2Two Lanes Burger Co.Build yours
An empty two-lane highway running to the horizon at dusk

Two Lanes

Burgers on a two-lane road. Four on the menu, fifteen free toppings, fries cut by hand at 6 a.m.

Make a slip for the window
The Two Lane: a double cheeseburger with American cheese, pickles, onion and house sauce

Four burgers.
That's the menu.

A burlap sack of russet potatoes on a steel counter, cut fries soaking in a bowl, a knife on a cutting board

Fries, cut by hand at 6 a.m.

  1. A 50-pound sack of russets.
  2. Cut by hand, skins on.
  3. Into cold water, then the fryer.
  4. Fried twice: once to cook, once to crisp.
Two paper cups of hand-cut fries with ketchup
First basket goes out at 6:15 a.m. at Mile 61.

Build your own

Pick the patties, pay for the cheese, take as many of the fifteen toppings as the bun will hold. The onions are on us. So is everything else on the rail.

Your own buildCounter slip

Built from scratch.

Patties
Cheese and extras
Toppings, all free

5 of 15 on, $0.00 either way.

Fries on the side
Total$8.50

Lettuce, Tomato, Pickles, Raw onion, House sauce

No. 000

Your own build

  • Two patties$7.50
  • American cheese$1.00
  • Lettuce, Tomato, Pickles, Raw onion, House sauceFree

Total$8.50

Show this at the window at any stop (Mile 14, Mile 61, Mile 112) and pay when you pick it up. About twelve minutes on the flat-top. Take a screenshot, or keep this page open.

The secret menu

Three things we don't put on the board. Read the signs.

  1. It's not on the board, it's not on the sign, but an egg on a burger is worth the line. Ask for The Detour at the window.

    Secret 1 of 3Ask for The DetourTear off the stubFold it back
    A double cheeseburger topped with a fried egg and a hash brown, seen from above

    The Detour

    A Two Lane with a fried egg and a hash brown on top.

    $12.50

    Start your slip from it

  2. Chili on fries and cheddar on top, start at mile zero, you won't want to stop. Ask for Mile Zero Fries at the window.

    Secret 2 of 3Ask for Mile Zero FriesTear off the stubFold it back
    Fries buried under chili and melted cheddar with a plastic fork, seen from above

    Mile Zero Fries

    Big fries under beef chili and melted cheddar.

    $8.50

  3. Half chocolate, half coffee, for the drive after dark. The night crew drinks one before they park. Ask for Night Shift at the window.

    Secret 3 of 3Ask for Night ShiftTear off the stubFold it back
    A tall milkshake split half chocolate and half coffee, seen from above

    Night Shift

    Half chocolate, half coffee. One straw.

    $6.50

A white paper bag handed out of a serving window under a green awning
The window at Mile 61. Your order comes out here.
Route 2 at dusk, the road running straight to the horizon

Greetings from Route 2

June wanted four burgers and not one more. She'd eaten at too many places with menus like phone books, and figured that if you only make four things, you can make them right.

Eddie wanted the opposite: a counter where you point at what you want and nobody charges you for onions. He'd worked a grill since he was sixteen and never understood why lettuce cost extra.

So we did both. Four burgers on the board, fifteen toppings on the rail, and fries cut every morning from a sack you can see through the window. No freezer.

We opened on a two-lane road because that's where people still stop. If you're passing through, the window's on the right.

June Harlan & Eddie RuizTwo Lanes Burger Co., Mile 61

Wish you were here. Or almost here.

Make your slip
The Two Lanes stand seen from across the road: a white block building with a green awning and a pickup in the gravel lot

Three stops on Route 2

Same four burgers at every one. Pick-up only; the window's on the right.

Mile 14Harlan Flats

Eastbound, right after the grain elevator. Window on the right.

  • Mon–Thu11 a.m.–9 p.m.
  • Fri–Sat11 a.m.–11 p.m.
  • Sun11 a.m.–8 p.m.
Mile 61Dry Creek

At the bridge over Dry Creek, both directions. Fries cut here at 6 a.m.

  • Every day6 a.m.–11 p.m.
Mile 112Saltpan

Last stop before the flats. Turn in at the green awning.

  • Wed–Sun11 a.m.–10 p.m.
Make a slip for the window