Gaslamp Burger in downtown San Diego's Gaslamp Quarter serves 100-percent grass-fed, antibiotic- and hormone-free U.S.A.-raised beef from a counter-service window at 738 Fifth Avenue. The aged-blend patties cook on an open Firestone grill and come on gluten-free bun options alongside veggie burgers made with locally sourced vegetables, a focused protein-and-produce approach that contrasts with the broader pub menus at Nason's Beer Hall down the block. A compact menu keeps the line moving — Bourbon BBQ burger with onion rings and bacon, a classic cheeseburger, hand-spun shakes — without stretching into the multi-category sprawl common to Gaslamp casual dining. The same grass-fed sourcing extends to hot dogs and sides, maintaining a single-supplier beef commitment across the full menu unlike the multi-protein kitchens at The Melt on the same stretch of Fifth Avenue. Full-menu catering builds custom burger bars for corporate events, game-day parties, and large group orders, scaling the grass-fed patty lineup from single tickets to multi-tray platters with sides and shakes.