California Burger-4A “California burger” can mean one of two things. In the earlier half of the 20th century, a California burger came topped with lettuce, onion and tomato. Today, these toppings are ubiquitous, but at a time when California was known for having access to the freshest produce year round, a burger garnished with fresh vegetables came to be associated with the Golden State.

A more recent trend, however, is for a California burger to come topped with avocado or guacamole, according to the menus of restaurants from Burger King to celebrity chef Bobby Flay’s Bobby’s Burger Palace, with their California Whopper and L.A. Burger respectively, or cookbooks such as “Weber’s Big Book of Burgers” by Jamie Purviance. Makes sense. About 90 percent of the U.S. avocado crop is grown in California, according to the California Avocado Commission.

At Shula’s, we are taking that trend and created our version of the California Burger. We are taking the freshest produce to create a legendary burger with Shula’s burger blend.

Stop in and try this burger. The California Burger is being featured for lunch & Happy Hour. Reservations can be made by calling (239) 430-4999.

If you cannot stop in, make it at home? Here is the recipe…

What You Need

– 1 each / 8oz. Burger Patty

– 1 each / Brioche Bun

– ½ tsp. Steak & Burger Seasoning

– 1 Tbl. Clarified Butter

– 1 Slice Tomato

– 2 Slices Cucumber

– 1 ¼ oz. Avocado

– ½ oz. Baby Green Lettuce

– ½ oz. Balsamic Vinaigrette

Putting It Together

1)Season burger patty with the steak & burger seasoning on both sides, place on char grill.

2)Butter the brioche bun & toast on a flat griddle until golden brown.

3)The burger should cook approximately for 3 minutes on each side for a total of 6 minutes.

4)Toss the lettuce with the balsamic vinaigrette in a small bowl.

5)Remove bottom bun from the grill and place on a plate.

6)Place sliced tomato, cucumbers, avocado and mixed greens on top of the bottom bun.

7)Place cooked patty on top of the garnishes, place top bun on top of patty.

Our Sommelier suggests the Meiomi (May-oh-mee) Pinot Noir for the ideal wine pairing.




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