Bold burgers abound with quality ingredients and unique toppings at Newport eateries.
By Sharon Stello
Come summertime, there’s nothing like a sizzling burger right off the grill. And, while you can make a burger at home, it would be hard to compare to the standout options available at Newport Beach restaurants, with their high-quality beef, artisanal buns, fresh produce and other toppings that are, well, over the top.
Whether it’s an iconic beach burger that hits the spot after riding waves or other gourmet renditions with tantalizing flavor combinations, there’s an option to satisfy every craving.
“Burgers are uniquely an American comfort food—best enjoyed with a cold beer and with friends,” says Micah Schiesel, executive chef and regional director of operations for the Lounge Group, which includes Malarky’s Irish Pub.
Rich Mead, chef and owner of Farmhouse at Roger’s Gardens, adds that “the allure of grilled meat is timeless, evoking primal instincts and nostalgic memories alike.”
Mario’s Butcher Shop
For a top-notch burger, it makes sense to go right to the source of quality meat. Mario’s Butcher Shop not only sells high-end cuts, but also makes its own charcuterie as well as wood-grilled and smoked meats. Plus its sandwich shop offers a popular smash burger, which comes with Kewpie mayo, mustard, ketchup, grilled onions, pickles and a slice of good old Kraft American cheese—that favorite kind from a plastic wrapper. This burger, made with house-ground Prime chuck, has been on the menu since the shop opened in 2021. Chef-owner Mario Llamas says the patties are smashed on the grill and the toasted buns are from OC-based Bread Artisan Bakery. “I think the burger stands out because, honestly, it tastes like a McDonald’s cheeseburger with our butcher shop ingredients,” Llamas says. “It tastes nostalgic and that’s the best compliment a customer can give us.” (949-316-4318; mariosbutchershopdeli.com)
Billy’s at the Beach
For a burger with a taste of the tropics, try the Aloha Burger with waterfront views at Billy’s at the Beach. Grilled pineapple tops a half-pound Angus beef patty with bacon, Swiss cheese, teriyaki sauce and pickle, bringing together sweet, sour and salty flavors, says Executive Chef Giovanni Lopez. “The ingredients really work well together,” Lopez says. The burger itself is made from fresh, quality beef, grilled to order “with our magic secret spice seasoning,” Lopez says. This “juicy patty” is then layered on a toasted sesame seed bun, he says, with “well-balanced toppings” like homemade teriyaki sauce and the crunch from both bacon and grilled pineapple. “Burgers are so versatile,” Lopez says. “With the right ingredients and balanced flavors, you can create out-of-this-world taste … that can satisfy anyone. Also burgers are very fun to eat, very convenient and affordable.” Enjoy this one with a signature mai tai to feel transported to the islands. Cue Jimmy Buffett singing “Cheeseburger in Paradise.” (949-722-1100; billysatthebeach.net)
Farmhouse at Roger’s Gardens
On the menu for more than five years, the RG Burger—“crafted with meticulous attention to detail”— has become a beloved classic among loyal diners at Farmhouse at Roger’s Gardens, according to Mead. “We start with naturally raised ground beef, an 80-20 blend that promises succulence without excess grease,” Mead says. Each patty is seasoned with salt and pepper, then grilled over an open flame for a char that locks in juices and imparts a smoky flavor. “Our brioche bun, toasted to golden perfection on a flat griddle, offers a tantalizing juxtaposition of softness and crunch. Each component, from the beefsteak tomato, sourced fresh from local farmers, to the leaf of butter lettuce chosen for its crunch and pliability, contributes to a symphony of flavors and textures.” Vermont cheddar cheese, Autonomy Farms bacon
and house-made pickles add to the layers. The burger is served sans sauce, “allowing you to tailor your flavor journey,” Mead says. (949-640-1415; farmhouse.rogersgardens.com)
Malarky’s Irish Pub
A mainstay on the peninsula since 1977, Malarky’s Irish Pub offers up a wide range of burger options, from those topped with guacamole or chili to a blue cheese and bacon variety with chipotle mayo. But the one that stands above the rest is the savory, smoky pastrami burger. “This is a local’s favorite as it has been on the menu for over 15 years now,” Schiesel says. “The uniqueness of the pastrami piled high on a grilled, house-blended Prime chuck [burger] creates a flavor profile that is second to none.” The meat is balanced out with Swiss cheese and Thousand Island sauce. “And the sharpness of the dill pickle adds perfect harmony,” he says. Made fresh, the burgers are seasoned with salt and pepper, then charbroiled. Served on a locally sourced, toasted brioche bun, it comes with lettuce, tomato, red onion and a kosher dill pickle. (949-675-2340; malarkyspub.com)
Great Maple
The Steakhouse Burger at Great Maple “has all the components of a … craveable American classic, but done in an elevated way,” according to Amanda Ho, co-owner and CEO of Great Maple Restaurants. There’s a reason this burger has been on the restaurant’s menu since day one, with only a few elements changed over time. “Our burger is 8 ounces with an 80-20 meat-to-fat ratio,” Ho says. “This makes a juicy, oversized burger that is steakhouse-seasoned before we cook it to order at your desired temperature. We add aged Tillamook white cheddar cheese, arugula for a nice peppery bite, fresh tomato, house-pickled red onions and aioli.” Ho says the seasoning “adds layers of umami flavor” while the zesty cheddar stands in contrast to the aioli and buttery brioche bun, delivered fresh from LA’s Rockenwagner Bakery each morning. The secret, she says, is “[We] let each component shine without masking the meat in too many components or overpowering sauces.” And the burger can be customized by adding bacon, an egg or half an avocado to truly make it your own. (949-706-8282; thegreatmaple.com)
