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    Junction Burger

    4.6 (154 reviews)
    Open 11:00 am - 9:00 pm

    Junction Burger Photos

    JUNCTION BURGER ATMOSPHERE

    What's the vibe?
    Casual
    Dogs allowed
    Outdoor seating

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    Recommended Reviews - Junction Burger

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    Christine C.

    Pleasantly surprised ... solid burger ! Service was good ... worth the stop for lunch if passing through

    Delicious rings.  Wish I'd gotten my fries!

    I loved my jalapeño burger and my better half thought the burger was just ok. We both agreed: amazing onion rings. Sadly, I also ordered extra crispy fries as my side but they didn't include it in my to-go order and we were driving through. Huge bummer. The bill was over $30 and, well, no fries. Boo.

    Jalapeño mayo burger and okra
    Brian C.

    Stopped here on the way to Austin from West Texas. We sat immediately and made our order. The only hitch was that it took a long time for our burgers to come out. I wonder if the drive thru was getting priority? Anyhow, when the food came it was hot and fresh and my jalapeño mayo burger was delicious. The okra and fries were both hot and crispy too. I'd come again but not if I was in a hurry. As we were leaving it did seem food was coming out faster...

    Devil Burger.
    Michael L.

    Very large burgers. Choice of different types of buns. Great options of sides. I had the fries which were very good. Will be back again. Referred me by Jacob at PEC.

    On the way to the spotless restroom.

    For what this is - a burger joint in a small town - it's damn near perfect. Cheerful, friendly server. Iced tea with perfect nuggets of ice. I had a burger and fries. Fries are hand cut, peel on and perfectly crispy. Husband had a patty melt on Texas toast. Yum! We did some good people watching. Junction Burger attracts all types: ranchers, church ladies, families, workers etc. Has a very happy energy.

    Patty melt with red onion rings
    John H.

    All around a great burger. Don't miss this spot south of I-10. Small place just like you'd expect in a small town like Junction with the down-home food to match. Friendly and attentive service. Never had a glass go empty. Tater tots and onion rings are a must have!! Onion rings and onions on the patty melt were made with red onion which gave a sweet twist and taste. Not sure if it was just what they had on hand instead of white onion. Wife devoured the classic cheeseburger and waffle fries. Nuggets reminded me of the Golden Arches.

    Steak finger basket
    Kristina A.

    This place has the best steak fingers in the state of Texas hands down. The jalapeño sticks are also a family favorite. We can't pass through town without stopping in to get our fix. Service is small town friendly and the place is very clean. Take your family. They will thank you!

    Bailey W.

    This place had AMAZING burgers!! The Jalapeño Cilantro Mayo is a MUSTTTT!!! The only reason I did not give a 5/5 is because the fries and fried pickles were SO SALTY you could not really eat them without getting the ick from them. Overall amazing burgers!!

    Burger of the month in June
    Arnold S.

    Driving through on our way from the valley, the family complained they were hungry. I could drive another 10 hours no problem, but these women and children couldn't hang. Off to yelp. In 15 minutes was a place highly rated and the claim by a fellow yelper "Best steak strips on Texas." Are these the best steak strips in Texas? Maybe. They're certainly in the running. I had to know, I wasn't hungry, but I had to know. I was greeted by a sign outside with a burger of the month, the Sweet and Savory Saint... a burger with peanut butter?! I'm not hungry and now I have to eat TWO meals?! The food did not disappoint. We're an hour behind now on our trip, but the stop was well worth it. These steak strips, the onion rings, the fried mushrooms, the burger were great. And the mom makes pies? No. Next time. I'm too full from eating a small portion of the menu... and the nice young lady brought me a list of their pies! Back on the road...

    Grilled chicken club, with the best okra I've ever eaten.

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    4 years ago

    Great spot for burgers and sandwich's! Go the extra mile off the highway for this locals favorite!

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    5 years ago

    Really good food and friendly staff! You MUST order the fries!!! If they were any more heavenly, I would I think I was dead.

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    3 years ago

    Great burgers at reasonable prices. The service was good and the place was pretty busy at lunch.

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    5 years ago

    Love this place! Good variety of food, including sandwiches. Delicious fries! Excellent service, too!

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    7 years ago

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    4 years ago

    Service is minimal. Food is merely mediocre. None of it worth a hour and a half wait to get

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    6 years ago

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    Page 3 of 4

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    Lum's

    Lum's

    4.3
    (468 reviews)
    0.3 mi
    $$

    Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

    There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

    Photos
    Pretty much just BA Barracus
    Pretty much just BA Barracus
    2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti
    2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti
    Welcome to Lum's!

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    Welcome to Lum's!

    Junction Burger - burgers - Updated June 2026

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