Food & Dining
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Happy Diner’s Borracho Burger. Click to enlarge. (photo: Sanam Lamborn)

In 1986, surrounded by much hype, I had my very first burger: a Big Mac from the first McDonald’s that opened in Rome. Famed designer Valentino relentlessly petitioned against an American fast food restaurant opening across the Spanish Steps from his Piazza di Spagna studio. My mother had prepared me by stating that Big Mac’s special sauce, slightly similar to Thousand Island dressing, made it a must-try burger. 

San Pedro Brewing Company’s Ortega Burger. (photo: Sanam Lamborn)

She did not know at the time that a simple statement about a sauce that makes a burger stand out would plant a seed in my attitude about burgers. After years of being indifferent to burgers, the popularity of gourmet toppings slowly lured me in. So much so that a few years ago, I began celebrating the anniversary of my move to the United States with the quintessential American meal: burger, fries, and soda. 

I like that the burgers at San Pedro Brewing Company (331 W. 6th St.) are open-faced, which allows a visual of the ingredients. Half of the Ortega Burger bun comes with a flavorful and moist patty with melted jack cheese and one butterflied grilled Ortega chili. The other bun is stacked with romaine lettuce, sliced red onions, tomatoes, and tangy pickles. The Santa Fe sauce is served on the side, perfect for adding to the burger and dipping fries. 

Utro Cafe’s Junior Devine Burger. (photo: Sanam Lamborn)

Utro’s Café’s (73 Berth) Devine Burger is the works: double meat patty, American cheese, Swiss cheese, bacon, avocado, lettuce, raw red onion, tomato, and a special in-house Thousand Island sauce. Biting into this burger feels like eating comfort food, like visiting an established friend who won’t disappoint you. The flavors come together effortlessly, making its popularity obvious. The house-cut fries (purchased as a side) are perfection, and the view unparalleled. Here is an off-menu tip: the Junior Devine Burger is for those who prefer only one patty.

Happy Diner’s Borracho Burger. (photo: Sanam Lamborn)

Some may pick the Borracho Burger at Happy Diner (617 S. Centre St.) for sobering needs after consuming libations, but not me. I keep going back to it because of its layers of flavorful spiciness. Everything below the meat patty is the standard lettuce, tomato, raw white onion, and pickles; however, everything above it is what makes this burger delicious: pepper jack, cheddar, and Monterey jack cheese, grilled halved jalapeño, bacon, and a secret florescent green creamy spread made with fresh jalapeños and green habanero sauce. The side of fries served with ranch dipping sauce, a cooling counterbalance to the spice, completes this meal perfectly.

Sandwich Saloon’s Bacon Cheeseburger. (photo: Sanam Lamborn)

While every single taste bud in my being gravitates toward the Across the Border burger at the Sandwich Saloon (813 S. Gaffey St.), for the sake of a bit of variety for this column, I chose the Bacon Cheeseburger, which is very satisfying. This burger is layered with house-made Thousand Island dressing, shredded lettuce, tomato slices, pickles, a tasty Angus patty, American cheese, and bacon. Fries are an extra item and well worth ordering.

BUNZ Gourmet Burger’s The Bun Shroom. (photo: Sanam Lamborn)

A few years ago, BUNZ Gourmet Burgers became my go-to place for my celebratory “relocationversary” meal because their version of burgers is what feeds my need for the “extra” standout element. Consequently, I have tried most of their burgers, but The Bun Shroom on a brioche bun holds a special place in my belly. The bottom bun starts with lettuce and tomato and is topped with a juicy burger, on top of which perfectly sautéed mushrooms and red onions mix into the melted Swiss cheese. Burgers are served with freshly cut fries. Since closing their brick and mortar, BUNZ has been serving its delicious burgers from two food trucks. Time and locations are updated daily on their Instagram account @bunzgourmetburgers. spt

Sanam Lamborn

Sanam Lamborn created the Eat in San Pedro Facebook group and Instagram account in April 2020 to entice people to patronize San Pedro’s eateries.

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