California Cobb Beef Burger

Menu Part: 
Cuisine Type: 
6 servings

In the highly competitive burger arena, the bun can differentiate a menu item as much as the beef patty. The crusty telera roll is a tasty alternative to the usual squishy bun in this recipe; a topping of classic Cobb salad ingredients further freshen up the burger experience. 


2½ lb. ground beef
Sea salt
Freshly ground black pepper
2 large beefsteak tomatoes
2 Hass avocados
1 large yellow onion, peeled
½ cup chunky blue cheese dressing
2 hard-boiled eggs, peeled
6 telera sandwich rolls
4 oz. shredded cheddar cheese
12 slices smoked bacon, cooked
2 cups coarsely shredded iceberg lettuce


1. Lightly oil and preheat grill. Shape ground beef into six oval patties; season with sea salt and freshly ground black pepper.

2. Meanwhile, slice tomatoes to make 6 thick (¼ -in.) slices. Peel avocados, remove pit and slice ¼-in. thick. Season tomatoes and avocado lightly with salt and pepper. Cut onion to make 6 (1/8-in.) thick slices. Dice hard-cooked egg and mix lightly with the blue cheese dressing.

3. Place beef patties on hot grill. Sear until they can be turned without sticking, then turn.

4. While burgers are grilling, place rolls, cut side down, on grill to toast lightly, about 2 min. Divide shredded lettuce among bottoms of rolls. Top with burgers and place one onion and one tomato slice on each burger. Add two bacon slices to each. Divide egg mixture and shredded cheddar among the burgers; top with sliced avocado. Finish with roll tops and serve.

Recipe and photo courtesy of La Brea Bakery

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources