The build log

It starts with the bun

We bake the brioche every morning and toast the cut side in butter until golden, so the sauce never soaks the bread.

Smash and crust

A ball of beef pressed onto the scorching grill for exactly 90 seconds: caramel crust outside, all the juice inside.

Cheddar lands on the hot patty and melts on its own, no torch. The signature sauce runs down the edge, right there in the frame.

Tomato, iceberg, red onion and pickles are cut fresh every morning and only ever land on a hot build.

The crown closes the build. This exact burger, frame for frame, is what we hand over at the counter.

The bun holds the sauceBrioche baked in-house; the cut side gets 40 seconds in butter.
Smashed, not fried150 grams of beef pressed onto the grill for 90 seconds. That is where the crust comes from.
The cheese melts itselfCheddar melts from the heat of the patty. No torch, no microwave.
Vegetables cut same-dayTomato, iceberg, onion and pickles are sliced the morning they are served.

A question, a compliment, a catering request: write to us and we will answer the same day.