Our Story
From
From
Mom's
Kitchen.
It started in 2014 with a cast-iron skillet, a recipe scribbled on a napkin, and a mom who refused to let her son eat anything mediocre. Ag — that's the son — kept tweaking the seasoning. Mom kept fixing the bun.
Twelve years later, we still grind the beef every morning, still bake the brioche in-house, and still argue about the right pickle-to-patty ratio. Some things shouldn't change.
No frozen patties. No mystery sauce. No corporate playbook. Just real food, made by hand, for people who can taste the difference.
— Mom & Ag