Angus Beef Quarter Pound Patty Supplier San Diego Ca
17 of the All-time Burger Joints in San Diego
Go all out with a double smashburger or opt for a archetype cheeseburger at 1 of San Diego's best burger spots.
While our love of tacos, burritos, and all things south of the border often dominates San Diego'south culinary scene (and with good reason), in recent years, a skilful many restaurants, from diners and coffee shops to fast casual and fine dining, have come to realize that for some of us, diving into a big, juicy burger is an crawling nosotros merely have to scratch, and oft.
Whether you prefer your burger embellished just with fresh lettuce, tomato and onion, or you love unusual and over-the-elevation garnishes, we've done the (delicious) work of seeking out the best burgers San Diego has to offer. From Little Italian republic to La Jolla and across, here are our picks:
Originally a pop-upward serving the expanse'due south breweries and farmers markets, Mishmash ready roots down in Barrio Logan near vi years ago. The Cheese Louise, is a third-pound, mitt-pattied in business firm that ups the wow factor with your option of three unlike flavors of business firm-made American cheese—regular, jalapeno, or habanero. The Thousand Island liberally applied to a toasted Sadie Rose bun is truly made from scratch; even the aioli base is handmade. Don't skip the fries, either. Hand-cut and Belgian-mode, they're twice-fried and accompanied by your selection of ii sauces from a listing of half-dozen, all house-made, including the sugariness and spicy cult favorite Sauce From The Black Lagoon.
How to order: Seating is available on a first-come basis. Society takeout via Toast.
Viewpoint Brewing Company's Lawn Burger takes a thick patty, fresh from Chula Vista'south Hamilton Meats and Provisions, is crowned with American cheese, iceberg lettuce, tomato, grilled onion, and tangy house sauce, all tucked into a Sadie Rose brioche bun. The vegetarian Farmers Burger features a hearty black edible bean and sweetness potato patty with pepper jack cheese, lettuce, tomato, chipotle aioli, avocado, and crispy onion that can also be made vegan. Wash it down with one (or two) of twenty brews as you kicking back and enjoy the expansive views of the San Dieguito Lagoon.
How to order: Reservations can be made via SpotOn. Walk-ins are accustomed if seating is bachelor.
Available for Delivery/Takeout
Y'all'd expect a fine dining steakhouse to also do a fine burger, and Born and Raised does not disappoint. Using a 50/l mix of ground aged and dry-anile steak scraps and a bit of os marrow for a luxurious flavour and mouthfeel; only around fifteen eight-ounce patties are available daily. Brioche buns are freshly fabricated by sister restaurant, Ironside Fish and Oyster Bar. Drizzles of classic dressing, caramelized onions, and savory Gruyere cheese hitting all the right notes. Don't skip the house-made pickle; it'southward a spicy, tangy palate cleanser.
How to club: Reservations are recommended. Walk-ins are accepted if seating is available.
Bachelor for Reservations
Despite small quarters and a parking-challenged location, Rocky's Crown Pub has been serving one of San Diego'southward best burgers since 1977. The lxxx/twenty blend of chuck from Key Meat & Provision is hand-pattied daily and comes in ii sizes, ane-tertiary or a one-half-pound, with or without gooey melted American cheese. Mayo, leafage lettuce, tomato, raw red onion (enquire if you want information technology grilled), and pickle fries make this the burger you loved equally a kid and yet crave as a grownup. Chips tin can be added every bit a side order, and there'south a decent pick of beer to wash it down. Rocky's is 21+ ID required simply, and bring cash—no credit cards accepted.
How to social club : Seating is available on a first-come basis.
Bleu Boheme'southward Frenchified take on the all-American archetype is anything but conventional. The Croque de Garçon stars Angus beef that's ground in-house and served open-faced on a piece of buttered, toasted brioche, adorned with Brie, slices of house-smoked bacon, melt-in-your-mouth slow-cooked onions, and a runny fried egg. Crispy, herbs de Provence flecked pommes frites are the perfect side dish. Over thirty wines are available au pichet (quarter- or half-liter) to launder it down.
How to order: Reservations are recommended but walk-ins are accepted if seating is available.
A collective cheer went up from burger lovers beyond San Diego when The Balboa Bar and Grill reopened after possessor Tom Logsdon had appear its permanent shuttering in July 2020. Thanks to an unexpected proposal from his landlord, it'due south back—bigger and better than ever. The namesake Balboa Burger is e'er a solid choice, seared on a apartment pinnacle and piled with fresh lettuce, tomato, onion, a garlic aioli smear, and gooey melted American cheese, all tucked into a freshly baked bolillo bun that's robust enough to capture all the succulent juices without dissolving halfway through. Add a finely crafted cocktail, sit down dorsum, and enjoy one of life's perfect moments.
How to volume: Seating is bachelor on a commencement-come footing.
Commencement of all, it's a pizza store, only don't permit that stop you—ever since The Friendly opened four or so years ago it's been a favorite for its Dirty Apartment Height burger. Order a slice or two (the correct choice here is pepperoni) along with your burgers; it'll be up and piping hot for you to munch on while y'all sentinel the flat top magic happen. Two smashed patties, all crispy edges and juicy pink middles, become layered with melted American cheese, softly caramelized onions, and a swipe of garlic aioli in a buttered, griddled squishy white bun. It'south non pretty, but it's i of the all-time damn burgers yous'll e'er eat. By the manner, don't bother request for fries, ketchup, pickles, or other accouterments; y'all can find those, sans the pizza, at their 2nd location, The Friendly Tavern, in Northward Park.
How to volume: Seating is available on a showtime-come basis.
The Brunch Burger (bachelor on weekends) from neighborhood eatery Madison on Park is fabricated with Angus beefiness, seared and slipped into a brioche bun. But things get more than exciting from there with the addition of sharp, aged white cheddar, pickled shallots and jalapeno-bacon sauce, served with waffle fries and house-made pickles. Weekdays, the Mediterranean Burger, a lamb/beef combo, topped with cucumber tzatziki sauce and feta, is a gyro-side by side flavour bomb. Vegetarians can sub a zesty chipotle black bean patty at no extra accuse.
How to lodge: Reservations are recommended only walk-ins are accustomed if seating is bachelor.
The namesake Fernside Burger layers two smashed patties, charred on the outside and juicy pink inside with gooey American cheese, shredded iceberg, house-fabricated pickles, and a dollop of Fern sauce between a buttery grilled bun, and comes in a i-patty version for lighter appetites. Pair it with crispy-on-the-outside, fluffy-on-the-inside salt and pepper waffle fries and a boozy, refreshing slushee or a double arts and crafts cocktail—we like the Cobra Clutch for smoky mezcal/tequila sipping with a subtle absinthe finish, or a heady Spanish-style gin and tonic with Botanist gin, elderflower, and Becherovka.
How to order: Seating is available on a beginning-come up basis. Club takeout via Toast.
Juniper and Ivy'south not-then-secret hush-hush carte du jour burger, the In-Due north-Haute, is executive chef and newly minted James Beard semi-finalist Anthony Wells' homage to In-N-Out's Double Double. Only a dozen or so of the coveted burgers are bachelor each 24-hour interval, and they sell out fast. What'southward all the fuss about? Two dry out-anile Flannery Beef patties, grilled medium rare, topped with local onions that are sous vide with mustard until tender and then tossed on the grill, pickles made in-house with local cucumbers, and house-crafted "creature" sauce. Chips (made using an involved, two-day process) and business firm-made kimchi ketchup come up alongside. Did we mention they sell out fast?
How to club: Reservations are recommended just walk-ins are accepted if seating is available.
Bachelor for Reservations
Ranch 45 uses all natural Brandt Beef, fresh butter lettuce, heirloom tomato, and Bermuda onion on a soft brioche bun for their archetype, craveable Brandt Burger. It comes with a generous portion of crispy chips and a tangy house-fabricated pickle, and is available at lunch. At dinner, Th-Saturday from 5-8:30pm, indulge in the Brandt Beef Truffle Burger, fabricated extra-fancy with truffle cheese, salary, lettuce, tomato, and garlic aioli.
How to order: Seating for breakfast and lunch are on a first-come basis. Reservations for dinner Thursdays-Saturdays are recommended and can exist made online via Tock. Walk-ins are accustomed for dinner if seating is bachelor.
Available for Delivery/Takeout
J-Fatty'southward Famous Cheeseburger is as down-home equally it gets. A plump, sizzling patty, oozing melted cheddar, lettuce, love apple, onion, and 1000 Island dressing on a warm, toasty bun, with a big pile of hot fries alongside (the upgrade to parm-garlic fries is totally worth the extra charge), or go for a crunchy coleslaw or the addictive house chips. The tavern does a fine task with plant-based burgers too—the Beyond Meat Burger tops the perfectly grilled patty with cheddar, spinach, avocado, and mayo.
How to club: Reservations are recommended and can be made online via Yelp. Walk-ins are accepted if seating is available or guild online for takeout online.
Available for Commitment/Takeout
The Classic Cheeseburger at 619 Spirits, San Diego'south starting time urban distillery, sports two smashed patties, smothered in cheddar cheese, LTO, pickles, and business firm aioli on brioche. Bask information technology with a finely crafted typhoon cocktail, or a rotating boozy slushie.
How to order: Seating is on a first-come basis. Order takeout via Toast.
The sign may say "carnitas" merely this local favorite hits high marks with burgers, too. Their tasty Blueish Collar Burger, features a thick patty of lean basis chuck seared to perfection and topped with oozey American cheese, lettuce, tomato, onion, and their special sauce, all on a brioche bun. Dress it up with salary or a fried egg, and wash it down with a Prickly Pear Margarita.
How to club: Seating is on a first-come up ground. Social club takeout via Toast.
Head to Hodad's for their wonderfully satisfying bacon cheeseburger, available in mini, unmarried, and double versions. It comes with all the requisite toppings—we recommend Blue Jay style, slathered in blue cheese sauce and softly grilled onions instead of raw ones. Add a side of frings (onion rings and chips) and a milk shake and indulge in one of San Diego's most beloved burgers.
How to order: Seating is on a beginning-come basis. Lodge online via Toast, merely keep in listen that online ordering is non always bachelor, and on weekends the Ocean Beach location doesn't offer it at all.
While the environment may be as fancy every bit all become-out, the Drugstore Hamburger is a stripped down, essentials only burger. Don't let that put y'all off, though. Niman Ranch basis beef, classic LTO, pickle, mayo, and a grilled sesame seed bun make this an elevated take on your childhood favorites, just correct for the grownup yous. Classic ingredients, perfectly executed.
How to order: Reservations are recommended and can be made by calling 858-777-6641.
Bachelor for Reservations
Juicy house-footing lamb is the star of Raglan'southward signature Bare Lil Lamb, surrounded by an assortment of garnishes that, at first glance, audio crazy. Crumbled blue cheese, mint dressing, tomato chutney, garlic aioli, and pickled beets—it shouldn't work, but trust united states of america, it does. If that'due south not stuffed enough, you lot can add together a sunny side up egg for a slight upcharge. Fantabulous fries come up both matchstick thin and fat, or get the sweet potato version, the blue cheese topping provides a clever savory contrast.
How to club: Seating is on a first-come footing. Order takeout via Toast.
Available for Delivery/Takeout
Mary Beth Abate is a San Diego-based freelance writer past fashion of Chicago and Los Angeles. Her hobbies include yoga, pickling and fermenting stuff, reading cookbooks and drinking fabulous gin. Go along up with her experiments @MaryBeth_Abate.
Source: https://www.thrillist.com/eat/san-diego/best-burgers-san-diego-california
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