The Larchmont Brunch Burger

Fire Up for National Burger Month with LA’s Best!

The Larchmont Brunch Burger

It’s about time to throw some burgers on the grill or check out LA’s finest in celebration of National Burger Month. From Soleto’s Boss Burger with beer infused pork sausage to Plan Check Downtown’s Dodger-inspired Burger-Dog, is there any doubt that LA is the burger capital of the US?

 

Soleto Boss Burger

Soleto Boss Burger

Soleto (DTLA)

Chef: Patrick Trestor

The Boss Burger features Soleto’s special blend of ground beef and Italian beer-infused pork sausage, topped with bacon, crispy onions, and housemade “boss sauce” with Sambal (Asian chili paste) to pack some heat. The cheese-less burger is served between locally made sesame seed Kaiser buns.

 

Plan Check Tommy Lasorda Burger

Plan Check Tommy Lasorda Burger

Plan Check  (DTLA)

Chef: Ernesto Uchimura

With Dodger season in full swing, Plan Check is serving the Tommy Lasorda Burger, complete with Americanized Cheese, lettuce, tomato, onion, bacon spread, and Big City Reds hot dog.

 

Steak & Whisky (Hermosa Beach)

Chef: Tin Vuong / John Shaw

 The new South Bay steakhouse is quickly becoming known for its quality selection of meats, including a 10 oz. Burger served simply with aged cheddar, oven dried tomato, and house pickles.

 

Baltaire The Butchered Burger

Baltaire The Butchered Burger

 Baltaire (Brentwood)

Chef: Travis Strickland

 The Butchered Burger is made with all prime brisket, chuck, and short rib, ground and blended in house. They serve it with housemade bread and butter pickles and gribiche sauce, plus diced red onion, sliced tomato, shredded lettuce, and cheddar cheese.

 

The Larchmont Brunch Burger

The Larchmont Brunch Burger

The Larchmont (Larchmont Village)

Chef: Kevin Kathman

 When The Larchmont launches brunch on May 16, they will offer an all-new Burger with grilled onion, grass fed beef, bone marrow, caramelized cheddar, and dill pickles. The marrow is included in the burger and Chef Kathman will grind his own blend of meat in house using grass fed chuck, brisket and sirloin. To round it out, he mixes in roasted beef fat as well.

Will somebody pass the fries?

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