Fresh, never frozen, since 1926. Homemade onion rings. Hand-squeezed lemonade. The same corner of Guadalupe Street that's been feeding Austin, and UT, for a full century.
John Martin opened a burger counter with a dirt floor and eight bar stools in 1926. A century, three families, and a few million burgers later, the recipe hasn't moved: fresh meat, a hot grill, and food good enough that "Kum Bak" wasn't a typo, it was a promise.
The patty that made the reputation. Ground fresh, never frozen, cooked to order the same way it's been done since 1926: no shortcuts, no heat lamp.
Est. 1926 · Same recipeHand-battered, made in house, the kind of side that gets ordered as its own meal. Ask any regular what they get "on the side" and it's these.
Made dailyReal lemons, squeezed to order, no mix, no powder. The kind of drink that tells you this kitchen still does things the slow way on purpose.
Real lemons · Zero shortcutsThe current site has a Catering page and a Book an Event page, both real, both buried behind clicks with no pricing, no packages, and no dedicated contact visible. That's revenue Dirty's is leaving on the table every UT football Saturday.
Game-day tailgates, sorority and fraternity functions, office lunches near campus. A hundred years of feeding UT students means this is already the natural choice, it just isn't asked for online yet.
Private events already happen here, the "Martin's Events" page proves it. This concept gives it its own clear ask: date, headcount, occasion, submitted in under a minute.
John Martin opens the doors: a dirt floor, eight bar stools, and a burger good enough to build a century on.
That literal dirt floor earns the counter its lasting nickname, long before "Kum Bak" became the official name on the sign.
One hundred years on the same stretch of Guadalupe, still fresh-never-frozen, still no shortcuts. The kind of anniversary a website should be shouting about.
Both the Wall Street Journal and The Guardian have named Dirty Martin's among the country's best burgers, per the restaurant's own site. That's a genuinely rare credential for a hundred-year-old burger counter, and this concept puts it where a visitor sees it in the first screen, not buried in a "News" tab.
"A hundred years in and it still tastes like the burger my grandfather talked about. That almost never happens anymore."
"I've eaten here before every home game since freshman year. It's basically part of the UT experience at this point."
"The onion rings alone are worth the trip. Everything is made the slow way, and you can taste it."
| Sun – Wed | 11am – 9pm |
| Thu – Sat | 11am – 11pm |
Every one of these numbers below is illustrative, styled to show exactly what a real analytics layer would surface for Dirty's once the site actually asks for orders and catering leads instead of just describing them.
Visit → menu view → Order Online click → completed pickup order, with drop-off flagged at each step. Illustrative: 1,240 visits, 38% reach the menu, 9% complete an order.
Every "Get a Catering Quote" and "Book the Back Room" click logged with source page and time of day. Illustrative: catering clicks up 3x on Thursdays and Fridays, ahead of weekend events.
Home-game Saturdays illustratively show a 4-6x traffic spike starting the Thursday before kickoff, exactly the window a "Game-Day Basket" push should go live.
Hero CTA: "Order My Kum-Bak · pickup in 15" vs. a plain "Order Online" button. Illustrative hypothesis: the time promise lifts click-through.
Catering card copy: "Get a Catering Quote" vs. "Cater My Tailgate." Illustrative hypothesis: the UT-specific phrasing outperforms the generic one on game weeks.