Create Your Perfect Tartan Burger with Fresh Toppings and Cheeses
Why Every Great Burger Starts With a Story
There’s a reason people return again and again to the same burger joint — not just for the meat, but for the ritual. The slow deliberation over toppings, the quiet thrill of choosing between two excellent cheeses, the satisfaction of a bite that holds together exactly as it should. At Tartan Burger, we’ve turned that ritual into an art form.
Inspired by the boldness of Scottish culinary tradition — honest ingredients, robust flavors, nothing shy about the portions — the Tartan Burger philosophy is simple: quality is non-negotiable, creativity is always welcome, and every guest deserves a burger that feels personally built for them. This guide is your full roadmap to doing exactly that.
“A great burger isn’t assembled — it’s composed. Every layer has a role, every topping a purpose.”
The Foundation: The Patty — Where It All Begins
Before you reach for the toppings, you need to respect the centerpiece. Our Tartan patty is made from a proprietary blend of dry-aged Scottish-inspired beef cuts — chuck for depth, brisket for fat content, and a whisper of short rib for that unmistakable richness. Every patty is hand-formed, seasoned only with coarse sea salt and cracked pepper, and cooked to order on a cast-iron flat-top.
We offer three size profiles:
- The Standard (5oz) — Best for topping-heavy builds
- The Highland (7oz) — For purists who want the beef front and center
- The Double Plaid — Two 4oz stacked patties for those who don’t believe in holding back
Choose Your Cook
Medium-rare gives you a rosy center with maximum juice. Medium is the sweet spot for most topping combos — especially anything with a creamy or acidic element. Medium-well is ideal if you’re going heavy on sharp cheeses or smoked toppings, as a firmer texture provides better structural contrast.
Chef’s Notes:
- Always let your patty rest for 90 seconds after coming off the grill — this redistributes the juices and prevents your build from becoming soggy before the first bite.
- Avoid pressing the patty during cooking. Every press is juice you’ll never get back.
- Toasting the bun cut-side down in the beef drippings is the single biggest free upgrade you’ll ever make.
Toppings: The Art of the Stack
Great burger toppings aren’t random additions — they work in four functional categories: freshness, acidity, richness, and crunch. A well-built Tartan Burger touches at least three of these, and the best ones hit all four simultaneously.
Freshness & Greens
Butter Lettuce — Soft, mild, and never bitter. Acts as a moisture barrier between bun and patty. Best used when you want freshness without distraction.
Arugula — Peppery punch and slight bitterness — perfect counterweight to sweeter sauces like our Tartan Honey Mustard or Whisky BBQ glaze.
Heirloom Tomato — Thick-sliced, in-season heirloom tomatoes. Adds gentle acidity and juicy texture. Avoid pairing with runny sauces — it’s already wet enough.
Shaved Red Onion — Shaved thin so it integrates rather than overpowers. The sharpness brightens rich, fatty builds. Always a smart pick with aged cheddar.
Acidity & Pickles
House Dill Pickles — Made in-house from Kirby cucumbers, brined for 48 hours minimum. Bright, garlicky, and assertive. The flavor backbone of any classic build.
Pickled Jalapeños — House-pickled in apple cider vinegar with a touch of honey. The vinegar tempers the heat, making these safer to stack generously without scorching the palate.
Bread & Butter Chips — Sweet-tangy slices that work brilliantly alongside smoky toppings or fried elements. Their sweetness creates a pleasing contrast to salt and smoke.
Pickled Shallots — Softer and more elegant than raw onion. Quickly lacto-fermented for a floral, wine-like acidity that pairs beautifully with aged sheep’s milk cheese.
Richness & Heat
Smashed Avocado — Not guacamole — simply smashed with sea salt, lemon zest, and a light hand with olive oil. It softens and enriches without taking over.
Fried Egg — A sunny-side egg with a runny yolk turns your burger into an experience. Works best on the Highland or Double Plaid. Brings everything together like a sauce.
Smoked Streaky Bacon — Applewood-smoked, cooked until properly crisp. Not rubbery, not raw — crackling at the edge, giving textural contrast and that irreplaceable smoke note.
Roasted Garlic Aioli — Slow-roasted whole heads, then blended into a house mayo. Sweet, mellow, and deeply savory — this is the secret weapon on the chef’s personal order.
Crunch & Contrast
Crispy Fried Onions — Shallots soaked in buttermilk and dusted in seasoned flour before frying. They lose their sharpness and become sweet, golden, and impossibly crunchy.
Toasted Walnuts — A bold, unexpected choice that rewards adventurous builders. Pairs specifically with our Blue Wensleydale and a balsamic drizzle for a bistro-style profile.
Cheese: The Soul of the Build
At Tartan Burger, cheese isn’t an afterthought — it’s architecture. We source from small-batch producers across the British Isles and Europe, prioritizing character over familiarity. Each option is chosen for how it melts, how it contrasts, and how it finishes on the palate.
Aged Isle of Mull Cheddar — The house flagship. Sharp, nutty, and crystalline after 18 months of ageing. Melts beautifully. Pairs with: dill pickles, caramelized onions, smoked bacon.
Smoked Applewood — Mild English cheddar with a gentle smoke coating. Approachable for any build, exceptional with jalapeños and whisky BBQ. Great first cheese for new guests.
Blue Wensleydale — Creamy Yorkshire blue with a honeyed edge and minimal bitterness. Crumble over the top rather than melting. Best on the Highland with arugula and walnuts.
Gruyère — The supreme melter. Silky, nutty, faintly sweet. Creates that perfect cheese skirt around the patty edge when griddled. Pairs with mushrooms and roasted garlic aioli.
Ogleshield — A semi-soft washed-rind British cheese that melts into a molten puddle of mild, milky richness. Not sharp at all — this is the cheese for comfort builds and those who want silk, not punch.
Vegan Cashew Melt — House-made from fermented cashews, nutritional yeast, and smoked paprika. Genuinely melts. Sharp, smoky, fully plant-based. Pairs with avocado, pickled shallots, and arugula.
“The right cheese doesn’t just add flavor — it binds the whole build together, literally and figuratively.”
House Favorites: Our Signature Builds
01 — The Highlander ⭐ Most Ordered
7oz Highland patty · Isle of Mull Aged Cheddar · Smoked Streaky Bacon · House Dill Pickles · Shaved Red Onion · Butter Lettuce · Tartan Sauce (our take on thousand island, made with house-pickled gherkins and smoked paprika).
The no-frills heavyweight. Every element earns its place. This is the burger that made people come back the second time.
02 — The Glencoe Melt 🔥 Chef’s Pick
5oz Standard patty · Gruyère (double) · Roasted Wild Mushrooms · Caramelized Onion Jam · Roasted Garlic Aioli · Arugula · Toasted Brioche Bun.
Rich, deeply umami, and borderline indulgent. The Gruyère creates a golden cheese skirt on the patty edge. The mushrooms and onion jam bring sweetness and earthiness that make this feel more like a bistro dish than a burger joint creation — which is exactly the point.
03 — The Bonnie Fire 🌶 Spice Build
Double Plaid (two 4oz patties) · Smoked Applewood Cheese · Pickled Jalapeños · Crispy Fried Onions · Sriracha-Infused Tartan Mayo · Bread & Butter Pickle Chips · Iceberg.
Heat lovers, this one was engineered specifically for you — but not just to be hot. The bread & butter chips and smoked cheese deliberately temper the jalapeño heat, keeping everything exciting without losing your ability to taste the beef beneath it all.
04 — The Hebridean Blue 🏅 Awards Finalist
7oz Highland patty · Blue Wensleydale (crumbled, not melted) · Toasted Walnuts · Pickled Shallots · Arugula · Balsamic Reduction · Rosemary Focaccia Bun.
This one divides opinion and we love it for that. It’s the most unconventional thing on the menu — closer to a composed plate than a grab-and-go burger — and it rewards guests willing to take a chance on something genuinely different.
05 — The Tartan Verde 🌱 Plant-Based
Lentil & Portobello Patty (house-made) · Cashew Melt · Smashed Avocado · Pickled Jalapeños · Shaved Red Onion · Arugula · Green Herb Aioli · Seeded Whole Grain Bun.
We don’t compromise on the plant-based option. This is a full build with as much thought and layering as anything else on the menu. The lentil-portobello patty has genuine char on the outside and a satisfying, meaty interior that holds up through every layer.
The Golden Rules of Building Your Own
1. Pick one star topping, support it with three others. One showstopper (fried egg, blue cheese, pickled jalapeños) plus three supporting ingredients is the proven formula for a balanced, identifiable build.
2. Acid is non-negotiable. Every great burger needs at least one acidic element — pickles, pickled onions, a tomato slice, a vinegar-based sauce. Without it, even the richest builds feel flat.
3. Match bun density to topping weight. Light toppings = soft brioche. Heavy, wet builds = denser pretzel or seeded whole grain. The bun is structural, not decorative.
4. Cheese goes directly on the patty, always. The residual heat melts it properly. Cheese placed on toppings above the patty never reaches the right temperature and just sits there looking sad.
5. Don’t exceed five toppings. Beyond five, flavors compete rather than collaborate. Edit ruthlessly. A four-topping build that’s perfectly balanced will always outperform an eight-topping pile of beautiful chaos.
6. Sauce on both bun halves. Top bun gets your creamy or aioli-style sauce. Bottom bun gets your acid-based sauce. This creates flavor on every surface and prevents the dry bottom-bun problem entirely.
About Tartan of Redlands
Tartan of Redlands has been a local favorite since opening on April 15, 1964. Founded by the Ctoteau brothers—Velmer, Al, and Art—the restaurant was built on the idea of serving great steakhouse food with friendly service in a welcoming environment.
Over the years, ownership has changed, but its traditions have remained strong. Larry Westin later joined the business and played an important role until his passing in 2003. His son, Larry Westin Jr., continued the legacy until 2015, when Jeff and Lisa Salamon became the current owners.
Jeff Salamon, a Marine Corps veteran from Boston, continues to honor the restaurant’s values of tradition, loyalty, and community.
The menu features steakhouse favorites such as prime rib, premium steaks, and the popular Redlands Tartan Burger, along with a full bar. Often called the “Cheers of Redlands,” Tartan is loved for its relaxed atmosphere, friendly service, and loyal local customers.
