The burger has better credentials than some people. One expert wrote a book about hamburgers.
Then he tried this one. George Motz, the author of Hamburger America, named the smash burger here one of the best in the country.
That would be impressive anywhere. It feels even stranger in this Indiana tavern, where the surroundings remain firmly rooted in old-school lunch-counter territory.
The place has been around since 1918, and the double cheeseburger still gets cooked the straightforward way: smashed onto a hot griddle, browned hard around the edges, layered with melted cheese, and handed over without much fuss. No speech required.
Just take a bite. The burger already has its résumé.
A Burger With Edges Like Lace
Crunch comes first. Before the soft bun or the melty cheese, the edges of the patty snap between the teeth like a thin, savory cracker.
That texture is no accident at Workingman’s Friend. Cooks start with hand-formed balls of fresh ground chuck and press them flat onto a scorching griddle.
The hot metal browns the meat fast, building a deep crust and those famous lacy edges, a result of something cooks call the Maillard reaction.
The double cheeseburger gets the most love, and for good reason. Two thin patties mean twice the crispy crust, while the middle stays juicy.
It sounds simple, and it is. Simple just happens to taste amazing here.
Each burger usually arrives with lettuce, tomato, onions, and mayonnaise. The raw onions get tossed right in with the shredded lettuce on the bottom bun, adding a sharp little bite under all that beef.
Pickles come on the side, and ketchup and mustard sit on every table for anyone who wants to customize.
First-timers should keep it classic. Order the double with cheese, add the standard toppings, and let the griddle do the talking.
Burgers here are cooked to order, not rushed out of a warmer, so a short wait is part of the deal.
Bring an appetite, and maybe a few extra napkins too. Those crispy bits have a way of ending up everywhere.
When George Motz Says Yes, America Listens
Few people on Earth have eaten more hamburgers for research than George Motz. As the author of Hamburger America, he has traveled the country hunting for burgers with history, heart, and serious flavor.
So when he placed the smash burger at Workingman’s Friend among the finest in the nation, the burger world paid attention. His stamp of approval helped carry this neighborhood lunch spot far beyond city limits.
Suddenly, a tavern built to feed railroad workers was on the radar of travelers from coast to coast.
What makes his praise special is what he tends to look for. Motz celebrates places that keep old traditions alive, where the method matters as much as the meat.
A family-run tavern still using its original grill fits that idea perfectly.
Other big names agree, too. Thrillist, Food and Wine Magazine, Business Insider, Huffington Post, Yelp, and Spoon University have all pointed to these burgers as some of the best in Indiana.
Some have even named it the top cheeseburger in the state.
That is a lot of applause for one small griddle. Yet the tavern has not changed its ways to chase fame, and that is exactly why the praise keeps coming.
Anyone who enjoys checking famous bites off a list will find this one worth the drive. Just expect plenty of other burger fans to have the same idea.
The Kindness Behind the Name
Back in 1918, a Macedonian immigrant named Louis Stamatkin opened a small lunch counter called Belmont Lunch. His customers were railroad men and factory workers from the neighborhood, people who needed a hot, filling meal between long shifts.
Then came the Great Depression. Money got tight for almost everyone, and many workers could not afford to eat.
Louis did something remarkable, he let his regulars eat on credit so nobody had to go hungry.
Word spread fast. People began calling him the working man’s friend, and the nickname stuck like griddle grease.
After Louis passed away in 1946, his sons Carl and Earl took over. In 1952, they built the current building right around the original lunch counter and renamed the place Workingman’s Friend to honor their father.
It was a sweet tribute, and a pretty smart name too.
Today, his granddaughter Becky Stamatkin runs the tavern, keeping the family spirit going strong. Many visitors mention how welcoming she is, often stopping to chat with guests.
The business proudly celebrated its 100th birthday in 2018.
Knowing this story changes the whole meal. Every burger connects to a long line of hardworking folks and one generous man who fed them when times were hard.
That kind of history is hard to find on a menu, but here it comes with every order.
Formica Tables and Racing Memories
Nobody comes here for fancy lighting. The room at 234 N Belmont Ave, Indianapolis, IN 46222 looks much like it probably did decades ago, and regulars would not have it any other way.
Small Formica-topped tables sit close together, so elbows and conversations tend to mingle. Old vending machines and Indianapolis 500 memorabilia decorate the space, giving racing fans plenty to study while they wait.
It is part museum, part lunchroom, and fully Indianapolis.
The noise level runs high. Chatter bounces off the walls, plates clatter, and the griddle keeps up a steady hiss.
Some guests say it is hard to hear the person next to them, but with a giant burger in hand, talking becomes optional anyway.
Seats at the counter area offer a friendly bonus. Strangers often end up swapping stories and burger tips, which fits the tavern’s long history of bringing working people together.
The building itself stays proudly no-frills. The outside looks plain and a little worn, which is part of the charm.
It feels real, not staged, and that honesty is a big reason people keep returning.
Take a moment to look around before the food lands. Those walls have soaked up more than a century of lunch breaks, and they tell a story about the neighborhood and the city.
Save Room for Onion Rings and That Giant Tenderloin
Burgers may steal the headlines, but the sidekicks deserve their own fan club. Start with the onion rings.
Golden, crunchy, and hot from the fryer, they pair perfectly with a double cheeseburger. Many regulars treat them as a must-order, and after one bite, it is easy to see why.
Sweet potato fries, regular fries, and mozzarella sticks also show up on plenty of tables.
Then there is the pork tenderloin sandwich, a true Indiana classic. Visitors have driven more than a hundred miles just to try it.
It is wide and hearty but not pounded paper thin, so every bite has a juicy layer of pork under the crispy breading.
Soup fans have options too. The chili is a local favorite, especially with onions and shredded cheddar piled on top.
Bean soup offers another cozy choice on a chilly Indiana afternoon.
The rest of the menu reads like an old-school lunch counter. Look for fish sandwiches, grilled chicken, hot ham, grilled cheese, salami on rye, braunschweiger, and a chef salad.
There is even a lighter plate for anyone watching what they eat.
Here is a smart plan for groups. Order a few different things and share, so everyone gets a taste of the burger, the rings, and the tenderloin.
It is the tastiest kind of teamwork around.
Cash in Pocket, Clock in Mind
Plenty of first-timers learn this lesson at the door. Workingman’s Friend is cash only, and there is no ATM inside, so stop at a bank machine before arriving.
Timing matters just as much. The tavern serves lunch only, opening at 11 AM and closing at 2:45 PM, Tuesday through Saturday.
It stays closed on Sundays and Mondays, which has surprised more than one hungry traveler.
Those short hours mean crowds pack in fast. Some folks show up around 10:50 in the morning and find a line already forming outside.
The parking lot fills quickly, and waits for a table or food can stretch on busy days.
A little planning helps a lot. Arriving right at opening, or later in the afternoon before closing, can mean a shorter wait.
Friday lunch tends to be especially lively.
Guests must also be 21 or older to enter, so this is not a stop for the whole family with young kids. Adults only, grown-up lunch break style.
Patience pays off here. Burgers are made to order, not rushed, and the staff works hard to keep things moving even when every seat is full.
Friendly Faces on a Busy Lunch Rush
Watch the servers for a minute and it looks almost like a dance. Orders get taken, tables get wiped, new guests get greeted, and plates keep flying out from the kitchen.
Even at the height of a Friday lunch rush, the team manages to stay kind and quick. Visitors often mention how friendly and attentive everyone is, which is impressive in such a packed room.
Nobody gets treated like a stranger for long.
That warmth goes back to the very beginning. Louis Stamatkin earned his nickname by caring for his customers, and that same spirit still hangs in the air.
Owner Becky Stamatkin often chats with guests, sharing a bit of the family’s pride in what they have built.
The crowd is a fun mix. Longtime regulars who have eaten here for 30 years sit next to curious travelers holding their phones up for a burger photo.
Locals recommend it to visitors, and visitors go home recommending it to everyone else.
A spot like this is rare now. So many old diners and taverns have disappeared, replaced by shiny chains that all look the same.
Workingman’s Friend stands as a living piece of working-class Indianapolis history.
Say hello, be patient, and soak it all in. The burger might be the reason for the trip, but the people are why the memory sticks.
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