What began as a local entrepreneurial business in a garage has become the Rogaland region's burger favorite.

With its origins in Sandnes and a growing presence in cities like Stavanger and Bergen, Hekkan Burger started modestly in a simple garage, driven by one person's passion for creating "hekkan, so good burgers!"

Quality from pasture to table

Founder Ole Dysjaland started it all in his own home, where he experimented with grinding meat and grilling burgers – all to perfect, try and test different variations and recipes. Passion and quality have always been the most important thing behind Hekkan Burger. And this is something that impressed the newly appointed general manager, Maichen Haugland, when she became part of the burger chain.

“A burger is basically about meat and bread. If these are not of top quality, it doesn’t matter how good the sauce is, for example. The end product will never be truly good without a solid foundation,” she emphasizes. Today, she is convinced that this is what makes the difference when it comes to succeeding in a competitive industry.

“ We use the very best meat from Jæren – the quality we get is of the highest standard. We also know that the animals have been treated with care and have been well cared for ”

— Maichen Haugland

No nonsense.

The meat used in the burgers is carefully selected, with a focus on specific cuts such as neck and shank. This gives Hekkan's burgers their distinctive taste and texture. The meat is ground, shaped and pressed by hand on site in each restaurant. The buns are baked fresh seven days a week from a local bakery. To ensure that the standard is maintained wherever they expand, Hekkan has focused on structuring and systematizing their operations:

– Even though we are informal, it is important that our systems work equally well no matter where you meet us. What you get in Bergen, you will also get in Stavanger. We will always deliver on product and good guest experiences, Maichen points out.

Local food – global inspiration

Hekkan's menu can be described as a result of global impulses combined with local roots. What began as a local entrepreneurial business in a garage has become the Rogaland region's burger favorite. Ole Dysjaland himself traveled to renowned burger restaurants abroad, including in Sweden and the USA, to find new ideas and techniques. At the same time, he regularly collaborates with suppliers and professionals to develop new concepts and flavors. Then you need good raw materials, and this is where the collaboration with Systemkjøp really comes into its own:

– We have had a very positive collaboration with Systemkjøp , especially when it comes to access to reliable suppliers and high-quality raw materials. This is absolutely crucial to maintaining the standard we are known for, says Maichen.

– Systemkjøp has also been a great support when it comes to logistics, which is essential for our operations, especially when we expand to new locations. Knowing each other gives us peace of mind. We know that we always have access to the necessary resources to ensure everything runs smoothly – no matter where we open.

Hekkan Burger, a "family business" — Photo: Hekkan Burger

News and growth in sight

It's an exciting time at Hekkan right now. In October, they'll be opening their new concept, *Ouch*, in Stavanger. This burger concept was first introduced during the Gladmat Festival in the same city, and received rave reviews. Stavanger Aftenblad gave it top marks – which has also previously referred to the burger business as "the new oil".

– *Ouch* is something new in our range. Smashburgers, which are cooked on a flat grill, give a completely different texture and taste than the classic Hekkan burgers, explains Maichen.

*Ouch* is also a stylish takeaway concept with a simple menu consisting of four carefully selected burgers. Although *Ouch* is aimed at takeaway, the restaurant experience is still cultivated at Hekkan.

– When we build new restaurants, it is always with a focus on an in-house experience. At Hekkan, guests can sit down, enjoy their meal, and even be served alcohol. But even though *Ouch* is a more stylish take-away concept, it is certainly possible to sit down and eat there.

A "family business"

Hekkan values dedication to quality at all levels, but also stands out through its good corporate culture. Here, all employees are seen and appreciated, and management is closely involved in daily operations.

– We operate as a family business. Our employees are proud to work for us, and they stand behind both the product and the concept we offer. We have a great diversity among employees, and there are good opportunities for professional development. Several have started as waiters and have now risen to management positions.

Everyone wants a burger!

Haugland acknowledges that we live in tough economic times, and that the market can be unpredictable.

– You can't ignore that. But we focus on what we can actually influence, and work every day to deliver what we want, and what our guests expect from us, she reflects. She concludes by highlighting what is perhaps Hekkan's greatest strength, namely the universal appeal of the burger:

– Everyone is always in the mood for a burger, no matter the time or place. A burger is suitable for many occasions, and is something people can treat themselves to. And as long as we have good suppliers, loyal guests, and skilled employees on the team, we are very optimistic about the future.

Member portrait: Hekkan Burger