Burger City Grill in Torrance, CA

Do you ever wonder where the word burger derived? I decided to look it up and sure enough Hamburg, Germany is the home of the first hamburger, made from a Hamburg steak (this blend consists of three muscles: chest, shoulder, and back). German immigrants in New York brought the steak into restaurants, then it naturally took a turn during the Industrial Revolution and became more Americanized. It was served first to industrial workers as a “steak” from a food cart. Workers found it hard to eat while standing so this unknown innovator decided to put the meat between two slices of bread. How ingenious, right?

My milkshakes bring all the boys to the yard…

Growing up burgers have always been revered as America’s favorite food. I grew up first with Mc Donald’s, In-N-Out, Carl’s Junior, Jack In The Box, Burger King and Fat Burger. I thought those were the best back then. Then over the years Umami, Fuddruckers, Five Guys, Smashburger, Steak N’ Shake and Shake Shack emerged and elevated the burger game.

Now there’s a new player in Southern California that has been around for seven years, Burger City Grill. I went to their newest location in Torrance, which has been open since January 2017. What’s great about this fast food restaurant is that you have the choice to build your own Hamburger or to choose from the preset menu. Always good to keep options open.

 

Burger City Grill
3605 Artesia Blvd, Torrance, CA 90504
http://burgercitygrill.com/

After a carnivorous trip to Texas, I laid off meat for a week to be sure I would really savor the burgers here. So, when I took that first bite of that juicy burger, it was extra special.

City Slicker

I had the Shroomer Burger which has grilled mushrooms, caramelized onions, dill pickle chips, Roma tomatoes, green leaf lettuce, and B.C.G. spread. My friend had the City Slicker and the difference between the two is that it adds Applewood bacon and BBQ Sauce. These burgers are only $6.95- you can’t beat that for what you get.

Shroomer Burger

The milkshakes go well with the burgers. I learned that if you can’t pick between all the flavors you can create a Neopolitan Shake. Then you have the pleasure of all three (Chocolate, Strawberry, and Vanilla).

Signature Chips
B.C.G. Applewood Smoked Bacon, Cheese, Grilled Onions with BCG spread

So if you are ever in Lomita, the first location where it all began or North Torrance and Downey, you should check it out. Another new location will be opening up in Torrance in late Fall.

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Christine Beligan

I was born in the Philippines and came to live in Los Angeles with my family when I was 3 years old. I grew up mostly eating Filipino Food, Asian Cuisines, and some American comfort foods. I remember us hosting so many parties when I was kid because my Mom was a well known cook amongst our family and friends. Plus, she is from a province in the Philippines called Tarlac and they are known to be great cooks. I started learning how to cook Filipino food in my 20’s, and creating my own versions of adobo, pancit, lumpia, turon, and pineapple chicken. Then I started to create dishes in my mind and cook from there. It wasn’t until my teens that I developed a palate for Italian cuisine, which is my favorite. I began to taste any Italian restaurant that was recommended to me. In the last few years, I have developed a love of going out to dine, and trying new places. It keeps it interesting. I met fellow foodies in the last year who have helped me to develop my palate. I would have never tried Octopus on my own, but there is this one restaurant that turned me on to Grilled Spanish Octopus, Citizen Kitchen by Chef Zach Geerson. I think by attending his wine pairing dinners that I have gone to, it has helped me to enjoy wonderful flavors that I may not have thought would go together. It’s those types of dining experiences that made me hunger for more. It has created this passion inside me to be more bold and daring to accept what is not the norm. With that said I am looking forward to future encounters with Chefs that will blow my mind with their work of art and vision.

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