LYNDEN, WA – Grant’s Burgers, a Lynden favorite, just spiced things up by switching to beef tallow for frying its famous fries. After a big hit at their Ferndale and Bellingham spots, the Lynden crew’s jumping on board, bringing that rich, old-school flavor to town.
They broke the news on social media with a laid-back vibe: “Getting sick of this song yet? Our Lynden location is now deep-frying using beef tallow! Thanks for hanging with us through the switch—we hope it hits the spot next time you’re here!” Pics of crispy fries spilling out of paper bags on a red-and-white checkered tray got folks buzzing, racking up several likes and some chatter. Burger, fry, and milkshake emojis kept it fun.
Why beef tallow? They shared a rundown of eight reasons it rocks: fries last longer (over 50% more fry life, which helps the bottom line), it’s easier to clean the gear, the fries come out crisp and not greasy, it handles high heat without breaking down, and it’s natural—no lab-made stuff here. Plus, it’s green—sustainable and biodegradable—and works for more than just fries; think baking or sautéing. Oh, and it’s got some vitamins and anti-inflammatory perks to boot.
After nailing it in Ferndale and Bellingham, Lynden’s now in on the action. The #LyndenWashington tag gives a shoutout to local pride, tying this tweak to the community’s roots.
If you’re into fries or just curious, Grant’s in Lynden’s ready to dish out this tasty twist. Stop by and dig in—comfort food’s got a fresh kick.
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