Z-Burger

Peter Tabibian opened the first Z-Burger in Tenleytown, in northwest Washington, in 2008. He had started in burgers at fourteen, with a first job at Burger King, and has run the business himself ever since. The formula is an old-fashioned burger stand done fresh: beef ground every day and formed by hand, buns baked twice a day, potatoes cut on site and fried in peanut oil.

The chain grew around the capital, then went through an ownership dispute between Tabibian and his original partners in 2015 and 2016; it ended with the Arlington franchise turning into a different burger shop and Tabibian keeping Z-Burger. Since then he has opened branches in Maryland and Virginia, some of them sharing a counter with his Persian restaurant, Maman Joon. Every July Z-Burger hosts the Independence Burger Eating Championship, which draws professional eaters; in 2021 two of them tied at 34 burgers in ten minutes.

Ordering works like a classic custard stand. Every burger comes single or double, and the toppings are free: say “everything” and you get mayo, lettuce, tomato, pickles, fried onion, sautéed mushrooms, ketchup and mustard, with Z-Sauce, mango mayo or chipotle mayo on the side. Bacon, a fried egg, guacamole or onion rings cost extra. Any burger can be served without the bun in a bowl, and the shakes come in 75 flavours, from key lime to Krispy Kreme.

About a dozen restaurants in Washington, D.C. and the Maryland and Virginia suburbs.

• Steak 'n Shake (United States, since 1934). Steakburgers ground in front of customers, back when nobody trusted ground beef. Also built on beef, cheese and a double stack.
• Blake's Lotaburger (United States, since 1952). New Mexico’s own burger stand, where green chile is the default topping. Also built on beef, cheese and a double stack.
• Swensons (United States, since 1934). The Akron drive-in behind the Galley Boy, a double cheeseburger with two house sauces. Also built on beef, cheese and a double stack.
• Big Boy (United States, since 1936). The chubby boy in checked overalls, and the double-decker that came before the Big Mac. Also built on beef, cheese and a double stack.