When two San Diego bartenders lost their jobs during the pandemic, they didn’t panic—they started grinding their own beef and baking Japanese milk buns in a shared commissary kitchen. 🍔
What began as a humble food truck in 2020 quickly became the most sought-after pop-up at North County breweries, with regular sellouts proving locals were hungry for something beyond typical burger joints.
Now with a brick-and-mortar in San Marcos and plans for Oceanside expansion, Copper Kings proves that scratch-made everything—from house-ground beef to daily-baked buns to house-cured bacon—can turn a pandemic side hustle into San Diego County’s most exciting burger operation.
How Copper Kings won San Marcos hearts
Jonathan Petr from Kansas and Dermot Owens from Ireland met working San Diego’s bar scene, became friends, and when COVID-19 shut everything down in 2020, decided to chase a dream instead of dwelling on the loss.
They started small—ridiculously small—prepping ingredients in an Oceanside commissary kitchen before loading up a food truck and parking at local breweries.
The Japanese milk buns became their secret weapon—fluffy, slightly sweet, tender pillows that stayed soft without falling apart, baked fresh using a traditional tangzhong technique that creates an impossibly airy texture. 🥖
Their house-ground beef blend of chuck and brisket delivered intense beef flavor that pre-formed frozen patties simply couldn’t match—every bite tasted richer, juicier, more complex.
The Craic Sauce (pronounced “crack sauce”) lived up to its name—a decadent bacon-truffle aioli that people literally ordered extra sides of to take home, with one reviewer admitting “I don’t know if I had a bad batch” of another sauce because they couldn’t stop thinking about the Craic. 🤤
The Western Burger became legendary, with house-made cheese, house-cured bacon, and onion rings stacked on smashed patties—everything from scratch, nothing pre-made or store-bought.
Oceanside locals fell hard for the concept, creating such a devoted following that when the San Marcos brick-and-mortar opened in October 2023, fans drove from all over North County.
The G.O.A.T. Burger with fried herbed goat cheese showcased their creativity—these guys weren’t content making basic cheeseburgers when they could push boundaries with bold flavors.
Multiple reviewers started declaring them “the best burger in San Diego” and “best burger hands down,” which for a region with serious burger competition, meant everything. 💯
The house-made American cheese surprised people—made from scratch using a cheese blend, it melted perfectly and tasted leagues better than processed singles.
Happy Hour became a steal—$10 burgers with fries, $5 select beers, and $2 off other drafts made Copper Kings accessible for regular weeknight visits, not just special occasions.
When a house baker joined the team, suddenly customers could order custom cakes, scones, and bars 72 hours in advance—further proof this operation valued craft and quality above all else. 🍰
Food Highlights
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The Western Burger: The crown jewel of the menu—6 oz of smashed house-ground beef with house-made American cheese, house-cured bacon, crispy onion rings, pickles, fresh onion, and tangy Carolina-style BBQ sauce on that legendary Japanese milk bun. Multiple reviewers call this one of the best burgers in the entire region. 🔥
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The G.O.A.T. Burger: A creative masterpiece featuring 3 oz of smashed beef, fried herbed goat cheese, house-cured bacon, pickled onions, arugula, and tarragon aioli. The crispy fried goat cheese adds an incredible tangy richness that takes this burger into gourmet territory without being pretentious. 🐐
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The Big Burger: For serious appetites—9 oz of smashed beef (three patties) with American cheese, grilled onions, pickles, and Copper Sauce. One reviewer called it “probably the best burger hands down in San Diego.” The perfectly charred crust on each patty creates incredible texture contrast.
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Spicy Burger: The most popular menu item—6 oz smashed beef, American cheese, grilled onions, house-pickled chiles, and Copper Sauce deliver legitimate heat without overwhelming the beef flavor. Reviewers call it the “best burger” and say you “really can’t go wrong” with this choice. 🌶️
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Shiitakes All That: A 6 oz smashed patty with Swiss cheese, grilled onions, shiitake mushrooms, and mushroom-chili aioli creates an umami bomb. One reviewer praised the “perfect burger” status of this creation, noting the mushrooms, grilled onions, and balance were all “on point.” 🍄
Atmosphere
The vibe channels casual sports bar meets craft burger joint—TVs showing Padres games, beer flowing from taps, and that welcoming energy where families, couples, and solo diners all feel comfortable. ⚾
The covered outdoor patio seats 40 and creates a perfect North County California experience—sunshine, craft burgers, cold beer, and zero pretension.
The space embodies exactly what co-owner Petr described: “the kind of place you can plop down and enjoy a messy burger and not worry about if you have mustard in your beard.” That’s the perfect burger joint philosophy. 😄
The Breathless Bottom Line
Visit for scratch-made everything including house-ground beef, daily-baked Japanese milk buns, house-cured bacon, and house-made cheese, the legendary Craic Sauce that lives up to its addictive name, creative burgers that push boundaries beyond basic cheeseburgers, unbeatable Happy Hour deals with $10 burgers weekdays 3-6pm, and the satisfaction of supporting a pandemic success story built on passion and quality. 🎯
Address: 925 W San Marcos Blvd, Unit B, San Marcos, CA 92078
📞 (760) 539-7054
🕐 Open Mon-Sun, 11:00 AM–8:30 PM