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Apr 23, 2008 09:34 PM

BIG MIKES BURGER in bellflower . . .

So it was last Sunday when I got the chance to head down and try this place. I found this joint from a couple of work friends who described this burger WORD FOR WORD.

So here it is the BIG MIKE BURGER.

Starts with a half pound patty of fresh ground beef.
One half Louisiana hot link.
Cheese, pickles, onions and tomato's.
Mustard and Mayo standard.

BIG MIKE is a gracious fellow and will ask if you don't want anything specific on it. You can substitute bacon for the Hot Link, but WHY WOULD YOU DO THAT?

The low down, I got my burger and the meat is REAL GOOD, cooked just right, the Hot link was outstanding. Plain and simple this is THE BEST BURGER I HAVE HAD IN A LONG TIME. It took a little over 15 minutes to prepare the meal, yeah it's not fast food and when you bite into it you will be thankful.

He has a full menu including Bar-b-cue ribs and Tri tip cooked on an outdoor grill !

His burgers start at the LITTLE MIKE level I believe its a quarter pound patty then goes to the BIG MIKE burger ( half pound patty) and ends at the DOUBLE BIG MIKE burger (TWO half pound patties with one WHOLE hot link).

If you are a PROFESSIONAL eater then I would try the DOUBLE BIG MIKE. But if any of the standard burgers leaves you happy I recommend you start with the LITTLE MIKE.


17845 Clark Ave.
Bellflower CA.

(562) 866 - 6967

On the counter he has business cards that have a special offer on them, buy two BIG MIKES and get 2 XL drinks free. A Good Deal !


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  1. Yes! The Big Mike Burger lives! Still can't get over his short-lived outlet in San Pedro and definitely need to check out the original store soon. And yes it is mandatory to order ahead at least 15-20 minutes to cook that beast :)

    1. Agreed! Just a small warning for those who bite into that hot link. They don't call it hot because of the temperature... it really is spicy yo! Not complaining mind you, but thought I'd throw that in there.

      2 Replies
      1. re: snooze button

        How does Mike's non-gigantor burger compare to Big Burger, Master's Burger, The Burger Stand, Big Burger, B&R?

        And please don't tell me it's "bigger", i have no need for a 1/2 lb beef patty. Really.

        1. re: TonyC

          I haven't tried those other places you mention, B&R is on my list of must tries.

          But I can honestly say BIG MIKES meat is top notch and cooked just perfect.
          I didn't taste any special seasonings or such just very tender meat.

          Like I noted above BIG MIKES does make a Lil MIKE a normal quarter pound patty. So if you want you can try that.

          And as for the Link, it's the best I've had in quite a while. For most people it might be to spicy but I thought the balance was just right. And if you don't like Hot LInks you can get Bacon on the burger instead.

      2. Hey nrigue, you say the meat is good. Recently I went to In N Out and ordered a double with only pickles, onions, mustard and ketchup. I did it because I have always liked the taste of the "McDonalds burger" but never liked the quality of the meat (tried it plain once) and thought In N Out would hand me a Dream burger McD style. What I learn was that the flavors of pickles, onions, mustard and ketchup are so strong that the quality of the meat does not matter all that much. Maybe that, and low prices, explains how McD got so popular. Now I respect you, Ernie and Snooze very much but I just want to ask, with all those flavors going on, how did you notice that the meat is good? Did you maybe eat some without the toppings? Does it look and smell good? Or, is it that the flavor of the beef so good that it just shines above all the other flavors?

        4 Replies
        1. re: JeetJet

          The meat in Big Mike's huge patty is tender and juicy, and obviously hand-formed and not frozen. It is not overly seasoned so lets the hot link and other toppings come through

          1. re: Ernie

            Thanks Ernie. I went to HB this morning and on the way back to SGV made a short side-trip to Big Mike’s. After I parked I looked inside the front window from the sidewalk and saw all those huge patties frying on the griddle That view is a true Chowhound photo-op.

            To say the patty is not overly seasoned is an understatement. I really do not think Mike adds any seasonings to the patty. I added just a little salt, but that’s just me. The reason you can taste the beef patty, despite all the other flavors at work, is because the patty is so HUGE. I think it is about 1” thick. I also ate about four chunks of the plain / bare meat which were hanging over the sides of the huge bun and agree that it is good meat. It is a greasy burger (80%/20%?) and left a good amount of oil on my fingers, but I was able to lick them clean. This burger reminds me of the Nessie burger off the 15 just south of Temecula. Both are the kinds of burger that is a must repeat every so often. I also agree that the hot link should not be replaced with bacon. You can get bacon almost anyplace but that hot link is very good and not common. Just enough spicy flavors without being crazy hot and it is a good backup to the beef. By that I mean the link adds a different flavor which is needed when the beef patty is that big. I think In N Out burger might compete with flavor in a 4X4 but they do not have the hot link.

            I asked about the ribs and Mike said that the ribs were ready. I already had more then I could eat with the burger, fries and coke (A little over $8), so the ribs will be another reason to stop back, maybe next week, when I return to HB. I asked if the ribs were St. Louis style and Mike said, “Texas style. Texas style is better!” He does have a smoker in the back.

            I also noticed a sign that stated "6 days a week." I forgot to ask which day Mike takes a rest. There is a political sign in the front window that I liked also. Mike is a cool.

            1. re: JeetJet

              Regarding the ribs, did the menu or Mike say if the ribs were beef, pork, babybacks, or all 3? "Texas style" usually indicates beef ribs.

              Might as well add the link. I'll have to visit when I'm relatively nearby the area.

              Big Mike's
              17845 Clark Ave, Bellflower, CA 90706

              1. re: Wonginator

                I ordered my burger at the sidewalk counter window and did not see the menu inside. The reason I did not go back and ask more about the ribs was because once I ate the link I knew I was going back next week to have maybe a link sandwich and try some ribs.

                That burger was all I ate yesterday. After reading the post in the morning I decided to not eat breakfast because I was going to try the burger w/ the link. After eating that huge burger I was not hungry at dinner time.

        2. After many recommendations of Big Mike's from you chow folk, I made the trip down to Bellflower on Saturday to experience the mass of burger meat myself. I ordered a bacon cheeseburger, fries, and a side of Mac 'n Cheese. The Mac 'n Cheese was bland, cold, and had a hint of taste of other stuff that may have been in the refrigerator with it ... definitely a disappointment. The fries were basic with no salt or extra thought put into to preparing them except to hurry them out at the earliest moment that they were no longer frozen. Finally, the burger... what a generous and great piece of meat!! Big Mike seems like a really nice guy and generous guy, and the generous burger is refreshing to encounter in a restaurant environment. It could use a little more salt in the meat but regardless, the meat is fresh and fairly tasty. The ONLY problem with the burger was that my bun was stale... it began cracking everywhere in random places and became so brittle that I finished the burger with a fork. Would I go back? Probably not for the burger considering I could make a more fresh burger at home. I may go back for his BBQ but only if I'm in the area. I wonder if anyone has experienced the same stuff as I did. I really had high hopes for this place but walked away pretty disappointed.

          2 Replies
          1. re: mrshankly

            I have only been there once. I went last Friday and my bun was very fresh. Maybe the day you went is a day Mike does not get fresh buns delivered. I know the French Dip was born on a Sunday because of day-old rolls being hard and dipping them made it better. I wonder what day you went to Mike's and whether that might not be the best day. Friday was great. Now, why bacon? That burger is about the blend of beef and Hot link.

            1. re: mrshankly

              I went to Big Mike's and had the Big Mike (Half Pound Burger) Combo.

              I had the same problem with the bun being brittle and cracking. While the burger was massive in size, it was very dry -- I saw the cook smashing down the patty with his spatula numerous times -- squeezing the meat juices out. My hot link was also overcooked and dry.

              I am a fan of the Burger/Hot Link Combo. I like the Burger/Hot Link Combo at The Shack in Playa del Rey than the Burger/Hot Link Combo at Big Mike's. The burger is smaller at The Shack (Iusually order a Double Patty "Shack Burger") than the patty at Big Mike's and The Shack is a couple of bucks more expensive than Big Mike's.

            2. >>>Starts with a half pound patty of fresh ground beef. <<<

              Its closer to a pound then it is to a half pound. Last I heard it was 13-14 oz

              >>>Starts with a half pound patty of fresh ground beef.
              One half Louisiana hot link.
              Cheese, pickles, onions and tomato's.
              Mustard and Mayo standard<<<

              The Big Mikes special is everything above plus a order of fries and a large drink for $6.25

              I was also told by a friend of Mikes that if you catch him there while he is bbqing out back, you can ask him to bbq the burger and he would be happy to to it for you.