FROM TOP : COURTESY OF FARMHOUSE AT ROGER ’ S GARDENS ; COURTESY OF GREAT MAPLE ; COURTESY OF MALARKY ’ S IRISH PUB
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 )
Pastrami is piled onto this burger at Malarky ’ s Irish Pub .
The RG Burger at Farmhouse at Roger ’ s Gardens
Great Maple ’ s well-seasoned
Steakhouse Burger
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 meatto-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 ) NBM
NEWPORT BEACH MAGAZINE 25