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From Our Editors
From the moment customers step into Burgerim and are greeted by the friendly staff with the Hebrew welcome, “Baruch Haba,” it's clear this isn't a typical burger joint. Gone are the boring burgers topped with lettuce, onions, and pickles. Instead, the classic favorite is reinvented. All the savory mini-burgers—made with grass-fed beef and lamb, crispy chicken, and ahi tuna—get turbocharged with Mediterranean spices and placed between fluffy, egg-washed french buns. Guests can complement spicy Moroccan beef burgers with hummus, garlic aioli, or tahini spreads, which pair perfectly with fries or onion rings dusted with Moroccan spices.
Cousins Eric and Oren were inspired by their love of the Mediterranean and first shared their all-natural burgers in Tel Aviv in 2008. Now Burgerim has more than 62 franchises across Israel, and has opened locations in North America. Because the fresh, hormone-free burgers are mini-sized, diners can expect to eat at least two, or snag a deluxe box of 16 if they're feeling exceptionally hungry or preparing to feed the bear that lives in their garage.