What to Order at Hank's in Midtown Oklahoma City
Hank's occupies a corner lot in the Midtown district, positioned between the Design District and the Bricktown corridor, and its menu reflects that location: casual enough for weeknight stops but constructed with enough technique to justify a weekend detour. This guide covers what works best on Hank's menu, which dishes justify the price point, and how the kitchen executes its core strengths in a competitive Oklahoma City burger and sandwich market.
The Burger Program
Hank's builds burgers from ground beef that arrives fresh daily, not frozen, which matters for texture and flavor intensity in a city where several competitors use frozen patties. The standard burger runs $14.95 and comes as a quarter-pound patty with your choice of toppings. The kitchen holds the meat to medium doneness unless you specify otherwise, which keeps the interior from drying out under the weight of condiments.
The beef itself tastes closer to roast than to the metallic tang that comes from aggressive grinding or long-term freezing. This becomes obvious when you order a burger unadorned or with minimal toppings. Many Midtown diners order the burger with nothing but American cheese, pickles, and mustard specifically to taste the meat quality rather than hide it. That choice costs the same $14.95 as a fully loaded version, so the kitchen isn't forcing you to pay extra for simplicity.
The kitchen's execution of cheese matters more here than at burger shops that rely on flavor density to mask meat quality. American cheese melts evenly across the warm patty in roughly two minutes if you order the burger cooked to medium. Cheddar and Swiss both work but cool faster once plated, so if you choose them, eat quickly. The kitchen does not substitute smashed patties for thick ones, which means each burger requires longer on the griddle; during lunch rushes between 11:45 a.m. and 1 p.m., expect 12 to 15 minutes for a cooked-to-order burger from order to table.
Sandwiches Beyond the Burger
The roast beef sandwich ($13.50) uses beef that slow-cooks in-house for six hours before service. The meat shreds enough to absorb gravy without falling apart on the bread. Hank's sources a locally-baked hoagie roll from a bakery in the Plaza District, four miles north, which holds the sandwich's weight without becoming soggy after 10 minutes at the table. Order this with the gravy on the side if you plan to eat it slowly; the bread softens visibly within the first five minutes of contact.
The pork sandwich differs in that the kitchen cures and smokes its own pork shoulder rather than purchasing pre-smoked product. This approach costs more in labor but produces a less uniform, more interesting product than commissary pork. Smoke flavor leans toward oak rather than hickory. The sandwich costs $12.75 and arrives with coleslaw that the kitchen makes fresh that morning. The slaw uses vinegar rather than mayo, which cuts through the fat in the pork without overwhelming it. Many regular customers eat the pork sandwich with nothing else, though Hank's offers typical barbecue accompaniments.
Sides and Secondary Items
French fries represent a clear strength. The kitchen cuts fries fresh from whole potatoes and fries them in batches that rotate roughly every 20 minutes. A medium order ($3.50) contains enough fries to accompany a sandwich without requiring a second side. Hank's seasons fries with salt only, which means you taste potato flavor and texture rather than spice masking mediocre execution. The exterior crisps within six minutes of hitting the fryer; after 10 minutes, they begin to soften. This argues for eating them immediately or requesting them cooked to order if you know you'll be delayed.
Onion rings ($4.25) use a beer batter that Hank's mixes fresh each morning. The batter contains actual beer rather than flat beer or beer flavoring, which creates a slight fermented note under the crispy exterior. The rings themselves are cut thicker than most Oklahoma City competitors use, so the interior steams inside the batter rather than frying to a chip. This textural contrast divides preferences; if you prefer thin, uniformly crisp rings, order the fries instead. If you like rings where the onion remains slightly yielding inside, these work.
A burger and fries or sandwich and fries typically runs $18 to $20 before tax and drink, which positions Hank's at the higher end of casual burger pricing in Oklahoma City but below the cost of a full-service restaurant meal in Bricktown.
Practical Ordering Notes
Hank's operates from 10:30 a.m. to 10 p.m. daily. The kitchen closes at 9:45 p.m., so any order placed after that time will be declined. Lunch service (11 a.m. to 1 p.m.) moves fastest if you order at the counter and carry your food to a table rather than wait for table service. Dinner service after 6 p.m. often includes live music from local musicians, which increases ambient noise but does not affect kitchen timing. The Midtown location offers limited street parking; a public lot sits one block east.
Hank's does not deliver. Online ordering is available through the restaurant's website for pickup only, which can reduce wait time on busy weekends if you place an order 20 minutes before arrival and collect it at the counter. The restaurant does not take reservations.
Order the burger or pork sandwich based on your appetite and how much time you have. The burger requires more attention during eating due to dripping juices; the pork sandwich is less messy. Either choice rewards eating within 10 minutes of plating.
