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There aren’t just disputes with the chef – Daniel was angry with his father for using his inheritance money without his permission. The Burger Kitchen restaurant touted itself as a house of gourmet burgers. To be sure, for many minimum wage workers, the pay raises are needed. The Counter’s checklist ordering system has over 80 ingredients for any made-to-order burger, which is perfect for anyone looking to take their Impossible Burger to the next level. But if the Counter’s choices prove to be overwhelming, there’s the Impossible Burger with herb goat cheese, tomatoes, grilled red onions, mixed greens, spicy tomato jam, and dijon balsamic on an English muffin.
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The Big Irv comes with pastrami, a hot dog, and more on top. Yet here is the Father’s Office burger, a no-ketchup-allowed option served on a split roll and topped with caramelized onions and lots of arugula. This massive sandwich uses dry-aged beef and Maytag blue cheese for a remarkably different kind of burger.
Irv's Burgers
Located inside the multi-use Hauser and Wirth Arts Complex, this Southern leaning menu is chop full of mouth watering options like Liberty Farms duck breast (wild mountain huckleberry jus, Asian pear, spruce tip salt) and cream biscuits. Paired with pickled green tomatoes, crisp leeks, and garlic aioli on top of a brioche bun, this might give its more “traditional” cousin a run for their money. Both the Beyond Meat and Impossible Burger aim to be a bridge for meat-eaters, instead of any old vegetarian non-meat patty.
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Goldburger, which has locations in Los Feliz and Highland Park, was founded by a guy who used to rigorously document LA burgers on Instagram, which should tell you the level of obsession happening here. Well-seasoned patties and shaved onions are smashed in a way that creates thicker middle and crispy tapered edges, like a flying saucer or those high-end frisbees professional frolfers use. What keeps Goldburger from the top spot is their controversial use of an “award-winning” garlic-mustard aioli on the house burger, which doesn’t lend enough sweet tang to balance the savory, rich burger.
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The LA Smashburger Power Rankings
Although we wish their house burger sauce had a little more tang, Amboy undoubtedly puts the bliss of beef and cheese on display up front. There’s also a truffle smashburger on the menu—topped with parmigiano reggiano and black truffle aioli—but we’ve yet to try it. A former pop-up gone permanent, Proudly Serving bounced around the South Bay and Long Beach before landing in a breezy space a block from the ocean in Hermosa Beach. Burgers here are double-stacked by default, though they’ll probably let you do a single if you ask nicely. The not-too-thin patties have a nice seasoned crust that droops over the edge of the toasted potato bun, while the mayo-heavy special sauce and pickles add some tang. The best part, though, is the bird’s nest of griddled, crispy, almost-charred onions they smoosh (Oklahoma-style) into the patty.
Easy Street Burgers
In a very contentious decision, Alan used the inheritance money of Daniel Saffron, his son, to open the restaurant (without consulting Daniel about the decision). With a higher minimum wage, government spending on low-income worker benefits like the Supplemental Nutrition Assistance Program (SNAP) and spending on earned income tax credit and child tax credits could drop by billions, according to EPI. Chipotle told investors last week that prices at nearly 500 of its California chains increased between 6% and 7% across its menu during the first week of April, compared to the same time last year.
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That makes for easy ordering, simply ask for any menu item and get the pea-protein meat substitute with Wurstküche’s signature toppings. The LA-based chain instructed every Fatburger location to include the Impossible Burger in February. Fatburger’s appeal has always been customization, so when the “bleeding” burger hits a flamed grill, the result is infinitely better than frying. With that, here are 12 LA restaurants that serve the Impossible Burger, Beyond Meat burger, or Beyond Meat sausage, presented west to east.
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In each, beet root extract gives the appearance of a rare-cooked burger, while other binders and ingredients can help to mimic the texture and even the sear of a beef burger patty when cooked. The result is a meal that is meant for just about everyone. One of the original "gourmet" hamburgers, Barney's still uses fresh-ground beef patties, producing a nice char. Over the years they've developed a myriad number of burger varieties to suit different tastes, such as the Cajun Style burger and Moroccan burger. This West LA standard does all the classic diner options, only from a hamburger point of view.
If not the original then probably the more prolific and notable burger joint in L.A. In-N-Out is the quintessential California burger and the quality hasn't changed at all over years.
This Westside establishment specializes in pastrami, but still does great burgers. Patty and can get loaded up with a thick, savory chili. Perhaps the original heart-attack burger joint, these burgers get piled high with a myriad of toppings, like sausages, chili, pastrami, eggs, bacon and more. If there wasn't a vegetarian-friendly burger place in the city.
The interior of this spot on Sunset in East Hollywood looks inspired by a '90s Nerf commercial, but we appreciate that they’re open until midnight daily and offer excellent value. The menu calls their burgers “sliders” but they’re at least 75% as big as a typical smashburger, and two juicy doubles will fill you up unless you’re a professional bodybuilder. Just avoid the single, which given the thin patties might as well be a grilled cheese. Also, we prefer ordering them Chris’ Way (raw onions and pickles) over Eddy’s Way (grilled onions). Although we prefer the medium-thick burgers on the menu at Amboy overall, their “classic” thinly smashed patties hold their own in terms of juiciness and flavor. The most memorable part of any burger at this casual spot inside Chinatown’s Far East Plaza, however, is the classy bun, a toasted sesame-speckled beauty made by local bakery Breadbar.
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