Category Archives: restaurants inland empire

Breakfast Inland Empire | Vicky’s Burgers | Breakfast Burritos

Egg Burritos

Join us at Vicky’s Burgers for a delicious breakfast treat, the egg burrito.  Our breakfast burritos are wrapped in a warm flour tortilla and served with two eggs, home fries and cheese

Egg burrito, $4.05

Steak $8.99

Pastrami $8.69

Three meat (choice of 3: ham, bacon, sausage, chorizo or Polish) $5.95

Ham, bacon, sausage, chorizo or Polish $5.05

Vicky’s Burger – WE DON’T SERVE FAST FOOD, WE SERVE GREAT FOOD, SINCE 1995

Restaurants Inland Empire | Dinner San Bernardino | Diner Jurupa Valley

Vickys-fresh-ingredients-burgers-inland-empire-restaurantFreshness First – The Importance of Using Fresh Ingredients in Cooking

Every time you cook, you automatically reach for that can of veggies, fruits or preserved meat for your dish. Whether it is for yourself and your family, or your guests, your cooking almost always includes processed ingredients straight from the freezer or sealed packet. The fault of using processed or frozen ingredients lies not in the cooking style, but in the lifestyle. We simply do not have the time to search for and buy fresh ingredients every day.

In that process, we are jeopardizing our health and wealth. If you are a fan of canned food or eating out of the box, here are a few reasons that will make you choose fresh ingredients over processed ones.

Freshness for health

Fresh ingredients are always better for preparing healthy food, when compared to processed ingredients. Fresh ingredients are basically those that haven’t been exposed to chemicals or processed in any way to increase their shelf life. They have to be consumed on the same day or within a day or two. Fresh ingredients, including fresh vegetables, meat, spices like basil, cilantro, tomatoes, garlic also retain their nutritious value when you cook them right. Unlike processed foods, they are pure and not adulterated in any way, by exposure to preservatives and other such chemicals.

Food cooked with fresh ingredients is healthier than food cooked with processed ingredients or those stored using preservatives.

Fresh ingredients for better tasting food

When it comes to taste, nothing can beat fresh ingredients. The flavor in the food you cook is best when you use fresh ingredients – whether it is succulent meat, fresh produce, basil that is freshly grown in your own yard, ripe tomatoes from the plant you grew in your window – all of them taste a lot better fresh than preserved. At Vicky’s Restaurants we use fresh ingredients, come try us out and you will agree that food tastes better with fresh ingredients.

 

Burgers Riverside | Diner San Bernardino | Burger Restaurants

vickys-burger-fresh-localAt Vicky’s, our burgers are made of fresh beef from local farmers. Not “natural”, partially local or mixed with all sorts of fillers. Our beef is good for your taste buds and your body. Our produce…lettuce, tomato’s, etc… is also locally sourced and always the freshest possible, all at a price that’s less expensive than many other burger restaurants.

Vicky’s Burgers — a true pioneer in this age of compromised taste and quality. It’s real food, really delicious, at a surprisingly affordable price.

Best Burger Inland Empire | Hamburger Riverside | Burgers San Bernardino

The Story of the Hamburger and Its Origin!

Ahhh, the hamburger! One of life’s perfect foods…ok, that may be a stretch but its not too far off.  Watch the video below for a brief history of the origin of the hamburger and all its deliciousness!

Sandwiches | Sandwich History | Diner Riverside

The sandwich was named after John Montagu, the 4th Earl of Sandwich, an 18th-century English aristocrat.  Popularized in England in 1762, folklore says that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, while eating without getting his cards greasy.  Today, the sandwich can take many forms but most commonly its sliced vegetables, meat and cheese between two pieces of bread that act as a “container” or “wrapper”.

Burger Restaurants | Breakfast Inland Empire | Vicky’s Burgers

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Come join us for delicious breakfast, lunch and dinner.  There’s something for everyone at Vicky’s Burgers.  For your convenience, we are open 7 days a week, Monday thru Friday 6am – 6pm and Saturday and Sunday 7am – 3pm.  Stop by and see what all the buzz is about.  Vicky’s Burgers, more than just fast food!

Bacon Cheeseburger | Burgers Inland Empire | Best Burger Riverside

You’ve never had a bacon-cheeseburger like this before…

This is a super yummy recipe. You can use ready to serve bacon if you’d like. These burgers are seasoned hamburgers stuffed with shredded cheese and bacon. The history of this wonderful creation goes back to the summer of 2010. Tim Thalacker and Andrew Broderick were cooking hamburgers and the bacon and cheese kept sliding off so they wondered what if they could put the bacon and cheese inside the meat? Well they tried it one time and they loved it…they are the smartest people in the world!

Burger Restaurants | Vicky’s Burger | Breakfast Specials Jurupa Valley

Come Visit Vicky’s Burgers For Our Delicious Daily Features!

Pancake Special

  • 2 Pancakes, 2 Eggs, 2 Bacon or Sausage $4.49

Lunch Special

  • Fish Taco $1.49
  • Bacon Burger & Fries Combo $7.50

Weekend Specials

  • Menudo $6.50

 

Burger Restaurants | Vicky’s Burger | Burgers Riverside

BURGER MENU

All of our burgers are served with 1,000 island dressing, lettuce, tomato, onion and pickle on a white bun (wheat buns on request).

  • 1/4 LB Burger $3.20
  • Double Burger $4.70
  • 1/4 LB Cheeseburger $3.70
  • Double Cheeseburger $5.40
  • Chili Burger $3.99 (our famous chili with onion, lettuce, tomato and pickle)
  • Ortega Swiss Burger $4.80
  • Bacon Burger $4.30
  • BBQ Bacon Cheeseburger $4.50 (bbq sauce, bacon, cheese with onion rings)
  • Garden Burger $4.45
  • Turkey Burger $3.99 (mayo, lettuce, tomato and pickle)
  • Colossal Burger $5.75 (add pastrami and mustard)
  • Avocado Burger $4.85
  • Protein Burger $6.20 (double bacon cheeseburger, lettuce wrapped)
  • Junior Burger $2.40

 

Burger Restaurants Inland Empire | Vicky’s Burger | Great Burger

The Makings of a Great Burger

 

 

The bun:  Often overlooked, the bun in the burger aficionado world seems to be the soft, rich brioche style. This, in my opinion, is the choice of someone who hasn’t thought through the practicalities in sufficient detail. A deftly cooked burger, dripping with greasy juices, and topped with piquant sauces, will see off such a bun in minutes, leading to its inevitable sad, soggy abandonment – how many times have you had to pick up a knife and fork to finish things off? (In the case of Patty and Bun, notorious for its gloriously messy creations, it’s advisable to keep the burger in its paper wrapping to the very last bite to save your dignity).

The burger:  A high fat content is key to success – John Torode reckons “the best formula will be about 40% fat, otherwise it will not be moist.” Chuck or brisket are good places to start, but the main thing to ensure is that there’s enough flavor, which means well-aged beef: New Jersey butchers Pat LaFrieda uses 50-day dry-aged prime rib in their patties, which may or may not be going too far. A coarser grind will give a more satisfyingly meaty texture – if you don’t have your own machine, the butchers you’ll no doubt have had to visit to source your decent beef should be happy to do it for you. Real burger purists will stop there, but for a really juicy, intensely savory result, add breadcrumbs soaked in stout. For a decent crust, salt your burgers just before searing them on a smoking hot grill or pan – and go no further than medium rare. A well-done burger is nothing short of a chewy tragedy.

The cheese:  Not mandatory, of course – but a very welcome addition. American cheese, is amazingly popular among modern burger pushers, mainly because it melts very easily. Most prefer a cheese you can actually taste, even if it doesn’t drip so fetchingly down the sides of the burger – a mature cheddar is a great choice, added to the patty during cooking so it drapes round it like a cloak.

The pickles:  With enough decent pickles, you won’t miss that salad – spicy Korean kimchi is the latest fermented fad. Add a few thin slices of red onion, briefly soaked in vinegar to rob them of their anti-social bite, and you’re in pickle heaven.

Sauces:  You can get as fancy as you like here. A popular choice is a Thousand Island type dressing. A good burger only deserves the best.