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This location is now open for dine-in service with limited seating. We missed our customers…come by for a burger and beer today! Burgersmith handcrafted hamburgers are a guaranteed hit, bringing you fresh ingredients, unique toppings, hand-cut fries and locally crafted brews. Each Burgersmith burger is individually handcrafted from our signature blend of Chicago beef & served on a white, wheat, pretzel, gluten free bun or lettuce wrap. Visit today and wrap your hands around your favorite Burgersmith creation…or create your own, like this classic Smith Burger.
Hours
| Saturday | 11 AM–9 PM |
| Sunday | 11 AM–9 PM |
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–9 PM |
Address and Contact Information
Address: 3613 Perkins Rd, Baton Rouge, LA 70808
Phone: (225) 330-4710
Website: https://www.burgersmith.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Perkins at Acadian – Burgersmith
Menu for Burgersmith in Baton Rouge, LA. Explore latest menu with photos and reviews.
Burgersmith
Burgersmith-logo. Menu. Menu · Catering · Order Now · Locations · Careers. About … 225 BEST OF BATON ROUGE! BEST BURGER BEST FRIES. VOTE BURGERSMITH. Opens …
OUR LOCATIONS – Burgersmith
Find a Burgersmith Near You ; Burgersmith Lafayette. 1314 Camellia BlvdLafayette, LA 70508 ; Burgersmith Perkins at Acadian (By LSU). 3613 Perkins RoadBaton Rouge …
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Reviews
A A
Lamb burger was cooked at perfect medium-well, the feta complimented the burger well. The fries were tasty, kind of reminded me of Five Guys.
The service was okay, the restaurant was empty but it still took a while for a server. Nice relaxing atmosphere, I’ll be back to try something different outside of restaurant week!
… moreThe service was okay, the restaurant was empty but it still took a while for a server. Nice relaxing atmosphere, I’ll be back to try something different outside of restaurant week!
Eddy Roger Parker
Burgersmith. The name alone suggests something elemental,
Uqqsomething built by hand—
like a horseshoe, or a perfect pitch. A burger isn’t just food here; it’s crafted, forged, shaped, the way a blacksmith might bend iron, hammering away in the heat, not stopping until he’s got something solid, something that’ll last.
They got their start in 2008,
which in burger years makes them seasoned but still young enough to know they’ve got something to prove.
They don’t cut corners—not in Louisiana, where people take food more seriously than politics, and meemaws will tellp you right to your face if you’re doing it wrong.
You’ll find them in Baton Rouge, Denham Springs, Lafayette, and if you walk through the door, you’ll be treated like kin.
That means a good meal, a warm seat, and maybe a conversation you weren’t expecting.
I spent some time in Colorado, enough to learn that bison is not just a novelty—it’s lean, it’s rich, and it makes for a dang fine burger.
So when I saw it on the menu, I didn’t have to think twice.
Twice the protein, half the fat of beef—which means I could lie to myself a little when I ordered the fries. They hand-patty it, season it just enough to let the meat do the talking, and then stack it with lettuce, tomato, red onion, chipotle mayo, and smoked gouda—a cheese so rich it should probably own a small percentage of the Saints.
And because no meal in Louisiana is complete without something fried, I got the okra on the side. Golden brown, lightly salted, and paired with a house-made Cajun ranch. Okra’s one of those things—like a knuckleball, or an old short story—you can’t fake it. You either know how to do it, or you don’t. Lucky for everyone involved, they do.
But here’s the kicker, the thing that tied it all together like the last line of a good ballad: Abita Root Beer float. Made with Louisiana cane sugar and two scoops of New Orleans Ice Cream Co. vanilla—which means it’s local on local, sweet on sweet, and if you don’t like it, you might just be dead inside. There’s something about root beer floats that make you believe in things again. Maybe it’s nostalgia, or maybe it’s just the simple joy of watching the ice cream melt into the soda, but whatever it is, it works.
Some places just get it right.
They know a good burger doesn’t need gimmicks. They know fried okra should be crispy and light, not soggy and sad. They know root beer floats are sacred.
Burgersmith ain’t playin’ around. You walk in hungry, they’re gonna handle that. And if you somehow leave still hungry—well, buddy, that’s a you problem.
Burgersmith is one of those places. If you walk in hungry, they’ll fix that. And if you leave still hungry—well, that’s on you.
… moreUqqsomething built by hand—
like a horseshoe, or a perfect pitch. A burger isn’t just food here; it’s crafted, forged, shaped, the way a blacksmith might bend iron, hammering away in the heat, not stopping until he’s got something solid, something that’ll last.
They got their start in 2008,
which in burger years makes them seasoned but still young enough to know they’ve got something to prove.
They don’t cut corners—not in Louisiana, where people take food more seriously than politics, and meemaws will tellp you right to your face if you’re doing it wrong.
You’ll find them in Baton Rouge, Denham Springs, Lafayette, and if you walk through the door, you’ll be treated like kin.
That means a good meal, a warm seat, and maybe a conversation you weren’t expecting.
I spent some time in Colorado, enough to learn that bison is not just a novelty—it’s lean, it’s rich, and it makes for a dang fine burger.
So when I saw it on the menu, I didn’t have to think twice.
Twice the protein, half the fat of beef—which means I could lie to myself a little when I ordered the fries. They hand-patty it, season it just enough to let the meat do the talking, and then stack it with lettuce, tomato, red onion, chipotle mayo, and smoked gouda—a cheese so rich it should probably own a small percentage of the Saints.
And because no meal in Louisiana is complete without something fried, I got the okra on the side. Golden brown, lightly salted, and paired with a house-made Cajun ranch. Okra’s one of those things—like a knuckleball, or an old short story—you can’t fake it. You either know how to do it, or you don’t. Lucky for everyone involved, they do.
But here’s the kicker, the thing that tied it all together like the last line of a good ballad: Abita Root Beer float. Made with Louisiana cane sugar and two scoops of New Orleans Ice Cream Co. vanilla—which means it’s local on local, sweet on sweet, and if you don’t like it, you might just be dead inside. There’s something about root beer floats that make you believe in things again. Maybe it’s nostalgia, or maybe it’s just the simple joy of watching the ice cream melt into the soda, but whatever it is, it works.
Some places just get it right.
They know a good burger doesn’t need gimmicks. They know fried okra should be crispy and light, not soggy and sad. They know root beer floats are sacred.
Burgersmith ain’t playin’ around. You walk in hungry, they’re gonna handle that. And if you somehow leave still hungry—well, buddy, that’s a you problem.
Burgersmith is one of those places. If you walk in hungry, they’ll fix that. And if you leave still hungry—well, that’s on you.
Billy Foster
Never fails…always a great burger…your way. Let’s not forget the garlic fries…
If you are close, don’t pass it up.
… moreIf you are close, don’t pass it up.
Bill Cheatham
No frills, handcrafted burgers and hand cut fries.
No frills restaurant/bar with serving some of the best burgers & fries in the Baton Rouge area.
The service is very good, the beer list is full of craft and local brews and specialty cocktails.
No regular hostess at the front entrance, just make your way back to the bar and find a seat.
Order the “Burgersmith” or build your own custom burger.
… moreNo frills restaurant/bar with serving some of the best burgers & fries in the Baton Rouge area.
The service is very good, the beer list is full of craft and local brews and specialty cocktails.
No regular hostess at the front entrance, just make your way back to the bar and find a seat.
Order the “Burgersmith” or build your own custom burger.
Dave Thornton
Normally I get the four cheese grilled cheese and it’s great!! This time I got a burger with fried egg. It was super salty and peppery. My wife got the burger in a lettuce wrap and hers was salty. And the kids got a burger meal. They got tons of fries!! We were shocked, so many fries for a kids meal. I didn’t get to take a picture of the cheese fries. They were amazing. I was starting out with a 5 star experience but the super salty, peppery and tons of mustard brought them down to 3.
… moreCristina y Edwin Ortiz
I love it this place, they have a good food quality, I ordered a gluten free hamburger and was delicious, I didn’t remember when was the last time I can enjoy a hamburger, and the service was amazing!!
The kids have a great time drawing in the chalkboard.
… moreThe kids have a great time drawing in the chalkboard.
K Alexis
Just happened across this cute little restaurant. It has such a cozy & tasteful atmosphere! They had the Saints game playing and I appreciated that it was NOTHING like BWW, Walk-Ons, etc where it’s so loud and crowded you can’t hear yourself think. So my fiancé was happy being able to eat burgers and watch the game and I was happy to still have a quiet bonding meal together. The food was amazing, the server was AWESOME! Shout out to Lundin (server with purple hair) she was so attentive and drew us the cutest picture on our receipt. LOVED our experience and would come back 10/10
… moreEmi Bart
Please take off Bean Burger of the menu. That thing is uneatable. You just taste some kind of spice, nothing else. The whole thing was just bad.
Fries were delicious though…
… moreFries were delicious though…
Gayle Young
Took my bestie to get his first bean burger at Burger Smith on Perkins. He had some fries on the grill instead of fried. We had a great time, laughing, reminiscing and eating well. #Luvmyburgersfromburgersfromburgersmith!
… moreShannon
I came here for restaurant week to experience my first lamb burger. I first encountered Andre who was excellent with customer service, however the kitchen and management was a zero! I cook lamb and brought a small Cane’s container of sauce to baste my burger while they cook it. THEY REFUSED! That made it a 2 star level. I was amazed at their poor customer service!
The worse part was I forgot my phone for photos and I asked Andre if you shoot an send to me. He did but I didn’t receive the pics. However, he was the Best part of my dining experience!
… moreThe worse part was I forgot my phone for photos and I asked Andre if you shoot an send to me. He did but I didn’t receive the pics. However, he was the Best part of my dining experience!