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| 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, and not worthy of my lifelong memory of The Event. Today BGR stands here ready to present to you a passion and commitment to create enjoyment, pleasure and memories for you and your family. Their burgers are crafted with the finest beef on the planet. BGR, The Burger Joint only uses grain-fed cattle; all natural, no hormones, fillers or antibiotics, and most importantly they run free in the fields. Their prime beef is dry aged (the amount of time is a closely guarded secret), blended and ground fresh. The beef is only one component, but it's the canvas BGR uses. The buns are made for them 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. They 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. |
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