How do you make a burger that attracts a following? “Trial and error,” says Kochi Rashid, who owns Hangry Burger in Springfield along with Julius Islam. “We both like cooking burgers for our family and friends.” The pair of hospitality industry vets experimented at parties for years before they ever envisioned a business of their own.
The result is so polished that many guests assume the restaurant is a chain. Pop-art murals enliven the walls, and a Hangry Burger–branded video game stands in one corner, courtesy of Rashid’s techie younger brother. A sign at every table explains that, yes, the new eatery is indeed one-of-a-kind.
But the zippy aesthetics can’t compete with the flavors contained within the buns from H&S Bakery. Every sauce and seasoning mix is made in-house for sandwiches whose names riff on the “hangry” theme, including Cranky Chicken, Surly Salmon, and Mushroom Meltdown. The Livid Lamb, for example, is a halal patty topped with halloumi cheese and flavored with tzatziki sauce, cucumbers, tomato, and onion for a combination that strongly recalls a gyro.
But the best sandwich on offer leaves the Western-style bun behind and replaces it with a steamed Asian bao. That’s the Seoul Mate, which features the house blend of halal beef in a sweet-and-savory galbi sauce and ssamjang. The warm, soft bread absorbs the juices of the spicy kimchi just enough so as not to overwhelm the delicate bun.
Even fries reach beyond the basic, with breaded asparagus or eggplant in place of (or alongside) potatoes and sweet potatoes. The cocktail list, courtesy of operating manager Jennifer Jackson, is unpretentious; Mountain Dew shows up as a mixer.
The goal for the restaurant, says Rashid, was to have a place to enjoy good food with his and Islam’s friends. With each burger, their circle is growing with gusto.
6699 Frontier Dr., Ste. G, Springfield
Feature image by Rey Lopez
This story originally appeared in our March issue. For more stories like this, subscribe to our monthly magazine.
