Rodeo Goat has turned burger-making into an art form, stacking their creations with wild combinations that somehow always make sense. The foundation is a half-pound house-ground patty, seared just right and served on a soft, toasted bun. From there, things get wild. The “Sugar Burger” mixes grilled peaches with candied bacon, caramelized onions, and jalapeño jam—sweet, smoky, spicy, and rich all in one bite. The “Terlingua” goes full Texas with house-made chili, shredded cheddar, onion, and corn chips for crunch. The “Telluride” is packed with roasted green chiles, poblano goat cheese, and fried onions, giving it a bold, earthy heat.
Even the more straightforward burgers—if you can call them that—have smart touches. The “Cowboy Murrin” features smoked bacon and bourbon-brown sugar grilled onions, while the “Nanny Goat” leans creamy with herbed goat cheese and lettuce dressed in tangy garlic vinaigrette. Every burger is customizable, with protein swaps like chicken, turkey, or veggie patties, and add-ons like fried egg, pulled pork, or a second patty if you’re going big.
Sides aren’t an afterthought. Fries come thin and golden or in a heap of loaded madness, drizzled in garlic aioli, smothered in melted cheese, or topped with chili and a fried egg. Onion rings are beer-battered and towered high. The queso is thick, spicy, and gets bonus points with a shot of tequila if you’re feeling bold.
The drink list backs it all up. Rodeo Goat’s beer menu reads like a love letter to Texas brewing, with options from Celestial, Revolver, Deep Ellum, and other local favorites. There’s always a seasonal or specialty tap in rotation, and the bartenders know their stuff. Want a beer that plays nice with your jalapeño-heavy burger? They’ll match you up. Prefer a cocktail? You’ll find whiskey-forward drinks, easy margaritas, and the dangerously drinkable frozen “Goat Aid,” their take on spiked lemonade.
The space feels part beer hall, part hangout. Big wooden tables, open seating, and a little bit of chaos when it’s busy. Families come early, groups of friends fill the place by dinner, and the patio buzzes until last call. No one’s wearing a tie, but no one’s phoning it in either. It’s loud, it’s laid-back, and it smells like grilled meat and fryer oil in the best possible way.
Owners Shannon Wynne and Keith Schlabs, also behind several other popular Dallas spots, know how to create a place that people don’t just visit—they make it part of their routine. Rodeo Goat has since expanded to Fort Worth, Rockwall, Houston, and Plano, and each location keeps the same core: creative burgers, cold beer, and zero pretense.
Rodeo Goat is not a chain, it’s a burger tribe, each spot with its own crowd but the same winning formula. If you’re in Texas and craving a burger that swings for the fences, Rodeo Goat is where you want to be.
