Name: Burger Lounge
Address: 213 Arizona Ave, Santa Monica, CA, 90401, US
Telephone: +14242388950

Burger Lounge

213 Arizona Ave, Santa Monica, CA 90401 +14242388950 www.burgerlounge.com/locations

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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

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Fresh-cut French fries

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Fun with buns

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

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Grass-fed, grass finished

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

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House-made lemonade

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Jump to the Burgers section

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Kyoto

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Kyoto matcha

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Oh my cod

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

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Organic brewed iced tea

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Paleo burger

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Put a ring on it

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

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Real milk shakes

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Tallow fries

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Truffle mushroom burger

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Truffle mushroom-swiss burger

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Truly healthy 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

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