Burgermeester

In 2007, Burgermeester opened its doors for the first time on the Albert Cuypstraat, to sell gastronomic burgers. Burgermeester has now grown into a well-known phenomenon with three businesses in the city.

About the Makers
Burgermeester was founded by three friends from Amsterdam who wanted to offer an alternative to mediocre fast food. Their vision was to make burgers with premium ingredients and transparency about the origin of the meat. Today the restaurant is run by Dion Eggen and Justus de Nijs, who continue the philosophy of high quality and sustainability.

Production Process
The meat at Burgermeester comes from cattle from the Betuwe and Texel lambs that are allowed to graze freely. Everything is prepared in-house, from the burgers and sauces to the milkshakes. This ensures consistent quality and a unique taste experience.

Sustainability
Burgermeester strives for sustainability by only working with selected suppliers and by making sustainable choices for coffee, clothing and electricity. The origin of the meat is presented transparently, and the restaurant supports ecological farming methods. All this contributes to their mission to provide honest, high-quality burgers to a broad audience.