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MyBurger By the Numbers

The local chain shares the numbers that make it so successful.

  • Number of burgers sold per day 1,200 across the three stores on average
  • Favorite burger style Original with Cheese! Followed by the BOM usually
  • Number of malts and shakes sold per week 700-800 across all stores
  • Favorite malt/shake style Chocolate shake
  • Pounds of meat used per week  1200-1500 lbs of fresh never frozen midwestern beef
  • Pounds of fried onions and/or sweet pickles used per week  250 lbs
  • Gallons of Ketchup used per day? 15 gallons
  • Number of buttered buns consumed monthly? 37,200
  • Number of orange chairs? 47 orange chairs and 6 super cool blue ones
  • Any other fun statistics – (10) spilling mustard bottles, (12) real malt mixers taken out of commission and turned into wall art. (1) extra fly, graphic freshwater pentapuss on the wall at our Calhoun store (his name is Freshi)
  • Family-owned and obsessed over since 2004, original location in the Mpls skyway
  • Location #4 is under construction in Richfield
  • Beef is hand-pattied on the daily, buns from a local bakery, shakes mixed-to-order
  • Surly Sundays – Buy a burger, get a Surly for $1 at Calhoun and U of M locations

-by Theresa Swaney

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