Jimis Burger was founded in Sangli, near to Kolhapur. But I never had any opportunity to visit Sangli which is some 50-60km away from Kolhapur during my MBBS days. But my friend Dr Ankita and i went to JIMMIS BURGER, Bandra to taste the amazing worth the money burgers.
JIMMIS BANDRA- Google Maps
Glimpse into History
Jimis Burger started in Sangli, Maharashtra, in 2012 as a pushcart. Founder Jimmy Bhore later brought the concept to Mumbai, where the brand helped popularise gourmet, handcrafted burgers.
Jimmy Bhore has an unusual background for a restaurateur—he is also a heavy-metal musician, and the brand’s early growth involved unconventional promotion, including pop-ups at metal concerts and word-of-mouth rather than relying heavily on social media advertising.
What makes Jimis different?
The burgers are made fresh to order, with patties, sauces and buns prepared in their own kitchens.
The menu goes well beyond the standard chicken/veg burger:
- Jimis OG — grilled meat patty, cream cheese, caramelised onions & roasted garlic mayo
Smash Hit — two smoky smash patties, double cheddar, caramelised onions & pickles
Jimis Bacon Cheese Burger — meat patty, bacon, fried egg, jalapeño & cheddar
Benjamin Mutton — spiced mutton patty with jalapeños, pickled onions and cheddar
Stuffed Herb Cheese Chicken — chicken patty with a gooey Gouda-filled centre
Peri Peri Burger
Super Cheesy Veggie
An interesting connection
The founder’s heavy-metal background is actually part of Jimis’ identity. The brand describes its journey as being built through passion, unconventional marketing and a strong local following rather than starting with a conventional restaurant-industry playbook.
Recognition
Jimis’ own website currently states that it has been voted Mumbai’s Best Burger in 2024, 2025 and 2026 and has expanded to eight outlets across Mumbai.
“From a pushcart in Sangli to multiple Mumbai outlets, Jimis Burger is a reminder that some of the city’s most recognisable food brands can begin with nothing more than a good idea, a small cart and a lot of persistence.”
