Burgerhouse was launched in 2016 at Aker Brygge by entrepreneurs with long experience from the Norwegian restaurant market especially in steakhouses and steakhouses. They wanted to add their expertise in a growing burger market focusing on high quality burgers with raw materials made from scratch. It took a long time to try different combinations of meat to find a solution where you do not need any binder or additives. Burgerhouse's burgers are made up of three different cuts and each burger has its unique flavor, composition and garnish
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