Birth of Phenomenon

In early 2010, Andrew Peterson and Mary Stone found their way through numerous food trucks and burger joints in San Francisco, Texas, Austin, and Miami as they could. They have worked in the Mercat Cross Hotel for several years and decided to launch their cafe food offering with something new and unusual.
Impressed by what they revealed in the food truck industry, they returned to New York and instantly began to search for a food truck to put it the cafe hall. But there appeared to be one problem: the doorway was too small to get the truck inside.
In spite of this, they took out a lease on an old mechanic’s warehouse around the corner and put the truck there. After playing with various cuisines, Andrew and Mary found out that a burger truck was the best way to start with. The next several months they offered numerous burger tastings, searched for local producers, experienced cheesemakers and bakers, and incalculable tests with friends and even family members until they eventually created that special, ideal burger. So that year, 2010, Freddy Burger was born.
From East to West (and beyond), Freddy Burger has extended all over New York, feeding the desires of the local community.

While cooking our burgers, we use only certified Piedmontese beef which means that it is nourishing and soft by nature, has minimum calories and fat but has a high protein level. This meat is the result of a special feature of the Piedmontese breed, which consists in the development of lean, heavy musculature in the production of beef, which does not depend on fat marbling (as a rule in other breeds of cattle) to reach softness. Certified Piedmontese cattle are grown without using any steroids, growth hormones, or antibiotics, which ensures the highest quality and nutrient beef.

Taste the difference, every day at Freddy Burger!