Est. 2010, Portland, OR
Number of locations: 8
What they do: Quarter-pounders of natural beef on brioche buns out of an open kitchen, with sides of truffle fries and root beer floats
Why they might blow up: The tiny/tall burgers are a delightful contradiction, natural beef is totally in, and people go nuts for the homemade catsup. Plus, it's local enough to be endearing, but broad enough of a concept to be scalable. And the Portland birthplace automatically earns it cool points.