Burger Boxes.

Measure your actual burger, assembled, at its tallest point — and do it with the build your kitchen sends out on a busy night, not a carefully constructed photo build.

As rough starting points: a single smash burger runs around 70 mm tall, a standard quarter-pounder build around 90–100 mm, and a double stack with cheese and toppings 130 mm or more.

Snug is better than generous. Extra headroom does not protect the burger, it gives it room to tip over during the walk to a car. But do not go under either — a lid pressing down on the bun arrives looking squashed, and customers read that as a kitchen problem.

Send us the height, width and how you plate it, and we will size the box and return a dieline free with the quote.

If the burger is hot when it goes in, yes — and it is the cheapest improvement you can make to this format.

A hot patty and a warm toasted bun release water vapour. Inside a closed clamshell that vapour has nowhere to go, so it condenses on the underside of the lid and drips back down onto the top of the bun. Ten minutes is enough to turn a toasted brioche soft and shiny.

Small perforations in the lid or the upper side wall let the vapour out. Sized properly they release steam without meaningfully cooling the burger.

The exception is cold or ambient service — venting a chilled item just dries it out.

It is a real trade-off rather than an obvious yes.

For a combo box: one container per order is faster to pack, easier for the customer to carry, and cheaper than two pieces. Divided inserts keep the fries from sitting against the burger.

Against: fries need to vent aggressively or they go limp, while a burger wants to stay warm and reasonably enclosed. Those are opposing requirements in one box. Fries also carry far more free oil, which pushes the grease barrier specification up for the whole container.

Most operators who care about fry quality box them separately. If you want the combo, we would specify heavier venting on the fry side and a stronger grease barrier throughout.