BGR The Burger Joint

Specialties

Our burgers are crafted with the finest beef on the planet. We only use grain-​fed cattle; all natural, no hormones, fillers or antibiotics, and most importantly they run free in the fields. Our prime beef is dry aged, blended and ground fresh.

The beef is only one component, but it’s the canvas we use. The buns are made for us locally and delivered fresh every day. The tomatoes are the finest available. Lastly, the burgers are grilled to temperature over an open flame — not fried on a piece of stainless steel. We present to you not a fast food place, not a mass production burger operation, but a «joint» — one that you can make your own, stay awhile and enjoy the food.

History

Established in 2008.

It all goes back to the long days of summer, growing up just outside Philadelphia where each Sunday the entire neighborhood would gather for a block party of sorts. As a child, there was nothing better than Mr. Kaufman’s burgers. Philip Kaufman was a butcher and he owned the only prime beef butcher shop in the area. He definitely knew his food. You could smell his burgers cooking over the grill for blocks. All the kids lined up, waiting to get their hands on the first one.

I never forgot the smell of the burgers cooking, nor that special one-​of-​a-​kind taste that immediately brings me back to my childhood.

As an adult, burgers were simple. Grab some ground beef at the local store and put it on the grill for backyard cookouts. They were always good, but I was in a constant battle to recreate that fond childhood memory for my family and friends. Then it became an obsession. We visited all of the burger chains, both big and small. Some were good, actually very good; but not spectacular