Coal Burger opens at Scottsdale Quarter

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

The new fast casual "burgeria," Coal Burger, opened its doors yesterday at Scottsdale Quarter. Rolled out by the group behind Grimaldi's Pizzeria, Coal Burger features natural grass fed beef burgers cooked in a coal fired brick oven (designed like the ovens used in the groups popular pizzerias) and served on a brioche bun.


The menu highlights organic and "naturally grown" ingredients, and includes hormone free and antibiotic free chicken, along with "The Other Coal Burger", a brown rice and black bean patty served on a whole wheat bun. Gluten free buns or lettuce wraps are offered as a substitution.

Besides the coal-fired patties, signature salads with gluten free house made dressings are also offered. The usual sides of sweet potato fries, seasoned fries, and onion rings are fried in rice bran oil (high in antioxidants).

Tri-state natives will recognize Boylan's soda fountain flavors, made with pure cane sugar, on the beverage side of the menu. Adding an interesting twist, the shakes and floats are made with gelato. The beer is organic and wines are biodynamic, carrying through the "food matters, ingredients matter more" thought behind the menu.

Prices range from $4.95 to $7.95 for burgers and signature salads. The sides are $2 to $3, with an extra $.50 for dipping sauces. A Chandler location is in the works at Casa Paloma, as well as expansion plans in Texas and Florida.

Coal Burger
Scottsdale Quarter
15147 N. Scottsdale Road, Suite 133

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.