How Working With Us Usually Goes at Izzy Burguers

Working with Izzy Burguers usually goes like this: you tell us what you're hungry for, we confirm timing and any swaps, we cook each patty to order on a hot flat-top, and we hand it to you wrapped tight so the bun stays dry. Simple, honest, and built around the burger itself.

What happens when you first contact us?

You reach out. We answer. That's the whole first step, and we keep it that short on purpose because people are usually hungry when they call, not looking for a sales script.

From there, we ask three things: how many burgers, how you want them cooked, and when you want them. If you've got dietary notes (no onions, gluten-free bun, extra pickles instead of tomato), that's the moment to say so. We'd rather write it down once than guess twice.

A customer walks in sure they want a double with everything. We talk through it, they realise they actually want a single with bacon and a side instead. That's fine. The point of the conversation isn't to upsell you, it's to make sure the burger you get is the one you actually wanted. If you're new to our menu, our short guide on questions worth asking before you choose is a decent starting point.

How do we actually cook your burger?

Smash-style, on a flat-top, hot enough that the crust forms in under a minute. Beef goes on cold. Salt hits the moment it touches steel. We don't pre-cook patties and hold them under a lamp, which is why there's sometimes a short wait when it's busy.

Most people ask first about toppings. That's the wrong first question. Ask about the beef, because a great bun and a stack of toppings can't rescue a patty that's been sitting in a warmer for twenty minutes [1].

Here's how a standard order moves through the kitchen:

1. Your order lands on the rail with your cook temp and any swaps written on it.
2. We portion the beef fresh and press it onto the flat-top.
3. The bun goes on the toaster, butter-side down, at the same time.
4. Cheese melts under a cloche for about forty seconds.
5. We dress the bun before the patty lands, so sauces don't slide off.
6. The whole thing gets wrapped and handed over within a minute of coming off the heat.

That sequence doesn't change whether it's one burger or twenty. It's the only way we know to keep quality steady during a rush.

What should you prepare before placing a bigger order?

For a single burger, nothing. Walk up, order, eat. For group orders or anything that needs to arrive at a specific time, a little prep on your end saves everyone stress. Think about head count, dietary restrictions, and whether people will eat immediately or ten minutes after pickup, because fries and burgers behave very differently in a closed bag.

We've put together a short checklist on what to prepare before you get in touch that covers the common questions.

Why do we work this way instead of faster?

Because speed and quality fight each other past a certain point, and we've picked a side. A smashed patty needs direct contact with hot steel. A toasted bun needs attention. If we tried to shave another minute off, something on the plate would suffer, and the thing that always suffers first is the beef [2].

That doesn't mean we're slow. It means we're honest about where the minutes go. The food safety side of this, especially internal temperatures for ground beef, isn't negotiable either.

Try this next time: unwrap your burger immediately, don't let it steam inside the paper for five minutes in the car. Small thing, big difference.

FAQ

Do we take orders over the phone?

Yes, especially for group orders or if you want to skip the queue at peak hours. Give us your order, a pickup time, and a name. We'll have it ready and wrapped when you arrive, so you walk in and walk out.

Can we cook burgers to a specific doneness?

We cook to a safe internal temperature by default, which lands most patties at a juicy medium. If you want it cooked longer, say so when you order. We can't serve ground beef rare for food safety reasons, and that's not something we'll bend on.

What if there's a mistake with my order?

Tell us right away. We'd rather remake it on the spot than have you drive home disappointed. Bring it back to the counter, explain what's off, and we'll fix it. No forms, no argument, no awkward conversation.

How far in advance should I order for a group?

A few hours is usually enough for ten to twenty burgers. For larger groups, give us a day. The limit isn't the cooking, it's making sure we've got enough fresh beef portioned and ready without compromising other orders on the rail.

Related reading

• Questions Worth Asking Before You Choose a Burger Spot
• What to prepare before you get in touch