7 Fast-Food Chains That Use a Traditional Grill for Their Burgers
Burgers have a long list of acceptable cooking methods, but none are the same as one kissed by real flame. Many fast-food spots have retired their old grill systems in favor of flat-tops and automated setups. A handful held onto the classic approach. They still rely on open flames, charbroilers, or broilers built to mimic an outdoor cookout.
If you’re craving a burger that comes off actual fire instead of a metal slab, these chains keep the grill tradition alive.
Burger King
Image via Wikimedia Commons/Dinkun Chen
You can’t talk about flame-grilled fast food without mentioning Burger King. The chain has used direct fire since 1954, well before modern broiler systems took over the industry. Its patties pass through a broiler that cooks the meat over open flames. Larger locations use a continuous Nieco broiler, while slower stores rely on batch-style units.
Carl’s Jr.
Carl’s Jr. built its burger identity on charbroiling. The chain began with a hot dog cart in the early 1940s, expanded into restaurants, and retained its fire-based cooking approach as it grew. Its charbroilers use open flames to cook thick patties. The company expanded into fast service by the 1950s, but kept the grill method that earned its early following. Today, more than a thousand locations continue to flame-cook their burgers.
Hardee’s
Image via Wikimedia Commons/Matt Johnson from Omaha, Nebraska, United States
Hardee’s opened in 1960 in North Carolina and used char-grills from the start. The chain briefly shifted away from them but returned to open-flame cooking in 2003. Its current setup focuses on flame-cooked Angus patties, especially in the Thickburger line. Hardee’s operates mainly in the South and East, separate from Carl’s Jr., but the two share a commitment to fire-grilled burgers.
The Habit Burger Grill
Image via Wikimedia Commons/Willis Lam
The Habit Burger Grill, founded in 1969 in Santa Barbara County, utilizes high-heat open-flame grills that caramelize the meat. The chain prepares burgers over direct fire in view of customers. Its menu also includes items like ahi tuna cooked on the same flame-based system. With hundreds of locations across several states, The Habit remains one of the largest chains still committed to this method.
Back Yard Burgers
Back Yard Burgers launched in Mississippi in 1987 and built its name around open-flame cooking. The chain grills its 100% Black Angus patties over flames that give the meat a noticeable smoky finish. Some locations have faced operational challenges over the years, but the grilling method has remained consistent. The chain operates in a small number of states today/
BGR (Burgers Grilled Right)
BGR uses natural gas flames that reach high temperatures to grill burgers to order. The chain began in 2008 and offers a variety of meat options, including specialty blends. No matter which patty a customer chooses, it gets cooked on an open-flame system designed to create a firm crust and juicy center.
Fatburger
Fatburger has served flame-grilled patties since 1952, beginning in Los Angeles before expanding beyond California. The method helped the chain stand out early on and remains one of its defining features. Its grills use open flames to cook fresh ground beef patties.