Making the world a burger place.

Back in 1980, a simple Texan began a singular quest.  He searched high and low throughout his hometown of San Antonio, seeking the best that a hamburger could be.

He hungered for perfection in an imperfect world.  All he found were warmed-over compromises between bland slices of bread.  The burger culture had sullied an American institution.

"Ketchup can cover up only so much, and antacids aren't good desserts," he told himself.

Then in the still of a sultry summer night, a voice spoke to him, "Build it and they will top it with fresh fixin's."

While he wasn't exactly sure what the message meant—and there were no follow-up communications—the Texan did the only thing he knew to do.

Finding mediocrity unacceptable, he took a wrong and made it right.  He took the frozen and made it fresh.  He built his own burger and his own burger place.  And then because the man had a sense of humor, he named this place Fuddruckers.

Twenty-five years later, we a Fuddruckers still hold true to our simple recipe and values:  100% USDA fresh ground beef, pattied every day by our on-site butchers
Buns made from scratch every morning—and throughout the day—by our restaurant bakers
Produce-stand-fresh tomato slices, lettuce and onions
And all the other fabulous "fixin's" that make your hamburger truly yours
Because there are no shortcuts to perfection.

Today, Fuddruckers stands as a shrine to the Burger Arts—and the only place in the world where you can find the World's Greatest Hamburgers.  As you can see here, a CitySearch™ poll has called Fuddruckers "America's Best" in cities across the nation.

Come see us, won't you?  What began 25 years ago as one Texan's fresh idea has gone on to Make the World a Burger Place.