Buhnz Burgers & Dogs brings foot-long hot dogs to Wood Village

Published 8:38 am Friday, January 9, 2026

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The Jambalaya Dog, topped with shrimp, is a fan-favorite at Wood Village's Buhnz Burgers & Dogs. (Courtesy photo: Buhnz Burgers & Dogs)

When you are let down during a pregnancy craving, you will move mountains.

Or at least open an exciting new restaurant in East County.

Mariela Galvez was pregnant at the Rose Festival in Downtown Portland when a hunger took hold. She needed either a giant hot dog or a decadent burger. So she sent her dutiful husband, Enrique Zamora, in search of grub. The results were disappointing because of the food stalls, not Zamora.

The hot dog was tiny, with raw topping given in a small Ziploc bag. The burger wasn’t much better. It was as basic as they come, again with toppings in a bag.

“I was disappointed,” Galvez said. “I thought, ‘This is the best there is?’”

“It was like being on a sad picnic,” Zamora added with a laugh.

So the couple decided to be the change they wished to see. In August, they celebrated the grand opening of Buhnz Burgers & Dogs, 23609 N.E. Halsey St., in Wood Village’s Byway Plaza. Since then, they have been wowing customers with fresh ingredients, massive portion sizes, and pregnancy craving-approved offerings.

“We wanted to fuse this type of food with our Mexican and Californian background,” Galvez said. “All while using high-end ingredients.”

That passion is on display on the menu, which features all sorts of mouthwatering selections.

“If you come here, expect big portions,” Zamora said with a smile.

Burgers and Dogs

Buhnz Burgers & Dogs features a big menu with plenty of options, with the spotlight, of course, on those eponymous stars.

There is the signature “Buhnz Burger” (beef patty with pulled pork and onion rings); “Sweet Chick” (crispy chicken breast with coleslaw and honey mustard); and a “Cascade Garden Burger” (with “Beyond Meat” patty, cheese blend and house aioli).

The Buhnz burger is the most popular. It has heaping portions and features in-house-braised pulled pork, seasoned in a carnitas-style.

“With the pulled pork and onion rings, it is like a smokehouse burger,” Galvez said. “Plus, it is also our largest.”

For hot dogs, all of which are a foot long, there is the “Buhnz Trio” (beef sausage, bacon bits and pulled pork); “Jambalaya” (beef sausage, bacon bits, shrimp, bell pepper and onion); and a “Chili Cheese Dog” (beef sausage, house-made chili, cheddar cheese and diced purple onion).

The Jambalaya dog is the crowd favorite. It follows a classic Bayou recipe, and unlike the other hot dogs, is served with a side of elote corn on the cob rather than fries.

“We have had hot dog reviewers — I can’t believe that is a thing — and the Jambalaya dog is their favorite,” Galvez said with a laugh.

There are also starters like bacon-wrapped jalapeños, mozzarella sticks, corn on the cob, and fries, as well as churros for dessert, and a kids’ menu.

Wood Village Home

The couple chose Wood Village because they were drawn to its quaint, small-town vibe.

“Wood Village feels like a little village,” Zamora said. “Everyone knows everybody. You will see people you know at Fred Meyer, bump into neighbors.”

“It feels different, better here,” he added.

The restaurant wants to be part of that community. During the pause in SNAP benefits, they gave free meals to those affected. They are also connecting with local schools to learn how they can support — via donations, fundraisers, or offering raffle prizes.

In the immediate future, the menu will continue to expand. When Buhnz Burgers & Dogs first opened, they had only a few menu items. Since they have steadily and consistently added more fares. On the horizon are Chicago and Seattle-style hot dogs; salads and a grilled chicken burger; and weekly specials.

“We wanted to first get a hold on what our customers want,” Galvez said.

“We are always willing to update and upgrade the menu if people are missing something,” Zamora said.

They will also be getting their full liquor license. That will bring mixed cocktails, beer and wine to the restaurant.

“To the regulars — thank you for believing in us, for the feedback and suggestions, we are always willing to know better ways to grow,” Galvez said. “For those who haven’t come in — give us a try. We are sure they will be received with kindness and care.”

“We want everyone to feel welcome,” Zamora added.