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National Burger Day means business: Chuck Burgers

With National Burger Day fast approaching (25th August) we take a look at three of the restaurants taking part…

Days dedicated to food have become an integral part of the growing ‘foodie’ culture in the UK and the hamburger has become a staple part of western culture itself.

Founded on the simple premise that there isn’t a national a National Burger Day in the UK when the US has three (two for burgers and one specifically for cheeseburgers), the UK’s very own National Burger Day is now in its fourth year.

Run by Mr Hyde and fuelled by a hot media campaign, their now infamous ‘patty party’ at Dalston Street Feast last year was their most successful event yet; with 7 hours of beats, booze and most importantly burgers!  

Now with over 925 restaurants taking part and #nationalburgerday was trending on twitter, this year they aim to top it with their celebration at Hawker House.

With the day fast approaching (27th August) we spoke to three of the restaurants taking part, first on our list - Chuck Burgers:

Chuck Burgers

Chuck Burgers started with the idea of bringing the American favourites back home and recreating them using the best British ingredients. Starting life in 2012, they opened a restaurant in Hatch End - London, inspired by ‘secret recipes’ that they have collected from burger aficionados across the pond.

Also a part of the pop up phenomenon, the restaurant also owns The Chuck Truck. Once a humble parcel delivering 1984 Chevy Step Van, it was transformed into their iconic ‘burger flipping machine’ in April 2015 – doing the rounds of London’s street food hotspots.

We spoke to founder Basit Nasim about burgers, pop ups and running a burger business:

What are the components of the best burger?

There are a few components that define the perfect burger. The meat has to be quality and we like ours dry aged for 28 days. The bun must be soft, yet not break apart when full of meat juice. We only use American cheese as it is designed to melt perfectly.

Finally the condiments; we like to make all our own sauces to complement each burger. The salad garnish is subjective, we prefer to stick to onions and gherkins as a default with a few exceptions. 

What’s the best thing about having a pop up?

The Chuck Truck is currently in Shoreditch as part of StreetFeast 'Dinerama'. We love being part of that vibrant street food scene and there's nothing better than chefs meeting customers face to face and getting that immediate feedback.

What’s the quirkiest burger you serve?

We don't do any crazy burgers. We have a 'devil burger' which has 2 different hot sauces and grilled jalapeño on top. We did have a special in January called the 'resolution' which involved 4 different types of smoked meat on top of a cheese patty and smothered in spicy BBQ sauce. 

How are you taking part in National Burger Day?

As part of National Burger Day we are offering 20% off all our burgers and we have a special one offburger being developed in the lab as we speak.  We would tell you about it but it's not quite ready to be unleashed!

Do you have any alternatives for veggies?

We have 2 great veggie burgers. One is a 'Bandito' which has a house-made bean patty, chilli mayo and jalapeño. The other is a citrus Haloumi, grilled mushroom and pickled beet burger which is absolutely delicious. 

What advice would you give to someone thinking about taking on a restaurant / food truck?

Food trucks and street food are a great half way house towards a full restaurant. They allow you to prove concepts, gauge feedback and create awareness before taking the huge financial commitment that comes with a restaurant.

Also get as much advice as you can regarding back of house systems, suppliers etc. as these will make a huge difference to the profit of your business.

Next up on our burger binge, we take a look at Googies Art Café – home of the ethical burger. Do you fancy dining in a restaurant where everyone’s eating the same free range, grass fed cow


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