Global Road Trips Magazine, Burger Review

Finding The 10 BEST HAMBURGERS IN SOUTHERN CALIFORNIA wasnt easy! After half a century of great Southern California burger joints changing owners, the secrets of the trade have been lost to breakfast burritos and nine dollar pastrami sandwiches. Sadly, 90% of todays burger joints lack the flavors of the burgers from back in the 40’s 50’s 60’s and 70’. But the good news is, theres still a handful classic burger stands out there that make em like they use to. These Burger joints, tend to specialize in Burgers and be family run. Or at least have kept their original recipes.

Our favorite places are all about the classic American Burger,
at a working Man/Woman’s price of under $5. A great burger is about naturally baked buns, a great spread and properly seasoned beef. Alternately, todays burgers are all about cheese and extra fats to make up for blandness. Which is the last thing you want to eat when your working hard labor.

Don’t believe Yelp, TripAdvisor or other promoted sites when it comes to hamburgers.
Either they lie (yup they do), generate computer reviews from the restaurants not the burgers, or just copy and paste each other for a phony best of list.

Were not about gourmet burgers here,
so if your looking for a designer burger with a 1/4 inch slab of imported pepper jack, coleslaw and a knife sticking out of it for $17, sorry but you’ve come to the wrong place. Our Rules: Burgers reviewed are without cheese in order to fully tast the burger and they must be under $5. ~ P Usle


		NO. 1 Bill's Burgers 14743 Oxnard St., Van Nuys EST: 1965. Located in an industrial region of the San Fernando Valley, Bill a WW2 vet first ate here in 1948, he latter bought the place and has been kicking out burgers ever since (he made the burger to your left). If you ever wanted to experience a burger joint from the 40's it won't get better than a trip to Van Nuys, where you can sit on a stool and watch Bill fry your burger on a 1920's griddle. The open windows takes you back to a different area. When I was there Bill waded up a pice of paper, threw it to the floor, bent over on one leg and swatted it into a waste can. Then said "do that when your 92"! Rumor has it Hiroko and the other lady who work there are Bills x-wives. Only in America - this place is one in a million. The bun is great, toppings start with a mayo spread, onions, tomato, shredded lettuce (my personal favorite on burgers) and thinly sliced rippled dill pickles. Then spread is added to the bun, that Bill sets back down on the patty while still on the griddle. Bills not interested in publicity he makes burgers. Open 8:30 - 4 Cash only - Closed Sat, Sun, Mon and Thur.

Bill's Burgers Sign Oxnard Street, Van Nuys California	*Bills Burgers Outside Seating*	*Bill speaking with customer*	*1920's Seasoned Griddle*

NO. 2 Carney's Hollywood 8351 West Sunset Blvd., Los Angeles EST: 1975 Carney's chili burgers may not sound like the traditional lettuce and tomato hamburger, but the facts are the chili burger has been part of the American scene since the 1920's. Like Tommy's and In-N-Out they use old fashioned sponge dough from the Puritan Bakery as it holds the juices in without falling apart. Unlike Bill's traditional burger above, this family run establishment builds their's with mustard, pickles, fresh cut onions and a thick slice of beef stake tomato on top. This combination makes each bite a fresh experience. The chili fries and hot dogs are also worth the trip, along with a great view of the Sunset Strip. Carney's is the gold standard for what a chili burger should taste like. Note: On my last trip the place was packed with tourists, and the bun was way under toasted. Plus, they may have increased the size of the burger along with the price. We'll look into it.

*Carney's is an Old Train Car Diner.*	*Interior View of Carney's*	*Carney's Burger with Mustard, Chili, Tomato, Onions & Pickles*	Patio Outside the Diner, Overlooks Sunset Blvd

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		NO. 3 Omega Burgers 11790 Del Amo Lakewood, CA. EST: 1978. Omega Burgers is a classic burger, in the style of the many Greek burger joints that popped up around the Country in the 50's 60's and 70's. They were known for mastering classic American dishes, while perfecting there flavors and offering generous portions. Omega Burgers comes closest to recapturing three defining traits of those classic Greek establishments. (1) Large flames that cook the burger fast, leaving a great chard taste. (2) Secret seasoning. Next to the grill was a shaker with paprika, pepper, brown sugar and other ingredients that gave the patty a steak like taste. (3) Using shredded lettuce with chopped onions, allowed the juices to drip into the bun instead of your shirt. There are now two separatet Omega Burger chains. They both have pluses and minuses, but I lean towards the one in Lakewood Ca. Though In the 70's they were probably the best burger out there, There still pretty good (their season could use less salt). Ask to add the pickles!

*Omega Burgers / yes Sign is enlarged.*	*Omega Burgers interior, note the Puritan buns on shelf.*	*Omega Burgers sign*	*The other Omega Burger chain in the City of Orange*

No. 4 IN-N-OUT 15610 Francisquito Ave., Baldwin Park EST: 1948 The reason In-N-Out patrons are so loyal is because In-N-Out stays loyal to their patrons. Third generation, family owned, they are emphatic about keeping their 300 burger stands just the way they are. They pay their employees way above minimum wage, go to the trouble of using old fashioned slow rising sponge dough and fresh ingredients. That makes for a great burger stacked in the traditional manner. The original stand was torn down to make way for the 60 freeway, but they rebuilt next door and included a company store (next to the address above) where you can purchase cool t-shirts and other In-N-Out memorabilia. One of the pics below is of the Upland stand on Foothill Blvd. that has a great view of the foothills.

In-N-Out Burger Original Location in Baldwin Park, California	*In-N-Out with Patio over looking Foothill Blvd in Upland*	In-N-Out Company Store Buy T Shirts and More.	*Order Menu and Sign*

California created the modern Burger

In the 1920's the Chili burger was created in Los Angeles California as well as the Chesse burger in Pasadena. California also stakes claim to the first Bob's Big Boy (1936), Tommy's (1946), Mel's Drive In 1947), McDonalds (1948), In-N-Out (1948). Other So.Cal firsts are Carls Jr (AKA Hardee's), Jack in the Box, Del Taco, Taco Bell, Tommy's, Pinks, Carny's and Wienerschnitzel!

Beware of Designer Burgers

High end restaurants have gotten into the burger game. But beware, an expensive beef patty with some endive and fancy sauces don't make for a great burger. So if your looking for a high end burger, you might want to look at a good steak house, where they grind their beef fresh and have grill experts.

When is National Burger Month?

May is National hamburger month and May 28'th is National Burger day. National Cheesburger Day is September 18th.

Why is it Called a Hamburger? It's a Beef Patty!

True - but in fact it's named after the German city of Hamburg, not the ham from our curly tailed farm friends. As the story goes, the Mongols, yes the Mongols, ate chopped meat patties while fighting their way through Europe on horeback. The Russians called it Steak Tar Tar, their name for Mongole. German sailors brought back these chopped meat patties to Hamburg where they were called, "Hamburg Steak".

Somewhere in all that, it made it to America by immigrants and someone put it in between not one, but two buns! The first menu that mentions a Hamburg Steak was in 1871 and found at The Clipper restaurant in yes, Southern California THE BUGER CAPITAL!


		No. 5 Tommy's 2757 W. Beverly Los Angeles EST: 1946 Tommy's and Carney's are somewhat similar, but where Camey's has more of a zesty chili sauce, Tommy's is more of a chili / meat sauce. They both use the classic 4in buns which are a great size for for your basic burger. Tommy's also uses a thick slice of beef steak tomato on top for a fresh experience with every bite. I'm happy to say that Tommy's and Carny's continue to use quality tomatoes, while others have not. Tommy's is also a chain, but this store (address above) is an L.A. tradition.While not in the most glamorous neighborhood, you will experience a late night L.A. crowd ordering from under the original shack and eating while standing up along a long ledge of a building that was added in the 70's. It's an L.A. experience you won't forget!

Tommy's Original Location on W. Beverly Blvd. L.A.	*Interior Tommy's origiinal Buger Shack.*	*After the 1978 Acadamy Awards, Lucas and Spielberg came here.*	*Original Tommy's sign.*

NO. 6 Tops Burgers 3838 E Coloradfo Blvd. Pasadena CA. EST: 1952. Tops used to be at the top of outr list, but like many burger joints that are also a full service restaurants, burgers can change overnight. When their doing it right it's a great charbroiled patty and an outstanding bun piled high with freshness. Their spread is right on and their burger is built in the traditional way - pickles on bottom, toped W/Lettuce tomatoes and red onion. The meat patty is placed on top so when you take a bite, the flavor of the chard patty can't be missed. I can't talk enough about the Puritan bun, unlike the buns on most big burgers this one doesent overwhealm the toppings with too much bread, plus it holds the juices better. Their niceley located off the 210 Freeway. Be aware, when hunting down a great burger at any full service restaurant, a new cook can really change the way the burger should be made. Example, on my last visit the cook tried to spread butter on the bun. It's a bad idea, so tell them to hold the butter! New cooks!

*Tops Drive through off Colorado Blvd.*	*Tops Covered Patio.*	*Tops Drive through.*	*210 Freeway is across the street Exit at Rosemead North.*

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		NO. 3 TK Burger 110 Pacific Coast Hwy, Huntington Beach EST: 1989 Elmer Dills rated TK Burger a 'C' in the 1980's and at the time I would have agreed. But things have changed and this burger has come a long way. TK Burgers are at the high end of our $5 cut off. The thick charbroiled beef patty, it's specially made buns (great!), thinly sliced red onion, tomato, lettuce and a wonderful sprinkling of pepper rock this burger. Though a chain, my favorite TK Burger is on Pacific Coast Highway across from the Huntington Beach pier. (Now accepting plastic)

*T.K. Burger on Pacific Coast Highway*	*T.K. Burger Sign*	*T.K. Burger Menu*	*T.K. Burger patio facing Hunnington Beach pier*

NO. 8 Capital Burger 4301 Pico Blvd., Los Angeles EST: 1969 Family owned all these years, Capital Burger needs a fresh coat of paint and some refurbished signage, but they still serve up a good burger. Even though they've gone to a larger meat patty and raised their price to fit. It starts with a great bun, they use mustard instead of a thousand island dressing and it works (but there has been a slight change and it may be the brand of mustard) . Stacked with the toppings traditionally under the burger, the patties are also done on a charbroiler, like their sign says, old school. Capital Burgers is out of the way and most people might choose take out here, as the neighborhood would likely not receive the Good House keeping Seal Of Approval. Close 7pm (Cash only)

*Capital Burgers sign.*	*Cooks building burgers at Griddle*	*Patio, off side of restaurant.*	*It looks like this banner has been up for a while.*



*Barbecue - BBQ or Grill* A barbecue cooks food on an outside open flame grill. Generally "barbecue" refers to cooking with charcoal or wood. "Grilling" generally refers to cooking with propane or gas. Above is my Kamado BBQ/smoker. A smoker uses wood or charcoal at low indirect heat, like a BBQ, the type of wood burned adds a smoky flavor to your food. (My dog Snoopy likes chicken.)	*Charbroiler - Grill* A charbroiler is generally a commercial unit that cooks food fast over flames. It produces a smoky taste like a BBQ grill. The grate, sears the meat sealing in the juices as well as giving the patty great grill marks. A home broiler, typically in your oven cooks food from above at a lower temperature without the smoky taste.	*Griddle* The griddle is a classic you've seen in a million movies. Not as popular with burger fans, as I like the grill. But I have to admit, a griddle frying the patty in its own fat for a nice crust can make you a convert. There is a lot to consider when using a griddle. The thickness of metal, what it's made from, is it seasoned, temperature, how many times you flip the patty and wow, even patty size!


		NO. 9 Tied for 9th - Best Burger's & Dukes Charbroiler 7931 Katella Ave. Stanton CA / 2900 W. Warner Santa Ana. EST: 19?? Best Burgers in Stanton is an old school burger. As it just recently passed hands, the previous owners took great care to pass on their secret recipes for their burgers spread and that great seasoning they sprinkle on the patty (ask for extra). Like other classic burger joints, they also use Puritan Bakery for their buns. They cook their burgers by flame and I rate it as a good burger in what has become a wasteland of tasteless fast food establishments. Sorry to say that, but people should know the history of the California Butger is one of quality and a great range of tastes. EST: 1978. Dukes Charbroiler in Santa Ana has a great seasoned patty. While Best ads seasoning to the patty is on the grill, Dukes patties come pre blended. Dukes was started by Tony Dukakiss. The reason Dukes tied with Best Burger is because like a lot of resteraunts they will at times, re grill patties for their lunch rush. That's a shame because it sucks the flavor out of one of the best charbroiled patties out there.

*Best Burgers sign, yes their in a cool old former Taco Bell.*	*Interior Best Burgers in Stanton, Ca. (See their burger above)*	*Duke's in Santa Ana is in a tie with Best Burger in Stanton CA.*	*Duke's uses the classic shreaded lettuce with chopped onion.*

*No.10 McDonald's* *10207 Lakewood Blvd., Downey* EST: 1948: Now don't be a Mickey D's hater, with 20,000 stores someone's eating there! This one's a gem and the oldest in the chain. It survived updatesas as It was franchised in 1953 from the McDonald Bros, keeping it independent from Ray Krock's new McDonald's Corporation . Ray invited our family up to his ranch in Santa Ynez for an afternoon of cattle talk in the 60's. I got to ride a bull he made a pet, (see pic) as It could open all the gates on the ranch. There were amazing barbecue pits where the cowboys cooked sides of beef. Ray gave us some cool paper frisbees shaped like Big Mac's, he was great. When McDonald's came into our town in the 1970's it was a clean consistently good burger joint. Face it, a lot of burger places were faded icons from the 50's that were no longer kept very clean. Their standard burger hasn't changed since the McDonald Bros started cooking them up on "E" street in San Bernardino and it's my favorite. Great bun with ketchup, onions and dill pickles on top the patty, makes a great combo to this day. JSYN, Ray's Santa Ynez ranch supplied quality sirloin to McDonald's restaurants for special events.

*The oldest surviving McDonald's Circa 1953 - Downey CA.*	*McDonald's mascot Speedy neon sign Downey*	*McDonald's Museum Downey*	At Ray Kroc's Ranch in Santa Ynez California