Flamme Burger brings culinary craft to the burger counter
Adam Schive Bjerck and Øyvind Bøe Dalelv took their experience from Norway’s national culinary team into a different kind of restaurant. At Flamme Burger, the ambition lives in the ingredients, the recipes and the burger itself.
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Big ambitions for a familiar meal
A burger gives a chef plenty to work with. The bread, the meat and the dressing each matter. For Adam and Øyvind, that familiar format became a way to share their attention to food with more people.
Two friends with a different restaurant in mind
The two founders knew each other from Norway’s national culinary team. After years working with elaborate menus and precise presentation, they wanted to make the quality they cared about part of a more everyday meal.
Their first Flamme Burger opened on Grünerløkka in Oslo in 2021. The burger counter gave their ambition a new setting, with a familiar menu built around the ingredients.
The recipe reaches beyond the grill
Flamme Burger worked with Jæder in Stavanger on the flavour and texture of its meat blend. The buns were developed with Bergen bakery Søtt+Salt. Adam and Øyvind also created the dressings, which are made at each location.
Takeaway was part of that development. Both the meat blend and the buns were designed with eating away from the restaurant in mind. The recipe had to make sense beyond the grill.
Taking the idea to more places
The idea has travelled beyond its first Oslo address. Flamme Burger now has restaurants in Oslo, Bergen and Stord, alongside a food truck for festivals and events.
These are different settings for the same food-led concept. A restaurant visit, a takeaway meal and a festival stop all put the burger at the centre of the brand.
The next burger can start online
Flamme Burger’s website invites guests to order for collection or place an advance order. Its ordering page connects directly to the Flamme Burger webshop on ninito.
Guests can choose their next meal before reaching the counter. Flamme Burger brings the food, the recipes and its own identity, with ninito providing the online ordering channel on its website.
When an online order raises a question during a busy shift, help needs to be close. ninito includes 24/7 support from its own team in Norway, in Norwegian and English. No extra charge after 17.00, at night or on weekends. The restaurant gets the technology and people who help keep it working.
