The best new burgers in Los Angeles

I consumed six burgers in the last lovers. One was wrapped in yellow paper on a restaurant terrace in Eagle Rock, which felt like a friend's garden. Two were Smash Burgers with crispy, pointed edges in a café in Downloadn El Segundo. I drove to Compton, double chilli cheekeburgers. West to Santa Monica for a thick pastlet and east to South Pasaden.

In total, I followed 204 miles on my Prius for an excellent burger.

This is not something that praise, surprise, disgust or call from my gastroenterologist should cause. What happens, how I eat something spectacular and then fix it for days. Mostly that somewhat spectacular beaches the topic of this column.

Gumper

The Accigregal Burger Quest began in the terrace of the cannonball in South Pasadena, with a cool breeze on my cheeks and the sound of the kingdom of the restaurant of the restaurant. The burger was known, a compact preparation of meat, cheese and chef Matt Molina, who was first presented for a decade in the Everson Royce Bar.

At Cannonball, the two built the new restaurant with partner Joe Capella the extensive two-style restaurant around the burger.

“We thought this restaurant should be anchored by a burger that you can eat and not feel aware?” Simple and compact. We will do the burger and the rest we will find out. “

It is a burger reflection in its simplicity, with the component precise. The four-ranking paste with four to 4-Inceh buns, 3-millimeter thickness Tillamook Medium Cheddar and spoon Dijonnaise are four individual triumphs. The Prime Chuck Patty is pressed into a ring shape, seasoned with just and pepper and cooled on the hot grille. Light pressure is used to create a recognizable crust. On the top there is a piece of cheese that is cut in the restaurant to ensure the right melting and the ideal ratio of meat to cheese.

The inside of the egg in rapeseed oil, the butter in the bread and forms a French, French layer on the roll. Only the lower half is smeared with the dijonnase. There is no salad, tomatoes or onions; Nothing to affect the wonderful feeling of an aggressive and salty homogeneous feeling.

In his fourth week of operation there. Molina's cookies, scaly, tender and flawless, also appear on the menu. But the burger (23 US dollars), accompanied by a cylinder of uncomplicated French fries, is a great starting point.

BIRTIE GS

The thick patty rules in Jeremy Fox's Santa Monica Restaurant Birdie GS with a weight that requires the full expansion of your jaw. It is satisfactorily difficult in the hand, a burger that attracts the attention of a full meal.

“I kept it as special as possible, so we tested a number of differential cuts from beef,” says Fox. “We make a lot of quality control every day and taste testing.”

The Birdie -Burger, who appears on the menu, is the 19th iteration.

Fox landed on a mixture of Prime brisket and Chuck, which were roughly ground in the house, and formed 8-contract pastlet with a fat percenage that is around 25%. He organizes the meat with salt and his own Montreal steak rub of the restaurant with a plende of onions and garlic. It is a pate with the depth and marbling of a beautiful rib eye that was cooled over a mixture of almond wood and charcoal.

A slice of melted accident wraps the meat into a creamy mill layer, a blunt cheese that hangs over the edges of the burger. Fox is a spice that he calls steak sauce, named after his grandfather, who liked A1. With Tamarinde, Worcestershire and onions, the sauce helps to lure the wooden smoke in the meat. A caramelized onion jam, which has cooled with manic jokes, is the right amount of sweet. Thin slced raw white onion and dill cucumbers bring the flavors into the focus and ensure that nothing feels too difficult.

It is a meat and cheese tower book that is ended by a butter-toast milk roll roll, which was specially made for the Petitgrain Bolangery restaurant.

“Birdie GS was always the place where a burger should have had, we just never got it,” says Fox. “It is number one from number one. We really put a lot of love in.”

The burger is both in the happy hour (23 US dollars) as well as in the evening menus (32 US dollars with fries) and also on the new brunch menu, which starts on June 21.

Mamas Snack Shack

The burgers in Addy Pool's Tiny Walk-Up counter in Compton are designed so that they came from every home kitchen. It learned how to do burger?

Later she perfected every technology at the original snack in Central-Allamed, where she worked for more than two decades to the restaurant.

Last summer, Shee Mamas Snack opened in the former Bludso's Bar & Cue Space in Compton. The name is an allusion to the nickname that she deserves from all customs in the original snack hut.

“Everyone calls me mom,” says Pool. “It is a sign of respect to be in the community for so many years.

Pool offers a short menu with beef castle, turkey castle, hot dogs and fries. It is possible to add a hot link or pastemi to every sandwich bacon, but to examine which pool best can, order the cheeseburger.

Each burger pack is a little more than a quarter pound chuck meat, seasoned with a mixture that grinds and mixes her. It forms the pastets by hand, each with its own shape and character. The cheese is American, the roll fresh and appropriate. Think more soft than mushy.

“Mine goes straight to the grill, without butter or anything,” she says. “You have to be my sister.

Instead of a variation on Thouse Island, which exceeds for burgers, the pool gives every burger a dash of pepper relish. It is a spice that adorned the burgers in both the original snack and on the Bärenburg. It is the records, with the current version has a smidgen more warmth. It is cute, but not overwhelming, with dill and sweet relish and a kick of crushed pepper flakes and chili paste.

The double -cheeseburger needs an obligation that shortly afterwards absorbs a likely nap. Constructing thoughtfully and intelligently, she layers the first past stitch cheese on the roll, then a layer of a motel, diced onion and relish (tomato if you ask, but I have feelings for tomatoes on a burger and did not) the second patty, cheese side.

The construction guarantees Eves bites without the back.

The double -chili -cheeburger (9.35 US dollars) is less sophisticated, the backyard burger of her dreams drowned in a hearty chilli with lots of black pepper, garlic and pools.

“She says:” We do the chilli and everyone every day. “We do the fries to order. I have every product fresh.

In the day of the day you will find a small group of pool family in the restaurant. During my last visit, two grandchildren played in the parking lot on which all daughter and niece were in the kitchen. It also employs every end and nephew.

“To keep prices low and keep the doors open, my whole family have jobs and help me,” she says. “I would like to make sure everyone is a burger of mine and cannot say that it is too expensive.”

The Cheeseburgers in Mamas Snack Shack cost 5.50 US dollars for a single and 8.60 US dollars for a double.

“I love Maschinenburg, it's my passion,” she says. “It is the person I am. That and my trust in my customers keep my doors open.”

A little faith and the cheeseburgers.