How Easy Burger started

Eight years ago, Easy Burger started in a tiny shack at Beacon Place in On Nut, back when smash burgers were still hard to find in Bangkok.

Tom was baking buns, making sauces and pickling cucumbers at night, then smashing burgers during service the next day. No shortcuts, no compromises. Everything the hard way, because the hard way tastes better.

For the beef, we went straight to Sloane's, Bangkok's famous butcher. Locally sourced, high-welfare, 30-day dry-aged, premium quality. Smashed to order, stacked on our daily-baked potato buns. That's it. That's the secret.

Word got around. Burger fans kept showing up, reviews kept rolling in, and that little shack kept growing, from On Nut to Phrom Phong, with more spots on the way. The attitude stays the same: homemade where it matters, bold flavors, and burgers that keep getting better.

We're all about strong and bold flavors, but we stay true to the good old classics too. And because we get bored easily, we keep dropping new specials. Limited runs you'll want to catch before they're gone.

One obsession. More spots coming.
The choice is easy. Peace! ✌️