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.
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.
Backyard Kitchen & Tap in San Diego proves itself again. It could be their award-winning craft beer list but we think it's their stellar burgers.