All Burgers Aren’t Created Equal
Everyone’s got their burger preference.
Some like it thick and juicy. Others want that thin, crispy sear. Some pile on the lettuce and tomato, others keep it minimal. But here’s the truth: all burgers are not created equal — and we take that personally.
🍔 A Quick Breakdown of Burger Styles
There’s levels to this.
Diner burgers – Usually thick, grilled, and served medium or medium-well
Butcher block burgers – Premium cuts, fancy toppings, steakhouse vibes
Smash burgers – Thin, aggressively seared, fast-cooking, and often minimal
Everything else – All the hybrids and rule-breakers in between
At 1950, we live somewhere between comfort and creativity — not smashed thin, not thick enough to need a steak knife.
📏 So... Does Size Matter?
Absolutely.
Thick burgers can be juicy, but they’re hard to cook perfectly every time. And if you’re taking it to-go? That texture’s gone by the time you open the bag.
Smash burgers cook fast and have a great crust, but they dry out in minutes if not eaten immediately.
That’s why we do something in between — a thinner patty that still holds onto its juices. We don’t smash the flavor out, and we don’t overload the grill with meat bricks. Just the right size for consistency, craveability, and quality.
🥬 Lettuce and Tomato? Not Here.
Let’s just say it: Lettuce and tomato are optional.
Some people swear by them. We respect it. But we don’t use them as standard toppings on our burgers — not because we don’t like them, but because we’ve built a different flavor profile.
Here’s how we do it:
Pickled onions – for tang, sweetness, and acidity
Pickles – sharp, cold crunch
Something Else Sauce – creamy, balanced, and, well... something else
White American cheese – smooth, melty, and underrated
Served on a Martin’s potato roll – soft, golden, iconic
We keep it focused. No filler. Every ingredient plays a role.
🧬 The Blend Behind the Burger
Our patties are made from a blend of brisket, chuck, and short rib — chosen for fat content, texture, and bold flavor. You get the richness of a thick-cut burger, but in a thinner format that eats cleaner and hits just as hard.
And if you want more meat? Double it. Simple.
🍔 Specialty Burgers = No Rules, Just Fun
Here’s where it gets interesting. When we build specialty burgers, we don’t follow rules — we follow flavor. These are meant to surprise you, challenge you, and make you say “Wait, what? That actually works.”
🦀 Crab Rangoon Burger
Topped with crab rangoon dip, sweet chili glaze, black sesame seeds, and scallions.
Asian-American surf & turf, done our way.
🥓 C.B.P.B. Burger
Candied bacon. Peanut butter drizzle. Sriracha.
Salty. Sweet. Spicy. Smoky. Creamy. Crunchy. It’s a full experience.
🕒 Throwback Burger
Ketchup, mustard, mayo, raw onions, pickles, and potato stix — just like when you were a kid smashing chips into your sandwich at lunch.
💭 Final Thoughts
There’s no wrong way to build a burger — but we believe there’s a better way.
Ours are built for flavor, structure, and the kind of bite that makes you pause mid-chew and say, “Damn, that’s good.” Whether you keep it simple or go wild with toppings, burgers are the ultimate playground.
And we’re just getting started.
