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Est. 2019 — Oak-Fired, Every Order

FIRE-FORGED, NEVER FAST.

Hand-smashed patties, live-fired over oak, dressed in under a minute. This is what happens when a burger stops apologizing.

See The Menu How It's Built
4.9 average rating — 3,400+ patties smashed weekly
EMBER double smash burger stacked with melted cheese, tomato and lettuce, cut-out on a transparent background with sauce splatter
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01 — The Build

Nothing Frozen.
Nothing Rushed.

Every burger is stacked to order, layer by layer, in the same sequence our founder scribbled on a napkin in 2019. We've never found a reason to change it.

  • 06

    Toasted Brioche Crown

    Egg-washed, brushed with brown butter, toasted 12 seconds on the flat-top.

  • 05

    Aged Cheddar

    18-month cheddar, melted directly on the patty at the pass so it never sets.

  • 04

    Smoked Bacon Lardons

    Cured in-house, smoked over the same oak as the patties.

  • 03

    Vine Tomato + Butter Lettuce

    Cut to order. Never pre-sliced, never sitting in a tray.

  • 02

    Double Smashed Patty

    Two 90g balls of chuck, smashed thin, fired over live oak for a lace-edge crust.

  • 01

    Toasted Brioche Base

    House-baked daily, sturdy enough to hold, soft enough to matter.

Flame-grilled burger patty cooking over an open oak fire

03 — The Story

Started In A Parking Lot.
Never Looked Back.

EMBER opened as a single oak-fired grill behind a hardware store, six burgers a night, cooked to order because there was no walk-in to hold a tray. Six years on, the menu is longer, but the rule hasn't changed: nothing gets cooked until someone's actually hungry for it.

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04 — Visit

Find The Fire.

Flagship

214 Kiln Row
Old Foundry District

Hours

Mon – Thu — 11:00 – 22:00
Fri – Sat — 11:00 – 00:00
Sun — 12:00 – 21:00

Order Ahead

hello@ember.co
(555) 014 — 2200

Your Turn

Ready For Your First Bite?

The grill's lit. The bun's toasted. The rest is up to you.

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