Beef N’ Buns Bringing the “Best Burgers in Orlando” to Wesley Chapel

The new Beef N’ Buns is planned for the Northwoods Center retail center

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

“When we opened Beef N’ Buns at 12200 Menta St, Orlando, the goal was simple: serve the best Halal burgers in town,” says Beef N’ Buns, the Orlando-born halal burger chain, on its website. “No shortcuts. No mystery meat. Just grass-fed, hormone-free, hand-cut beef cooked fresh every day. We wanted a place where families, friends, and even pets could gather, enjoy good food, and feel at home.”

Sounds great, doesn’t it? Well, as it turns out, the brand is currently at work on a second location, one that will debut the brand in the Greater Tampa Bay Area.

This week, What Now came across plan review documents showing a new Beef N’ Buns opening at 1211 Bruce B Downs Blvd., in Wesley Chapel’s Northwoods Center retail center.

Owner Riad Elkhatib confirmed the news with What Now on Thursday.

“I’m not a chef. I’m just someone who loves a good burger,” the website says. “The kind that’s juicy, full of flavor, and made with real ingredients you can trust. Growing up, I struggled to find Halal burgers that didn’t compromise on quality. So, I decided to create a place that did things right. That’s how Beef N’ Buns was born.”

The menu features burgers like the B&B Smash (smashed patty, BNB sauce, American cheese, caramelized onion, pickles, toasted brioche bun) and the Karachi Fire (Double Smashed Patty, Cashey “Fire Sauce,” Mozzarella Cheese, American Cheese, Lettuce, Tomato, Red Onion, Brioche Bun). There are also four different takes on the chicken sandwich, include the Nashville Hot Chicken Sandwich, the Buffalo Ranch Chicken Sandwich, and the Mango Habanero Chicken Sandwich.

Opening at Northwoods Center, Beef N’ Buns will bring a bit of Florida-born flavor to a restaurant roster that includes Wingstop, Arby’s, Jimmy John’s, and Starbucks.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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