Where to Find the Best Beach Burgers and BBQ in South Carolina

Coastal burger and barbecue spots worth the drive

South Carolina's beaches draw crowds for the ocean, but the real reason to stay is the food. Burger joints and barbecue shacks along the coast deliver the kind of meals that stick with you—charred meat, fresh toppings, and the salt air making everything taste better. These aren't chains; they're places where the owner knows the regular customers by name and the recipes have been refined over decades.

The best beach burgers and barbecue sit in working waterfronts, beach towns, and the neighborhoods behind the tourist strips. Some have been serving the same menu since the 1970s. Others opened recently but source their beef and pork from local suppliers and smoke their meat overnight. What they share is a refusal to cut corners—real beef patties ground fresh, real wood smoke, real sides made in the kitchen that morning.

Key Takeaways

• Murrells Inlet, Calabash, and the Charleston area hold the highest concentration of barbecue restaurants that smoke meat daily and grind their own burger patties.
• Many beach barbecue spots close by 8 or 9 p.m. and some shut down entirely on Mondays or Tuesdays, so call ahead before driving out.
• The best burger-and-barbecue combinations often appear in smaller towns just inland from the beach rather than in the main tourist districts.
• Seasonal hours change in winter months, and some restaurants reduce their menu or close for a few weeks in the off-season.

Barbecue restaurants that also serve burgers

The Wreck of Richard Gaskins in Murrells Inlet smokes pork shoulder and ribs over hickory and oak, then serves them with house-made slaw and cornbread. The burger menu is smaller—a straightforward beef patty on a toasted bun—but the meat is ground fresh daily. The restaurant sits on the water, and the lunch crowd includes both tourists and fishermen who know the food is worth the wait.

Lee's Inlet Kitchen, also in Murrells Inlet, has operated since 1948 and still cooks barbecue the original way: whole hogs over an open pit. The burger is a secondary offering but prepared with the same care as the barbecue. Expect a line on weekends, especially in summer. The restaurant closes Mondays and Tuesdays.

In Calabash, just north of the South Carolina border, Beck's Restaurant serves barbecue and burgers in a casual dining room that has barely changed since the 1980s. The pulled pork is tender enough to cut with a fork, and the burger comes with your choice of toppings. Calabash is about 30 minutes north of Myrtle Beach and worth the drive if you're willing to venture slightly out of state.

Burger-focused restaurants with barbecue sides

Crooked Oak Tavern in Charleston builds its menu around beef—burgers, steaks, and smoked brisket sandwiches. The burger patties are thick-cut and cooked to order, and the restaurant sources beef from local farms when possible. The barbecue appears as a sandwich option and as a side protein on some plates. The tavern sits in a historic building downtown and draws a mixed crowd of locals and visitors.

The Wreck of Beaufort, located on Lady's Island near Beaufort, serves burgers and low-country seafood but also offers smoked pork and ribs. The burger is a house specialty—a half-pound patty with fresh toppings—and the barbecue is available as a lunch special. The restaurant overlooks the water and stays open year-round, though hours shift in winter.

Bowens Island Oyster Roast in Charleston is primarily known for oysters and seafood, but the kitchen also prepares burgers and smoked meats for diners who want something different. The burger menu rotates seasonally, and the barbecue offerings depend on what the kitchen has smoked that day. Call ahead to confirm what's available.

What to expect at a South Carolina beach barbecue restaurant

Most barbecue restaurants along the coast operate on a simple model: they smoke meat overnight or early morning, serve it from a counter or at tables, and close when the meat runs out. Burgers are usually available all day but may not be the focus. Sides typically include coleslaw, beans, cornbread, and hushpuppies—all made in-house. Sweet tea is standard; unsweetened tea is sometimes available but not may provide.

Prices for a barbecue plate with two sides run between $12 and $18, depending on the meat and the restaurant. Burgers typically cost $10 to $15. Many restaurants do not take reservations, so arrive early or be prepared to wait, especially on weekends and during summer. Parking is often limited, and some spots require street parking or a small lot shared with neighboring businesses.

Casual dress is standard everywhere. Most restaurants have picnic tables, booths, or a counter—nothing fancy. Some have full bars; others serve beer and wine only. Credit cards are accepted at most places, but a few older establishments still prefer cash. Call ahead if you have questions about payment methods or dietary restrictions.

Seasonal timing and hours to know

Summer (June through August) brings the largest crowds and the longest hours. Most restaurants stay open seven days a week and serve lunch and dinner. Fall and spring see reduced crowds and sometimes shorter hours; some places close by 8 p.m. instead of 9 or 10. Winter (November through February) is when many restaurants cut back most dramatically—some close entirely for a few weeks, others reduce to lunch-only service, and hours shift earlier.

Mondays and Tuesdays are the most common closure days for barbecue restaurants, especially smaller family-run spots. If you're planning a trip around a specific restaurant, call first. Many places do not maintain updated hours online, and a phone call takes two minutes and saves a wasted drive.

Towns and neighborhoods to explore

Murrells Inlet, about 20 minutes north of Myrtle Beach, holds the highest concentration of working waterfront restaurants. The inlet is a working fishing village, and the restaurants reflect that—they're not designed for tourists primarily but for people who live and work there. Parking is tight, and the atmosphere is casual, but the food quality is consistently high.

Calabash, North Carolina, sits just north of the South Carolina border and has earned a reputation as the "Seafood Capital of the World," though the barbecue and burger scene is equally strong. It's a 30-minute drive from Myrtle Beach and worth the trip if you want to escape the main tourist corridor.

Charleston's downtown and surrounding neighborhoods (like James Island and Lady's Island) have seen a surge in newer burger and barbecue restaurants over the past decade. These tend to be more upscale than their counterparts in smaller beach towns, with higher prices and more refined presentations, but the quality of the meat and the care in preparation remains consistent.

How to plan your visit

Start by deciding whether you want a full barbecue experience (smoked meat, sides, the whole meal) or a burger with barbecue as a secondary option. If you're staying in Myrtle Beach, Murrells Inlet is close enough for a lunch trip. If you're in Charleston, the downtown restaurants are walkable or a short drive. If you're willing to venture north, Calabash offers a different atmosphere and some unique spots you won't find in South Carolina proper.

Call ahead to confirm hours, especially if you're visiting in fall or winter. Ask whether the restaurant has the specific meat you want—some days a restaurant might be out of ribs or brisket if it's been a busy service. If you have dietary restrictions or preferences (no pork, no beef, vegetarian), mention it when you call; some restaurants can accommodate requests, but others have limited flexibility.

Arrive early if you're visiting on a weekend or during peak summer season. Most places do not take reservations, and lines form quickly. Bring cash if you're visiting a smaller, older establishment, even if they say they take cards—it's a backup in case their system goes down.

Frequently Asked Questions

Do I need to make a reservation at beach barbecue restaurants?

Most beach barbecue spots do not take reservations and operate on a first-come, first-served basis. Call the restaurant directly to ask; a few larger establishments or upscale burger places may hold tables for groups, but it's not standard. Arriving early or during off-peak hours (before 11:30 a.m. or after 2 p.m.) reduces wait times.

What's the difference between a beach barbecue restaurant and an inland one?

Beach and coastal restaurants often emphasize fresh seafood alongside barbecue and burgers, and they tend to have water views or a working-waterfront atmosphere. Inland barbecue spots focus more exclusively on smoked meat and traditional sides. Prices are often similar, but coastal restaurants may charge more for the location and the view.

Are there vegetarian burger options at these restaurants?

Most traditional barbecue restaurants do not offer plant-based burgers or extensive vegetarian options. Newer, upscale burger spots in Charleston may have alternatives. Call ahead if you need vegetarian or vegan options; some kitchens can prepare a veggie plate with sides, but it's not may provide.

What time should I arrive to avoid long waits?

Lunch crowds peak between noon and 1 p.m. Arriving before 11:30 a.m. or after 2 p.m. typically means shorter waits. Dinner crowds build around 5:30 p.m. and peak at 6:30 to 7 p.m. Weekday visits are generally less crowded than weekends, and fall and winter see smaller crowds than summer.

Do these restaurants have parking?

Parking varies widely. Larger restaurants in Murrells Inlet and Charleston have dedicated lots or nearby street parking. Smaller, older spots may have limited parking and require you to park on the street or in a shared lot. Call ahead if parking is a concern, especially if you're visiting with a large group or have mobility needs.