The culinary team behind Bareburger had a simple idea: launch a new burger spot that focused on healthier burgers. That meant patties made with organic free-range and grass-fed beef or bison, and veggie burgers made from sweet potato and wild rice or black beans. Their goal was to create the best tasting hamburgers possible, all with organic, all-natural ingredients—appealing to vegetarians and non-vegetarians alike. There are now 20 Bareburger locations in the U.S.

If clients choose to build their own burgers, picking a patty is just the first of the tough choices they'll face. There's also the bun choice—flaxseed brioche? Hemp milk? Sprout?—and a plethora of toppings to pick from, such as manchego cheese, duck bacon, and spicy pickles. For the indecisive, there are chef-designed burgers, such as "The Standard," a classic cheeseburger drizzled in "special sauce" for a little bit of flair.