{"id":361868,"date":"2025-11-07T09:31:17","date_gmt":"2025-11-07T09:31:17","guid":{"rendered":"https:\/\/www.europesays.com\/us\/361868\/"},"modified":"2025-11-07T09:31:17","modified_gmt":"2025-11-07T09:31:17","slug":"big-dawg-burger-joins-san-diegos-burger-revolution","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/361868\/","title":{"rendered":"Big Dawg Burger Joins San Diego\u2019s Burger Revolution"},"content":{"rendered":"

If there\u2019s one thing I\u2019m thankful to the food gods for, it\u2019s that we moved past the horrible trend of absurdly towering monstrosity burgers that included 37 bespoke ingredients and required two hands and an unhinged jaw.\u00a0<\/p>\n

Smash burgers, the far superior burger form in both taste and eatability, finally took their rightful place in the burger world. (See how many of our Best Burger picks<\/a> are smash burgers? I rest my case.)\u00a0<\/p>\n

Alberto Montellano saw smash burgers\u2019 potential a few years ago, while he was working at Tacos 1986<\/a> in Los Angeles doing their Smorgasburg pop-ups<\/a>. \u201cI fell in love instantly,\u201d he says. \u201cMy brain literally was like, \u2018I need to take this to San Diego.\u2019\u201d<\/p>\n

\n

He started researching all the different smash burger joints across L.A. to pinpoint what made each one of them unique. \u201cIn Tijuana<\/a>, that\u2019s how the taco culture<\/a> is,\u201d he explains. There might be a taco shop or cart on every corner, but every single one has that special thing. If he could pinpoint what made each burger stand out, maybe he could put together a menu of the Greatest Hits, or at least his take on them, and open his own burger business in his hometown of San Diego.\u00a0<\/p>\n

At the time, he only knew about E.L.E. (Everybody Love Everybody)\u2019s smash burgers<\/a> in San Diego (\u201cshoutout to them, we love them\u201d) so he knew there was a wide-open market here. (Today, the burger scene is much more crowded, but he\u2019s not worried about it. They\u2019re carving out their spot. But I\u2019m getting ahead of myself.)\u00a0<\/p>\n

\"SanCourtesy of Big Dawg Burger<\/p>\n

He asked childhood friend Geffrey Beasley (both of them were born and raised in the South Bay<\/a>) if he\u2019d be interested in launching a smash burger concept. Beasley said absolutely, but with a caveat\u2014they both needed to work in professional kitchens for a while to learn the ropes of the food industry.\u00a0<\/p>\n

\u201cWe knew how to cook,\u201d says Montellano. They just needed to figure out the business side of things.\u00a0<\/p>\n

So they worked at Dog Haus, FireBirds Chicken, Lou & Mickey\u2019s, and Pizzo\u2019s Pizzeria and Wine Bar (still working at the latter two, Montellano says). When they felt ready, they launched Big Dawg Burger<\/a> as a part-time pop-up.<\/p>\n

Big Dawg\u2019s burgers are Oklahoma-style smash burgers, meaning they mix thinly shaved onions directly into the meat before smashing the patty onto the grill. It gives the patties tons of flavor, and that\u2019s before they create their signature burgers like the Hickory Bacon Burger. It\u2019s Montellano\u2019s ode to the legendary L.A. diner The Apple Pan<\/a>, known for its original Hickoryburger that\u2019s been a staple since 1945. He\u2019s confident they nailed it.<\/p>\n

\"SanCourtesy of Big Dawg Burger<\/p>\n

But he says what really makes them really stand out are the Amish burger buns from Sadie Rose Bakery<\/a> in Oceanside. They toast each bun to order, but then take an extra step to steam it\u2014another Tijuana trick he learned from watching hot dog vendors. \u201cThey\u2019re nice and very soft,\u201d he promises. It makes the buns warm and soft, but not too chewy or crumbly. It\u2019s the perfect finishing touch, and something he doesn\u2019t see anyone else doing.\u00a0<\/p>\n

After three years of pop-ups<\/a> at breweries, collaborations with other small businesses like an oxtail burger with You Chill We Grill<\/a>, and figuring out how to run a business (\u201cwe didn\u2019t really know what we were getting ourselves into with the taxes and stuff,\u201d he laughs), they hope to eventually do Big Dawg Burger full-time and open a brick-and-mortar.\u00a0<\/p>\n

Check where Big Dawg Burger will pop up around San Diego next by checking Instagram at @bigdawg_burger<\/a>.<\/p>\n

PARTNER CONTENT<\/p>\n


\n \"Summer
\n Summer Escapes Guide 2025
\n <\/a><\/p>\n


\n \"Guide
\n Guide to Aging Well 2025
\n <\/a><\/p>\n

\"InteriorCourtesy of The Waverly<\/p>\n

Beth\u2019s Bites<\/p>\n