In a food world where better burger restaurants give diners a dizzying amount of choices, Burger Lounge has opted to take a different approach.
The concept, which offers a menu of mostly organic ingredients and grass-fed patties, sells roughly 10 signature sandwiches.
“We don’t have a build-your-own deal,” said Chief Executive Dean Loring. “I feel people’s lives are complicated enough.”
Founded in La Jolla in 2007, the grass-fed beef burger company has opened locations in San Diego and Los Angeles but not Orange County. That changes Friday when the first local eatery opens in the former Bruxie space on 17th Street in Costa Mesa.
“We take a classic American ideal, the hamburger, and elevate it with great ingredients and clean flavors,” said Loring. “At heart, we believe that a hamburger should not only taste great, you should feel good about eating it.”
Beyond grass-fed beef patties, the burger chain serves sandwiches with sustainable Alaskan cod, free-range turkey, chicken and line-caught albacore. It’s veggie burger is made with organic quinoa, brown rice, zucchini, garbanzos, carrots and corn. Buns are baked daily and delivered to restaurants from local bakeries.
Two of its top basic burgers are “The Lounge Burger,” made with organic white cheddar or American cheese, onion (raw or grilled), lettuce, tomato and house-made Thousand Island-style spread. “The Classic” features American cheese, ketchup, mustard, pickles and chopped onion.
The Costa Mesa location is at 279 E. 17th Street. A location in Irvine, at 8553 Irvine Center Drive, is slated to open March 21.
The chain next area of expansion will be in Northern California and Nevada.