The Butcher's signature burger smashes thin for maximum crust. The Aberdeen Angus beef is sourced daily and ground in-house. The home-baked brioche bun arrives soft and slightly toasted. The house-made sauce balances acidity and richness. Reviews call this one of Amsterdam's best value-for-money burgers — the quality rivals premium spots at half the price.
Tips from diners
This is the burger to order if you're cost-conscious. At under €10, the quality beats restaurants charging €15+ for similar specs.
The single smash is satisfying — resist the temptation to upsize. The portion is surprisingly good.
Cut-to-order fries with salt and vinegar or house sauce.
Tips from diners
Simple but quality — the potatoes are fresh daily. The house sauce is the move; vinegar is the local preference.
The Popcorn Chicken is a standout side that many reviewers call out as a must-order alongside the burger. Pieces are consistently crispy outside and juicy inside, and the house sauce works as a dip. Works as a solo snack or as an appetizer before burger.
Tips from diners
Order a portion to share — it arrives hot and disappears fast. People rave about this side more than standard fries.
Hand-breaded chicken tenders with house sauce.
Tips from diners
A good pairing with a single burger to round out the meal. Crispy and satisfying.
The Daddy stacks two thin smash patties for maximum crust and meat. Bacon adds smokiness, grilled onion adds sweetness, and BBQ sauce ties it together. This is a bolder burger for serious appetites. The Edam cheese provides a Dutch touch — local and melts beautifully into the warm beef.
Tips from diners
The Daddy is a meal by itself — pair with fries and you're fully satisfied. Many people skip appetizers and go straight to this.
The Butcher opened in De Pijp in 2012 and became Amsterdam's original destination for quality smash burgers. The restaurant sources only top-grade Aberdeen Angus beef and bakes brioche buns in-house daily. Opened by a team obsessed with the fundamentals, The Butcher has expanded to multiple locations in Amsterdam and the Netherlands, but the Albert Cuyp flagship remains the standard against which all others are measured.
No table service or reservations — order at the counter and grab a high table. Turnover is fast, so even during lunch rush you rarely wait more than 10 minutes to eat.
Open until 3 am Friday and Saturday. A solid midnight snack spot after bars close. Burgers arrive hot and quick even late.
Albert Cuyp Street is buzzing during afternoon — come during lunch 12–1 pm or dinner after 8 pm to avoid the market crowds.
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