“Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier de lest, Bres Bleu, Bruson?” – Cheese Shop, Monty Python
For National Cheeseburger Day, here’s a healthy assortment of juicy cheeseburgers topped with every variety found in your local L.A. Cheese Shop (or not) that are truly as “All-American” as you can get.
The “L.A.D. Cheeseburger” of Lunetta All Day, featuring caramelized onions, juicy beefsteak tomato, and aged white cheddar, topped with Marie Rose sauce, and the Lunetta At Night “Snake River Heirloom Cheeseburger” with Snake River grass-fed beef, grilled onions, fresh heirloom tomato, sharp cheddar and avocado, both burgers featuring Snake River grass-fed beef, by Chef Raphael Lunetta.
Malibu Cafe‘s “Best Burger” with a spicy beef and chorizo Patty, roasted (and well seasoned) garlic shrimp, Chipotle tomato sauce, and melted Havarti cheese, on a brioche slider bun, Mikkeller DTLA lamb burger with ground lamb and pork, caramelized onion, Challerhocker cheese, arugula, and aioli had at L.A. Magazine‘s “Burgers, Bourbon and Beer” event earlier this Spring.
The “DP burger”, a Double Dr. Pepper Teriyaki cheeseburger by Chef Nguyen Tran of Buttonmash and Starry Kitchen, Grill Em All‘s “Leethal Burger” with Tommy Lee— inspired by Lee’s Greek heritage—stacked a 1/2 lb beef patty and Mediterranean layered flavors with Halloumi cheese, cucumber, red onion, roasted tomato, butter lettuce & tzatziki sauce, and Top Round‘s Pastrami Burger with their homemade Cheese “Wizz” at, all presented exclusively for the Off The Menu and Postmates “Secret Burger” event for the L.A. Times Food Bowl this last May.
For a French twist—to go with your not-actually-French” fries—”Jenny’s Pimento Cheeseburger” of Strauss grass-fed beef, pimento cheese, pickles, horseradish remoulade and North Country bacon by Executive Chef Samuel Monsour of Preux & Proper, and Executive Chef Tony Esnault of Church & State makes his grass-fed beef burger with Emmentaler cheese topped with Dijonaise on brioche, where you can add additional toppings like caramelized onion, bacon, or a free-range fried egg for $1!
I break for Tator Tots and a cheeseburger!
“The Raymond Cheeseburger”, by Executive Chef Tim Guiltinan, of ground Kobe beef, melted cheddar, tomato, pickles, and crisp lettuce, topped with “Eva’s Secret Sauce” on a Brioche bun and crisp Tots at The Raymond 1886. This historic “caretaker’s cottage of fine dining within and spacious al fresco dining and snugs garden spots throughout, also nests the popular 1886 Bar. But hurry! It’s only a month or three of cheeseburger-and-cocktails-on-the-patio-comfort before temperatures reach a chilly 70 degrees here in L.A. County!
More Cheeseburger Heaven from The L.A. Beat Archives:
Pasadena Restaurants Honor Invention of the Cheeseburger in 5th Annual Week-Long Challenge
Shake Shack Comes to LA in the Spring! But You Don’t Have to Wait that Long