Off the Menu OC

Covering the dining scene in and around the OC

Slater’s 50/50 Offers Wild Boar Sandwich in December

Slater's 50/50 burger

Slater’s 50/50 burger

Slater’s 50/50 has been winning “Best Burger” awards since Scott Slater founded the restaurant in 2009 and teamed with Executive Chef Brad Lyons to create the world’s first 50/50 patty: 50 percent ground bacon and 50 percent ground beef. The burger is topped with a sunny side up egg, avocado mash, pepper jack cheese, and chipotle adobo mayo, served on a white brioche.

If you’ve tried Slater’s 50/50, you know the burgers are deserving of every accolade. They range from the basic 50/50 to exotic versions that include peanut butter and Fritos.

We just learned that this month, Slater’s 50/50 is turning the heat up on exotic by going hog wild with a goal of “boaring” customers, thanks to its Wild Boar Meatball Sandwich.

According to the restaurant (which has locations in Huntington Beach, Anaheim, Lake Forest, Pasadena, Rancho Cucamonga and San Diego), the Wild Boar sandwich has three types of pork: ground wild boar, ground pork, and bacon bits, plus thick sliced bacon.

The burger starts with 50 percent wild boar and 50 percent ground pork meatballs, blended with Parmesan cheese and chopped

Wild Boar sandwich

Wild Boar sandwich

garlic. The meatballs are sliced, grilled and stacked on a fresh Italian roll with thick cut bacon bits, topped with grilled onions and thick sliced bacon. The trio of meats is then smothered in Slater’s house-made three cheese Alfredo sauce and finished with fresh ground pepper. Cost of this meaty masterpiece: $11.95.

Slater’s 50/50 is also known for having up to 100 beers on tap and by the bottle (depending on location). Slater’s Beermonger Mark Schultz suggests pairing the Wild Boar sandwich with Karl Strauss red trolley ale, gold medal winner at the 2013 Great American Beer Festival.

“The heavyweight malts in this medium-bodied ale will stand up to the bold flavors of the wild boar and pork,” says Schultz. “With hints of toffee, raisins and currants, the complex flavors will play nicely with the salty bacon and rich cheese sauce.”

For more info, visit

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This entry was posted on December 3, 2013 by in Decadent Dining, Dining Out and tagged , , , , .
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