Summertime is synonymous with grilling burgers. But if you can’t take the heat, try one of these beefy bites in Orange County. If you are looking to fire up your own burger, we’ve got VaKA Burger’s recipe for their OG burger. And don’t forget to check out Orange County Restaurant Association Burger Week, July 12-18. This week-long event will highlight burgers from local restaurants with menus priced at $10, $15 and $20.
For over 40 years, Farmer Boys has offered fresh breakfast served all day, hand-chopped salads and burgers. The Big Cheese burger features 1/4 lb., 100 percent, USDA, pure beef patty with American cheese, lettuce, tomato, diced onion, pickles and thousand island on a sesame seed bun. The new Fullerton location will offer phone, take-out and drive-through service with dine-in service to be offered when Farmer Boys re-opens its dining rooms.
663 S. Placentia Ave., Fullerton
Munchies Vegan Diner
The Big Munch at Munchies Vegan Diner in Santa Ana is an animal-free take on the Big Mac. Two “beef” patties are stacked with two slices of American cheese, lettuce, pickles, onions and G sauce between three toasted sesame seed buns. With flavor this big, you won’t miss the meat. They are open for breakfast, lunch and dinner, and offer take-out and delivery. They will even ship their vegan products like vegan bacon and vegan cheese anywhere in Southern California. Munchies is now open for dine-in.
313 N. Bush St., Santa Ana
The Penalty Box
The Penalty Box is a concept from NHL Hockey Hall of Famer Teemu Selanne, so it makes sense they serve sticks (hotdogs) and pucks (burgers). The puck we’re partial to is the Great Eight — eight Moroccan spices season this lamb patty that gets topped with roasted piquillo pepper, goat cheese, pickled red onion, rocket and chimichurri aioli on ciabatta. The Penalty Box is now open for dine-in.
12900 Euclid Ave. Suite 135, Garden Grove
VaKA Burger’s Executive Chef Aaron J. Perez was a winner on Food Network’s “Cutthroat Kitchen” and his burger creations will help you see why. The OG Burger features grass-fed beef, julienne romaine, Russian dressing, beef stock tomatoes, sharp cheddar, red onion and ketchup. VaKA Burger opens for dine-in July 1. Try Perez’s recipe for a home-cooked version.
1705 Flight Way Suite 6, Tustin
VaKA Burger’s OG Burger Recipe
- 5 oz Grass-fed beef 80/20 blend
- 2 Slices cheddar cheese
- 1 Iceberg lettuce (shredded)
- 1 Red onion (thick cut)
- 6 Tablespoons organic ketchup
- 2 Tablespoons mayo
- 1 Tablespoon relish
- Kosher salt
- Fresh cracked pepper
- Vegetable oil
- 1 Brioche bun
For Russian dressing, mix 4 tablespoons of ketchup, mayo and relish in a bowl until all is incorporated. Add a pinch of cracked pepper. For burger patty, form beef into a patty and set aside. On high heat, heat vegetable oil in a medium-size pan. Place brioche bun cut-side down for 30 seconds to toast the bun. Add more vegetable oil in pan to cook burger patty for about 3 1/2 minutes. Season with a generous amount of salt and pepper. Keep the patty in place (in order to obtain a good sear). Flip burger patty and cook for 4 to 5 minutes to achieve a medium-rare temperature. Top patty with cheese and let it melt. To assemble, add ketchup to both buns, then stack burger first, followed by tomato, red onion, lettuce. Drizzle the Russian dressing on top of lettuce and close bun.
By Sarah Mosqueda