Burger of the Week: The Rockefeller Burger
Welcome back to the Burger of the Week, a new feature in which we'll explore some of the best burgers — new and classic, undiscovered or celebrated — around the Southland. This week, we take a bite of the Rockefeller burger in Manhattan Beach.
The Burger: Walk by The Rockefeller on any given afternoon, and the place will likely be packed, especially for happy hour. But it's not just for the great deals, it's for things like the Rockefeller burger, a flavor beast made with Wagyu beef, truffle bacon jam, roasted tomatoes, taleggio cheese and garlic aioli on a soft brioche bun. And there's a bit of frisee in there, you know, for a little green. As with just about everyone, a great burger for new executive chef Aaron Johns starts with the meat. "We use a blend of chuck, brisket and short rib. The meat to fat ratio is very important so we like to use an 80/20 blend and the outcome is a juicy patty," he says. "It’s also important to season liberally with salt and pepper to bring out the flavor of the beef." He also strives for a nice char from the grill to add more depth to the patty. Don't forget to look for the 99-cent burger on Tuesdays, which changes every month. For August, it's a 4-oz. Angus beef patty with crispy panko-crusted fried onions, pepperjack cheese and chile aioli on a Portuguese bun.
What to Drink With It: General manager Robert Mauck, who oversees the beer menu, likes the Hell or High Water Watermelon brew from 21st Amendment for the burger, a great summer sipper (everyone loves the watermelon!). "It's a light wheat beer with an incredibly smooth watermelon flavor and light citrus at the end," he says. "Just an incredible pairing with our burgers."
1209 Highland Ave.; 310-545-5810