Build a Burger at Frank’s

When you walk into an eatery and a man declares the tomato pesto “the best I’ve ever had”, you’re probably in for a good time.

Just after 12h00 on a Monday afternoon as the upbeat music, smiling staff and quirky diner aesthetic offers an antidote to the chill of Maerua Mall, Frank’s Burgers & Franks is exactly that.

Run by Inga Isaacs and her daughter Eden, Frank’s is Betty Boop posters behind the counter, sauces named after inspiring mythological women, angel wings on the wall for the requisite social media snap as well as the delicious homestyle beef burgers crowned with whatever tickles your tastebuds.

“Our vibe is a kind of funky vintage diner where you can just enjoy yourself and your playful side,” says Isaacs, who conceived the eatery as a culinary dive into her more childlike nature.

“We’re not a franchise so we can do what we like and I like experimenting in the kitchen as does my daughter. The whole concept is for you as a customer to come in and build your own meal to suit your budget or to suit your palate.”

Before you ask the million dollar question, there is no Frank.

Instead the name Frank’s refers to the humble frankfurter which is the central character in the diner’s hotdogs and footlongs. Topped with tomato and onion relish, tomato sauce or mustard, Isaacs has also found that, for Namibians, hotdogs may happily include one’s preference of bacon, cheese or gherkins.

When faced with the prospect of building my own Frank’s burger, my extras are a no-brainer – cheese, bacon and peppadews on top of a large, juicy homemade patty that will put any surrounding Frankenfood to shame.

“All the sauces and patties are our own. Just simple beef and spices,” says Isaacs, who adds that her customers really appreciate the fact that their patties actually taste like meat.

While burgers and franks are the main gig, Frank’s isn’t the kind of eatery to leave anyone behind. Customers can skip loading their burgers with an extra patty, various cheeses, egg, fried onions, pesto, sundried tomatoes and marinated bell peppers and alternatively choose from a selection of soups, salads, schnitzel and sandwiches during the day while homemade granola parfaits, berry smoothies, French toast, a light breakfast and a cup of their Frank custom blend coffee are ideal for the morning.

Open since 1 June and proud to be an all-women business, Frank’s opened post-lockdown after frantically filling orders from the Isaacs’ home kitchen where they perfected the recipes that include to-order cakes, cupcakes and platters.

Of course, like every eatery, Frank’s has its star and it is undoubtedly their succulent burger which I wash down with a nice slice of chocolate cake.

“Everybody enjoys a good burger,” says Isaacs, who has a healthy respect for and also caters to vegetarians, plant-based eaters and those who simply want to build their toasted fancy of smoked chicken, salami, hummus and more.

At Frank’s, “there’s something for everyone”.

Frank’s Burgers & Franks is open from 09h00 to 18h00 from Monday to Friday and until 15h00 on Saturday and Sunday.

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