Burgerhouse was launched in 2016 at Aker Brygge by founders with extensive experience in the Norwegian restaurant market, particularly within steakhouses and beef restaurants. They wanted to contribute their expertise to a growing burger market with a focus on high-quality burgers made from scratch ingredients.

It took a long time of experimenting with different combinations of meat to find a solution where no binder or additives are needed. Burgerhouse's burgers are composed of three different cuts, and each burger has its unique flavor, composition, and garnish.