Grind

Established in 2011. We are more than a fast food burger place. We are not your average burger. Grind sources hyper local, offered both grass fed and grain fed beef options, & is committed to using high quality ingredients. We grind everything ourselves, in house,every day. We wanted to be more than just beef burgers. So we decided to grind everything. And why not who doesnt love ground meat? You can get a chicken breast sandwich anywhere. Chris focused on providing flavors that were not typically seen in a burger joint. Flavors that you might see on a plate in a high end restaurant, just sandwiched up between a bun. We committed to making sure that everything we do is done the way It should be- Fries fresh cut and double blanched, Onion rings hand dipped fresh to order, Shakes,hand spun with all natural ingredients Burgers, seared and smashed on a flat top griddle, no charbroiler that let all the that let all the juice escape. We have 20 Craft Beers on tap so you can watch the game. Our mission is simple: We wanted to get a little healthier and be a little more sustainable in a way that was still accessible, says Heinz, a South Dakota native. At their restaurant (named for in-house meat grinding, not for filing edges or riding rails), Heinz brings a chefs eye to the kitchen and an appreciation of quality to the table.