To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.

To Ted Tsakiris and Rich Stula, a burger isn’t food. It’s a way of life.

“I’m as serious as a heart attack when it comes to burgers,” Tsakiris said.

That means each burger at their business, Teddy’s Bigger Burgers, consists of 100 percent ground chuck, is hand-pattied and made to order.

You can tell the difference as you lay into their giant-sized patties. Their nine-ounce double decker, which comes with two nine-ounce patties, should include an angioplasty, but it’s worth every bite and every penny of the $8.45 it costs.

Their approach seems to be paying off as two of Teddy’s Bigger Burgers’ four locations have landed on PBN’s Fastest 50 this year.Teddy’s Bigger Burgers Monsarrat, which is now in Waikiki across from the Honolulu Zoo, is No. 28 with revenue climbing 54 percent from 2001 to 2003. Teddy’s Bigger Burgers Kailua placed No. 44 and saw revenue increase 32 percent from 2001 to 2003.

Focusing on the details has made Teddy’s Hawaii’s burger haven, attracting many of the state’s serious burger eaters into their 1950s-style eateries and setting the gold standard for burgers in the islands.

Tsakiris and Stula have taken great pains to train their employees to make each burger as if they were eating it themselves, to assure the happiness of each customer.

“We take every single opportunity to teach these kids about pride in their job,” Tsakiris said. “I always tell them the sky’s the limit. It’s real important to us for our guys to know that one person is eating that burger.”

Teddy’s grew out of Tsakiris and Stula’s burger worship, which began at a very early age for Tsakiris.

“I’ve been a professional burger eater all my life,” Tsakiris said. “I’ve done one-pound burgers forever. I’ve been eating voluminous amounts of burgers.”

He still remembers his record inhalation of four Big Macs, two large orders of fries and two large orange drinks — he was in fourth grade at the time.

Tsakiris and Stula met while attending the University of Hawaii in the early 1990s, though Tsakiris is originally from New Jersey and Stula hails from Florida.

Stula had planned to move to Colorado to attend business school when Tsakiris approached him about opening Teddy’s.

“We all wanted to stay and we couldn’t figure out a way to stay,” Stula said. “So it was burgers.”

Teddy’s first opened in 1998 on Monsarrat Avenue and since has grown to include locations at Koko Marina and in downtown Honolulu and Kailua.