Find the Restaurants Featured on Beach Eats USA: Beach Burger Joints

From an egg-topped patty in California to a seafood creation in the Carolinas, see where Curtis goes for the best burgers on the beach.

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Sandy's

At Sandy's in Huntington Beach, Calif., Curtis dug into what he called "a burger unlike any I've ever seen." After meaty tuna and shrimp are poached, the seafood is combined, breaded and fried to create a golden patty. "So crispy, so fresh," Curtis said of the burger, finished with smoky bacon and a beefy slice of tomato.

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Back on the Beach Cafe

Located right on the sandy beach in Santa Monica, Back on the Beach Cafe, a 34-year-old casual-cool eatery, is known for its over-the-top burgers, including the Bacon, Egg and Cheese Burger, piled high with Tillamook cheddar, a rich, runny egg and a heap of peppery greens. "Holy cow," Curtis said after just one bite. "The aioli takes it to a whole new level," he added of the paprika-spiked spread.

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Fajitaville On the Beach

In Corpus Christi, Texas, Curtis stopped by Fajitaville On the Beach for, of course, a platter of sizzling fajitas, but he also sampled The Nueces Burger, a chorizo-beef burger layered with sweet, soft caramelized onions and crispy fried avocado slices. "That is a serious-size burger," Curtis remarked as he watched the patty cook. "The bourbon onions remind me of something that I'd get on top of some incredible steak in Texas. … It really does Tex-Mex proud." 

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Black Marlin Bayside Grill

Who says burgers must be made with meat? At Black Marlin Bayside Grill in Hilton Head, S.C., the Shrimp Burger is made with fresh shrimp and laced with bell pepper. For extra flavor, it's built atop a bed of cool, lemony tartar sauce studded with capers. "The messiest burger I've ever eaten, and the most-delicious shrimp burger I've ever put in my mouth," Curtis declared of this between-the-bun creation.

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Check out Food Network's Beach Eats USA headquarters for more surfside dining inspiration, plus insider photos from the show and an exclusive interview with Curtis Stone. 

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