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Burgerfication

BurgerFi: craft beers and older cattle

by Sally Mitani

posted 11/26/2013

General manager Andrew Heningburg says the name of BurgerFi, on the ground floor of University Towers, is short for "burgerfication of the nation." You may have thought the nation burgerfied years ago--there was once, in fact, a McDonald's across the street from this very spot. But Heningburg is talking about a phenomenon more accurately called reburgerfication: BurgerFi joins Elevation Burger, the local Great Plains Burger, and a host of slightly less evangelistically minded gourmet burger shops, in promoting hormone- and 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.

BurgerFi, 1235 South University, 929-5605. Daily 11 a.m.-3 a.m. burgerfi.com

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This article has been edited since it appeared in the November 2013 Ann Arbor Observer. The name of BurgerFi's building has been corrected.    (end of article)

[Originally published in November, 2013.]

 



 
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