Franky's

Shahram was working as a carpenter when a trip to the United States in 2013 convinced him that food was his future. Within a year he had opened Franky’s Burgers and Sausages, a New York-style street grill of just twelve square metres on Sveavägen in central Stockholm. Without any advertising, word spread: the grill kept turning up on lists of the city’s best burgers, and the queues grew too long for the tiny space.

In August 2017 Franky’s moved a few streets away to a proper burger bar on Tegnérgatan in Vasastan, dropping the sausages to concentrate on burgers, and later opened a larger restaurant on Blekingegatan on Södermalm. In 2026 the ranking The World’s Best Burgers placed Franky’s 20th in the world, calling its Franky’s Favorite the best classic cheeseburger in Sweden.

Everything is made to order with the restaurant’s own mince, a blend of prime rib and dry-aged rib eye, mostly from farms in Dalarna, with real Cheddar from the Väddö farm dairy and a potato bun made with butter, baked daily by a local bakery. Every burger comes as a single or double and can be made with a vegetarian patty of broccoli, cauliflower, kale, potato, onion and egg; there are craft beers and Cajun fries on the side.

Two burger bars in Stockholm, in Vasastan and on Södermalm.

• Bunsen (Ireland, since 2013). The Irish burger bar with a menu that fits on a business card: four burgers, three kinds of fries, done perfectly. Also built on beef, cheese and a double stack.
• MEATliquor (United Kingdom, since 2012). A burger van turned into a dark, loud London bar famous for the Dead Hippie. Also built on beef, cheese and a double stack.
• Burgermeister (Germany, since 2006). The Berlin burger chain that started in an old public toilet under the U-Bahn. Also built on beef, cheese and a double stack.
• Supermac’s (Ireland, since 1978). Ireland’s own fast-food chain from Galway, which took McDonald’s to the EU courts over the word “Mac”. Also built on beef, cheese and a double stack.