Monday Business Profile: BGR The Burger Joint

This week’s Monday Business Profile is on BGR The Burger Joint, 2913 North Dale Mabry Highway, near Lowe's. Find out more below:

General Manager: David Hanson 

Vital Stats: Phone: 813-962-4050; On the Web: www.bgrtheburgerjoint.com; Open since November 2011.

Type of Business: Gourmet, chef-quality burgers, shakes, and fries.  Also serves draft beer and wine

 About The Business:

General Manager David Hanson said that BGR's best advertising is the smell coming off the grill, which often lures shoppers heading into the neighboring Lowe's hardware store.

"We start with good quality meat, which is hormone-free and everything is made in-house," Hanson said. "The burgers are char-grilled, which gives it a good charred flavor."

BGR styles itself as a burger joint with a gourmet twist on an American favorite. For example, the Wellington is made with black truffles, foie gras, roasted mushrooms, caramelized onions, and blue cheese. Veggie and turkey burgers are available, along with the Ahi Tuna burger.

Hanson's said his favorite is the Greek burger, which is ground leg of lamb with mint and garlic. "It's like a gyro on a bun.”

This burger’s claim to fame is that it beat celebrity chef Bobby Flay in an episode of “Throwdown!” on the Food Network.

The other celebrity menu item is the 9 Pounder, what Hanson described as the “challenger burger.”

The burger’s creation is what inspired owner Mark Bucher to open the first BGR location in the Metro D.C. area. It has been featured on The Travel Channel, Food Network, and is an official item in Major League Eating competitive eating.

Including the bun and condiments (two heads of lettuce, eight tomatoes, three red onions, among others), it’s free if one person can eat it in a single sitting, but please ask for it a day in advance.

While Hanson said no one has yet to take the challenge, he himself has eaten plenty of BGR’s fare.

"I sample all the time," Hanson said, "to make sure my grill guys are doing it right. I eat about a burger a day."

Sides include fries, sweet potato fries and onion rings made from sweet Vidalia onions. "Those are big enough to wear like a bracelet," Hanson said.

For those who want a side that's not fried, Hanson recommends the grilled asparagus.

BGR also features hand-spun milkshakes, meaning they are made with real ice cream.

"Double chocolate is probably our best seller."

There are also special milkshake flavors of the month. To celebrate the season, December's was Eggnog.

While BGR may strive to be unique, it isn’t the only player in town.

, also a franchise, opened its location in October 2011, after its Westchase location proved successful.

BGR tries to set itself apart by having a more rock 'n' roll atmosphere, playing rock music a little louder and having decorative album art adorn its walls. Hanson said BGR is competitive because "good food and good music is a good combination."

The rock-theme extends to the beverages. "We also have wines that rock," he said, with labels including Rolling Stones, a merlot; Pink Floyd, a Cabernet; and Woodstock, a Chardonnay.

Beer on tap includes Miller Lite, Cigar City microbrew–a brown ale and Palm, an imported Belgium.

"We have a cool rock 'n' roll vibe and great burgers," Hanson said. "We're not trying to reinvent the wheel, we're just giving you a great hamburger."