The Best Burgers at Quivira

There is no ham in a hamburger, but that hasn’t stopped it from becoming one of the world’s most popular things to eat.
A burger can be humble or it can be fancy. To anyone who orders one, it has to be two things: mouth-watering and delicious.
The hamburger is well-represented at Quivira Los Cabos, specifically at the 1950’s Diner at The Market, Quivira Steakhouse, The Beach Club, and the Oasis Comfort Station at Quivira Golf Club.
Federico Martinez, the corporate director of food and beverage, noted that the hospitality company has developed a “signature” burger for all its restaurants.
“Burgers are a big part of the Quivira culture,” Martinez said, adding, “we give our chefs a lot of freedom to be creative.”
In fact, Martinez said the head chefs at the aforementioned restaurants were given license and liberty to develop their own burgers, each with its own blend of choice beef cuts, sauces and condiments. “Everything is made by us,” Martinez stated. “It’s easy to copy, but each of our chefs has developed his style and come up with his own unique burger.” He added that the hamburger buns are freshly baked daily at each restaurant.
The 1950’s Classic American Diner has a quartet of burgers from which to choose at lunch or dinner, each developed by chef Sergio Jimenez, who’s been at the Diner since The Market at Quivira opened in 2016. There’s the Classic Cheeseburger (lettuce, tomato, pickle, onion and cheddar cheese); the Double Cheeseburger (bacon, lettuce, tomato, pickle, onion and two slices of cheddar cheese); the 1950’s 50-50 burger (beef/bacon perfect match with bacon dressing served with cheese on burger bread); and, for true aficionados, the “Pueblo Bonito” Cheeseburger (8 ounces of Angus certified quality beef), American cheese, lettuce, tomato, onion and pickles on a sesame bread. Condiments? Jimenez pickles his own jalapeno peppers.
Quivira Steakhouse, which occupies both the indoor and outdoor portions of the thatched-roof clubhouse at Quivira Golf Club, switches up its burger offerings based on the time of day. At lunch, it’s the CAB (Certified Angus Beef) Quality Beef Burger (smoked bacon, lettuce, tomato, onion, American cheese, and pickles on sesame bread, served with potato wedges with herbs). After a hard-fought round of golf on one of the most challenging golf courses in Los Cabos, this burger, a blend of Picanya beef and New York Strip steak, really hits the spot.
At dinner, Quivira Steakhouse raises the stakes with its 10-oz. Wagyu Burger (caramelized onion, brie and Swiss cheese, Dijon mustard, and black brioche, accompanied with potato wedges). Hamburgers aren’t often thought of as a gourmet dish, but this one is, especially when it’s paired with a side dish such as baked mushrooms with Chambray onions and herbs; or roasted asparagus with garlic oil, lemon zest, and parmesan cheese.
The Beach Club, an oceanfront gathering spot available to Quivira residents, features a pair of burgers that are among the Club’s most popular entrees. There’s the 8-oz. Black Angus “La Concha” Hamburger (crispy bacon, fried onion rings, tomatoes with herbs, pickles and cheese, accompanied by thick-cut fries); and the piece de resistance, the 8 ounce Ultimate Rib Eye Double Hamburger (Grilled Angus beef, caramelized onion, sweet pickles, American cheese, fried bacon and homemade dressing).
Commanding one of the high points of the golf course is the Oasis, its open-walled stone patio facing the ninth fairway, the dunes, and the sea. Because the company had no experience with golf, Martinez said he visited numerous courses to research options and possibilities. In the end, “Our chef designed a burger slider based on players’ preferences, including size and weight.”
“Our only instructions to him were, ‘Do whatever you have to do to make it the best.’”
As golfers at Quivira can attest, the burger slider at the Oasis is the best. The chef’s ‘secret recipe’ patty is cooked on the grill and served piping hot with melted American cheese, lettuce and tomato. It’s maybe three or four bites, but it is totally satisfying, especially with a dollop of hot sauce. Gringos should choose carefully: the trio of sauces at the Oasis ranges from mild or medium to volcanic.