Eats Beat

Fort Worth burger favorite to mark 80 years at Colonial golf tourney. Here’s why

Key Takeaways
Key Takeaways

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  • Kincaid’s Hamburgers will sell quarter-pound junior burgers at the Colonial tournament.
  • Both Kincaid’s and Colonial are celebrating their 80th anniversaries in 2026.
  • Kincaid’s has five locations in Fort Worth, Arlington and Southlake.

It’s a match made in Cowtown heaven.

Kincaid’s Hamburgers, a legacy favorite Fort Worth hamburger since the 1960s, will grill burgers at the Charles Schwab Challenge pro golf tournament May 27-31 at Colonial Country Club.

Both Kincaid’s and the event at the Colonial are celebrating 80 years. Kincaid’s opened in 1946 as a grocery and meat market at 4901 Camp Bowie Blvd., and it started serving burgers in 1964.

Kincaid’s Hamburgers, a Fort Worth tradition since 1964 from a grocery that opened in 1946, will serve quarter-pound burgers at the annual Charles Schwab Challenge golf tournament May 25-31 at Colonial Country Club.
Kincaid’s Hamburgers, a Fort Worth tradition since 1964 from a grocery that opened in 1946, will serve quarter-pound burgers at the annual Charles Schwab Challenge golf tournament May 25-31 at Colonial Country Club. Courtesy of Charles Schwab Challenge

Kincaid’s will serve quarter-pound “junior” burgers at four locations on the historic course, the oldest on the PGA tour.

When Colonial inquired about serving Kincaid’s burgers, co-owner Jonathan Gentry mentioned that it was also Kincaid’s 80th year.

Jonathan Gentry, a co-owner and a third-generation member of the family that runs Kincaid's Hamburgers, makes burgers in the Kincaid's kitchen at Fort Worth on Friday, Oct. 17, 2025.
Jonathan Gentry, a co-owner and a third-generation member of the family that runs Kincaid's Hamburgers, makes burgers in the Kincaid's kitchen at Fort Worth on Friday, Oct. 17, 2025. Christopher Torres Star-Telegram archives

“That’s when the stars aligned, and we decided this is something we should try,” he wrote in a text message.

Gentry, in a written statement from the tournament, said that Kincaid’s is about “more to us than just great food — it’s about tradition, connection, and the people who make Fort Worth feel like home.”

The tournament chairman, Kip Adams, said that both Colonial and Kincaid’s burgers are “timeless treasures in Fort Worth that have stood the test of time.”

Kincaid’s gained early fame for thick, homestyle half-pound burgers. In the 1970s and 1980s, it was ranked the best in the U.S. and Texas by Life magazine, Texas Monthly and others.

In 1977, when the Star-Telegram ranked Kincaid’s No. 1 on a list of the “best hamburgers in Fort Worth,” writers said, “There’s just no doubt: A Kincaid’s hamburger is the best hamburger you will ever eat.”

It was voted Star-Telegram readers’ favorite again in 2025.

Now, Kincaid’s has five locations in Fort Worth, Arlington and Southlake.

O.R. Gentry, seen April 22, 1982, is manager and owner of Kincaid’s Grocery in Fort Worth. He is the father of the famous Kincaid’s Hamburgers which he created in 1962 when he was the butcher at the store.
O.R. Gentry, seen April 22, 1982, is manager and owner of Kincaid’s Grocery in Fort Worth. He is the father of the famous Kincaid’s Hamburgers which he created in 1962 when he was the butcher at the store. Gene Gordon Star-Telegram archives

The restaurant menu has expanded to add crinkle-cut fries, milkshakes, onion rings, chili burgers or dogs, plus traditional deviled eggs and banana pudding.

Kincaid’s will stick to junior burgers at Colonial to cut down on grilling time, Gentry wrote. But you can order a double.

Kincaid’s restaurants in southwest and far north Fort Worth, Arlington and Southlake are open for lunch and dinner daily. The original west Fort Worth grocery closes at 3 p.m. Sundays; kincaidshamburgers.com.

For tournament information, see charlesschwabchallenge.com.

Bud Kennedy’s Eats Beat
Fort Worth Star-Telegram
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
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