Whether its backyard barbeques or upscale dining, it’s halfway through summer and it’s time for an alternative to the typical summer fare. Chefs from around Los Angeles are getting creative and putting a new twist on the classic burger.
25 Degrees at The Hollywood Roosevelt Hotel
Executive Chef Tim Goodell’s 25 Degrees offers a delicious Blackened Tuna Burger ($12) with butter lettuce, crispy fried onions and spicy aioli. 7000 Hollywood Blvd., Los Angeles, 90028; 323.466.7000
Ray’s & Stark Bar
Located at LACMA, Ray’s & Stark Bar’s Executive Chef Kris Morningstar offers an unusual Benedict Burger ($17) with red onion confit, Gruyere, sunny egg, watercress and béarnaise on a house brioche served with gaufrette potatoes. 5905 Wilshire Blvd., Los Angeles, 90036; 323.857.6180
Nick + Stef’s Steakhouse
Chef Megan Logan has created a House Made Veggie Burger ($16) with sundried tomato aioli, avocado, roasted pepper and alfalfa sprouts served on a honey wheat bun. 330 South Hope St., Los Angeles, 90071; 213.680.0330
Vertical Wine Bistro
Chef Laurent Quenioux has created two alternative burger options that have been recognized as local favorites. Honored as “Favorite Alternative Burger” during Pasadena’s Cheeseburger Challenge earlier this year, the Vertical Bison Burger ($15) is topped with caramelized onions, buratta cheese, arugula, and an herb lemon dressing. For all non-meat eaters, the Veggie Burger ($14) features caramelized onions, Morbier cheese, tomato, and is drizzled with an herb aioli. 70 North Raymond Ave., Pasadena, 91103; 626.795.3999
CAFÉ del REY
Chef Daniel Roberts has created a one-of-a-kind Moroccan Lamb Burger ($18) with sheep’s milk Manchego cheese and Harissa paste mixed in with the meat. It is topped with a house made Tzatziki sauce and accompanied with Harissa spiced fries. 4451 Admiralty Way, Marina Del Rey, 90292; 310.823.6395
