Build-A-Burger is now open on Tacoma Mall Boulevard

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The flame rose from the grill, licking the sizzling burgers patty and sending a delicious mouthful of free radicals directly to the counter.

Call the Build-A-Burger grill, located just behind the counter, one of its best marketing tools, just like its meat. The brothers Timothy and Danny Pak, who opened the restaurant on July 10, chop fresh burgers and breasts every day.

"The chest is the flavor you are looking for, and the chuck balances it so that it is not too greasy. Believe me, you'll have juices flowing down your arm, "Danny Pak laughs. He calculated the fat to a 70/30 blend, with 70 percent lean beef and 30 percent fat.

The burgers are 7 ounces each, just half a pound.

He was right about the burgers' dripping. I enjoyed mine as a kindergartener happy.

The brothers are second generation restaurateurs. Their parents, James and Yoon Hee Pak, owned the very popular Cham Garden Korean BBQ in Lakewood. They sold Cham to friends in March (the restaurant continues to operate).

The parents were expected to retire, but this did not last long. Pak said that they come every day to help Build-A-Burger, with their granddaughter, Yuri Pak.

"Their health is better," Pak said of his parents. "I put them on keto, and they have so much more energy."

Pak's is also put on the low carb diet. This is also the reason why the restaurant burger can be made with lettuce wrap instead of a roll, the way the family eats their burgers now.


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A Build-A-Burger Bacon Cheeseburger at Tacoma

Sue Kidd [email protected]

Whether it's a lettuce film or From a hamburger with a loaf, the concept of Build-A-Burger is personalizing a hamburger the way the customer wishes. This includes the cooking preference. I got mine a little pink, although Pak said that most of the customers up here have preferred done well. Guests can also choose to bake their burgers, whether on a flat-top grill or on a flame grill. Customers can add cheese, vegetables and a multitude of sauces.

The price of a beef burger or chicken includes french fries. The burgers are made to order, so be sure to allow extra time for your visit.

Here is a first overview. It is the policy of this newspaper to avoid criticizing the food and service of a restaurant during its first month.

Related Stories of Tacoma News Tribune


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The Build-A-Burger Dining Room in Tacoma

Sue Kidd [email protected]

Dining Room: If it looks like a subway, then Because it's used to be one. Casual seating for 22 guests.

Menu : Beef burger with fries or salad ($ 8.99). Chicken burger with fries or salad ($ 7.99). Chicken wings ($ 7.99), jalapeño peppers ($ 4.99), mozzarella sticks ($ 4.99), fries ($ 2.99), onion rings ($ 3.99), salad ($ 1.99).

Dietary Restrictions: No vegetarian option yet, but Pak said that he was considering it. Gluten-free and low-carbohydrate eaters can get a package of romaine lettuce instead of a bun at no cost.


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A cheeseburger with lettuce, tomato and onion from Build-A-Burger to Tacoma

Sue Kidd [email protected]

Stacking the burger top: Accompaniment free romaine lettuce, yellow onions, red onions, sliced ​​tomatoes, grilled onions, grilled mushrooms, grilled pineapple, dill pickles, jalapenos.

Bring Cheese: Choices are cheddar, American, Swiss, pepperjack, blue or a shredded cheddar-mozzarella-Swiss blend. A slice comes standard, the extras have a supplement.

Add Gluttony: Add bacon, guacamole or an egg for 99 cents per garnish.


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Build-A-Burger in Tacoma offers a choice of sauces for dipping french fries or for flavoring a burger

Sue Kidd [email protected]

Sauces: Select to three sauces for dipping fries or for your burger. The homemade burger sauce tasted the puckery from a generous addition of pickle relish. Find. Homemade honey mustard uses real honey, and there is also a spicy version. There are also ranch sauces, barbecue and sweet chili.

Bread rolls: Baked pub bread with butter and grilled. Or, get a package of lettuce.

On a First Visit : A cheeseburger with cheddar and bacon prepared to order was delicious with this burger of almost half a pound grilled cleverly on a flame and uniformly seasoned.


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The chips are of medium width at Build-A-Burger in Tacoma

Sue Kidd [email protected]

He came on a buttered and grilled bread that was a sturdy match for the big wafer. . The homemade sauce has added a pronounced flavor and another layer of decadence with the juicy galette and sticky cheddar. Crispy romaine, red onions and a slice of thick tomato cut all this richness.

Another hamburger built with American cheese had the same goo-crunch cross with honey-spiced mustard that provides warmth.


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Onion Rings Beaten to Build-A-Burger Beer in Tacoma

Sue Kidd [email protected]

The most surprising discovery of the visit was that the hamburger at chicken was made with two toasted thighs stacked on top of each other, not a chicken breast.

"I've never liked white meat," Pak said. "Black meat has more flavor."

Indeed, he did it. The grilled chicken legs on order were swollen with honey and mustard sauce.

The chips were medium-sized, fried until they were crisp and evenly coated with salt (thanks for that). The onion rings are also of medium width and coated with a crispy beer dough. Both are frozen products, not homemade, said Pak.

Next : A list of burger specialties created by customers


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Find Build-A-Burger on Tacoma Mall Boulevard.

Sue Kidd [email protected]

Sue Kidd: 253-597-8270, @tntdiner

Building a Burger [19659060] Where : 5015, boul. Tacoma Mall, Office E-101, Tacoma

Info: 253-570-7239 or facebook.com/buildaburgertacoma

Hours: 11 am to 9 pm Tuesday-Sunday (could change soon) [19659062] [ad_2]
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