Burger Boxes.

Steam from a hot patty collects at the top of a closed box and drops straight back onto the bun. Perforations in the lid or the upper wall bleed that steam off before it condenses. A sealed, unvented lid is the quickest way to deliver a soggy bun, which is why we do not offer one.

The vent positions are set high because that is where the steam gathers.

A front tuck tab locks into the base and holds the lid shut through the handling a courier bag gives it. The hinge is part of the one-piece blank, so there is no separate lid to align or lose during a rush. Flat tops and square footprints let boxes stack in a tote without sliding.

Clay-coated board for print, kraft for the artisan look, and E-flute corrugated for delivery-heavy operations. Clay-coated gives a smooth sealed surface that prints cleanly and resists grease well. Kraft hides oil marks and is the smash-burger default. E-flute adds crush resistance when boxes are stacked under other orders in a bag.

Every option carries a PFAS-free grease barrier, which matters most when fries share the box.

Kraft with a single-colour flexo logo is the dominant look, and full CMYK on white clay-coated board is the print-led alternative. Matte lamination suits chef-led brands. Spot colour matching to a Pantone reference keeps your brand colour steady between reprints, and grease-tolerant ink stays legible as the board takes oil.

The inside of the lid is the first surface the customer sees and is usually left blank. We print it.

Internal height is the critical measurement, and we size it to your build rather than to a catalogue. A smash burger sits around 70 mm tall, a double stack nearer 130 mm. Common footprints are 4.5 by 4.5 by 3 inches and 5.5 by 5.5 by 3 inches. One box does not fit every burger on the menu, so send us the tallest and the shortest build.

We start at 500 boxes per size and design. Price breaks begin once an order passes 1,000. Operators running two footprints usually order each at the minimum first, then consolidate at the higher tier once they know which size moves, which keeps the first invoice small while the menu settles.

Allow 7 to 10 business days for standard production. The rush option brings that down to 5 to 7 business days. A sample takes 5 to 7 business days, and we would put a real burger in it and leave it 20 minutes to see how the venting behaves. Whatever the sample costs is credited against the production order.

Kraft and clay-coated burger boxes are paper-based and recyclable where the grease load is modest. The PFAS-free barrier means the grease resistance is not coming from a fluorochemical, which is a state-level requirement in several markets now. Where an operator has commercial composting in place, PLA-lined board gives a compostable route instead.

Heavily soiled boxes belong in food waste or compost rather than the paper stream.