Custom Burger Boxes
Burger boxes are bought by diameter and fail on height. A double patty with a brioche bun, slaw and a skewer is easily 120 mm tall, and a box built for a standard single will compress it into something the customer did not order.
Get a price for Burger Boxes
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- 4styles in this range, each with its own page and price
- 100unit minimum on every style, printed or plain
- 4markets quoted in the delivery currency
- ±1mmcutting tolerance on folding board, checked on a sample
4 styles in this range
Styles we make in this range
Every one below is written up, priced and dielined. Tap a style to see how it is built.
01See the build →Bagasse Burger Boxes
Custom bagasse burger boxes molded from sugarcane fiber
02See the build →Burger Parcel Boxes
A parcel box arrives as a flat blank and folds up at the pass into a closed carton with a locking top.
03See the build →Burger Sleeves
Every other burger format is opened and put down.
04See the build →Small Burger Boxes
A full-size burger box travels alone.
Side by side
Which burger boxes style fits
| Style | Board | Build | Minimum | |
|---|---|---|---|---|
| Bagasse Burger Boxes | Molded sugarcane bagasse, natural or bleached; PFAS-free | Single, double, loaded, burger-and-fries clamshells | 100 boxes | Open → |
| Burger Parcel Boxes | Grease-resistant food-grade kraft; E or B flute where more rigidity is needed | Flat-packed fold-up parcel carton with a locking top | 100 boxes | Open → |
| Burger Sleeves | Grease-resistant food-grade kraft, 250–350gsm | Flat blank wraps and pre-glued loops | 100 sleeves | Open → |
| Small Burger Boxes | Grease-resistant food-grade; lid board stepped up for stacking | Slider and junior clamshells, parcel cartons, divided multi-packs | 100 boxes | Open → |
Measure the tallest thing you sell
Build your biggest burger, put it on the counter and measure it. That number, plus a little, is the internal height of the box — not the height of your standard menu item.
The alternative is two box sizes, which is genuinely reasonable if a large share of orders are singles. What does not work is one box sized to the average, because the average burger does not exist.
If you serve a skewer, measure with it in. Skewers are the single most common reason a lid will not close.
Steam is the enemy of everything you promised
A hot burger in a sealed box steams its own bun within minutes. The top goes soft, the base goes wet, and anything crisp inside stops being crisp — which for a fried chicken burger is the whole product.
Vents high in the side walls let steam out before it condenses. On corrugated builds they cost nothing on the die; on molded bagasse they have to be part of the tool, so decide early.
Formats, and how each behaves in a bag
For delivery the clamshell wins on stacking alone. For eat-in a sleeve is often better, because the customer keeps hold of it while eating and the burger stays assembled.
| Clamshell box | Rigid, stacks, protects the build; the standard for delivery |
|---|---|
| Sleeve or wrap | Cheapest, eaten in hand, holds the burger together while eating |
| Parcel box | Fold-up carton with a locking top; flat-packs, good for volume |
| Bagasse clamshell | Molded fiber, holds heat and grease well, compostable |
| Kraft board with liner | Prints well, folds flat, needs a grease-resistant liner |
Grease, and how far it travels
- Beef fat reaches the outer face of uncoated board in minutes, not hours.
- Grease-resistant board handles it without a plastic coating and stays repulpable.
- A greaseproof sheet inside adds a barrier and doubles as a wrap for eating.
- Bagasse resists grease naturally, which is a large part of why it is used here.
Printing on something that will be held while eating
A burger box is opened on a lap and held in two hands. Uncoated kraft with a one or two color print is the category standard because it looks right and hides marks, and because gloss varnish is not appropriate where food and fingers meet.
Inside print on the lid is read by everyone who opens it — the same argument that applies across our food packaging range, and it costs a second pass and no extra board.
Across the range
What every burger boxes job runs on
Boards
- Natural kraft
- White SBS
- E and B flute
- Wrapped grayboard
- Food-grade board
- Recycled content
Chosen from what goes in the box and how far it travels. Our notes on recyclable and compostable stocks say which claims each board can carry.
Finishes
- Matte
- Gloss
- Soft-touch
- Foil
- Emboss
- Spot UV
- Kraft
- Textured
Each one is a decision about light on a shelf — the specialty finishes range shows them on real boxes.
Artwork
- Vector PDF or AI, fonts outlined
- 3 mm bleed, 4 mm safe area
- CMYK; a spot color where a match must hold
- Proof on the dieline before press
Files not set up that way are fine — see the guide to preparing print files.
Interactive · five steps · no sign-up
Build your Burger Boxes in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about burger boxes? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
Why does my bun go soggy?
Trapped steam. Vents high in the side walls let it out before it condenses on the lid and runs back down.
One box size or two?
Two, if singles are a large share of orders. One box sized to the average will crush your biggest builds.
Is bagasse worth the extra cost?
It handles heat and grease better than board and is compostable. Whether that is worth it depends on your customers.
Can I print full color on kraft?
You can, but kraft mutes it and a white underbase adds a pass. One or two colors on kraft is cheaper and more convincing.
What is the minimum order?
100 units, clamshells, sleeves or parcel boxes.
What measurement do you need?
Your tallest burger standing, skewer included. Skewers are the single most common reason a lid will not close.
Why does my bun go soggy?
Trapped steam. Vents high in the side walls let it out before it condenses on the lid and runs back down.
One box size or two?
Two, if singles are a large share of orders. One box sized to the average will crush your biggest builds.
Is bagasse worth the extra cost?
It handles heat and grease better than board and is compostable. Whether that is worth it depends on your customers, not on us.
Can I print full color on kraft?
You can, but kraft mutes it and a white underbase adds a pass. One or two colors on kraft is both cheaper and more convincing in this category.
Keep browsing
