Burger Lounge – “The Lounge Burger”

First opening in La Jolla in 2007, Burger Lounge grew out of the idea that a hamburger should not only taste great, but it should also utilize healthy ingredients produced in a sustainable environment. As such, Burger Lounge provides a simple premium quality menu that appeals to health conscious diners, vegetarians, salad lovers and diners simply “hankering for a great hamburger.” Nominated for FINEST Burger, the restaurants burger, “The Lounge Burger,” is made up of a 100% fresh, single source American grass-fed beef patty that is served “Lounge Style:” on a lounge bun with organic cheese (white or American), fresh or grilled onions, crisp lettuce, fresh tomato and house-made 1000 island.

Slater’s 50/50 – “The 50/50”

Slater’s 50/50 was founded in 2009 in Anaheim Hills, California by Scott Slater. Teaming up with Executive Chef Brad Lyons, they created the world’s first 50/50 patty – 50 percent ground bacon and 50 percent ground beef – taking the Southern California restaurant scene by storm. Their burger, “The 50/50,” tops off this signature patty with a sunny side up egg, avocad mash, pepper jack cheese and chipotle adobo mayo on white brioche.

Wisknladle – “WNL Burger”

Whisknladle Hospitality started simply with the serendipitous meeting of one talented chef [Ryan Johnston] and one young entrepreneur [Arturo Kassel] in 2006. Convinced that what San Diego needed was a farm-fresh restaurant that served from-scratch cooking, the pair opened Whisknladle in the heat of La Jolla in 2008. This back-to-basics approach to cooking – or gourmet comfort food – has firmly planted Whisknladle in the hearts of locals and tourists alike. A staple on this menu is their beloved “WNL Burger,” which is garnished with caramelized onions, house-made bacon, remoulade, gruyere and a fried egg.