Our Story

Rocking Hong Kong One Burger at a time

In 2015, Burger Joys opened shop in the heart of Wan Chai’s vibrant pub and bar district on Lockhart Road. Bringing the bomb flavors of Los Angeles’ gourmet burger joints to Hong Kong foodies, we serve a range of burgers, wings and fries along with handpicked craft beers and real ice-cream milkshakes from lunchtime to the early hours of the morning. In 2018, we expanded our services to First Street in Sai Ying Pun and most recently in 2020 we opened on Stanley Street in Central.

Our unique smash style burger comes from 2 years of experimentation and research. By combining a high-end burger recipe from Chef Todd Williams, a Brioche Bun by two-star Michelin Pastry Chef Michael Gillet and some quick cooking methods, we’ve packaged a gourmet burger into a fast food experience tailored to Hongkongers’ fast-paced lifestyle.

We aim to be the place where people can forget about their worries, hang out and chillax with family and friends.

Meat Our Founder

This is Manu Lee, the man behind Burger Joys. You might see him in the store from time to time, catching up with regulars and meeting new customers so feel free to say hi!

Having spent almost a decade in the United States, Manu came home to Hong Kong with a craving for burgers he had in LA. Unsatisfied with Hong Kong’s options, he decided to create his own burger with flavors that the city desperately deserved.

If you can’t find it, make it!

What is smash style?

It's often said to avoid pressing down on meat as it’s cooking, but the secret of our burger’s heavenly crunch is doing exactly that.

Smash style refers to a technique of smashing the patty down on to the grill. This allows more surface area for the Maillard Reaction, which caramelizes the beef and produces more flavor.

That’s what our chefs are doing when you hear that sizzle in our kitchen!