About

Our chef Richard Costello knows a thing or two about beef: he’s cooked in Michelin-star restaurants, manned a New York food truck, and worked with the best butchers in New Zealand. Together with his three brothers and sister, he set out in 2017 to create the best burger in Ireland.

We travelled to farms all across the Golden Vale to choose the best Black Angus and Hereford grass-fed beef and worked with skilled artisan butchers to create the perfect combination of chuck and rib cuts.

Then we did something very different: we dry-aged the beef, like the best restaurants do with their fillet steaks. The result changed everything. The depth of flavour was unlike anything we’d ever tasted, and we knew we’d found something special.

So don’t just do hamburgers, we do Locke Burgers. That means using local, grass-fed beef, dry-aging it for 28 days, and grilling it to perfection. We take that perfect patty, add American cheese and our secret sauce, and wrap it all up in a Pennsylvania potato roll. It’s a simple recipe, but it works: a combination of the finest American cooking traditions and the very best of Irish produce.

In 2018, we took our burger on the road, in our 1959 Citroёn HY food truck. We expanded the menu, adding our signature rosemary-salted fries, classic Frank’s Buffalo wings and some seriously addictive milkshakes.

The truck worked overtime in 2020 and in June of that year, the Costello family opened the doors to Locke Burger’s first permanent home, in the heart of Limerick city. The Locke Burger is open 7 days a week for sit-down suppers, take-away treats or Uber deliveries. It features outside seating, a busy bar and a menu of fries, wings, and the now-famous Locke Burger - six ounces of juicy, beefy perfection. Call or visit us today to see for yourself!