Killer Burger is an interesting and instructive contrast to the brewpub arrangement. They were determined to build relationships with customers by producing great burgers. Beer came into the picture as a means of building even greater passion for the KB brand. These are old fashioned burgers you won’t find in any fast
food chain or brewpub. They seriously have the burger thing down. Every Killer burger is 1/3 pound of 100% ground beef and comes with fries and all the trimmings. Anyone who appreciates classic burgers and good beer will enjoy Killer Burger.
Killer Burger was named Portland’s best burger in The Oregonian’s 2014 Diner restaurant guide, with more than 8,000 individual votes cast. The reason for that, Southard said, is its flavor. There are a lot of “manifestations” of hamburgers out there, Southard said, but Killer Burger has managed to be unique enough to find a welcoming market for the restaurant’s one-third pound seared beef hamburger. Killer Burger serves 10 different types of burgers —
they even have a veggie burger that they will serve with bacon unless you tell them not to. Not surprisingly, the restaurant’s biggest seller is the Killer Burger, also dubbed the “Classic Burger,” which consists of bacon, cheese, lettuce, tomato, smoky house sauce, grilled onion and pickle. Running a close second is the peanut-butter-pickle-bacon burger.
“We’re purposefully different,” Southard said, noting that every burger is made with one-third of a pound of 100-percent beef, every burger comes with bacon is on every burger and each comes with french fries. We make our own sauces, too — peanut butter sauce, swiss blend, bleu cheese blend and smokey house sauce. “A lot of
people are scared to try it but once they do, they never go back,” said founder Southard. In addition, Killer Burger serves 10 microbrews on tap including two specially made Killer Burger brews — Bloodshed Red made by Sasquatch Brewing Company and Contract Killer IPA made by Culmination Brewery.