We’re not sure what might make a New Zealand burger different from a regular one, but this stylish North Park outpost of the growing Queenstown Public family of restaurants fields a few uncanny suspects.
Viewing entries in
Hamburgers
The signature Fernside Burger adopts the trending smash burger style, grilling two flattened beef patties with melted American cheese, putting them between buns with shredded lettuce, onion, and pickle slices.
Credit Pacific Beach restaurant and bar Backyard Kitchen & Tap for recognizing the potential of the Impossible Burger, which uses highly advanced food science to create a beef alternative that almost tastes like the real thing.
This proudly hometown Santee eatery extends its local devotion to the sourcing its ingredients, from beef and produce to eggs and locally baked brioche buns. Fifty-Two east grinds its pasture-raised beef daily, forming a lean yet fall-apart tasty blend of short rib, brisket, and shoulder clod.
North’s Park’s pre-eminent sports bar recently updated its burger menu, creating easily noshable 5-ounce patties grilled on a flat-top til the edges crisp, then slapped on a locally baked, Bread & Cie brioche bun.
Cold Beer & Cheeseburgers: The casual addition to the Gaslamp Quarter operates as a sports bar, featuring more than a dozen screens and over 150 cold beer options. But the main attractions are more than twenty kinds of made from scratch burgers, hand formed with juicy ground beef.
If you ever catch yourself thinking that all burgers look like, cast your eyes on the HP Burger offered by University Heights bar and grill, Hundred Proof.
Beginning with 100-percent organic, grass-fed beef, at first blush, Raglan’s burgers don’t seem all too different from higher-quality American versions. But look closer and you’ll find subtle differences, including fresh focaccia style buns, and use of Edam rather than cheddar or American cheese.
Jimmy’s Famous American Tavern offers a wide assortment of attractive burger options, and each possesses its own appetizing charms. But all of these beauties start off with one huge thing in common: a half pound, sirloin burger patty, formed with naturally raised beef from the Pacific Northwest.
Kearny Mesa may not be the San Diego neighborhood most associated with burgers and beer, but smack in the middle of Convoy Street, Common Theory Public House offers 30 taps of draft beer and a comprehensive menu of elevated pub fare.