A box that works perfectly over the counter can fail badly on a twenty-minute delivery, and almost always for the same four reasons. None of them is about the burger.
Time
Everything gets worse with time. Grease that has not reached the board in two minutes will have reached it in fifteen. Steam that has not softened the bun over the counter will have softened it by the time the rider arrives. Specify for the worst realistic journey, not the average one.
Stacking
Delivery boxes do not travel alone. They go into a bag with other orders, and the bottom one carries everything above it. That is a compression load a single layer of cardboard is not designed for, which is why corrugated board — with its stiffening fluted layer — is the default for delivery-heavy operations. The comparison is set out under burger boxes by material.
Movement
A burger that fits loosely will slide, and a burger that slides arrives leaning against one wall with the sauce on the board. This is the most common delivery complaint and the cheapest to fix: size the box to the build with only a few millimeters of clearance, and use an insert where the build is unstable. The method is in our guide to choosing a burger box size.
Steam
A sealed box keeps heat in and steam in, and steam is what turns a crisp bun soft and a crisp fry limp. Ventilation lets it out but lets heat out with it, which is a genuine trade-off on a long journey rather than a problem with an obvious answer.
The practical resolution is to stop treating the order as one thing. Vent what should stay crisp and seal what should stay hot: fries in a vented box, the burger in a closed one. One compromise box does neither job well.
Splitting the order
That principle extends across the whole order. Fries in with the burger will steam it, sauce loose in the bag will leak, and a drink alongside an unsupported box will crush it. Fries boxes, sauce pots with lids and delivery bags all exist to keep those items apart, and they print on the same run in the same artwork — the range is under food packaging for burger shops.
Grease, specifically
On a long journey a coating alone often is not enough, and the fix is a barrier inside the box rather than a heavier box: a liner under the build, or a wrap around the burger itself. It costs less than upgrading the board and works better, because it addresses the grease where it starts — the options are compared in our guide to greaseproof burger packaging.
A delivery specification, in short
Corrugated board for the stack. Snug sizing with an insert if the build is tall. Vented packaging for anything fried, sealed for anything that must stay hot. A liner or wrap for grease. Separate containers for fries, sauces and drinks.
Tell us your delivery radius and what a typical order contains, and we will spec against that rather than against a single box.
Need a price for a run? Send the size, style and quantity and we will come back with wholesale pricing and a production timeline — start on the burger packaging quote form.
Frequently Asked Questions
How do I stop burgers going soggy in delivery?
Start with the build, not just the box. Toast the cut sides of the bun, put a barrier like cheese or lettuce between the patty and the bun, and keep wet sauces off the bottom bun. Then use a vented box so steam can escape. Those steps together prevent most soggy-bun complaints.
Should delivery burger boxes have tamper-evident seals?
Yes, they are worth adding. A printed sticker across the box opening or bag fold shows customers the order has not been opened since it left your kitchen. It is a cheap way to build trust with delivery customers and doubles as a small branding piece.
How do I keep burgers hot during delivery?
Use a closed, snug box in corrugated board, which insulates better than single paperboard, and pack it in an insulated delivery bag. Keep hot and cold items apart so drinks do not cool the food. Vent only what needs to stay crisp, since every vent hole releases heat.
Do delivery apps require specific burger packaging?
Most delivery platforms leave packaging choices to the restaurant but publish packing guidelines, often recommending sealed bags, spill-proof containers and tamper-evident closures. Check the current guidelines for each platform you use. Packaging that follows them tends to reduce refunds and complaints.
How should I package a burger with extra sauce or a runny egg?
Put a liner under the build, keep the box snug so it cannot tilt, and serve extra sauce in a lidded cup rather than on the burger. Runny eggs and saucy builds are the hardest to deliver, so set expectations or offer the sauce on the side for long trips.
Should I wrap a burger before boxing it for delivery?
Yes, for most delivery orders. A wrap holds the build together, takes the first wave of grease, and keeps toppings from sliding. It also makes the burger easier to eat. Remember to measure the burger wrapped when choosing a box size, since the wrap adds bulk.
What packaging do ghost kitchens use for burgers?
Ghost kitchens running several brands from one kitchen often use one plain or lightly printed box for every brand, then add a brand-specific sticker or sleeve. That keeps stock simple while each brand still looks distinct. Delivery-first operations usually choose corrugated for stacking strength.
How should I pack a delivery bag with several burger orders?
Put the heaviest, flattest boxes on the bottom and keep them level. Place fries and fried sides on top so they are not crushed and can vent, and pack drinks in a separate carrier. Sauces go in a sealed pocket or a closed box, never loose at the bottom of the bag.
Which delivery bag works best for burger orders?
A bag with a wide, flat base is best, because it keeps boxes level and stops them tilting. Narrow bags tip burger boxes on their side, which sends the build into one wall. Printed takeaway burger boxes built for delivery paired with a flat-bottom bag keep orders upright.
How do I keep lettuce and tomato fresh in a delivery burger?
For long trips, keep cold toppings away from the hot patty. Put lettuce between the patty and the top bun, or pack lettuce, tomato and onion separately for the customer to add. Heat wilts lettuce and makes tomato watery within minutes when they sit directly on the patty.
More guides
- Branding Burger Boxes on a Small Budget How to make custom burger packaging look considered without a full-color print run: stock color, one-color print, sleeves, stickers and where to spend first.
- Burger Box Printing Explained: Offset, Digital, Colors and Finishes How a burger box is printed: CMYK or Pantone, offset or digital, what changes on kraft versus white board, finishes, artwork files and proofs.
- Burger Patty Packaging for Butchers and Meal-Prep Brands How to package raw and frozen burger patties for retail and wholesale: patty boxes, freezer-grade board, wax and PE liners, labeling, and how to order.
- Catering Boxes: Sizes, Styles and How to Order for Events What a catering box needs that a burger box does not: sizes for meals and platters, sandwich and combo styles, board, branding and ordering for an event.
- Clamshell vs Parcel Burger Boxes How the two most common burger box styles differ in service, in a delivery bag and on the shelf, and which one suits the way you actually hand food over.
- Eco-Friendly Burger Boxes: What the Options Actually Mean Recyclable, biodegradable and compostable are not the same claim. What bagasse, recycled kraft and uncoated board really offer, and how to choose honestly.
- Gloss, Matte or Spot UV: Choosing a Finish What each coating changes about how a printed burger box looks, feels and performs, and when spot UV is worth the extra step.
- Greaseproof Burger Packaging: What Actually Works Why burger boxes leak, and what stops it: coatings, liners, wraps and ventilation, and how to choose between them for counter service and delivery.
- How a Custom Burger Box Order Works From first measurement to printed run: what a quote needs, how artwork is handled, why unit price falls with quantity, and what to check before approving.
- How to Choose a Burger Box Manufacturer: 9 Questions to Ask Nine questions that separate a real burger box manufacturer from a reseller: minimums, samples, proofs, board, inks, turnaround, shipping and extra fees.
- How to Choose a Burger Box Size Measure the build, not the burger: how to size a burger box so the bun does not flatten and the build does not slide, and which standard size to start from.
- Kraft vs Cardboard vs Corrugated Burger Boxes What each board actually does with heat, grease and weight, and how to pick between kraft, cardboard and corrugated for burger packaging without overspending.
- Newsprint Burger Boxes: How the Look Is Printed and What It Costs The newspaper look on a burger box is a print, not real newsprint. How it is done on kraft or white board, which styles carry it, and how to order a run.
- Packaging the Whole Order, Not Just the Burger Fries, sauces, drinks and bags decide as much about how an order arrives as the burger box does. What to specify for each, and why one run beats four suppliers.
- Window Burger Boxes: When the Cut-Out Earns Its Cost A window shows the product without opening the box. What it costs in structure, heat and grease, and the situations where it pays for itself.