The company is slated to open outposts in Marlton, Glassboro and Cinnaminson in the coming months, co-owner Walter Gouldsbury told NJ Advance Media.
Marlton’s Gouldsburger’s is expected to open in December in the Allison Shopping Center. The Glassboro location (on High Street) and Cinnaminson eatery (along Route 130 and Wynwood Drive.) are set to open early in 2026, although exact dates have yet to be determined.
The Sicklerville, Marlton, Cinnaminson, Glassboro, and upcoming Ardmore, Pa., are franchise locations. The brand’s locations operated by the original owners are in Haddonfield, Medford, Bordentown and Philadelphia (Center City and Logan Square).
The restaurant got its start in Haddonfield in 2023 and went on to open in Philadelphia and South Jersey over the past two years.
Further expansion is not out of the question, even beyond the tristate area.
“We’ve gotten inquiries for Shore locations, going up north further, and out of state. We’ve had inquiries as far out as California, New York, and a little further south down in North Carolina,” Gouldsbury said. “A lot of these (franchisees) are our customers who’ve had the food and see what we’re doing. That’s where the interest starts.”
The eatery’s cheesesteak claimed the No. 5 spot on NJ.com’s latest ranking of N.J.’s 43 best cheesesteaks. Their menu also features burgers, chicken strips and sandwiches, hot dogs and more. They also serve gluten-free options for their chicken and fries offerings.
The cheesesteak is, for better or worse, depending on your point of view, the iconic Philly sandwich. What it represents has changed throughout its near-century of existence — perhaps as much in the last several years as in the last couple decades.
This list only concerns itself with beef cheesesteaks — keep an eye out for updated guides to meat-free and other alt steaks in the future — and will be updated as we eat more of them. And if you need more cheesesteak coverage right now, check out our new weekly cheesesteak column.
A delivery cheesesteak is a fundamentally different beast than one that you consume right off the griddle. All the components are the same — melted cheese, griddled onions (if you opt for them), seasoned meat, a roll to contain it all — but the handling and time en route from the kitchen to wherever you are is transformative.
For one, the sandwich inevitably steams within its packaging during the journey. A roll that is toothsome when freshly stuffed might arrive to you soft and chewy, offering no counterweight to the filling. (Sometimes, though, that’s exactly what you want.) For another, steaks built the old-school way — in which meat is piled onto a slice of cheese, thereby melding the cheese, meat, and roll together — tend to work less well for delivery: Tightly wrapped, these steaks don’t have as much opportunity for the cheese to melt and evenly distribute, risking a steak that’s dry, without cheese marbled throughout. (The newer style, best exemplified by Angelo’s, in which the cheese and meat are more thoroughly mixed from the beginning, tends to work better for the journey from the griddle to your plate.)
The food team, along with some other Inquirer cheesesteak enthusiasts, ordered 16 steaks (all beef, no alt proteins) to the Inquirer newsroom in Center City. All were delivered within the same window to see how they withstood the rigors of delivery. For standardization, every order had at least one steak with Cooper Sharp (sorry, diehard purists) if available — American, if not — and onions, with no other toppings.
There were surprises: Some in-person favorites didn’t hold up and some we had found lackluster when eaten on-site were real hits in the delivery dimension. Of course, based on your location and preferred delivery service, your options will be different; delivery also adds an element of unpredictability to every order, so your mileage may, quite literally, vary.
PHILADELPHIA (WPVI) — With the heat climbing, it’s officially grilling season and we’re tackling the perfect burger: juicy, well dressed, and cooked to perfection.
I checked in with the experts at Gouldsburger’s for “Cheeseburger 101.”
Gouldsburger’s co-owner Walter Gouldsbury says the perfect burger blend is all about a precise ratio.
“We use a 70/30 blend, lean to fat ratio,” he says. “It makes a juicy burger. We go for USDA prime brisket beef.”
Gouldsburger’s made a name for itself in Haddonfield, New Jersey. They just opened a brand new spot in Logan Square in Center City three weeks ago.
“This is more of a Gouldsburger’s Express,” Gouldsbury says. “This is the express model for the office crowd, for people who are coming in quick.”
But today, we’re taking our time with their signature 7-ounce burger, and they let us in on a few secrets
“The critical thing with any burger is you need to season it very nicely and generously with salt, pepper, a little garlic powder, and a little something else I can’t tell you on camera. It’s a secret there,” Gouldsbury says.
I’ll work on that secret – but the burger goes straight to the grill. We are using a griddle, but Gouldsbury says the same techniques apply.
Rule Number 1:
“Don’t play with the burger too much. Let it sit. Let it get a nice crust. Don’t push down on it, because all you are doing is pushing all the fat out, all the juice,” he says.
Rule Number 2:
You get one flip. Just one.
“You can’t play with it, don’t fidget with the burger,” he says. “Let it sit. Be patient. Then, we’re going to flip it over and get a nice little crust on the other side.”
While the burger cooks, toast your buns at the same time, on the same grill.
Now, it’s time for the cheese.
“I’m a yellow guy on my burger,” he says. “Some people think we are using Cheez Whiz. It’s not. It’s our Cooper Sharp yellow. We are one of the few people using it.”
Rule Number 3:
“Do not be afraid to use the meat thermometer,” Gouldsbury says. “There’s no shame in that game. We’d rather be safe than sorry.”
Once it’s cooked to your liking, it’s time for toppings.
I asked about the secret spice again. No dice!
They dress their burgers with shredded lettuce, thinly sliced onions, pickles and ketchup.
Rule Number 4:
“Let the burger rest,” he says. “Let it sit, let the juices take a break, before cutting into it.”
Opening up Gouldsburger’s Express for the Center City office crowd
Two and a half years ago, Gouldsbury teamed up with co-owner David Murray for Crumb Sandwich Joint in Haddonfield.
“We do homemade focaccia bread and house roasted meats,” Gouldsbury says. “Everything’s made by hand.”
Then, they ventured into burgers.
“David was like, let’s call it Gouldsburger’s,” Gouldsbury says. “It has a catch to it!”
In less than three years, they now have seven restaurants.
“We have a saying: ‘When it stops being fun, we’ll stop expanding,'” Murray says. “So far, so good.”
The new Center City Gouldsburger’s is their first spot across the bridge.
Murray says it started with an Instagram message from a Gouldsburger’s fan, who happened to know real estate.
“My first response was, ‘Absolutely not.'” Murray says. “I said, ‘Thank you so much for reaching out, but unfortunately, at this time we have no desire. Jersey is where we’re going to stay.'”
They ended up taking a peek and they were sold.
“We fell in love with the space and the people,” Murray says.
So, they went for it, creating a lunch spot for the more fast-paced city crowd. Right now, it’s still sort of a best kept secret in the heart of Logan Square.
“There’s no sign out front yet,” Murray says. “We don’t have DoorDash or Grub Hub yet. When we say soft opening, we mean really soft opening.”
They also serve cheesesteaks, salads and something called “Don’s Shoe Dog.” It’s a riff on a nostalgic throwback meal.
“Back in the younger days, my kids always had hot dogs and macaroni and cheese,” says Don Peacock, their managing partner in Center City.
Peacock elevated the old kid favorite with some bacon, toasted bread crumbs and cherry peppers.
Get ready, folks; Haddonfield’s newest burger sensation – Gouldsburger’s – will be opening *very* soon. In fact, they are shooting to open on Friday, April 28th, which is less than two weeks away! You’ll want to visit as soon as they open because this place will put all other burger places in South Jersey to shame.
OK, that might sound like hyperbole, and don’t get me wrong, there are many great burger joints in South Jersey, but Chefs David Murray and Walter Gouldsbury proudly do “Good Food, Done Right,” and it shows in everything they do. Not to mention there are more than burgers on the menu.
The guys behind the wildly popular Crumb Sandwich Joint (Haddonfield, Medford, and Bordentown) are finally ready to unveil their burger concept, which was in the works for a while. And they couldn’t be more excited to introduce Haddonfield and South Jersey to their amazing burgers, hot dogs, sandwiches, fries, and more.
I had a first look at the space and a first taste of some of the menu items. I was genuinely impressed by the meticulous planning and attention to detail that went into crafting their menu. You can choose from one of their signature burgers or build your own to your liking. With many choices and flexibility, you are sure to find something you love.
As for the space, they put in substantial work transforming it from The Fare Porter (the previous tenant) to Gouldsburger’s—with many upgrades and TLC—new equipment, counters, lighting, HVAC, etc.
The decor exudes a straightforward charm accentuating the main attraction – the food! The walls have a calming color scheme, with shades of yellow and gray. There will be artwork on the walls. Chef Murray is a fan of food-centric artwork, which he displayed at his previous restaurant Denim BYOB and featured in the Crumb Sandwich Joint locations.
There is seating for ten inside, and an additional six tables will be available outside on the sidewalk, offering a perfect setting for alfresco dining in Haddonfield!
Here are the Top Ten reasons why Gouldsburger’s will blow your mind.
(Note: making a perfect “top ten” was challenging because it will be great for many other reasons besides this, but it is a start.)
Bread/rolls/buns made fresh daily (and throughout the day!)
USDA Prime brisket for the burgers AND cheesesteaks. Chef Murray says, “Despite costing more due to the lower yield, brisket produces a phenomenal flavor and texture with tender meat!”
Cooper sharp for the cheesesteaks (need I say more!?)
Housemade “Better Beet” burgers (no Beyond or Impossible burgers here) – looks just like a real burger!
Olive oil for frying – only the best!
Hand-cut French fries – IYKYK!But seriously, these are amazing fries.
Tempura battered onion rings (OMG!) made with Haddonfield’s own King’s Road beer in the batter. Trust me; you’ll never return to the others once you have these.
There is a separate gluten-free fryer and vegetarian griddle to prevent cross-contamination.
All condiments and relishes are housemade except for Heinz organic ketchup.
Housemade ice cream for floats! That’s right, Walter makes all of the ice cream himself!(King’s Road is featured again in the root beer float.)
Bonus Beats: Cluckwerks is back! Chef Murray’s pandemic chicken popup when he operated Denim BYOB in Haddonfield returns in the form of two crispy chicken sandwiches and chicken strips on the menu.
The food photos are just a quick preview and should be enough to whet your appetite for what will come in a couple of weeks. I can’t wait to hear what you all think when it opens!
