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Since 1950, Whataburger has proudly served a bigger, better burger. It all started when a young entrepreneur named Harmon Dobson had a bold idea: to serve a burger so big that it took two hands to hold, and so good that after a single bite customers couldn’t help but exclaim, “What a burger!” He named his humble burger stand in Corpus Christi, Texas, “Whataburger.” Over six decades later, we’re still family owned and operated. Each and every Whataburger® is still made to order. We still use 100% pure beef and serve it on a big, toasted five-inch bun. And now, as we proudly serve burgers, chicken, salads and breakfast at more than 800 Whataburger locations across the country, that first burger stand is still close to our hearts.
Circa-1950 fast-food chain for counter-serve burgers, some stacked with multiple patties.
Hours
| Friday | Open 24 hours |
| Saturday | Open 24 hours |
| Sunday | Open 24 hours |
| Monday | Open 24 hours |
| Tuesday | Open 24 hours |
| Wednesday | Open 24 hours |
| Thursday | Open 24 hours |
Address and Contact Information
Address: 921 E Tucson Marketplace Blvd, Tucson, AZ 85713
Phone: (520) 282-4299
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
William Duran
Came in on a rainy day. Very friendly staff and warm welcoming atmosphere. They forgot one of our food items but they promptly took care of that and head out to us with no fuss and highly recommend this location. The food was delicious and very aesthetically pleasing. I ordered the breakfast Burger. A sauce on it was amazing this was one of the best breakfast I’ve had that fast food restaurant in a very very long time. I am very pleased with my meal. I’m going to be making this a weekly visit.
… moreSandra Anaya
Went with a couple of friend’s and we were really had a nice time. It was about 1-1:30 ish and the manager was extremely nice…it was refreshing. We ordered and our food was brought out to us in a timely fashion.
I had a bacon avocado burger on toasted bread . Yummy and my fries were hot and my tea was great.
We will definitely be going back! Thank you for such a nice time with my friends
… moreI had a bacon avocado burger on toasted bread . Yummy and my fries were hot and my tea was great.
We will definitely be going back! Thank you for such a nice time with my friends
Steven Magallanes
The neon glow of the Tucson Marketplace terminal hummed against the desert night, a stark contrast to the silence of the orbital lift I’d just vacated. My internal HUD flickered, recalibrating to the heavy, oxygen-rich atmosphere of Earth. Hunger—the primal, gnawing kind that only a three-month stint on a Ganymede freighter can cultivate—vibrated through my skeletal frame. I didn’t need a scan to know where I was headed. The coordinates were etched into the local mesh: 921 E Tucson Marketplace Blvd.
Stepping through the automated pressurized sliders of Whataburger, I was immediately hit by the olfactory symphony of searing lipid-chains and toasted brioche. This wasn’t just a refueling station; it was a sanctuary of high-density caloric engineering. The atmosphere was thick with the scent of “Fancy Ketchup”—a chemical compound I’m convinced is the only thing holding the fabric of the multiverse together.
The Tactical Approach
The interface at the counter was streamlined, though I bypassed the digital queue, preferring the kinetic interaction with the staff. Despite the “Know before you go” warnings about wait times, the crew moved with the synchronized precision of a Tier-1 boarding party. I secured a Triple Meat, Triple Cheese stack—a structural marvel of bovine protein that threatened to defy the local gravity constant of 9.8 , text{m/s}^2.
> Field Note: The rumors of a “restroom code” were true, a necessary security protocol for such a high-traffic hub. It felt like inputting launch codes for a tactical strike, adding a layer of grit to the suburban sprawl.
>
The Sensory Engagement
As I engaged with the burger, the first bite initiated a cascade of neuro-chemical rewards. The sear on the patties provided a Maillard reaction so perfect it felt like a deliberate terraforming project on my palate. Each layer was a geological strata of flavor:
* The Crust: A crisp, carbon-locked exterior.
* The Melt: A viscous, golden lipid-layer that bonded the protein structures.
* The Crunch: Fresh hydroponic greens providing a necessary structural contrast.
The “long wait” the reviewers complained about? A mere temporal distortion. In the time it took to synchronize my suit’s chronometer, the tray was before me. It seems the locals lack the patience for true craftsmanship. In a galaxy of synthetic nutrient pastes and rehydrated algae, this Whataburger is a defiant monument to Circa-1950 culinary tradition.
The Verdict
The facility is open 24 hours, a beacon for weary travelers drifting through the Arizona sector at 0300 hours. The service was impeccable, the environment was sterile yet welcoming, and the caloric density was exactly what my scorched DNA required. If you find yourself grounded in the Tucson quadrant, do not bypass this node. It is a five-star refueling experience that reminds us why we fight for this planet in the first place.
Log End.
… moreStepping through the automated pressurized sliders of Whataburger, I was immediately hit by the olfactory symphony of searing lipid-chains and toasted brioche. This wasn’t just a refueling station; it was a sanctuary of high-density caloric engineering. The atmosphere was thick with the scent of “Fancy Ketchup”—a chemical compound I’m convinced is the only thing holding the fabric of the multiverse together.
The Tactical Approach
The interface at the counter was streamlined, though I bypassed the digital queue, preferring the kinetic interaction with the staff. Despite the “Know before you go” warnings about wait times, the crew moved with the synchronized precision of a Tier-1 boarding party. I secured a Triple Meat, Triple Cheese stack—a structural marvel of bovine protein that threatened to defy the local gravity constant of 9.8 , text{m/s}^2.
> Field Note: The rumors of a “restroom code” were true, a necessary security protocol for such a high-traffic hub. It felt like inputting launch codes for a tactical strike, adding a layer of grit to the suburban sprawl.
>
The Sensory Engagement
As I engaged with the burger, the first bite initiated a cascade of neuro-chemical rewards. The sear on the patties provided a Maillard reaction so perfect it felt like a deliberate terraforming project on my palate. Each layer was a geological strata of flavor:
* The Crust: A crisp, carbon-locked exterior.
* The Melt: A viscous, golden lipid-layer that bonded the protein structures.
* The Crunch: Fresh hydroponic greens providing a necessary structural contrast.
The “long wait” the reviewers complained about? A mere temporal distortion. In the time it took to synchronize my suit’s chronometer, the tray was before me. It seems the locals lack the patience for true craftsmanship. In a galaxy of synthetic nutrient pastes and rehydrated algae, this Whataburger is a defiant monument to Circa-1950 culinary tradition.
The Verdict
The facility is open 24 hours, a beacon for weary travelers drifting through the Arizona sector at 0300 hours. The service was impeccable, the environment was sterile yet welcoming, and the caloric density was exactly what my scorched DNA required. If you find yourself grounded in the Tucson quadrant, do not bypass this node. It is a five-star refueling experience that reminds us why we fight for this planet in the first place.
Log End.
Dale Lofgren
Hey how you doing ? Well here I am at the water burger in tucson arizona on park and tucson marketplace. Well somebody decided to buy me a hamburger. Gave me the receipt and I go in the store to get my burger and decide where I can do a survey and get another hamburger. I wish I did and it cost me 6 bucks. Because you have to buy a fries gonna cope. They wouldn’t give me the other hamburger. Got some receipt right there in my hand but they wouldn’t give me the hamburger. Apparently only the people that order it, they have to go in and pick up the hamburger.I’m worrying about all these Uber, drivers and door drivers.They don’t bring in the person that order the food.But they get it, so what is it like?Screw the homeless guy day
… moreCatherine Hoyt
No napkins, no carbonation at the front soda bar. Apparently the only thing that worked was the register allowing Whataburger to take my money.
Wal-Mart is right across the street. Costco’s a mile away. How hard would it have been to go buy some napkins?
Customer service failure at it’s dismissive best.
… moreWal-Mart is right across the street. Costco’s a mile away. How hard would it have been to go buy some napkins?
Customer service failure at it’s dismissive best.
Sally Johnson
We went in the building got to the bathroom combination. Low and behold no soap in the soap dispenser. Same bathroom the employees use.Told the cashier and she took her sweet time to get the soap.The manager Camel out to take our food order.I informed his and it was no big deal that the staff could be spreading ecoli to the customers.I told him that they could be shut down imediatley.He would not share his bosses number or give outi any imformation. So I would never eat their.Poor management skills and mo bathroom check list.
… moreAngel Velderrain
Skye and the whole whataburger crew did a great job! Skye was very nice and patient! The food was 10/10, everything was fresh and tasty. We usually save a part of our meal for later but this time, everyone left empty handed, so the food was top notch! The restaurant has very outstanding vibe, will be back!
… moreRene Martinez
#528576
#528578
#528575
I need to order 3 separate orders(4 meals) they responded with they’re only allow to do 2 orders in the drive-thru. So what the difference between if I had one order and have 5- or 10 meals,in that order? Not to mention it was 11:35am completely dead in drive through.
There was no common sense to that statement. Then they act very confused to see me go to the drive-thru again the 2nd time to finish my 3rd order. Waste of time and resource.
And no bacon on the burger, onions rings were requested to be well done and was not done.
… more#528578
#528575
I need to order 3 separate orders(4 meals) they responded with they’re only allow to do 2 orders in the drive-thru. So what the difference between if I had one order and have 5- or 10 meals,in that order? Not to mention it was 11:35am completely dead in drive through.
There was no common sense to that statement. Then they act very confused to see me go to the drive-thru again the 2nd time to finish my 3rd order. Waste of time and resource.
And no bacon on the burger, onions rings were requested to be well done and was not done.
John “Juanito Hayburg” Eyberg
I had finally motored into WONDERFUL WHATABURGER country, where I knew I could get the best wake-up possible. What Without a doubt, they represent the many made it even better were LYNN (who professionally handle my transactions in the finest friendly way possible) and JOSE ( who was ensuring the building/site were unambiguously THE cleanest!) Of course, the brekkie biscuit & potatoes by were delicious, made better by the black liquid to wash it down.
Thinking ahead—and knowing the elevated taste from Hatch green chiles, I bought a double cheeseburger with the delicious chiles for several hours later (lunch). It goes without saying,when I consumed it much later in Western Nm . I KNOW how fortunate I am that I can always count on WHATABURGER for reliable nutrition, and highly recommend it for EVERYBODY. It definitely has my coveted “iWheel of Approval!”
… moreThinking ahead—and knowing the elevated taste from Hatch green chiles, I bought a double cheeseburger with the delicious chiles for several hours later (lunch). It goes without saying,when I consumed it much later in Western Nm . I KNOW how fortunate I am that I can always count on WHATABURGER for reliable nutrition, and highly recommend it for EVERYBODY. It definitely has my coveted “iWheel of Approval!”
Dustin Duvall-Black
Normally they are great, Idk what happened today but I was in the drive through and ordered a simple chicken sandwich and waited approximately 10 minutes when a worker came out and asked me to move to a parking spot in the lot. I asked what was taking so long because it was just a chicken sandwich and the worker replied “Well your food is being made” – like, yeah, I understand that? I’m asking why is it taking so long being made because I always order the same thing and it has never taken that long and I watched countless other customers order after me and leave before me, which normally I wouldn’t mind but I had already been waiting 10 minutes. I waited another few minutes in the parking space and when I saw several more cars get served and leave, I went inside with my receipt and asked for a refund. I left my drink on the counter since I was getting refunded, but the manager was kind enough to give me my food still along with my refund. I usually only come here when I forgot lunch at work, and I normally never have an issue. Maybe it was just an off day, but it kinda rubbed me the wrong way, even though I was refunded. The manager was nice. I may come here again, I may not. I’m sure they don’t really care either way.
… more