Burger Monger is getting a makeover. Founder Jake Hickton has updated the fast-casual gourmet burger restaurant's Wesley Chapel location with a modern look and fresh menu items designed to keep its loyal following coming back.
This reinvention will hit the four other outposts for Burger Monger in Carrollwood, South Tampa, Clearwater and St. Petersburg by the end of 2019.
"It's time for change," said Hickton in a statement. "The burger segment is the most competitive in the restaurant business, and Burger Monger has always maintained an attitude that the best never rests."
Burger Monger won't stop using Akaushi (read: Kobe) beef or local, freshly baked challah buns. However, 10 chef-inspired burgers — including Ultimate Chophouse (pulled pork, hickory-smoked bacon, Cheddar, thick-cut onion ring, A.1. sauce) and Cuban (sliced pork, ham, Swiss, pickles, mustard, mayo) — are among the additions, as is the breaded chicken sandwich.
The restaurant has also reworked the recipes for its Kobe hot dogs and side dishes. That said, sweet potato fries and onion rings will still be cooked in beef tallow. Phew.
On the beverage side, the lineup of 10 premium custard milkshakes were expanded to include Orange Dreamsicle and Florida Key Lime Pie. There's now blended cold-brew Cuban coffee and nitro lemonade, too, as well as "unspun" shakes like Twinkie Shortcake and Snickers Surprise, which require a spoon.
"We think our guests will be excited by the ambience of the restaurant, savory food, and friendly hospitality," Hickton said.
Hickton plans to remodel the remaining Burger Mongers in partnership with restaurant veteran Randy Gier. Afterward, regional expansion with new locations will follow.