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Burgerim debuts in Dallas with dry-aged, wagyu, lamb and falafel burgers. Here’s a look.


, a fast-casual burger chain founded in Israel then exported to America, is ready to take over DFW with gourmet burgers. The company markets its burgers in boxes that hold two and three burgers for maximum variety. The burgers are 2.8 ounces each – larger than sliders but smaller than typical gourmet burgers.  A 16-burger party box is also available. So are fried chicken wings, salads and fries.

Burgerim’s schtick is variety. The menu includes plenty of customization options: three buns, sox sauces, 11 types of patties (including wagyu, dry-aged beef, lamb, falafel, chicken) and 9 toppings that range from bacon and avocado to mushrooms and half a dozen cheeses. The restaurants offer counter service but also offer a bar area that serves burgers, local beers and wine.

For the most part, the burgers are good, whether you opt for lamb, dry-aged beef, wagyu, Merguez-spiced beef or even falafel (an employee says the falafel is made fresh in the store, while the others arrive frozen).  I couldn’t detect much difference in flavor between the dry-aged, wagyu and standard beef burgers, but then all of them were cooked well-done. The food might be worth a visit it you’re in the neighborhood. The garlicky chicken wings are definitely pilgrimage-worthy, but the burgers aren’t. Here’s the menu.

We visited the newly opened Burgerim location in The Colony, though two more are close to opening in Irving. Dozens more planned for DFW and the rest of Texas are listed as “coming soon” on the company’s website (see the list here).

 

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