our story
Burger Theory started back in 2012 with a simple mission: make burgers that blow people’s minds. It all kicked off with a street food stall, two mates, and a serious obsession with bold flavours and proper ingredients. We weren’t interested in boring burgers—these were theory-tested, sauce-dripping, juicy masterpieces!
Since then, we’ve popped up at festivals, gone to Glastonbury, fed thousands of hungry humans, and kept pushing the limits of what a burger can be. Along the way, we’ve built an awesome crew, and found our forever home right here in Bristol.
Now? We’re still flipping burgers, still full of ideas, and still loving every bite of it. Thanks for being part of the story—now let’s eat!
what’s cooking?
From meat to bun, we are really fussy about what goes into our Burgers.
Our beef comes from Bristol Butchery legends Buxton Butchers who source grass fed west country beef for our specially blended dry aged rib cap burgers which are full of beefy flavour. We salt on the grill so the meat does not dry out, sear to perfection and get that perfect caramelisation every time. You will find smashed, Oklahoma and chunky 5oz patty choice on our menu. Ask you server if you’re not sure what to go for!
Fried chicken is a special love of ours and getting the perfect crust and keeping the chicken as moist as possible is and art we have worked at for years. We use chicken thigh brined overnight then fried in our signature spiced dredge.
Where better to go for bread than Hobbs House Bakery, the best in the west. Our soft rich potato buns get teasted toasting and compliment any burger.
Veg comes from Hugos whos picks us on the best fresh produce.
When it comes to sauce our chefs have got plenty. We pickle and brine, marinate and blend. All of our recipes are unique, and they are what makes our food so special. We believe that if you put enough thought and craft into a burger the end result will be utterly delicious!
At Burger Theory, creativity fuels us—we’re burger geeks, risk-takers, and innovators. We believe:
Everyone is
a VIP
All burger lovers
deserve an amazing
experience
Sweat the
little things
Creating the
perfect burger is
all in the details
DIY spirit
If we can do it
better ourselves,
we will.
Our philosophy
Quality first
We reject average
and strive for
excellence.
Sustainabilty
matters
A good burger
doesn’t need to
cost the earth.
Local is
better
Supporting local
suppliers is
good for our
comunity
The Burger boys
Nick is a born foodie and tirelessly creative chef. Nick leads the cuisine at the restaurant as well as being a well-loved leader of our amazing team at the restaurant.
Rory founded Burger Theory in 2012 by experimenting with different recipes inspired by world cuisine and powered by a quest to find better, fresher burgers. Rory steers the business and leads the outdoor events team.