About The Eats

In 2008 we had a very simple vision: let’s make an awesome burger and use the best organic, all-natural and sustainable ingredients. So we opened a small burger shop in Queens, NYC, our hometown. We promised that we would always be transparent with the ingredients that fill our restaurants. Now years later, we are lucky enough to serve communities around the globe, and our vision remains as a simple as it started. Thank you to all the partners, farmers, producers and distributors that we proudly call friends and family.


  • Are we organic?

    From the beginning of Bareburger, we have always gone the extra mile to serve as many organic ingredients as we possibly can. Not everything in the restaurant is organic, but our food always follows our ethos to be clean, transparent and sustainable. Sometimes our ingredients are not certified organic by the USDA, but our farmers and ranchers go great lengths to follow the same guidelines of certified organic farmers and ranchers. Unfortunately, they cannot always afford the lengthy and expensive certification process to receive the USDA organic stamp. We have visited many of these farms and artisans over the years and we proudly call them all friends and partners.
  • What’s special about grass-fed, pasture-raised meats?

    Animals who are raised commercially are bred to stand and eat grain their whole lives. That means no exercise, and no vegetables, which means a much higher fat-percentage. Organic, grass-fed meats are tougher and leaner because there is less fat marbling and more muscle. As a consumer of grass-fed, pasture-raised meats, you are putting less fat, more minerals & nutrients and zero unnatural substances into your bodies. Happier animals, happier people.
  • Where does your chicken come from?

    Our chicken comes from New Jersey’s own Goffle Road Poultry Farm. For three generations, Goffle Road has carefully followed all organic practices-- their chickens are free range and free of antibiotics, hormones, steroids and animal by-products. The farm is in the process of being certified organic, on track for the end of 2017. The USDA has extremely careful guidelines, and the process is very expensive, requiring an application fee, annual renewal fee, assessment on annual production or sales, and inspection fees. Our farmers started how we did--small and in need of outside support. We stick by them.
  • Organic vs Conventional vs All Natural-- what is the difference?

    Conventional food by and large focus on producing a large quantity at the lowest possible cost, with the help of chemical pesticides, herbicides, fungicides, chemical fertilizers, and often sprouted with genetically modified seeds. The same crop is usually grown in the same location year after year. Animals raised in a conventional food system might never see the outdoors during their lifetime. All natural foods are minimally processed and free of synthetic preservatives, growth hormones, antibiotics, hydrogenated oils, stabilizers & emulsifiers. These foods are not subject to government certification, with the exception of meat & poultry which, “must be minimally processed in a method that does not fundamentally alter the raw product.” Organic foods are produced using methods that do not involve synthetic additives or contain genetically modified organisms and are not processed using irradiation, industrial solvents, or chemical food additives. The USDA certifies products as organic and annually retests farms to ensure they are upholding organic standards and practices. Animals that are certified organic must come from animals whose parents were certified raised organic and raised from birth on organic land. They must be fed organic crops. The land cannot have been sprayed with pesticides, herbicides, fungicides or synthetic fertilizers for a minimum of 3 years prior to certification. No animal by-products may be fed to animals. No genetically modified organisms may be used in feed or the animals, and no antibiotics may be administered. The product to be certified must be documented from birth to purchaser for traceability and verification.
  • What’s a grain finish?

    While our livestock eats what they would naturally for the duration of their lives, the last 5-6 weeks require a “grain finish” to keep meat flavors consistent. In this case, our farmers use a mix of organic barley, snow peas, flax and alfalfa. This mixture is put in the middle of the pasture, so the animals can choose when to eat and how much-- there is no force-feeding involved.
  • rBST? What’s that?

    rBST is a hormone injected into cows to make them produce more milk. It is banned in 7 countries, might be linked to cancer, and is just not quite right.
  • How do exotic meats compare to beef?

    In regards to nutrition, bison, elk and wild boar are leaner than beef and contain more protein and minerals. Bison is more red in color because a lack of fat marbling. Elk contains a great source of iron, phosphorous and zinc. Both bison and elk taste a little sweeter than beef, elk being a bit more mild. Wild boar has a unique flavor profile-- sort of nutty and rich.
  • Are your foods sourced locally?

    We source as locally as possible, and build relationships that make the most sense. We never sacrifice organic and all-natural certifications in order to source more closely to home. For example, while we source our meats from Fossil Farms (based in New Jersey and dedicated to sustainable, humane farming) and Pat LaFrieda (a family-owned operation that began in Brooklyn, that focuses on minimally-processed meats free of hormones and antibiotics and humanely raised on natural diets), these guys outsource to the midwest, where livestock grows happily and naturally on many different family farms. Boar runs wild in Alabama and Florida, and are trapped professionally in their natural habitats by Fossil Farms. Organic Valley supplies us with cheeses from a handful of local, family-run farms.
  • Where’s the regular bacon, man?

    I’m going to be frank with you, you’re not gonna find it here. But I promise you can’t find better. Our duck bacon has 57% less fat and 28% less sodium than “regular” pork bacon, but is still rich and delicious in flavor. Beer-braised bacon is our smoked pork belly that happened to clinch first place for taste in The Great Big Bacon Picnic in Brooklyn, NY. We stayed away from hormones & additives and both pork bacons are nitrate-free.
  • Do you have vegan protein options?

    Yes! James Sarkar started Little Green Foods after finding it very difficult to find vegan products that weren’t loaded up with soy and over-processed. He makes our veggie patties in his renewable energy facility in New Jersey-- both of which are vegan and made fresh in small batches.
  • What’s a sprout bun?

    Sprouted grain. Compared to whole wheat, the sprouted grain is easier for those with wheat sensitivities to digest, and is also healthier because sprouting is a way for all vital nutrients to be released and thus absorbed in your body. Our sprout bun contains wheat, rye, spelt, oats, sunflower, sesame, soy and of course sugar and yeast.
  • How does this collard wrap work? Can I get it wrapped in lettuce instead?

    Because we use organic produce, our lettuce leaves are usually too small to make a consistent lettuce wrap for your burger. It becomes a real headache for the kitchen. So, we use collards, which are much larger in size. Blanched to tenderize, the collard is simply wrapped around your burger components like a burrito. Collard greens are super high in vitamins A & C, and a great source of calcium and fiber.
  • What are all these grains in the new crop bowls?

    In our organic, non-GMO crops, we wanted to celebrate the magical powers of grains. Red wheat berries, the entire edible part of the wheat kernels (the germ, bran and endosperm without the hull or outer shell) are higher in protein and more robust in flavor than white. They do contain gluten. Buckwheat groats, a hulled fruit seed related to rhubarb and sorrel, promotes lower cholesterol and blood pressure, and is a good source of magnesium. It is a suitable substitute for people with gluten sensitivities, as it is a fruit seed. Bulgur is a dried, cracked wheat that is high in fiber and protein and has a low glycemic index. Freekeh, or roasted & rubbed green durum wheat, is high in protein, fiber and B vitamins. Last but definitely not least, red quinoa has the perfect balance of all nine amino acids essential for human nutrition. Talk about efficiency.
  • What’s the deal with your non-homogenized milk?

    We get our milk from Ronnybrook Farms, located in Ancramdale, NY. Homogenization, a mechanical process in which the large butterfat globules are pulverized to micro-sized creates the illusion of homogeneity. Unfortunately, your digestive system gets confused and may recognize the milk as a toxin, because the milk fats are no longer digested slowly, but instead absorbed into the bloodstream. So, Ronnybrook produces good, clean, pasteurized and non-homogenized milk that tastes better and is better for you.
  • Why are the egg yolks so orange?

    Our eggs come from hens who live as they were meant to live-- without cages and without fake, cheap diets. They eat worms and bugs, and roam free, thus producing a more vibrant, nutrient-rich yolk. Pete and Gerry’s Organics works with small family farms in the Northeast to supply us with certified humane, USDA organic eggs. When available, we also buy Carol’s Eggs-- a very similar but even smaller-scale operation.
  • The caramel tastes-- I don’t know exactly-- different. What kind is it?

    We found Fat Toad Farm, who makes caramel from goat’s milk. Judith and Steve run the place with their daughter Calley and a small team, milking all 60 goats twice daily. All combining, stirring, bottling and shipping happens right on the farm. Goat’s milk caramel originates from Mexico, known as cajeta.
  • Why are these milkshakes so delicious?

    Well, it starts with the ice cream, and we already talked about the milk. Blue Marble is the only certified-organic creamery native to New York City-- they use simple ingredients and a lot of love to create a delicious, natural product. All we really do is blend it up so it fits through a straw. Our favorite thing about Blue Marble is their effort to help other parts of the world. Through their non-profit initiative called Blue Marble Dreams, they recently partnered with a group of women in Butare, Rwanda and opened the country’s first ice cream shop, called Sweet Dreams!
  • Do you have Coca-Cola or Pepsi products?

    No, we partnered with Maine Root Fair-Trade Certified Sodas, because they are all-natural! No pesticides or herbicides produces a much fresher-tasting drink. Maine Root diet sodas are sweetened with stevia instead of aspartame.
  • Where do you get your chocolate sauce?

    Our chocolate sauce hails from Holy Kakow, based in Portland, Oregon. Wyatt Woods started the company with a mission to improve the planet by practicing sustainable, organic processes. Each batch is made small and personal, just the way we like it.
  • Most pickles use chemical preservatives. Are yours all natural?

    Grillo’s Pickles has been using the same perfected recipe for over 100 years. It came all the way from Italy, passed down from Grillo generation to generation. In this recipe, grape leaves act as a preservative. Every batch is all-natural, fat free, vegan, certified kosher, gluten free and raw, never cooked and never frozen.