This is the buying guide. If you already know the format you want, order it on the custom burger boxes page. If you are still choosing between a clamshell and a tuck top, or you have had boxes go soggy on the drive home, work through the four decisions below first.
Decision one: the structure
| Format | How it works | Suits |
|---|---|---|
| Clamshell | Hinged lid, one piece, folds flat and pops up | Counter service and delivery, fastest to assemble at the pass |
| Tuck top carton | Lid tucks into the front panel | Branded takeaway where the box is part of the presentation |
| Corrugated wrap or tray | Flat blank folded around the burger | Heavier double stacks and loaded builds that need rigidity |
| Two burger or combo box | Single box with a divider or a deeper cavity | Meal deals and family packs where you want one bag, not three |
Decision two: grease and steam
A burger attacks packaging in two directions at once. Fat wicks into uncoated board and shows as a dark ring within minutes, and steam from the patty condenses on the lid and drips back onto the bun. A grease resistant board or coating deals with the first. The second is a structural problem, not a material one: a small number of vent holes, or a lid that does not seal perfectly tight, lets steam escape so the bun stays intact. Fully sealed and fully coated is the combination that produces a wet bun, which is why a box that looks premium on the bench can perform badly on a 20 minute delivery.
Tell us the food contact requirement for your market when you quote and we will spec the board and coating around it. We supply packaging, we do not certify your product or your process.
Decision three: size
Start from your own build, wrapped as you actually serve it, then add clearance. As a starting point, a standard single sits comfortably in about 4.5 to 5 inches square with roughly 3 inches of height. A double or a stacked build with a tall bun usually needs 3.5 inches or more before the lid stops crushing the top. Measure the tallest burger you sell, not the average one, because the box has to close on the worst case. If you serve fries or a side in the same box, add the divider before you settle on the footprint.
Decision four: print
Kraft board keeps the box looking casual and hides the odd grease mark. A white liner gives you cleaner color and a brighter photo, but it also shows every stain. Single color print on kraft is the cheapest way to look intentional, and it survives handling better than a heavy solid ink area, which can scuff along the fold. The dieline and plates are included, so print cost is driven by ink coverage and the number of colors rather than by setup fees.
What a run costs and how long it takes
The minimum is 100 boxes. Pricing starts from about $0.48 per unit at bulk volumes and is confirmed on your written quote, since board, size and coating move the number more than anything else. On the standard lane, production runs from about 7 business days and delivery adds another 2 to 5. If you are opening on a fixed date, ask for the rush lane, which uses expedited production with air freight and carries a premium of about 7 to 25% depending on the job.
Ready to order
Order the format directly on the custom burger boxes page, or send your build dimensions and quantity through the quote form and we will size it for you. If burgers are one line on a bigger menu, custom food boxes covers the rest of the range.
