The Getaway

Submitted by Buck & Sadie’s, 2030 Douglas Boulevard, Suite 28 Roseville, 916-749-3394, buckandsadies.com

1/3 lb. Certified Angus Beef, ground

Salt & pepper, to taste

1 tbsp. teriyaki sauce

1 slice cheddar cheese 

2 slices applewood-smoked bacon

1 slice pineapple

Brioche bun 

1 oz. sweet chili sauce

1 gherkin pickle

The Getaway

Form beef into a flat patty. Place on a hot barbecue, sprinkle with salt and pepper, and baste with teriyaki sauce. Flip after 4 minutes. Baste other side with teriyaki sauce and add cheese. Cook another 4 minutes till internal temperature reaches 145-150°; remove from heat and let rest. Cook bacon to desired crispness. Place pineapple and bun on the grill till warm.  

Add burger patty, sweet chili sauce, bacon, and grilled pineapple to bun; garnish with skewered pickle.

The Hills Bacon Cheeseburger

Submitted by Relish Burger Bar, 1000 White Rock Road, El Dorado Hills,
916-933-3111, relishburgerbar.com

3 slices applewood-smoked bacon

1/2 lb. 80/20 Certified Angus Beef, ground

Salt & pepper, to taste

1 slice pepper-jack cheese

Bun of choice (preferable one-inch thick bottom so it holds up to the toppings) 

Cooking oil of choice, for sheen and presentation

Green-leaf lettuce

Tomato

Special Sauce:
1/2 cup extra strong Dijon mustard with white wine

1/4 cup all-natural wildflower honey

Make special sauce by mixing mustard and honey; set aside.

Cook bacon to desired crispness; set aside. 

The Hills Bacon Cheeseburger

Form beef into patty and season with salt and pepper. Cook on flattop grill or pan at 400 °. Flip after 4 minutes. Top with cheese and bacon; cook for another 4 minutes to a perfect medium. 

Oil top bun and spread sauce on both sides. Add patty with cheese and bacon, followed by lettuce and tomato.

Black & Blue Burger

Submitted by Folsom Tap House, 25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711, folsomtaphouse.com 

1 shallot (or 1/4 white onion), cut into thin rings

1/2 cup buttermilk 

1/2 lb. 80/20 ground chuck

1/4 cup gorgonzola cheese

1 tbsp. heavy cream

1 1/2 cups canola oil

1/4 cup all-purpose flour

1 1/4 tbsp. blackened or Cajun seasoning

Brioche bun

1 tbsp. butter, melted in microwave 

2 tbsp. BBQ sauce

Cover the shallots with buttermilk; set aside. 

Black and Blue Burger

Form ground chuck into a loosely packed patty. Press a divot in the center with your thumb so the burger remains flat and cooks evenly.

In a food processor, blitz the gorgonzola cheese with the heavy cream until a smooth paste forms.

Heat the canola oil in a large pot to 375°. Mix half of the seasoning into flour. Strain shallots and toss in flour mixture till covered. Fry until golden brown.

Sprinkle remaining seasoning onto each side of the burger. Cook on a flattop grill or cast-iron pan for 5 minutes per side on medium-high heat (for medium rare). Remove from heat, top with a large dollop of cheese mixture, cover, and allow to rest for approximately 4 minutes.

Brush the cut side of each bun with melted butter and place on the grill or pan till toasted. Spread BBQ sauce on the bun and top with the patty and crispy shallots. 

Sinners Burger

Submitted by Brickyard Kitchen & Bar, 1475 Eureka Road, Suite 120, Roseville, 916-836-8406, brickyard916.com

 1/3 lb. ground beef 

2 pieces bacon 

Salt & fresh-cracked pepper, to taste

1 slice pepper-jack cheese

Brioche bun  

Mayo, to brush top and bottom bun

Iceberg lettuce, shredded

Sinner’s Sauce 

7 Fresno chilis 

1 habanero 

1 garlic clove 

1 cup water 

Salt, to taste

1 tbsp. champagne vinegar

1/4 orange, juiced and zested; pulp strained

Russian Dressing 

1/4 cup mayo 

1 tbsp. ketchup 

1 1/2 tsp. horseradish 

1 1/2 tsp. Worcestershire

1/4 lemon, juiced 

Sinners Burger

Make sinners sauce. Cut the stems off all peppers and discard. In a medium pot, add everything but the champagne vinegar and orange. Steep until soft. In a food processor, add chili mixture and the champagne vinegar. Blend with orange juice and zest till smooth, strain the pulp; set aside.

Make Russian dressing by whisking all ingredients together; set aside.

Form beef into patty and season with salt and pepper. Add burger and bacon to cast iron pan at 400° and cook for 3 1/2 minutes on each side. After flipping, add cheese to burger. 

Brush top and bottom of bun with mayo and toast. Coat the bottom with Russian dressing. Add burger patty and bacon then top with shredded lettuce and sinners sauce.

Portobello Burger

Submitted by La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com

6 portobello mushrooms 

1/4 cup extra virgin olive oil 

1/4 cup balsamic vinegar

Salt & pepper 

1 bunch of thyme 

Basil aioli (see below)

Basil Aioli

2 cups mayonnaise 

1-1/2 tsp. minced garlic 

1/8 cup parmesan cheese 

1/2 cup fresh basil 

Salt & pepper

Portobello Burger

Pre-heat oven to 350 degrees. Remove the stem and insides of each mushroom and set mushrooms in a baking dish. For the marinade, combine olive oil and balsamic vinegar in a bowl. Remove thyme leaves from the stem, chop fine and add to the mix. Pour marinade over mushrooms and season with salt and pepper to taste. Wrap baking dish with foil and bake for 30 minutes. 

Take mushrooms out of the oven, still remaining in liquid, and refrigerate for 1 hour. 

Grill portobellos for 5-7 minutes. Add cheese of your choice and toast bun. Assemble with basil aioli, lettuce, tomato, and onion.

Breakfast Burger

Submitted by Bacon & Butter, 5913 Broadway, Sacramento, 916-346-4445; 3839 J Street, Sacramento, 916-475-1801, baconandbuttersac.com

10 oz. ground chuck

2 oz. ground bacon

1/4 oz. Worcestershire sauce

2 brioche buns

4 strips of bacon (cooked)

4 strips of brie cheese

2 oz. of aioli

1/2 cup arugula

2 eggs, fried sunny-side up

Breakfast Burger

Mix ground chuck and ground bacon with Worcestershire sauce, salt and pepper and cook to desired temperature. 

Cut buns in half and toast lightly. Spread aioli on each bottom bun, layer on arugula followed by burger patty, two strips of brie cheese, and two strips of bacon. Add egg and top bun.

PHOTOS BY DANTE FONTANA