The
burger. An American classic. A time-honored tradition. Never a fad.
An emotional mouthful synonymous with good times, cravings and endless critiques
of what is the best. But, why don't they
taste a lot better? Beginning in 2009, two
guys from Seattle
wondered the same thing. There had to be
a way to take the burger to a new level.
For decades not much has been done to the actual burger. We're not talking about what goes on top of
the burger or what kind of roll or what kind of condiment. We're talking about the taste of the patty
that gets cooked on thousands of grills and griddles every single night.
What
if you could cook a burger that stood on its own, sans bun, sans toppings -
that would compel you to say - it's the best I have ever had? What if you could combine your favorite
flavors in the actual burger? Imagine an
all natural beef burger made from cows that roamed free in the Pacific
Northwest with an infusion of chorizo from Peru
combined with farm grown roasted red bell peppers, caramelized Walla
Walla onions and a splash of Worcestershire sauce and sea salt from Isle St Louis
in Paris. That was the first BuiltBurger we made and
made and made. People loved it. We concocted a few more and the barbeques and
dinner parties took on a new life.
People talked about the burger.
People had more fun. People
dropped the bun and the toppings and ate it with a fork it was so good. There was more to talk about because we took an
American classic to a new place.
It's
the burger's time. It's time to build
the finest in the world.
Let
us build a few for you. They arrive
on your doorstep ready to cook. It
doesn't get any better than this.
The
Founders of BuiltBurger
May, 2009
P.S. Visit BuiltBurger Essentials to learn more about the values that mean the world to us.
