Beach Burger
Inspired by Hodad’s - San Diego, CA
I first visited California as a kid and remember Universal Studios, but not much else. I returned as an adult almost 4 years ago and have given serious consideration to moving there ever since. The weather and the views really are perfect. And the food…even the burgers are next level. Case and point:
This recipe was influenced by a visit to Hodad’s at Ocean Beach in San Diego, California. Pay close attention to the stack order of this burger along with Hodad’s signature bacon patty, which sets this apart among the nation’s great burgers.
INGREDIENTS
BEACH BURGER (Makes 1 burger, multiply as needed):
¼ lb of ground beef
2 slices of cheese (American or Cheddar)
2 slices of THICK cut bacon
Thick slice of white onion
Thick slice of tomato
4-5 dill pickle chips
Shredded iceberg lettuce
Mayo
Mustard
Ketchup
Salt and pepper
Unsalted butter
Large sesame seed bun
Wax paper (optional)
GO FOR IT
BEACH BURGER:
In a skillet, cover bacon in water, bring to a boil, then bring down to a simmer for 45 minutes
Meanwhile, form your beef patty and season both sides with salt and pepper, gather your stand alone ingredients, slice your onion and tomato, and shred your lettuce, then set everything aside to await dressing
When bacon is done, remove from skillet and shred into pieces
On a hot flat top griddle, cast iron pan, or skillet, place bacon pieces into the shape of a patty, then weigh down to cook while it melds together (I cooked my bacon on a griddle while weighing it down to flatten with my cast iron pan)
Then place your burger patty on the griddle, cast iron pan, skillet, or grill and begin to cook
While first side of burger and bacon cooks, spread a thin layer of butter on your buns and place on griddle, or grill to toast
Flip burgers and bacon and place a slice of cheese on top of each
When bun is done, remove from heat and start stacking as follows
First, spread mayo and mustard on bottom bun
Top with rings of onion slice (I use 3-4 rings, Hodad’s uses all rings from slice)
Then squirt some ketchup on top of onions to cut through it’s bite
Then place pickles, followed by tomato slice, then bed of lettuce last (the lettuce will soak up the juices of the burger meat)
On top of lettuce goes your burger with cheese, followed by your bacon patty with cheese, then with the top bun to cover everything
Wrap half of burger in wax paper to catch the juice as you eat (there will be juices! - EVERYWHERE!)
NOTES:
I grind my own meat. It’s great because I get to control the blend. I typically use half chuck (it’s inexpensive and what most store bought ground meat is made from) and half short rib (a bit pricier but has a fat content that will contribute nicely to the flavor and juiciness). If you use store-bought ground beef then that’s fine as I’m pretty certain that’s what Hodad’s uses. Just do me a favor and use an 80/20 chuck grind which will at least give you more flavor and juiciness than leaner options.
The bacon patty is a thing of beauty and I love that Hodad’s does it. Have you ever bitten into a bacon burger and an entire strip comes out with your bite? This method will give you a consistent amount of bacon in each bite that will not fall apart before the last bite. It takes a bit more time but is totally worth it.
Additionally, this is a big burger. Find a big bun or this will not hold together. The layering here is designed to help hold everything together while helping your burger remain balanced in taste. It was not thrown together lightly so give this a shot and see for yourself. Furthermore, I prefer American cheese on something like this as it melts much more consistently. But I also love cheddar and you will not be criticized for using it here. Lastly, Hodad’s wraps this so it can handle the drippings during your enjoyment given the burger’s large size. You don’t have to do it but I certainly recommend trying or at least having some paper towels nearby for your hands otherwise. This juicy burger is amazing but lives up to that particular hype about it.