When George Macsas opened for business in 1927, his Hamburger King sold large hamburgers for 5 cents apiece, extra-large for 10 cents. Today’s prices are higher, but still a bargain. While hamburgers star at this vintage hash house, the menu also includes catfish dinners, Frito pie, stew, chili, or “redtop stew,” which is stew topped with chili.
But about those burgers: They are lunch counter classics, thicker than a slider but thinner than the softball burgers you find in some modern pubs. The beef used is fatty enough that the patties glisten, and by the time you are nearly finished with the burger, its bun will have very nearly disintegrated.
There used to be a small handful of Hamburger Kings in Oklahoma; now there is only one other, in Ada, and it is no longer in the family as the Shawnee one is.