Prefer to listen instead of read? Press play below.
Update, 31 October 2026: Meat District Co. has closed. Its space at 69 N Raymond Ave in Pasadena is now Bodegon No. 69.
The Burger Crawl tastes the meat, and the Truffle Burger at Meat District Co.
I had a meeting in Pasadena, CA earlier today, and decided that The Burger Crawl should make a stop at Meat District Co. Meat District Co. is a new restaurant concept which opened a couple months ago, not far from Slater's 50/50, right next door actually. Chef Alfonso Galan, formerly of Church & State, and Red, White & Blues, sat down with me and discussed Meat District Co.'s Truffle Burger, and Beer-battered Onion Rings.
Chef Alfonso started me with the patty by itself. It’s a blend of short rib, chuck and brisket from steaks they age themselves for at least 21 days (this batch went 28), with caramelized onions ground into the meat and just salt and pepper. It’s literally a steak in the form of a burger patty, with a little funk in a good way. It’s lean, under 12 percent fat, and the onions make up 10 percent of the weight, so it stays moist even if you order it well done.
The Truffle Burger adds roasted peppers, tomato, arugula and truffle parmesan on a bun from Melrose Bakery, topped with black and white sesame seeds to match the restaurant’s colors. The peppers bring out that strong beef flavor the way onions do for me. The truffle sneaks up on you at the back of your tongue. It’s a messy burger, and a good one.
The onion rings are beer battered, made with milk and beer, and served with jalapeño aioli. Chef made the batter minutes before I showed up. Everything is made in house, and nothing is frozen.
Some meals here are on me, some are hosted. Either way, it is disclosed and the score is mine. If this helped you decide where to eat, sponsoring a meal helps keep it going.
$Sponsor a meal
