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The Boga
Double patty, bacon jam, smoked cheddar, slow-cooked onions and lettuce on a glossy brioche. Our flag.
$15.00
Smashed to order since 2019
Built forseriouscravings.
Fresh beef, smashed thin, cooked to order.
01 / 05
Smashed
Double Smash
$12.50
Two thin patties pressed hard until the edges go crisp and lacy.
Thelineup
Four burgers we'd put our name on. Every one smashed to order and never parked under a heat lamp.
Smashed
Double Smash
Two thin patties pressed hard until the edges go crisp and lacy. Double American, pickles, house sauce.
$12.50
Spicyspicy
Hot Honey Heat
Pepper jack, pickled jalapeños, hot honey and a sharp lime slaw to cool it down. Just about.
$12.00
Cheesy
The Melt Down
Three cheeses, one crisp cheese skirt fried onto the patty, and enough drip to need both hands.
$13.00
Why BOGA
Good bun. Juicy patty. Zero boring bites.
Most burgers are built to survive a heat lamp. Ours are built to be eaten in the next four minutes.
- 0106:00
Grind
Chuck and brisket, ground in-house every morning. Never frozen.
- 0290 sec
Smash
A loose ball, pressed flat on a 230°C flat-top until the edges lace.
- 0330 sec
Melt
Cheese on, lid down. It steams itself into every crack.
- 043 min
Stack
Toasted bun, sauce both sides, in your hands before it can cool.
About BOGA
Started in aparking lot.Still cookslike it.
B
BOGA began in 2019 as a Friday-night pop-up: one flat-top, a folding table and a queue round the block by nine.
We still cook exactly the same way — small balls of fresh beef, pressed hard, flipped once, stacked fast. We just have walls now. And chairs, most days.
House rules
- No frozen patties. Ever.
- Sauce is made Monday and gone by Sunday.
- Fries are cut in-house and fried twice.
- If it isn't messy, we remake it.
Hungryyet?
Order ahead and skip the queue, or just walk in. The grill stays on till 2am on Fridays and Saturdays.