Since 2014
Our story
Who we are
A counter, a griddle and a rule
In 2014 Omar opened a four-stool counter in Abdoun with one griddle and one rule: never freeze the beef.
Ten years and two branches later, the rule has not changed. We still grind our beef every morning, bake every bun ourselves and press each patty by hand, so the burger you get tonight tastes exactly like the one that started it all.
Omar, founder
How we do it
Three things we never skip
01
Fresh beef, every day
Chuck and brisket, ground each morning and never frozen.
02
Buns baked in-house
Soft potato buns, toasted in butter just before they meet the patty.
03
Sauces made here
House sauce, ranch and chilli honey, made in small batches.
Smash school
Watch how a patty becomes a burger
2014
First griddle fired up
2
Branches in Amman
1,200+
Burgers every week
0
Frozen patties, ever