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Friday April 25, 2014
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Burgerfication

 

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antibiotic-free humanely raised meat.

All BurgerFi beef comes from Meyer Ranch in Montana, a place, says Heningburg, where cows are living the dream. "We like happy cows. Our cows aren't slaughtered at six months." They live four to ten years, he claims, which means the beef in your burger has been around a lot longer than the burger chain itself, which is about two years old (with thirty stores, it aims to grow to more than 110 by 2014).

A burger starts at $4, fries or onion rings extra, but, promises Heningburg, "they're hand cut from fresh potatoes and onions. And we make them fresh all day long. Even if you come in at 4 p.m., you'll get fresh fries."

What really makes BurgerFi stand out among the campus burger franchises is the beer and wine license. Like World of Beer across the street, it specializes in craft beer. BurgerFi has about twelve on tap (and more in bottles), including a couple of Bell's, a couple of Sam Adams, Stella Artois, and Fat Tire.

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