Eat By Numbers: The Counter Custom Built Burger

By Nevin Martell

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we head on out to The Counter Custom Built Burger in Reston, Va. This build-your-own joint allows you to stack and pack your patties however you choose. If you want four kinds of cheese and six sauces, they’ll be happy to make that burger for you (and give you a few extra napkins).We find out how many pounds of beef they use every week, how many winey milkshakes are available, and just how much ketchup gets consumed there.

The Counter Custom Built Burger

Locations: 36

Seats at the Reston location: 104

Signature Burgers: 12

Cheeses: 12, from Tillamook cheddar and sharp provolone to herb goat cheese spread and soft ripened brie

Sauces: 21, including roasted garlic aioli, hot wing sauce, peanut sauce, tzatziki sauce and basil pesto

Different burger combinations: Somewhere in the millions

Pounds of humanely raised and handled, antibiotic- and hormone-free, vegetarian fed all natural red Angus beef used per week:  1,109

Pounds of potatoes used every week:  612

Pounds of sweet potatoes used every week:  461

Pounds of ketchup used every week:  85

Beers available: 17, including Lost Coast Great White, Anchor Steam Brekle’s Brown, and Left Hand Milk Stout

Wine milkshakes offered: One, Chocolate Cherry Pinot Noir

Types of cookies offered for the vanilla ice cream sandwiches:  Three, chocolate chip, oatmeal raisin and white chocolate macadamia nut (feel free to mix and match)