Coney Burger occupies a narrow storefront in Downtown Miami, built from a project that started as a ventanita in Little Havana. The kitchen handles its own basics in-house: buns are baked on site, tomatoes are house-pickled, and the sauces are mixed in-house rather than bought in.
The menu runs on a handful of burgers rather than a sprawling list. The Wagyu Champ Burger is a 7-ounce patty topped with house-pickled heirloom tomato, Happy Sauce, and yuzu aioli. The OG Classic stacks two smashed patties with double cheddar and Coney Sauce, while the Cry-Baby Burger keeps things simpler with a single patty, caramelized onions, and the same house sauce on a house-baked bun. A plant-based Coney Burger, made from a mushroom, sweet potato, bean, and carrot blend, rounds out the core lineup, alongside hand-cut fries, a brisket-topped fry plate, and milkshakes.
The room is tight, with counter seats and a few sidewalk tables, and sits close enough to the open kitchen to watch the burgers get built. It draws a dense weekend crowd of regulars who have followed the place since its ventanita days, and the counter sends every guest off with a free cookie.
The menu runs on a handful of burgers rather than a sprawling list. The Wagyu Champ Burger is a 7-ounce patty topped with house-pickled heirloom tomato, Happy Sauce, and yuzu aioli. The OG Classic stacks two smashed patties with double cheddar and Coney Sauce, while the Cry-Baby Burger keeps things simpler with a single patty, caramelized onions, and the same house sauce on a house-baked bun. A plant-based Coney Burger, made from a mushroom, sweet potato, bean, and carrot blend, rounds out the core lineup, alongside hand-cut fries, a brisket-topped fry plate, and milkshakes.
The room is tight, with counter seats and a few sidewalk tables, and sits close enough to the open kitchen to watch the burgers get built. It draws a dense weekend crowd of regulars who have followed the place since its ventanita days, and the counter sends every guest off with a free cookie.