Q&A: Gasoline Grill with Founder Klaus Wittrup

To celebrate Double Standard's collaboration with Copenhagen-based, world famous burger joint, Gasoline Grill, we spoke with founder about the secret to making some of the best burgers the food industry has ever tasted. Check out our interview below to read about the inspiration behind the renowned burger spot. 
The freshness of the ingredients really stands out, it's simple. There’s no trickery, it’s just the way it is.
Tell us about the history of Gasoline Grill. 
Gasoline Grill has been a longtime dream of mine. When I was 16, in 1992, I went to America as an exchange student. At that time, I had a burger that changed my life. In 1992, burgers in Denmark were really disappointing—just frozen patties with odd condiments. So when I came to America and had my first American burger, it was something completely different: salty, juicy, and fatty. Being in America at age 16 changes your life, right? I became a real burger enthusiast and have been searching for that taste ever since.

What separates Gasoline Grill from other burger restaurants?

We really don’t compromise on quality, and we don’t cut corners. We use organic beef that we grind in-house every morning. We have our own recipe for an incredible potato bun that’s made fresh in-house daily, using only simple ingredients. Everything is fresh, so what you get is just a very pure, simple burger.

How has the city of Copenhagen influenced Gasoline Grill?

Yes, definitely. Copenhagen is a gastronomical capital of the world, with so many great restaurants, like Noma, which is an international superstar. Being in Copenhagen has really helped us. And of course, Nordic cuisine is all about the ingredients and quality.

What can guests expect from your takeover in Double Standard?

The same high devotion to great quality, delivering a simple, juicy, salty burger where you can really taste the freshness and quality of the ingredients."

What is your absolute must not when making a burger?

There are some 'must nots' specifically for our burger because we put so much effort into the patty. It would be a shame to add ketchup or bacon. I mean, those things can be great on a burger, but they just make the burger taste like bacon or ketchup.

Whats next for Gasoline Grill?

World domination? Im joking, but we want to be we want to open up internationally, so that’s what we’re working on now. 

Check out the menu here, and book your spot in here. 

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