Custom Printed Burger Wrap Paper

What burger wrap paper is for

A burger wrap is the square of paper that goes round the bun before the burger hits the tray or the bag. It is heavier than sandwich paper because it has a harder life: hot cheese, burger sauce, a lamp overhead.

Burger bars, burger vans at festivals and the kiosk at the football all use the same sheet. Street food traders use it for loaded fries. Chip shops use the bigger cut as chip shop paper under a fish supper.

The first photo shows the sheet in white round a hot dog in a roll, mustard and all, with the printed side facing out. The second shows five finished designs: a kraft sheet with small black icons and four white sheets in bright colours.

Does burger wrap paper go soft under a heat lamp?

Not in the time a burger waits on the pass. The grease hold-out stops cheese fat soaking through, and dry heat from a lamp does nothing to greaseproof paper below about 200°C.

Steam is the thing to manage. A burger wrapped tight straight off the grill will sweat, and a soggy bun is the result. Leave the fold loose at the top or fold with the paper half open until it is handed over.

Wax paper behaves worse here. Under a lamp the wax goes tacky and clear, which is why a plain greaseproof sheet is the better pick for a hot counter.

What size wrap fits a double burger?

A single quarter-pounder in a standard bun sits happily in a 300 mm square. A double with bacon needs the 350 mm square, or the paper will not meet at the top.

Those are the four cuts most burger bars settle on. If you serve a particular bun size, measure it across the widest point and add 200 mm for the fold. The guide to sheet sizes by food has a longer list.

How to fold a burger so the paper holds

The fold matters as much as the sheet. Done well it keeps the burger together in the bag and shows the logo on top.

1. Lay the sheet printed side down with a corner towards you, like a diamond.
2. Set the burger in the centre, slightly below the middle line.
3. Bring the near corner up and over the top of the bun.
4. Fold the left and right corners in, pulling them snug against the sides.
5. Roll the whole burger forward onto the far corner and tuck that corner under.
6. Cut through the middle with a serrated knife if the burger is being served open on a tray.

For a half-wrap on the pass, stop after step three and leave the top open so steam gets out.

Why burger wrap runs heavier than sandwich paper

A cold sandwich sheet at 35 gsm would fall apart round a burger. The weight here starts around 40 gsm and goes up to 50 gsm for vans that wrap, bag and hand over in one go.

• About 40 gsm: counter service, burger eaten within a few minutes, lighter hand.
• About 45 gsm: the usual choice for takeaway burgers and chip trays.
• About 50 gsm: delivery burgers, loaded fries, anything that sits in a box for twenty minutes.

Heavier paper costs a little more per sheet but folds with a crisper edge and tears less. If you run a delivery menu, go to the heavier end.

Kraft with one colour, or white with four?

Kraft burger wrap with a single black print looks like it belongs on a wooden board. Small repeated icons, as in the second photo, work well because a burger fold hides half the sheet anyway.

White stock is where bright colour lives. A yellow and red design on white reads from across a food hall. Four colours are the most we print, and solids are matched to Pantone solid-coated swatches.

Pick kraft if your branding is simple and dark. Pick white if your logo depends on a bright tint. Both take the same inks and both cope with a hot pass.

Should the logo repeat or sit in one corner?

A repeat is the safe bet for burger paper. The fold is unpredictable in a busy kitchen, and a repeat means the mark shows whichever way the sheet ends up.

A single large logo works if staff fold the same way every time, with the mark landing on the top face. It looks sharper in photographs, which matters if your customers post their food.

Keep text off the outer 10 mm, convert fonts to outlines and avoid lines thinner than 0.5 mm. The printing on greaseproof paper guide goes through artwork prep step by step.

Chip shop paper, trays and the same sheet

The 300 × 400 mm cut is what most people mean by chip shop paper. One sheet lines the polystyrene or card tray, the fish goes on top, and the ends fold over to keep the chips warm on the walk home.

Loaded fries sit on the same sheet in a cardboard boat. Street food traders use it under halloumi fries, under a kebab, under anything with a sauce that would otherwise pool in the tray.

If you serve chips in a basket, a printed basket liner cut square is a lighter and cheaper option for that job.

Mistakes burger bars make with printed wraps

Wrapping hot and tight is the first. Steam softens the bun long before it softens the paper, so give it a minute or leave the top open.

Ordering 250 mm squares for a stacked burger is the second. The corners will not meet. Order a sample size up and test it on your biggest bun.

Printing pale yellow on kraft is the third. It disappears. Use white stock for anything paler than a mid tone.

Last, some bars print the menu on the sheet. Prices change and you end up with 3,000 sheets you cannot use. Keep the print to the logo, a strapline and a social handle at most.

How do I order printed burger wrap paper?

Send the size in mm, kraft or white, the gsm if you know it and the number of colours in your artwork. A written quote comes back inside one working day. From £0.25 a sheet is the usual starting point for a 300 mm square.

Once you say yes to the quote, we lay out a free proof at full size and tweak it until it is right. Print then takes 4–6 working days.

Delivery is free and tracked to UK mainland addresses, usually 2–3 working days after dispatch. The minimum run is 1,000 sheets. Ask for a burger wrap paper quote and we go from there.