Sometimes I wonder if it’s even possible for me to get to every burger in the city that I want to review. The list of burger joints I still need to check out is fairly voluminous, not to mention the new places that open regularly. And of course, there are the non-burger-joint restaurants that serve noteworthy hamburgers. But I’ll keep rolling that rock up the hill, because there are worse things in life than feeling compelled to eat a bunch of hamburgers.
Enter Brock Sandwich. It’s not a burger place, but I’ve been hearing good things about their burger since they opened last year (including mention in blogTO’s list of the best cheeseburgers in the city).
It’s mostly a take-out place. I was lucky enough to snag one of the few tables, but if they’re busy (and they do seem to be busy) eating in will be a challenge.
The burger, as per their menu: “House Ground Beef, Smoked Tomato Jam, Mustard, Mayo, Lettuce, Onion.” The menu doesn’t specify the cheese, which I think is a white cheddar of some sort.
There is a lot of stuff on this burger. I’m a less-is-more guy when it comes to burgers, but I’m not anti-toppings, either. If it tastes good, it tastes good.
Though the toppings here are all fine, they never quite cohere into something special — it just tastes like a burger with a lot of toppings. They get in the way of the beef without really justifying themselves to any meaningful degree. They’re certainly not bad; they’re just nothing particularly special.
The griddled patty is good, but again, not great. It actually has a fairly satisfying flavour (though it’s tough to tell with all that other stuff), and it’s juicy and not overcooked. But the texture is off. It has a slightly chewy, sausagey texture. It’s the type of texture that you typically find in a meatloaf burger — but I’m pretty sure there aren’t any spices or any of the other stuff typical of a meatloaf burger mixed into the patty.
So how to account for that texture? I suspect that they mix salt right into the beef, something that can have a profound impact on a burger’s texture, though it’s hard to be too sure.
It’s not a deal-breaker — it’s still pretty tasty — but it’s a shame that what could otherwise be an above average patty has such a noticeable defect.
As for the fries, they were seasoned with paprika or something similar, and were quite tasty. They were a tad on the soggy side, but were still quite stellar — especially when dipped in the restaurant’s amazing malt vinegar mayo.
I should note that my dining companion had the fried chicken sandwich, and it looked amazing. I wish I had taken a picture because it was maybe the most perfect-looking fried chicken sandwich that I’ve ever seen. And apparently it was as good as it looked, because my dining companion proclaimed it to be the second-best fried chicken sandwich he has ever eaten (the best, apparently, being the Beastwich — it’s tough to top that one).