The hamburger most likely began being served in America in the mid-1800s when German immigrants arrived on our shores. The city of Hamburg, Germany was known for its high-quality chopped beef which was soon being offered at restaurants in America. The chopped beef was embraced by physicians as they felt it was easier to digest than traditional beef entrees. New York, Connecticut, Ohio, Wisconsin and Texas all laid claim to being the first states to serve hamburgers in roadside diners, lunch wagons and at summertime fairs. The 1904 World’s Fair in St. Louis sealed the deal with the novelty of a hamburger on a bun being served to thousands of fairgoers along with other new finagled foods, including cotton candy, ice cream cones, hot dogs and French’s mustard.

 

White Castle, McDonald’s, IN-N-OUT burger, Wendy’s and many other hamburger chains began popping up across the country, using catchy slogans to entice customers. Who can forget, Wendy’s, “Where’s the beef?” Burger King’s, “Have it your way?” or McDonald’s catch phrase, “You deserve a Break Today?” ad campaigns.

As time went on and we progressed into the 21st century more hamburger options have become available appealing to even non-beef eaters. Fancy, specialty burgers such as the Kobe beef burger, veggie burgers, smash burgers with add-ons such as goat cheese and avocado go beyond the traditional lettuce, tomato and pickle. Everyone is truly able to enjoy a hamburger by having it “your way. 

 

I recently sat down with Matthew Miller, the General Manager of Pure Burger Bar, a brand-new burger place in Southwest San Clemente. Miller is very personable, engaging and passionate when explaining how Pure Burger Bar’s high end, fast casual concept is different from other burger joints.

Miller got his start at Pure Burger Bar in Carlsbad. He made his way through the ranks first as a cashier, then as a cook and manager. The place in Carlsbad is now closed, but the owner decided to open a Pure Burger Bar in San Clemente. They took over a previous restaurant venue on South El Camino Real. Miller was “hands on” for several months working with contractors, Platinum X, assisting them with electrical and plumbing systems, plus upgrading the kitchen equipment. Miller’s grandpa was also a huge help during the updated build out, in fact, he helped Matthew build the pretty bench at the entrance of the restaurant and the custom sign out front. The interior has a clean, modern appeal with a gray and black epoxy flooring, ample table space, bar seating and an attractive outdoor seating area. 

 

So, what does Pure Burger Bar offer that makes their hamburgers, fries and shakes unique? First, all beef and bison offerings are grass fed and grass finished, meaning that the animals are not boosted with grains at the end. None of the meat is frozen, it is all locally sourced, no hormones, no antibiotics, no preservatives, no trans-fat and no fillers. The other ingredients, lettuce, tomatoes, avocados, onions, jalapeños are delivered fresh from local farms daily. The four ice cream shake flavors, vanilla, chocolate, strawberry, and Oreo are hand blended.  The brioche hamburger buns are sourced from the La Jolla Bakery. Gluten free buns are also available.

  Nine different burgers are offered, Pure Burger, (double patty, cheddar cheese, lettuce, tomato pickle, pure spread), Supreme, (double patty, cheddar cheese, bacon, avocado, sprouts, pure spread), Heater Burger (double patty, pepper jack cheese, tomatoes, jalapeños, raw onion, chipotle aioli), American Burger, (Bison patty, cheddar, lettuce, tomato, pickle, grilled onion, pure spread, BBQ), Goat Burger (Bison patty, goat cheese, tomato, jalapeños, grilled onion, balsamic mustard), Impossible Burger, (mixed greens, tomato, pickle, avocado, ketchup) Vegan Burger (mixed greens, tomato, pickle, avocado, ketchup), Bird Burger (grilled chicken breast, pepper jack cheese, lettuce, tomato, grilled onion, bacon, buffalo sauce) and a Junior Burger (cheddar cheese, pickle, bacon, ketchup). All burgers are also available bun free, wrapped in lettuce. An alternative to the burger selections is the Crunchy Grilled Cheese served on buttermilk bread and a Harvest Salad, (mixed greens, strawberries, goat cheese, candied walnuts and craisens.) Menu items are customizable for individual preference and taste.

There are four variety of fries, Pure Fry, Loaded Fry (cheddar, grilled onion, pure spread), Seasoned Cajun Fries and Fowl Fries (chicken, cheddar cheese, grilled onion, bacon). All fries are hand cut every morning and fried in non-GMO rice bran oil.

Drink offerings other than shakes include fountain drinks, plus, Liquid Death, (still and sparkling) and the Strangeways brand of fizzy elixirs, Grapefruit Hibiscus, Pineapple Jalapeno, Lemon Turmeric and Citrus Mint offer a satisfying, low sugar alternative to the typical sodas. A full bar with beer, wine and spirits are available. Some customers are requesting that alcohol such as tequila be added to the elixirs for a tasty kick. Happy Hour is Monday-Thursday, 3-6pm, Friday and Saturday evenings 7-10pm beers are $5, wine $3 a glass and well cocktails are $3-what a deal!

While meeting with Matthew I indulged in my own specialty burger, single patty, goat cheese, avocado, lettuce and tomato, plus a side of fries. Since I do not care for ketchup, Matthew brought out two sauces for me to try-both were yummy! The Grapefruit Hibiscus was a delicious refreshing drink on a warm day, sitting in the sun on the outdoor patio. 

After returning from an out-of-town trip, I placed an order to go-this time testing out the Veggie burger with avocado-sans bun and the Pure French fries-crunchy on the outside, soft on the inside with just the right amount of salt dipped in the chipotle sauce. The staff member waited until I showed up to drop the fries which I really appreciated as they were fresh and hot. An upside of eating these burgers and fries, I did not feel bloated or overstuffed after the meal, simply satisfied with good fresh food.

Every Wednesday Karaoke is offered for entertainment and a trivia night is in the works.

Matthew is “hands on” at the restaurant, greeting customers and making sure the kitchen is running smoothly and that the staff is friendly and accommodating to the customers. He was proactive during the entire build out to make sure every detail was finished correctly. Despite the long hours getting the place ready to open he did try to use his Big Bear pass to go snowboarding. However, when he had time there was very little snow, when the storms hit, he was too busy getting ready for the Grand Opening of Pure Burger Bar, so that’s on the back burner-maybe next winter. 

Miller spent his growing up years in Mission Viejo and Laguna Beach. His cousins grew up in San Clemente, surfing at T-Street beach, so he enjoys surfing there when he has some free time. For the moment his “escape” is a quick afternoon break to workout at 24-hour fitness. 

Stop in and taste the difference of a healthy hamburger and its accompaniments.b