Burgers, fries and onion rings, oh my!


Sometimes, the craving hits for a big, juicy burger, crisp French fries and crunchy onion rings (sometimes all at once). And when that craving hits, readers had strong opinions about their favorite haunts for some greasy goodness.

Perhaps the most off-the-beaten-path winner is Nessy Burgers, a small stand on the side of Highway 76 that has become legendary in Southern California. With a simple menu and plastic benches outside, Nessy Burger serves up the aptly-named Nessy Burger, crinkle-cut fries and drinks to hungry patrons who pull off to the side of the road right near Interstate 15.

At Hotshot Burgers in Escondido, owner Grace Hagen said the restaurant's classic gourmet burgers on a butter-toasted bun have been made the same way since the restaurant opened five years ago. Customers can select which size they want, pick toppings from fresh-cut vegetables, then dress their own burger to their liking with a variety of condiments.

"It's nice that the time and the care is put into it," Hagen said. "It's repeated over and over that it's the best one in town."

Hotshot was also recognized for its seasoned crinkle-cut fries, which can be dipped into any condiment the customer would like, including ranch dressing, barbecue sauce and ketchup.

Sweet Lumpy's in Temecula, a winner in all three categories, boasts fresh-made items and unique rubs that make its items stand out.

The hamburgers are covered in a special barbecue rub before they are charbroiled, served on a potato bun and accompanied by traditional toppings.

"I can't believe how many burgers we sell (for a barbecue place)," owner John Syroka said.

The French fries are hand-cut when they are ordered, and the onion rings are beer-battered, lightly seasoned and made to order.

"We are just keeping it simple," Syroka said.

Mad Madeline's, which has been in Old Town Temecula for 18 years, offers 18 different burgers, from a plain cheeseburger to a Tractor Racer (with barbecue sauce and onion rings) and a Monster Burger (1 pound of meat with everything on it). Owner Sid Hamilton said customers enjoy the size of the burgers (customers pick from 1/4, 1/2 and 1 pound), the seasonings and the fresh vegetables that top each burger. Hamilton said the burgers have been made the same way since the restaurant, which has been featured on PBS' "California's Gold with Huell Howser" and several other TV stations, opened.

George Burgers, which has locations in Escondido and San Marcos, was also a triple winner in the burger, fries and onion rings categories. The restaurant offers many different burgers, from a 1/4-pound burger to a Mushroom Swiss Burger to a Pastrami Burger. Angelo's, which has restaurants sprinkled along the coast, also won in all three categories. Customers enjoy the large portions the restaurant serves.

The Money Pit in San Marcos, which is housed in an old bank building, has been making readers' favorite onion rings for almost a year. Owner Demetri Kesallinos' recipe has evolved in the 30 years he has been in the restaurant business, but the rings always start with fresh-chopped onions. The rings are made in small batches so they taste fresh each time they are ordered.


