The Best Burger in New Orleans


While we were in New Orleans, I got an email from Thrillist titled:

The Best Burger in Every State.

Naturally, I looked up Louisiana {and Minnesota, for our return.}


The thing is, I had read about this restaurant before. 

I suggested we have lunch at The Company Burger one day, eager to please Rob after his not-so-great burger experience. In fact, the couple that we met at R’evolution highly recommended it as well. They raved not only about the burger, but also about the onion rings. Then they stressed that if there was any place we go while we were in New Orleans, it should be there.

Granted, I normally wouldn’t be going to NOLA for a burger. But we can’t expect New Orleanians to eat jamblaya, gumbo and red beans and rice every day of the week as much as you can’t expect someone from Minnesota to eat wild rice soup, tater tot hot dish and lefse every day of the week.

So off we went to the Freret Street neighborhood of New Orleans. You can get there by bus, taxi or taking the St. Charles Streetcar and then walking several blocks. We arrived just before opening and a few other people were waiting outside.

The restaurant was not anything like I expected.


It’s more of a fast-casual kind of place, where you place your order at the counter, give them your name and take a seat. When your name is called, you go up and get your tray. The way it worked was so slick that I’m surprised that The Company Burger hasn’t become the Chipotle of the burger world.

Rye Mint Julep & Company Bloody Mary

Rye Mint Julep & Company Bloody Mary

 This is the mayo bar the Thrillist article mentioned:IMG_1857

I know it sounds so simple and silly, but that basil mayo blew me away. They do make their own mayo and pickles.

Our friend Javad and I split a Company Burger and an order of fries.


The Company Burger – Two 3.25 oz patties, two slices of American cheese, thinly sliced onions, and house-made bread and butter pickles

Quality is number one here at The Company Burger. They source only all-natural, hormone-free and antibiotic-free beef. Then they butcher, grind and hand patty the burgers themselves.

I normally don’t like onion rings. But these were phenom. I stole a couple from Rob’s plate here; but these are onion rings I would actually order for myself.


The Single – American cheese, housemade b&b pickles, and red onions with Onion Rings – Thick cut red onions, buttermilk hand-battered

They hand-cut their French fries and double fry them as well as batter their onion rings to-order. Here’s the proof:


The Company Burger is going places. I will not be surprised if they do literally, meaning that they end up as a franchise one day. These burgers are damn good. And they’ve got their system down to a science.

What restaurant do you know that would make a great franchise?

New Orleans 2015 Trip Posts:



6 responses »

  1. So how did Rob like his burger?? I am actually going out for burgers tonight – I’ve had a taste for them lately and there is a restaurant near my house that uses local farms for their ingredients and cheese. My burger tonight? Bacon, goat cheese and pickled jalapenos! 😀

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