THE ORIGINAL IMPE BURGER

The IMPE Cheeseburger , An American Story

The cheeseburger has never really belonged to one city.

Its history stretches across America.

In the 1920s, cooks in El Reno, Oklahoma discovered what happened when fresh onions met beef on a screaming-hot griddle. Thinly sliced onions were cooked right alongside the meat, soaking up the beef juices while developing the sweet, savory flavor we now associate with a great grilled-onion burger.

Then the burger headed west.

California developed a burger culture of its own , drive-ins, roadside stands, hot griddles and burgers made to order. When In-N-Out introduced its Animal Style preparation in 1961, grilled onions became part of one of Southern California's most recognizable burger combinations.

At IMPE Bar, we took inspiration from that history but built something of our own.

We start with an American Wagyu beef patty, grilled until the outside develops a deep sear while the inside stays juicy.

Then comes all-natural American cheese, melted directly over the Wagyu.

Next are the grilled onions , sweet, savory and caramelized from the heat of the grill , a tradition that goes back nearly a century in American burger history.

We add crisp pickles for acidity and crunch, our IMPE special sauce for the finishing touch, and bring everything together on a soft, toasted brioche bun.

No pile of unnecessary toppings.

Every ingredient has a purpose.

THE IMPE CHEESEBURGER

American Wagyu • American Cheese • Grilled Onions • Pickles • IMPE Special Sauce • Brioche Bun

It's part Oklahoma onion-burger tradition, part California burger culture, and finished the IMPE way in San Diego.

Nearly 100 years of American burger history , served one bite at a time.