Menu
All burgers come with cheese, onions, pickles and Steeze Sauce
Single
$9
3oz smashed patty, topped with half-steamed onions, American cheese, and pickles on a seeded roll by Martin's.
Double
$12
Two 3oz smashed patty, topped with half-steamed onions, American cheese, and pickles on a seeded roll by Martin's.
Triple
$15
Three 3oz smashed patty, topped with half-steamed onions, American cheese, and pickles on a seeded roll by Martin's.
Fresh Ingredients
At Steeze Burger, we are passionate about using locally raised farm fresh beef in our burgers. Located in Gaithersburg, MD, we take pride in supporting our community by sourcing our ingredients from nearby farms. This ensures the freshest and highest quality beef and reduces our carbon footprint by minimizing transportation. Our commitment to using local ingredients supports our local economy and allows us to create burgers that are bursting with flavor and unique to our area.
About Steeze
"At age 26, Hunter Karametos has attained wunderkind status with his pop-ups under the Steeze Burger banner, a name that sounds phonetically like “cheeseburger” but actually invokes a slang term that combines “style” with “ease.” When Karametos stands over his portable Blackstone griddle, he is the embodiment of steeze: a grill man, a hamburger historian and an evangelist for his brand of homegrown burger. While conducting research for Steeze, Karametos consumed more than 150 burgers to understand what elements tripped his pleasure receptors. He was particularly fond of the dry-aged patties at Burger & Beyond in London, and he would come to learn why: They include bone marrow, he says. Karametos sources his beef from farms in northern Montgomery County, and his custom blend, like Burger & Beyond’s, includes marrow. Topped with steamed onions, pickles and American cheese, it’s a burger that sends your needle into the red zone on first bite. Your brain cannot begin to process the experience, so it just goes along for the ride — delirious over this buttery and rewarding burger, the best around these parts."- Tim Carman food reporter at The Washington Post.