong place.
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The Burger Breakdown: More Than Just Meat
The core of the maple and motor menu dallas is the half-pound burger. It’s flat-grilled in its own juices. You can get it dressed "Texas fashion," which basically means mustard, lettuce, tomato, red onion, and dill pickle.
Standard price for the basic burger usually sits around $12.75, with the cheeseburger hovering near $13.25. Prices fluctuate with the market, but the quality stays stagnant—in a good way.
Customization Without the Ego
- The Slunk: That’s their word for a slice of cheese. American, Cheddar, or Pepper Jack.
- The Heat: Add grilled jalapeños. It's the move. Most regulars won't even look at a burger without them.
- The Mess: You can add chili, bacon, or a fried egg.
- Double Down: Want a full pound of beef? It'll cost you an extra $6.00, but it’s a commitment.
One thing people get wrong is the bun. It’s not a brioche. It’s not some artisanal sourdough. It’s a "grill-shined" bun that’s been toasted until it has a structural integrity that shouldn't be possible given how much grease it's holding back.
The "Flat Hotdog" and Other Curiosities
Let’s talk about the Fried Baloney Sandwich. They call it "the flat hotdog." This is a thick, quarter-inch slice of American bologna that’s been seared until the edges curl and get crispy. You can get it Cincinnati style (star-cut with mayo, lettuce, and tomato) or Cowboy style (cup-fried with chili, cheese, and chopped onion).
It sounds like something you’d make in a dorm room at 2 AM. It tastes like a nostalgic fever dream.
Then there's the Flat-Top Brisket Sandwich. This isn't BBQ. Don't go in expecting smoked bark and peach wood aroma. It’s brisket sliced from the point, seared on the grill until it’s crispy, and served with mayo. It’s about $12.99 and it's probably the most underrated thing on the menu.
Sandwiches for the "Fearful"
If you’re worried about your cardiologist—as the menu jokingly puts it—there’s the Yardbird. It’s chicken, lightly seared without oil or breading. It’s fine. It’s good, even. But let’s be real: nobody goes to a legendary burger dive for the unbreaded chicken unless they’re being forced.
Sides That Actually Matter
Most places treat sides as an afterthought. Not here. The tater tots at Maple and Motor are legendary. They’re $4.50 for a standard order, but you should really spend the $7.75 to get the cheese tots with bacon and jalapenos.
The fries are thin, crispy, and salty. They’re the kind of fries you keep picking at long after you’re full.
Wait times are real. If you go at noon on a Tuesday, expect a wait. If you go on a Saturday afternoon, expect a crowd. The restaurant doesn't take reservations. It's counter service. You order, you find a seat (if you can), and you wait for your name. It’s loud, it’s cramped, and the booths are worn in. That’s the charm.
The Low-Class Cool Aesthetic
The menu describes the place as a celebration of "low-class cool." It’s a former gas station, after all. The walls are covered in signs and the vibe is unapologetically Dallas. There's a reason Guy Fieri stopped by for Diners, Drive-Ins and Dives. It hits that specific American sweet spot of high-quality ingredients served in a place that doesn't care if you're wearing a suit or a stained t-shirt.
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One thing to keep in mind: the staff is efficient, but they aren't there to coddle you. It’s a fast-paced environment. Know what you want before you get to the front of the line.
Actionable Tips for Your Visit
- Park elsewhere if the lot is full. The tiny lot at 4810 Maple Ave is a nightmare. There’s usually street parking nearby, just watch the signs.
- Try the "Redneck Remoulade." If you get the Upstream Sockeye Salmon sandwich ($10.45), this sauce is what makes it. It’s a grandmother’s recipe for salmon croquettes turned into a burger.
- Check the Preston Road location. If the original Maple Ave spot is too chaotic, they have a second location at 14885 Preston Rd. The vibe is different, but the meat-to-fat ratio is the same.
- Order the beer-battered onion rings. They’re $5.95 and they’re actual rings of onion, not that minced-onion-paste stuff you find at fast food chains.
- Bring a bib. Or just plenty of napkins. These burgers are structural hazards.
The maple and motor menu dallas isn't trying to reinvent the wheel. It’s just trying to make the wheel out of high-quality beef and grill it to perfection. Whether you’re a local or just passing through, it remains a mandatory stop for anyone who takes their burgers seriously. Just don't ask for a turkey burger. They don't have them, and they'll probably look at you funny for asking.