A cheeseburger should not need a personality test. This one might.
Do you want smoky? Sweet?
Spicy? Something that makes you question why nobody tried this combination sooner?
This Indiana burger spot builds fresh Black Angus patties around exactly those kinds of decisions, then throws hand-cut fries into the mix to make restraint even less realistic. The setting feels just as considered.
Copper-toned walls. Clocks ticking away.
A patio lit by Edison bulbs. It is easy to see why a neighborhood place like this can become part of someone’s regular routine.
The first visit answers one question. The second starts another: Which burger are you getting next time?
The Signature 317 Burger and Its Four-Cheese Reputation
Some burgers whisper. The one named after the restaurant basically shouts.
Four cheeses go onto a single patty here, with Swiss, American, Gouda, and Provolone layered until the whole thing turns gloriously messy. Bacon adds smoke and crunch, while garlic aioli slides into every gap and softens the salt.
The beef itself matters just as much as the toppings. Fresh, never frozen Black Angus gets pressed and cooked to order, and the patties run thick enough that juice escapes with the first bite.
Napkins are not optional. Plan accordingly, and maybe skip the white shirt.
Back in 2017 this exact burger tied for second-best in Indy in a local ranking, which is the kind of detail regulars still bring up. It has held its reputation through years of new burger spots opening around the city.
Ordering advice tends to circulate among frequent visitors, and adding a fried egg on top is one of the most common suggestions. The runny yolk mixes with the aioli and makes the whole thing richer without overwhelming the beef.
Gluten-free buns are available on request, so the signature build is not off-limits to everyone.
Pair it with hand-cut fries and take your time. Rushing through something this layered feels like a waste of a good afternoon in Broad Ripple.
Strawberry Hill, the Sweet and Spicy Wild Card
Peanut butter on a burger sounds like a dare. Melted peanut butter with strawberry compote and habanero-ghost pepper cheese sounds like a full-blown challenge.
Yet the Strawberry Hill has become one of the most requested items on the menu, and there is real logic behind the chaos. Sweet fruit calms the pepper heat, the peanut butter adds body, and bacon keeps everything grounded in something familiar.
Heat builds slowly rather than hitting all at once. First bite reads sweet, second bite warms the back of the throat, and by the third the combination finally makes sense.
This creation earned a spot in a Midwest Burger Battle in June 2026, going head to head with regional contenders. Stacked House took the crown that round, but the fact that a peanut butter burger from a Broad Ripple corner made the lineup says plenty.
Spice-shy diners sometimes ask for the pepper cheese swapped out, which keeps the sweet-savory contrast without the fire.
Consider ordering it alongside something cooling. Sweet potato fries with ranch show up constantly in conversations about the right pairing.
Curiosity drives most first orders here. Repeat orders come from people who realized the strange combination actually works, which might be the highest compliment a burger this odd can earn.
Hand-Cut Fries and the Side Dishes That Steal Attention
Sides at most burger joints are an afterthought. Not here, where the fryer arguably works as hard as the grill.
Potatoes get cut in house, which means the fries arrive with uneven edges, soft centers, and seasoning that actually sticks. Sweet potato versions have their own loyal following, usually ordered with ranch.
Then come the options that turn a simple meal into something worth photographing.
Dill pickle fries deliver a sharp, briny crunch that cuts through rich beef beautifully. Fried brussels sprouts have developed a reputation big enough that some diners pile them directly onto their burgers rather than eating them on the side.
Truffle fries show up in conversation constantly among regulars. Fried zucchini and onion rings round out the lineup for anyone who wants something beyond potatoes.
Funnel cake fries exist too, which blurs the line between side dish and dessert in the best possible way.
A practical tip for groups: order two or three different sides for the table instead of everyone getting the same thing. The variety makes a better meal and sparks the kind of debate that keeps a dinner lively.
Fryer timing can vary during busy stretches, so ordering while the kitchen is calmer tends to produce the crispiest results. Late lunch is a reliable window.
A Patio Built for Slow Afternoons in Broad Ripple
Warm evenings in Broad Ripple practically demand outdoor seating, and the covered patio here fills up fast once the weather turns.
Edison bulbs strung overhead throw soft amber light across the tables. Ceiling fans keep the air moving through humid Indiana summers, which makes a bigger difference than most people expect.
Brick walls frame the space and give it a settled, lived-in quality rather than a temporary tacked-on feel.
Dogs are welcome out here, and that detail has earned the patio a devoted following among neighborhood walkers. Plenty of visitors plan their route along the Monon Trail with a stop built in.
Outdoor seating comes up more than almost any other topic among guests, which says something about how central it is to the experience.
Timing helps. Arriving right as the sun dips gives you the best light and slightly cooler air, and the string bulbs come into their own once dusk settles.
Conversation flows easier outside too. Indoor music can climb in volume during busy stretches, so anyone hoping for an actual chat should aim for a patio table.
Shoulder seasons work surprisingly well thanks to the cover overhead. Light rain becomes background noise rather than a reason to move inside, which is a small luxury worth appreciating.
Bold Builds Like the Angry Mule and Wake Up San Francisco
Menu creativity is where this kitchen really shows off.
The Angry Mule brings ghost pepper cheese, chili-rubbed onions, and a cilantro-jalapeno mix together, then finishes with the house Dirty sauce. Heat lovers treat it as a benchmark.
Meanwhile, the Wake Up San Francisco takes a completely different path. Espresso-rubbed Northstar Bison forms the base, joined by arugula, goat cheese, fried onion strings, and house-made tomato jam.
Bison eats leaner than beef and carries the coffee rub well. The tomato jam adds sweetness, which some diners love and others scrape aside, so it is worth knowing before ordering.
Protein choices stretch far beyond the usual. Lamb, chicken, turkey, pork, shrimp, and tuna all appear on the menu, and the Bikini Burger uses a black bean patty for anyone eating plant-based.
Thicker patties mean temperature matters. Asking for a specific doneness when ordering helps, since the default can land on the rarer side.
The Okie Smashed Onion Burger goes the opposite direction entirely, with two thin smashed patties pressed into grilled onions, American cheese, spicy brown mustard, and pickles on brioche.
Between the wild builds and the straightforward classics, indecision is the real hazard here. Bringing a friend and splitting two very different burgers solves that problem neatly.
Appetizers, Dirty Sauce, and the Stuff Regulars Order First
Ask around about starters and one sauce dominates the conversation.
The house Dirty sauce has picked up awards and shows up across several dishes, including the loaded pork nachos. It runs genuinely spicy, so anyone sensitive to heat should ask before committing.
Fried Mac N’ Cheese is the best-selling appetizer, arriving as crisp golden bites with a soft, cheesy center.
Poutine makes an appearance too, keeping things classic with cheese curds and gravy over those hand-cut fries. It is hearty enough to share across a table of three or four.
Deviled eggs get an upgrade with house-made bacon jam, which adds a smoky sweetness that keeps them from feeling old-fashioned.
Mashed potato balls have their own quiet fan club. The name undersells them considerably.
Wings deserve a mention as well, since they are smoked before frying, and that extra step builds flavor into the meat rather than just the skin.
Staff here tend to know the menu inside out and will steer you toward the right heat level if you ask. Taking their guidance usually pays off.
A good strategy is to order one starter for the table and save room for the main event. Portions are generous, and the burgers deserve your full attention when they arrive.
Planning Your Visit Before the Crowd Beats You There
Word travels fast when a burger wins a statewide title, and the lively dinner rush at 317 Burger proves it. Weeknights around five o’clock stay relatively manageable, while Friday and Saturday evenings can easily stretch the indoor wait time past half an hour.
Showing up early, or planning around a late lunch, gives you first pick of the comfortable outdoor patio seating right along the vibrant Broad Ripple strip.
Parking throughout the immediate neighborhood fills up quickly on busy weekends, so finding a side street spot and enjoying a short, scenic walk usually beats circling the block indefinitely.
Once inside the casual, welcoming dining room, the energetic atmosphere frames a classic neighborhood eatery experience.
Be sure to bring a little extra cash for the friendly staff’s tip jar, come hungry, and always remember to order a hefty side of local poutine or crispy seasoned fries to share across the table.
One visit rarely covers the full creative scope of this menu, which is exactly why dedicated local foodies and neighborhood regulars keep coming back week after week.
Whether you are standardly hunting for a classic, flawlessly executed smashburger or daring enough to tackle the legendary peanut butter and sweet strawberry compote masterpiece, this destination delivers.
It stands as a delicious, comforting reminder that sometimes the best food in Indiana is tucked right into a local block at 915 Westfield Blvd, Indianapolis, IN 46220.
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