We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 6 1/2 Ounces ground beef
- Kosher salt, to taste
- 1 slice yellow American cheese
- 2 slices hickory-smoked bacon, baked*
- 1 hamburger bun
- 1 slice Spanish onion
- 1 kosher dill pickle spear
- 1 leaf lettuce (optional)
- 3 slices tomato (optional)
Mold the ground beef gently into a ½-inch-thick hamburger patty. Do not overhandle the meat. Heat a nonstick griddle over medium-high heat until hot. Place the burger down and season generously with salt. Sear for up to 4 minutes without moving. Flip the burger and sear for another 4 minutes without moving or touching (never press a hamburger).
Place the cheese on top of the burger patty and let the steam from the burger patty melt the cheese. Arrange the cooked bacon slices on top and serve on a bun with the onion slice underneath and a pickle. Top with the lettuce and tomato, if desired.
Calories Per Serving900
Folate equivalent (total)93µg23%
These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.
The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite!
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
2. Keep Everything Really Cold
Until your burgers are fully formed, heat is their mortal enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces. And if that fat's on your hands, then it ain't in the burger.
When grinding your own meat (and I certainly hope you are), make sure that everything—the feed shaft, the grinding blades, the plate, and the meat—is well chilled to avoid fat smearage. I keep my meat grinder stored in the freezer, so I'm ready to grind at a moment's notice. Pat LaFrieda has yet to make an accidental delivery to my door, but when he does, I'll be ready for him.
Choose freshly ground All-Natural Bison, Certified Angus ® Beef or All-Natural Springer Mountain ® Grilled Chicken Breast with fresh-cut fries or your choice of side. We proudly offer gluten-free buns from local bakeries.
Perfectly simple | Beef | Bison
American, cheddar, pepper jack or Swiss | Beef | Bison
Ted&rsquos Bacon Cheeseburger
Cheddar or Swiss, bacon, grilled onion | Beef | Bison
Blue cheese, bacon | Beef | Bison
Swiss and Mushroom
Swiss, mushroom, sour cream | Beef | Bison
Gruyère, blue cheese, bacon-caramelized onions, roasted garlic aioli, baby arugula | Beef | Bison
Pepper jack, jalapeño, cilantro, onion straws, Z-Sauce, ciabatta | Beef | Bison
Bunless, avocado, with vine-ripened tomatoes and kale salad | Beef | Bison
George&rsquos Classic Cadillac
Cadillac BBQ sauce, cheddar, bacon, served with a side of mustard | Beef | Bison
Cheddar, bacon, jalapeño, raspberry jam, fried egg | Beef | Bison
Green and Hot
Pepper jack, grilled jalapeño, guacamole, Sriracha aioli | Beef | Bison
Knife-and-fork Chili Cheese
Pepper jack, cheddar, bison chili, tomato, jalapeño, red onion, sour cream, ciabatta | Beef | Bison
1977 America's Cup
American, bacon, grilled onion, mushroom, fried egg | Beef | Bison
Two 3oz burgers (beef and bison), American, lettuce, tomato, dill pickle, mustard remoulade, sesame bun
House-Made Veggie Burger
Lettuce, tomato, roasted garlic aioli, cracked wheat bun
VIEW YOUR LOCAL TED'S MENU
View your local Ted&rsquos menu for a full wine, beer and cocktail list.
BECOME A TED&rsquoS INSIDER
Sign up to receive exclusive news and rewards, like a complimentary birthday dessert and appetizer to celebrate your anniversary. You can unsubscribe at any time.
Grandma always said, “Chicken soup is good for you!” When it starts to get colder and the weather is dreary and dark, it makes for a nice setting to make a large batch of chicken broth.Cooking up a batch of broth always warms the entire house with a very nice aroma that lasts all day long…
Spices for taste Spices are what make our food preparations better tasting – the mixtures and results are the science of culinary art. There are so many flavors, hot, sweet, salty and more. The mixtures and concoctions of spice blends are endless. Wikipedia has a great description of spices: A spice is a dried seed, fruit,root, bark, leaf, or vegetative substance used…
The 29 Best Veggie/Vegan Burgers In Los Angeles
Crossroads Chef and Owner Tal Ronnen drew inspiration for the Crossroads Impossible Burger from SoCal staple In-N-Out. This plant-based meat burger features lettuce, tomato, onion, pickle, Crossroads housemade sauce, vegan cheese which is available upon request, all on a toasted bun and is served with truffle fries. The simple approach allows the flavors and texture of the Impossible Foods &lsquomeat&rsquo patty to shine through without overcomplicating the overall experience.
SunCafe&rsquos, the Studio City restaurant that combines a variety of raw and vegan cuisine, most popular sandwich/burger at is the Tempeh Burger. The vegan burger features a rich and savory marinated tempeh patty, topped with house-made chipotle cashew mayo, mixed greens, avocado and pickled radishes. Guests have the option of two bun choices: whole wheat or gluten-free rice flour a lettuce wrap, or house buckwheat raw bun/cracker.
Along with serving grass-fed beef burgers, Burgerlords came up with a recipe for a vegan burger that that tasted fresh and wasn’t meant to imitate meat. Their Housemade Vegan Burgers, which sell out every day at both their Chinatown and Highland Park locations, are made from scratch every day in house, from a custom blend of vegetables, nuts and spices. The burger is topped with vegan cheese and Thousand Island dressing from Follow Your Heart.
Opened in 2009, Locali is an innovative and healthy quick service restaurant brand based in Los Angeles that enables consumers to access a curated selection of organic and natural food products on the go. Their deli menu of soups, salads, sandwiches, snacks and smoothies can be had at their Hollywood, Venice, Localita & The Badasserie in DTLA and new West Hollywood locations. Along with The Cadillac burger, The Daddy Mac is a vegan patty topped with Russian dressing, lettuce, tomato, onion and relish on a sprouted grain English muffin.
A spin off of Veggie Grill’s original Beyond Burger, the world’s first plant-based burger that looks, cooks and tastes so much like fresh ground beef, is The Lucky Star Burger. It’s served on a pretzel bun, with smoked gouda ‘cheese,’ balsamic onions, blue cheese sauce, arugala, Sriracha ketchup and crispy fries.
Serving organic vegetarian and vegan cuisine, Real Food Daily offers their vegan, made from scratch burger dubbed the Real Food Burger. The burger, crafted by Chef Tara Punzone, can be ordered either on brioche, pretzel, or ciabatta bun, consists of a patty made from lentils and mushrooms, and topped with caramelized onions, arugula, house-pickled jalapeños and chipotle aioli. Guests can also get &lsquothe works&rsquo which includes their house-made cashew cheese, avocado and tempeh bacon.
Along with the Flore Burger and Broccoli Kale Burger, the stand out at this Silver Lake spot is the Nacho Burger, a house made black bean, veggie and brown rice combo. The burger includes blue corn chips, their nacho “cheese” sauce, grilled onions, lettuce and tomato. Guests can also add avocado or tempeh bacon.
The Beyond Burger is a generously-sized, single patty, topped with pickles, onions, lettuce, tomato, mayonnaise, mustard, ketchup and American cheese. A vegan option is also available without mayonnaise and cheese and served &ldquoGreen Style&rdquo in a lettuce wrap. It is the second meatless burger on the menu, joining their VegeFi burger, the premier vegetarian option in the fast-casual burger space.
In Eureka!&rsquos rustic industrial environment, the all-American restaurant specializing in gourmet burgers and craft beers. For those vegetarians and vegans out there, their Veggie Beet Burger features a housemade red beet and kidney bean patty, topped with pickles, tomato, red onion, arugula and lemon vinaigrette. In addition to the Veggie Beet Burger, guests are able to substitute the veggie patty in any of the signature burgers.
The Follow Your Heart® Market & Restaurant began as a seven-seat vegetarian food bar in 1970 and has grown into a larger restaurant, market and food emporium. Their Nutburger Supreme features a nut and vegetable patty on a toasted whole wheat bun, lettuce, raw rennetless cheddar cheese, tomato, mushrooms, onion, a little sauerkraut, vegenaise and carrot shreds. This burger is vegetarian, but can also be served vegan, perfect for anyone looking for a meatless and delicious option.
(credit: Doomie&rsquos Home Cookin&rsquo)
Offering meat-free versions of fried chicken, mac & cheese, burgers and more, Doomie&rsquos Home Cookin&rsquo is located in the heart of Hollywood in a vegan friendly strip mall. Serving American classics like their secret menu vegan version of the Big [email protected] It’s a gigantic take on the iconic original, featuring two patties, special sauce, lettuce, pickles, onion, and their housemade cheese.
Umami Burger&rsquos Impossible Burger is made of two Impossible Burger patties, caramelized onion, American cheese, miso-mustard, house spread, dill pickles, lettuce and tomato is available at 14 locations throughout California. While the burger is 100% plant-based, the way Umami Burger serves the burger is not vegan. Vegans just need to ask them to modify the burger.
(credit: innovative Dining Group&rsquos BOA Steakhouse)
The sophisticated steakhouse with locations in West Hollywood and Santa Monica features upmarket prime beef and seafood dishes amid stylish, sleek decor. On the menu is also a vegan section that includes a nidi bolognese, chickpea panelle and a vegan burger. The Wild Mushroom Burger is made with a Beyond Beef patty and topped with arugula aioli, truffle, wild mushrooms and served on a potato bun
Quicksand as a quick and convenient location serves a range of sandwiches, burgers and salads to eat in or take out. Quicksand’s house made veggie burger consists mainly of portabello and crimini mushrooms, barley, potatoes, onions, garbanzo flour, herbs and spices. The burger is topped with Tilamook sharp Cheddar, fried onions, green leaf lettuce and an herb aioli and served on fresh Rockenwagner brioche bun.
Sixth St Tavern is a gastropub in DTLA which offers modern American fare, 26 craft beer taps and a unique cocktail program. The menu features a variety of vegan friendly menu options, such as the Jalapeño Burger, which can be substituted with a housemade vegan patty, with sharp cheddar, sauteed jalapeños, tomato, crispy onions aioli.
Hugo&rsquos offers a variety of options for special diets vegan, vegetarian, gluten-free and more at their three locations in West Hollywood, Studio City and Agoura Hills. Their New American Veggie Burger was created in 2007 and has been popular ever since. Made from organic sprouted mung beans, organic brown rice, assorted fresh veggies, mushrooms, seeds and seasonings, it is served with lettuce, tomato, Santa Fe vegenaise and choice of side. Guests can choose eight bread choices and a list of 22 veggie toppings like their house-made veggie bacon, aged cashew cheese and jalapeno picked vegetables.
Gratitude, Café Gratitude&rsquos upscale sister restaurant opened in Beverly Hills in May of this year offering guests an elevated dining experience while sharing the same philosophies and much of the same ingredient-focused menus of Café Gratitude&rsquos LA locations in Venice, Larchmont, and Arts District. They will be serving Executive Chef Dreux Ellis&rsquo locally sourced ingredients and thoughtfully prepared dishes, inspired by the abundance of seasonal produce available at the farmers&rsquo market along with a full beverage program by Jon Eiswerth. One of their signature items is their I AM Magical/CG Double Double burger. Made with two housemade black bean patties, the burger is topped with tomato, red onion, chipotle ketchup, cashew macadamia cheddar, gluten-free amaranth on a millet bun and served with heirloom potato fries.
Mohawk Bend is a restaurant in bar in trendy Echo Park bringing guests fresh, locally-sourced food (both vegan and non-vegan) and drink. Located in a retrofitted 100-year old Vaudeville theater, the restaurant features an open kitchen and 72 taps of craft beer along with six stainless steel wine taps. One of ther most popular veggie/vegan options is the Southwestern Vegan. On top of a housemade vegan patty, the burger includes arugula, avocado, tomato, crispy onions and jalapeno aioli served on potato bun.
(credit: White Oak Communications)
Opened by Dave Whitton in DTLA&rsquos burgeoning South Park neighborhood, Prank is an open-air bar serving burgers, tacos and signature cocktails. Along with their full menu, one of their favorite vegan burger is the Fatfower Burgette. Made with organic cauliflower, the burger is topped with sriracha sweet chili sauce, caramelized onions, lettuce, tomato, garlic aioli, and served on a brioche bun. The burger is served with a medley of frites consisting of kennebec potatoes, sweet potatoes, house made ketchup and fresh parsley.
Situated in Silver Lake adjacent to 365 by Whole Foods, by CHLOE is a vegan fast casual concept offering vegan takes of comfort food classics including veggie burgers, salads, non-dairy ice cream, pastas, juices and more. Along with a full breakfast menu, pastries, salads sandwiches and more, a guest favorite since its opening in May 2016 has been their Guac Burger. The Guac Burger is a black bean-quinoa-sweet potato patty, topped with corn salsa, onion, gauc, tortilla chips and chipotle aioli served in a whole grain bun.
(credit: R+D Kitchen Montana Avenue)
Part of the Hillstone Restaurant Group, R+D Kitchen is a lively and bustling restaurant on Montana Ave. serving American fare and craft cocktails. A favorite with Santa Monica locals, the walk-in only spot is known for their crispy chicken sandwich but also serves a number of sandwiches, salads and full entrees at dinner service. Their Veggie Burger mixes lightly toasted brown rice, mushrooms, sautéed seasonal vegetables and almonds to create a juicy patty. The burger is topped with melted jack cheese and served on a soft sesame seed bun.
Chef John Gladish invites guests to indulge in creative pub fare with tap beers and craft cocktails. The veggie burger option on the menu, is their Alternative Burger. Made from chickpeas, brown rice, carrot, soy sauce, onion, peanut butter, sunflower seeds, herbs, tahini, oat flour, salt and pepper, the patty comes on a bun with alfalfa sprouts, tomato, avocado, and a lemon herb aioli.
Doma Kitchen offers an international-inspired cuisine with an emphasis on Eastern European and Central Asian techniques. All dishes are prepared from scratch with housemade spices using farmer market fresh, seasonal and quality ingredients. Created by Chef Kristina Miksyte, their Veggie Falafel Burger is made with a housemade falafel veggie patty topped with arugula, veggie ragu, garlic spread and served on a brioche bun.
Home of the Caffe Cubano, Black Dog Coffee has been the Miracle Mile neighborhood coffee cafe for almost 20 years. Their Field Roast Vegan Burger is made from a hand formed Vegan patty, which contains no soy, and topped with spicy sriracha veganaise, vegan cheese slice, lettuce, tomato, pickle chips, avocado and thin cucumber slices for a little crunch. A customer favorite, the burger is served on a five-grain roll, onions can be added on request.
The burger stand with five locations across L.A. serves burgers, chicken, hot dogs, shakes, frozen custard, beer, wine and more. Veggie lovers can order the ‘Shroom Burger here, which starts with a portobello mushroom roasted low and slow that is crisp-fried and filled with melted muenster and cheddar cheeses, topped with lettuce, tomato and ShackSauce&trade.
With 14 fast-casual style locations across the greater Los Angeles area, Farmer Boys is known for burgers, made-from-scratch breakfast all day, hand-chopped salads and specialty sandwiches. For a great burger, opt for the Vegetarian Market Burger. The veggie patty includes six different vegetables (sweet potatoes, carrots, zucchini, squash, celery and spinach) and is topped with tomato, lettuce, dill pickles, sliced onions and thousand island dressing on a sesame seed bun. Making the Market Burger 100% vegan is simple: just omit the thousand-island dressing.
Combining traditional Southern cuisine with contemporary elements is what chef Gioulian Jones strives to provide his guests. Their Beet burger is a house-blended vegetarian burger with roasted wild forest mushrooms, served on a brioche bun with apple cabbage slaw and housemade rhubarb ketchup. Pair it with one of their 76 wines by the glass or a variety of southern cocktails and craft beers.
This laid-back beachy sports bar serves up their Venice Beach Burger which was created by Surfside&rsquos founding chef, Jesse Guiterrez. The housemade tempeh, lentil and walnut vegan patty is topped with heirloom tomato, bibb lettuce, vegan mayo and is served on a vegan bun.
The Counter® offers a fresh, unconventional approach to creating the ultimate burger, offering over a million possible burger combinations with a choice from eight proteins, 11 distinct cheeses, 33 signature toppings, 20 unique sauces and 11 types of buns or fresh greens. Try their Impossible Burger as a burger or their Impossible Salad. Their signature Impossible Burger comes complete with herbed goat cheese, tomatoes, grilled red onions, mixed greens, spicy tomato jam, and Dijon balsamic on an English muffin.
SEASON & MELT CHEESE ON THOSE FELLAS
You’re going to want to season those flattened meat spheres.
A mix of salt and pepper is excellent, or maybe you like to use seasoned salt.
I’ve always got whatever I use ready in a dredge to shake with some style all over everything.
Steak seasoning also works well if you’ve never tried it before.
Once those burgers are almost ready, you’re going to grab that spatula and flip them, babies, over.
Give them about a minute and place slices of cheese on them.
American cheese is the way to go with smashed burgers for its special melty qualities but if you wanna get fancy try Manchego.
If you’ve got a steaming or a cheese melting dome, now is the time to break it out.
Cover them and maybe even drop some water around the perimeter to kick up some steam to speed up the process.
All that’s left now is to assemble your sandwich.
Remember, don’t cut corners at the end, always use great bread.
I use Martin’s Potato Rolls.
They’re not available everywhere but you can grab some from amazon.
Burgers & Handhelds
All burgers are available w/a Gluten Free Option & include our specialty seasoned fries. Substitute a pretzel bun for 99¢. Substitute Cajun Fries or Battered Onion Rings for 1.79. Add a patty to any burger for 3.00. Add a Fried Egg for 99¢.
BACON CHEDDAR Hickory smoked bacon / aged cheddar / mayo / fresh lettuce & tomato / buttery brioche bun. 10.99
Pair w/Bell’s Two Hearted Ale. Chef recommends onion rings.
CADILLAC BURGER Roasted garlic & onion spread / Swiss Cheese / wine spiked mushrooms & onions / truffle butter. 11.29
Pair w/Perrin Golden Ale. Chef recommends Cajun fries.
STEAKHOUSE BURGER Mayo / fresh lettuce / tomato / buttery brioche bun. 8.99
Chef recommends onion rings.
PRETZEL BURGER Hickory smoked bacon / aged cheddar / fried egg / mayo / fresh lettuce / tomato / onion / pickle / gourmet pretzel bun. 10.99. Chef recommends onion rings.
IMPOSSIBLE SWISS BURGER Plant based / Swiss / garlic aioli / onion ring / buttery brioche bun. 12.99
11. Smith & Wollensky: Open since the 1970s
This high-end American steakhouse is one for the books. Not only has it garnered just about every award known to the restaurant industry, but the building in which it was first established has served as a steakhouse since 1897&mdashwhich is one of the reasons the restaurant is able to dry-age its steaks in-house. (Not only is this method the most time-consuming and expensive way to age beef, but most places these days just don&rsquot have the space that was allotted to steakhouses back then.)