Here’s a quick language lesson that might come in handy. “Burgerim” — pronounced burger-eem (rhymes with team) — is Hebrew for “many burgers.” You might not have ever used the term until now because BurgerIM is the name of Westchester’s newest fast-casual burger chain.
If Mamaroneck’s BurgerIM is new to you, it probably won’t be for much longer. The California-based franchise is actually the fastest growing burger chain in the country. Currently, BurgerIM operates in 15 states and it projects to have 500 locations by the end of 2019. Not bad for a company that launched three years ago.
The Mamaroneck branch is owned by town resident Nick Vurchio, who owns a few other Westchester businesses, including CKO Kickboxing in Yonkers. BurgerIM is Vurchio’s first crack at the restaurant business and he’s excited about it. “I like young franchises because I have flexibility as an owner,” he says. “I like that I can still make a call to the CEO if I need to.”
He also knows he’s in a prime location directly across the street from Mamaroneck High School and right near an Equinox Gym. “At 11 on a school day, it’ll be packed with students looking for a quick lunch or a shake,” Vurchio says. “And the Equinox people come in for grilled chicken or a dry-aged burger on their cheat day.”
BurgerIM’s specialty, as the name suggests, is packs of mini burgers. Sliders they’re not: Each mini is around three ounces and comes in a Duo or Trio pack. Most of the burgers and sandwiches are customizable. Choose a patty (Angus Beef, grilled or crispy chicken, lamb, turkey, or the vegan Uncut Burger), then select a bun (Martin’s Potato Roll, gluten-free bun, or lettuce wrap), and lastly top it how you wish with options that include avocado, fried egg, and even a giant Panko-crusted onion ring.
For larger appetites, BurgerIM has beefed-up quarter-pound burgers, and a few different sandwiches like falafel and Hawaiian salmon with red cabbage slaw, pineapple, ginger vinaigrette, and barbecue glaze.
Additionally, BurgerIM offers two salads, chicken wings and strips, milkshakes, and fries that resemble thicker potato chips. If you’re drinking, they have bottled beer and four rotating draft lines with a few local craft breweries represented.
Where Vurchio knows he has a leg up at his BurgerIM location is in the kitchen. His cousin Carmine is an Institute of Culinary Education graduate who once worked with Bobby Flay. “Everything here is cooked fresh to order and nothing is frozen,” Vurchio says. “We cook on a flame broiler, so it’s not greasy. Then, it’s finished over, not on the grill, so it’s not sitting in oil and butter.”
1137 W Boston Post Rd
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