We’re proud Houstonians creating and hand-crafting burgers from the freshest all-natural ingredients in the Lone Star State.
OUR QUEST FOR
THE PERFECT BURGER
Black Angus beef
– never frozen!
wood for that authentic
IN EVERY BITE
We’ve brought a chef-driven concept to fast-casual dining, hand-crafting burgers from the finest, freshest ingredients, then flame-grilling them over wood for that authentic Texan flavor. It’s not the easiest way, but it’s the way feel-good food should taste.
IN THE BUFF
Our dedication to the craft of burger-making knows no limits. From baking our buns to mixing our mayo, we prepare everything in-house, from scratch. Why go to all that effort? Simple. It tastes better.
LOCAL IS THE NATURAL CHOICE
We source the finest, all-natural ingredients from hand-picked local suppliers.
ALWAYS A WARM WELCOME
We’re a family business in every way. Not only are we family-owned and operated, but we’re also dedicated to making you feel at home while you’re eating out. Fast, friendly service is all part of the BuffBurger experience.
Perfection doesn't take shortcuts
Rise and shine!
How long does it take to make the perfect bun? In our case, about six months. We experimented and experimented to hone our recipe, right down to the starter we use to get the dough going. Now we bake every bun in our bakery, every morning, starting at 4.30am. That’s dedication.
44 Farms. Our one and only
Why do we only use beef from 44 Farms, just down the road in Cameron, TX? Simple. It’s the best beef in the country and it’s only two hours away. That means we get the finest 100% Black Angus beef, all-natural and tasting like prime steak, in the freshest condition possible. No additives, preservatives or freezers necessary.
In beef, marbling is where the action is. When you get just the right ratio of fat among the meat, it liquefies on grilling to create the most succulent flavors and tenderest texture. What’s the right ratio? About 80% meat to 20% fat. Which is just how we like ours.
It’s not the same with no flame
There’s only one way to get that true Texan taste in a burger, and that’s flame-grilling over wood. We use oak to impart a gentle smoky tang. It doesn’t just make our burgers taste better. When you walk into a BuffBurger, you’re greeted by the heavenly smell of BBQ steak.
How we cook is extra rare
We know a lot about the art of burger making. The one thing we don’t know is how you like your burger. They’re your taste buds, it’s your decision. That’s why we cook every burger to order and check it’s done to perfection with a meat thermometer. It’s not the easy way but it is the best way.
Ketchup is for fries, not fingers
Our fries aren’t just crispy on the outside, soft and fluffy on the inside. They’re deliberately long, to keep your fingers ketchup-free when you dip. It took us months to find the right size of potato and cutter to get them just the way we like them. But hey, that is the way we like them.
Every day is mayo day
There are a few secret ingredients in Buff Mayo. We’ll let you in on two: time and effort. Every day we mix our own mayo from scratch, in our Houston kitchen, using the freshest, yolkiest free-range eggs we can lay our hands on. Sure it’s hard work. We wouldn’t have it any other way.
What a difference a tree makes
Smoke is smoke is smoke, right? Wrong. Different woods burn in different ways to impart different flavors into the food they’re smoking. So while we grill our burgers over oak, over in our smokehouse we use apple for our bacon and maple for our smoked salmon. The results are right there on our menu.