BURGER-DROP didn’t start as a restaurant. It started as a question: Why aren’t burgers taken seriously? We weren’t satisfied with average. So we got to work — dissecting every element, refining every variable, and building a burger brand grounded in obsession. This isn’t fast food. This is engineered food.

Every element is intentional. The grind of the beef. The toast on the bun. The fat ratio. The sauce weight. Our kitchens operate like labs — testing, tweaking, and tuning until every bite hits with precision. That same precision applies to how we source — using local, fresh ingredients to support the community and reduce waste.Great burgers shouldn’t cost the earth — and ours don’t.

We don’t just launch burgers. We drop them.
Each one is built like a product release: developed, stress-tested, and crafted for impact. From the first teaser to the last bite, every drop tells a story — of craft, detail, and complete control of the process.

We don’t wing it. Our systems run deep — from prep to plating, from sourcing to service. That’s how we maintain the same exacting standards across every BURGER-DROP. No matter where you eat it, the burger delivers.

We’re not in this for viral trends or cheesy overloads. We’re here to build a brand with backbone. What we do is simple — and that’s the hardest thing to pull off. Real ingredients. Real craft. Zero compromise.

This isn’t for everyone — and it’s not meant to be. BURGER-DROP is for people who take burgers seriously. The ones who notice the difference between melt and mess. Who care about ratios, structure, flavour, and feel. The ones who don’t settle — because neither do we. We built this for you.