The simple menu focuses on burgers, hot dogs, fries, onion rings, and shakes. They also offer chicken sandwiches and salads as healthier fare. There are five signature burgers, but most customers build their own. Toppings include cheeses, ranging from pepper jack to blue; a variety of sauces, from guacamole and salsa to chipotle and horseradish; and a lengthy list of vegetables, from pickled or fried jalapenos to roasted red peppers and grilled mushrooms. “Basically, anything we have in the kitchen, we’ll put on a burger,” Kouvlis says. “We’re always trying to think of toppings to add.”

But the secret to the great taste is not the toppings—it’s in the making of the burgers, Kouvlis says. “We make everything fresh. There are no freezers here, except for the ice cream. We trim and grind our own meat and make our patties with a mixture of sirloin and chuck and salt and pepper.”

UBurgers serves 600 to 700 people during its 11 a.m. to 11 p.m. hours. The average check is $8 to $10. The basic UCheeseburger is $4.25.

The 2,200-square-foot restaurant features corrugated metal walls, wooden tables and counters, and a chalkboard menu. “We didn’t want it to look high-end. We wanted people to know they were getting a fast-food burger, but it’s better. We see ourselves as an alternative to the stuff that’s been sitting in the freezer for who knows how long, or to going to a sit-down place where it takes an hour to get a good burger.”

At Uburger the wait for a fresh burger is about 12 minutes from the time they enter the restaurant, Kesaris says.