Slater’s 50/50 owner Scott Slater and chef Brad Lyons offer a Counter-style checklist that allows you to design your own burger, but you’re better off sticking with Slater’s Signatures. The Anaheim Hills restaurant and sports bar sells burgers loaded with Caprese, peanut butter and jelly or Thanksgiving dinner, only one of which actually sounds enticing. Still, it was impossible to ignore The 50/50 ($9.95), a true perversion of nature that’s made with 50% Prime chuck and 50% bacon.

The patty is available in 1/3, 2/3 or one-pound increments, weighed after cooking. I limited myself to 1/3 pound since the burger was piled with avocado, a fried egg, pepper Jack cheese and chipotle aioli. The meaty monstrosity is speared with a knife, which adds to the drama.

I grabbed the soft bun and an obscene amount of lip-stinging aioli spilled out of each side. Pressing down on the bun also caused the egg to rupture, washing the avocado, cheese and meat with yolk. Since the patty is 50% bacon, Slater’s is required to cook the burger to medium well, so the meat itself could have been juicier. The 50/50 burger was completely over the top, and it’s hard to imagine eating another one anytime soon. Still, with the array of ingredients, and the sheer volume of bacon, the burger was plenty flavorful.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

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9 Comments

1. Lorraine, April 20, 2010:

   As usual, you find unique restaurants, (i.e., designing your own burgers) with the edibles highlighted in your creative writing style. It’s nice to hear that you chose 1/3 lb. burger, considering all of the added components! Keep up the good work!

2. yvonne, April 21, 2010:

   Like alot of other people in LA, I too am in contant search for a great burger. This one looks worth trying! Thanks.

3. 1000steps, April 21, 2010:

   I’ve heard nothing but incredible thing regarding Slater’s 50/50. I just rarely get to No. OC. Need to make an attempt

4. sycz, April 21, 2010:

   Yep, I need to try this

5. Julie, April 22, 2010:

   i am not sure about the egg but the rest sounds delish

6. Krick, April 22, 2010:

   Reminds me of a burger I made at home once – 100% beef, but topped with bacon jam and a fried egg. I like the idea of bacon in the patty, but medium well is a non-starter for me unless it’s apple pan, in n out or pie n burger.

7. ravenouscouple, April 22, 2010:

   your description of that burger sounds like you need a lot of napkins..not a bad thing though.

8. Joshua Lurie, April 22, 2010:

   Ravenouscouple,

   Slater’s 50/50 should probably keep a roll of paper towels on each table. The 50/50 is a messy burger.

9. Joshua Lurie, April 22, 2010:

   Krick,

   Good point about the temperature of the meat. I never order above medium rare, but since that wasn’t an option with the 50/50, I went with their decision. The patty wasn’t very juicy, but the burger was greater than the sum of its parts.

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