When a burger joint survives 95 years through the Great Depression, family deaths, relocations, and temporary closures, you know those fresh-ground patties pressed with onions are worth protecting at all costs. 🍔
Hinkle’s Hamburgers first opened in 1930 at 403 E. 10th Street when Winfred Hinkle—whose father and grandfather raised cattle and sold meat—decided a restaurant seemed like a natural fit for the family business. ✨
After Winfred’s death in 1947, his brother Leon Hinkle took over management and kept the restaurant thriving for decades before it relocated to 206 S. Adams Street in the 1960s.
When the beloved spot temporarily closed in February 2019 after the manager’s unexpected death, locals Richie and Janna Shields purchased it in March and reopened in May with fresh paint, new floors, and the same ice cream scoop technique that’s defined Hinkleburgers for nearly a century. 💙
The restaurant’s 4.6-star rating with over 1,400 reviews proves that preserving tradition while updating aesthetics creates the perfect balance Bloomington desperately needed.
How Hinkle’s Hamburgers won Bloomington hearts
The secret to Hinkle’s nine-decade dominance lies in that signature ice cream scoop technique—using a scoop to form balls from fresh, never frozen ground beef sprinkled with fresh onions that get pressed into the meat as it sizzles on the griddle. 🌟
When Richie and Janna reopened in May 2019, they couldn’t sleep the night before—cash register packed with change, ketchup bottles full, but terrified that customers wouldn’t love the new Hinkle’s.
By noon on opening day, lines snaked around the corner—news had spread on social media and cars spilled out of the parking lot with constant pickup orders going out until closing.
Customer reviews consistently describe Hinkle’s as “a relic in a world of endless fast (fake) food restaurants” that should be “protected at all costs so our civilization has the opportunity to know what a real burger joint tastes like.” 🍟
The griddled onions pressed into patties create caramelized flavor that transforms simple ingredients—fresh ground chuck, onions, pickles, salt and pepper—into something greater than the sum of its parts.
Speaking of simple, the limited menu featuring hamburgers, cheeseburgers, tenderloins, fish, and grilled cheese with a handful of sides means Hinkle’s perfects what they do rather than spreading themselves thin.
The old-school brown paper bag service—even for eat-in orders—creates nostalgia that transports customers back to simpler times when quality mattered more than convenience.
Richie Shields takes preserving tradition seriously, refusing to change the ice cream scoop method, the onion-pressing technique, or the core menu items that made Hinkle’s legendary for 90 years before he arrived.
The restaurant grinds meat fresh daily with their straightforward motto visible for all to see—no frozen shortcuts, no corporate compromises, just honest burgers done right. 🥩
Generations of families return to Hinkle’s because grandparents brought parents who now bring kids—creating memories around those greasy brown bags that become part of Bloomington’s cultural fabric.
The small cramped space forces strangers to eat together at communal tables where “some even talk to you”—fostering community connections increasingly rare in modern dining.
Food Highlights
Classic Hinkleburger: Fresh-ground chuck formed with an ice cream scoop then pressed with fresh griddled onions, topped with dill pickles—the 95-year-old tradition customers describe as “best most nostalgic burger in B-town” 🔥
Double Cheeseburger: Two patties with American cheese, griddled onions, and pickles served in a brown paper bag—customers who went back to Bloomington for college reunions specifically seek this “good, greasy burger” that delivered everything they remembered
Chubbs Burger: A customer-inspired creation featuring extra meat and toppings that locals order when regular doubles aren’t quite enough to satisfy serious appetites 🍔
Breaded Pork Tenderloin: Indiana’s signature sandwich done right—a massive pounded and breaded tenderloin that overflows the bun, served with all the classic fixings
Chili: The local classic that owner Richie Shields specifically recommends—customers order it by the cup or bowl, and many get it to-go in those iconic brown paper bags for later 🌶️
Hand-Dipped Milkshakes: Thick, old-fashioned shakes in classic flavors that require serious suction power—customers describe having to “suck so hard my cheeks were doing a high five” to get through the straw
Atmosphere
The small unassuming building across from Rose Hill Cemetery looks modest from outside, but inside radiates 95 years of burger history and community connections. 🏛️
The red-and-white tiles and cherry red walls installed by Richie and Janna in 2019 honor Indiana University’s cream and crimson while maintaining that classic diner aesthetic.
Six wooden tables create intimate seating where customers eat elbow-to-elbow, fostering conversations between strangers that feel increasingly rare in today’s isolated world.
The greasy perfume of frying oil sinks into your clothes within minutes—a badge of honor that announces to everyone you’ve been to Hinkle’s that day.
Bottom Line
95 years of continuous operation since 1930 serving Bloomington through Depression, world wars, relocations, and ownership changes with unwavering quality.
Ice cream scoop technique forming fresh-ground beef balls pressed with griddled onions—the signature method that’s made Hinkleburgers legendary for nearly a century.
Fresh, never frozen meat ground daily with the straightforward motto “We Grind Our Meat Fresh Daily” visible for all customers to see.
Brown paper bag service for every order creating nostalgia and memories that span multiple generations of Bloomington families.
Community gathering spot where small tables force strangers together creating conversations and connections in cramped quarters full of soul. 🏆
Address: 206 S Adams St, Bloomington, IN 47404
đź“ž (812) 339-3335
🕔 Open Mon-Fri, 9:00 AM–6:00 PM; Closed Sat-Sun