Hamburgers in Orange County

Comment

Comment by Andrew Davey on February 10, 2010 at 10:47am

I'm still trying to figure that out, Brent. And believe it or not, Southern Nevadans seem to be even MORE infatuated with In-N-Out. I just don't get it. Their burgers and stuff are good for a fast food joint, but I've never really had a life-altering experience at any of them here or in Vegas.

I'll have to try yours and everyone else's suggestions soon to see if I can find something here that stacks up to LBS or Burger Bar in Vegas. So far, my favorite veggie burger here has been the one at Native Foods. It's SO YUMMY, I forget that it's vegan! :-D

Comment by Brent Courier on January 15, 2010 at 1:21pm

Why is it that we Californian's love In-N-Out Burger so much?

It's greasy fill with lots of cheese and onions---tender beef, on the average---and a cheap tab. Yup, that's it. Good, if you're in the mood for it, but not Great. Nutty, that it is rated so high by so many consumers. Try the burger at The Landing in Newport on the Harbor. It works. It's way closer to burger greatness--without hype--but you have the sights--.

BC

Comment by Brent Courier on January 15, 2010 at 1:12pm

Mike, your review was great. I never got the third sentence, but that's because I'm getting old. Everything else, lines up--to me. I'm looking forward to trying their product--I just have a hard time ordering a high dollar burger--at times--to have a transcendent experience--since we can go to Mr. Promeli's--ask him to ground some "real" chuck and, then, lightly pat 'em down to grill or fry to perfection. Hard to beat your own creation, most likely. Tale be told: Hate to say it, no burger in OC is worth a diversion/ neither a great bowl of asian noodle / banh mi. Bring it to NB, it's Crab Cooker chowdah, or else. (Joke)

Comment by Shelly Borrell on November 10, 2009 at 3:31pm

I can't wait to try www.25degreesrestaurant.com now. I'll report back. Thanks for the info! Ciao.

Comment by Mike Chiavetta on November 9, 2009 at 6:55pm

I am with Jules. I've been to 25º twice and the burgers are ridiculous. You can rock 4 house burgers or BYO. The yellowtail burger is delicious the bun is almost perfect, my buddy thought it was a tad greasy but hey. One order of fries is good for 3 people and is served in a kitchy open chinese take out container...get the horseradish sauce freaking yummy. And wash all that down with $2 PBR hell yeah. Burgers are like 9 bucks and worth every penny.

Comment by sara yi on September 29, 2009 at 11:50am

in-n-out and the counter in irvine! the counter makes the most amazing veggie burgers i have ever had-i choose it over meat anyday and i'm not vegetarian!

Comment by Brent Courier on September 28, 2009 at 10:39am

Thanks for the rec on the Goodell's latest project. HB has done a nice job of classing up the downtown area. So, Jules how does 25deg. match up to The Counter or any other local faves? Also, you're telling me it's possible to have a great burger that's not made with ground chuck?? Hmm. I'll have to check them out. . . .

Comment by Jules on September 6, 2009 at 1:32am

Hi Everyone,

I just ate at 25 degrees restaurant in HB today and just had to recommend it to this group! The burgers are very good and VERY BIG, 9 ounce patties in fact. You can either pick from one of their 4 combos or make your own burger with a sirloin, veggie, or turkey patty and top it off with cheeses like gruyere and toppings like jalapeno bacon & garlic aioli. YUM!

Yes, it is pretty greasy but that's pretty much implied with burgers, right? And if you don't mind the loud music bar/restaurant vibe, I definitely recommend it!

www.25degreesrestaurant.com

Comment by Brent Courier on June 28, 2009 at 4:11am

Vicky,

I wrote a thank you for your Five Guys Burger suggestion, and, after finishing the post--the website stated that you moderated your comment/incoming comments--and all my stuff was wiped out. FYI

--Brent

Comment by Brent Courier on June 9, 2009 at 4:07pm

The best fries can be made in your kitchen:

Use Russets or Yukon Gold.

Fry frenched slices until just before browning. (Peanut Oil is preferable.)

Remove from oil, and place on paper towel lined platter for a bit.

Fry again until browned to your liking.

Sprinkle liberally with Kosher Salt (while hot), douse with White Truffle Oil from TJ's, a tad bit of Parm Reggiano or Grana Padano, and chopped Italian Parsley.

French Fry Perfection. Enjoy.

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