Burger Lounge Northridge

Our Saucy Chefs As your favorite uncle probably says, “The sauce is boss.” We tend to agree. Our head chefs whipped a bunch of proprietary sauces and dressings for us. 1000 Island and Herb Mayo for our sandwiches, , Buffalo, and Ranch for dipping, along with Lemon-Basil Vinaigrette and Seasonal dressings for our salads

Seasonal and Nice Little Side Salads Is a salad even worth eating if it just tastes like leaves? Not a chance. To get ours right, we started making our own dressings and tossing in cool stuff like organic mizuna and aged ricotta. This makes for a salad you and your taste buds can both feel good about eating

Puritan Bakery The most underrated part of any burger, buns hold it all together – literally. Ours use a mix of white and wheat flour with a smack of blackstrap molasses. We work with local bakeries to deliver them to our stores on the daily

Grass Fed, Grass Finished Beef, Jensen Meats Higher in Omega 3s, lower in calories, the most humane way to raise beef and flavor that packs a punch…why wouldn’t we use grass-fed beef? Jensen Meats does it best, raising cattle that roam free, without using any antibiotics or hormones

Marine stewardship council We may keep things simple, but that doesn’t mean we left out the Pescatarian population. Our Alaskan Cod Sandwich starts with line-caught cod that’s certified sustainable by the Marine Stewardship Council. It ends with a dollop of house tartar sauce for a tangy kick

Fry Foods Another simple yet delicious take on a classic. The onion ring has been around the block a time or two, but hasn’t changed very much. Why mess with perfection? We created our own panko breading for a light and crispy texture, and a few house dipping sauces for ultimate flavor

• Dairy Free