griddle – Page 6 – Tasty Burgers

Fatburger

Published on June 8, 2014July 22, 2014 by Michael Nusair1 Comment

Location: 10 Disera Drive, Unit 120, Thornhill
Website: http://www.fatburgercanada.com/

Fatburger is the latest American burger chain to open their doors in the GTA. Five Guys is pretty well entrenched at this point, we just got Hwy 55, and Carl’s Jr. is right around the corner. I’m still waiting for Steak ‘n Shake, Shake Shack, or In-N-Out (fat chance on that one), but we’re doing pretty well as far as fast food burger choices go.

The setup is somewhat similar to Five Guys, but instead of calling out your number when the food is ready, they bring it to your table.

Unlike Five Guys, they have a bunch of elaborately topped burgers on the menu; I went with the Original Fatburger, which comes with lettuce, tomato, mustard, relish, onion (which I skipped, because nuts to onions) and pickles.

Like pretty much every burger joint opening in the GTA these days, the patty is griddle-cooked. There was some signage on the table proudly proclaiming that they “use the leanest beef around,” which had me concerned that the patty was going to be yet another overly dry burger (just go through the archives if you’d care to read me railing against the tragically common issue of overly lean beef and dried-out burger patties).

Thankfully, the well done burger was actually fairly juicy, so the sign is clearly not particularly accurate — and this is one case where I’m very happy for a restaurant’s claim to be completely untrue. Lean burgers are nothing to be proud of, or to aim for.

The patty actually has a pretty great texture; it’s loosely packed, coarsely ground, and fairly juicy. A more pronounced crust from the griddle would have been nice, but it wasn’t entirely crustless.

My biggest issue is that the flavour of the beef itself was a bit lacking. It definitely wasn’t bad, but it had that distinctively muddled, not-entirely-appealing flavour that you get from so-so quality beef. It was fine, but it is a bit of a shame; with slightly tastier beef, this could have been a top-tier hamburger.

The burger was more busily-topped than I normally like, but since the flavour of the beef wasn’t exactly stellar, I was actually pretty happy to have a handful of condiments to smooth things out. This is not a burger to get plain; in fact if I ever go back I’ll likely opt for cheese as well.

The toppings were all pretty standard, and were fine. The most noteworthy was the lettuce; it’s a round, whole slice of iceberg that gives the burger a satisfying crunch. I’ve had lettuce served like this at burger joints in the States, but I don’t think I’ve ever had it in Toronto. I like it.

The bun was slightly on the dense side, but it was fresh and suited the burger fairly well.

As for the fries, they were pretty bad. They were McCain (the clearly marked boxes were in full view), and tasted like the blandest, frozeniest frozen fries that I’ve ever had.

Hwy 55

Published on May 18, 2014June 14, 2014 by Michael NusairLeave a comment

Location: 548 Trafalgar Road, Oakville
Website: http://hwy55burgers.com/

Though I hadn’t heard of it until recently, Hwy 55 is a fairly widespread American burger chain (they’ve got over a hundred locations) that’s making their first foray into the Canadian market with a restaurant out in Oakville. It’s in a spot formerly occupied by a Lick’s; any restaurant replacing Lick’s is pretty much an upgrade by default. It’s always sad when people lose their jobs, but one less place serving up rubbery frozen burgers can only be a boon for humanity as a whole.

The ’50s-diner-inspired decor is a lot like a Johnny Rockets or a Steak ‘n Shake (an aside: I was at a franchise show a couple of years ago, and, tantalizingly, Steak ‘n Shake was there and had a fairly elaborate booth. So they obviously have vague plans to expand into Canada, though thus far there’s no indication that it’s happening any time soon).

Like those two places, it’s waiter service. The menu highlights the Original Special combo, which is described as their “award winning” daily special (though which awards remain unclear), so obviously that’s what I ordered. I was given the choice of cheese among American, Swiss, Provolone, or Pepper Jack. I went with American, obviously; a classic American cheeseburger requires American cheese. Its creamy consistency when melted is perfect for this style of burger, and it imparts a subtle cheesy flavour without overpowering the beef, as stronger cheeses are prone to do.

There was also the choice of toppings, and as usual I went with mayo, pickles, and tomato.

As you’d expect, the restaurant serves a fast-food-style griddled burger. It came looking pretty much picture perfect: a well proportioned patty, a good amount of crust from the griddle, a fully melted slice of American cheese, and a nice looking bun.

And it was actually pretty tasty, though sadly not quite as perfect as I initially hoped. The good? The beef was clearly of a decent quality, and had a satisfying — if somewhat mild — beefy flavour. It was, as it looked, nicely griddled, with a decent amount of crust on the patty. The toppings were fresh and well-proportioned, and the fresh, squishy bun was the absolute perfect bun for a burger such as this.

Unfortunately, there are a couple of fairly big issues that keep this burger firmly in pretty good territory. Foremost, the beef was clearly too lean, and the well done patty was quite dry. Anyone who has read a few reviews on this blog will know that overly-lean beef and too-dry burgers are pretty much my arch-foe, so I’m not going to get into yet another rant about this. Check the archives.

It was also a bit too tightly packed and finely ground, which only compounds the dryness issue. It all adds up to a patty that requires way more jaw-power than you’d like.

Another, more minor issue: whoever seasoned the burger was a bit heavy-handed with the pepper. But I’d much rather have a slightly peppery patty than one with onions, garlic, and other spices mixed in, so I can give them a pass on that one.

As for the fries, they were standard-issue frozen fries. They were well cooked and perfectly edible, but not much more.

Hwy 55 also serves frozen custard, which was the thing I was probably most excited about this place. For those unaware, frozen custard is basically like ice cream made with a much more custardy base, which gives it that distinctive custard flavour and a very silky, rich creaminess that is unparalleled by regular ice cream. The only place that I know of in Toronto that serves frozen custard is Jedd’s, and the one time I visited I found it to be icy and underwhelming.

I ordered a scoop of the vanilla frozen custard; sadly, even Jedd’s has this place beat. Grainy and not particularly creamy, with only a vague whiff of custard flavour and more of a generic sweetness than anything else, it was disappointingly mediocre. I guess I’ll continue to drive to Buffalo for my frozen custard fix.

Jackson’s Burger

Published on March 9, 2014March 9, 2014 by Michael Nusair1 Comment

Location: 374 Yonge Street, Toronto
Website: http://www.jacksonsburger.com/

After a few mediocre (or worse) burgers in a row, it’s nice to be reminded that good things do exist in the world. Jackson’s Burger is definitely a good thing.

It’s a small place on Yonge right near Gerrard; it’s easy to miss, and even easier to overlook since it is surrounded by other quick, casual eateries (not to mention a Five Guys just a couple of blocks over). But you’d definitely be remiss to skip this one; it’s a gem.

There’s only a handful of tables in the small restaurant, so if it gets popular you may have a hard time getting a seat. This, sadly, doesn’t seem to be an issue at the moment, but with burgers this good, the word will hopefully be getting out soon (though I said the same thing about White Squirrel, and that didn’t exactly pan out, so… who knows).

Like most of the burger joints that have been popping up in the last couple of years, they serve diner-style griddled burgers. On top of beef, they also serve chicken, lamb, vegetable, and fish burgers. I’m of the opinion that a “hamburger” made of anything other than beef is a sandwich on a bun masquerading as a burger, so I obviously stuck with beef.

The burger comes with your choice of cheddar or mozzarella; I went with cheddar. I had it topped with tomato, pickle, and Jackson’s Sauce — a house-made garlic mayo.

I unwrapped the paper and immediately noticed the rich, dark brown crust on the patty — a good sign that the person behind the griddle knows what he’s doing. I suspected that I was in good hands, and taking a bite confirmed it; it’s a very good hamburger.

That great crust adds a ton of texture and flavour. It’s also obvious that the place is using above-average beef, because the burger has a really nice beefy flavour. It’s not the beefiest hamburger I’ve ever had, but it’s definitely above average.

The well done patty could stand to be a bit juicier, but that’s a fairly small complaint as it certainly isn’t dry (the beef is also a little tightly packed, but again, that’s a small complaint). I also wish that the patty were a bit bigger, because even on my sparsely-topped burger I felt like it wasn’t quite as prominent as it should have been; I wanted more. A double burger is probably a better bet, though that’s technically not on the menu, so you can request it but they may or may not do it (though I don’t see why not).

The pickle and tomatoes were both good, though I’d strongly advise against the Jackson’s Sauce. Cloyingly sweet and aggressively garlicky, it was completely overwhelming, and was trying very hard to overwhelm the taste of the patty. If they weren’t using such good quality beef this wouldn’t be as big of an issue, but when the burger is this good I want to taste it.

The soft, fresh bun was a great compliment to the patty.

As for the fries, they were absolutely outstanding. They were perfectly cooked and amazingly flavourful; it’s been a while since I’ve had fries that tasted so good. My only complaint is the ridiculously large portion they give you. I know that’s an odd thing to complain about, but it’s an insane amount of fries for one person and they’re just so damn good. When you first get them you think to yourself “oh, well I’ll eat about half of these and leave it at that” but then you start eating them and that immediately goes out the window. They’re impossible to stop eating.

Fresh Burger

Published on December 15, 2013December 15, 2013 by Michael Nusair6 Comments

fresh
Location: 9206 Leslie Street, Richmond Hill
Website: http://www.fresh-burger.com/

It’s always unfortunate when a restaurant flirts with greatness — comes so very close — but just can’t quite get there. Fresh Burger is, sadly, such a place. And they’re close; they really are. But they bungle one key element. Alas, greatness is just out of their grasp.

Fresh Burger sells classic American-style hamburgers a la Burger’s Priest, Holy Chuck, or Five Guys, which involves placing ball of fresh ground beef on a hot griddle and smashing it into a patty. It’s a style of burger cookery that was almost impossible to find anywhere in the GTA even a few years ago, and which has now become increasingly abundant. This, as I’ve mentioned before, warms my heart.

(A note about the picture — they provided plastic forks but not knives. I probably should have just asked them to cut the burger in half for me, but instead I attempted to cut my burger in half by turning my fork upside down and using the stem. As you can tell from the mangled remains, this was not my best idea ever.)

I’m just going to get the bad news out of the way first, because this is a restaurant that otherwise has so much going for it. The beef they use is too lean. If you’ve read many of the other reviews on this blog (or if you eat a lot of burgers in the GTA), you’ll know that this is a distressingly common issue in the city.

In this case, the problem is advertised right on their menu: they use ground sirloin to make their burgers, which is an exceptionally lean cut of beef, and which is pretty much the last thing you want to be making a hamburger out of.

A note to all burger joint owners: Lean burgers = dry burgers. A good hamburger needs at least 20% fat content, if not a little bit more. Hamburgers are not, and never will be, health food. Fat is your friend.

The hamburger was cooked all the way to well done, par for the course at GTA burger joints. If you’re going to salvage a lean burger, you really shouldn’t cook it too far past medium. A well done burger made with lean ground beef is one hundred percent guaranteed to be dry. That is not my opinion; that is fact.

This is all a roundabout way of saying that the hamburger at Fresh Burger was quite dry. Happily, this is the only misstep for an otherwise above average burger.

Most notably, even if the meat is too lean (and it is), it’s definitely above average in quality, with a rich beefy flavour. The coarsely ground, loosely packed beef has a really great texture which actually helps mitigate the dryness quite a bit — it’s dry, but thanks to the the satisfying texture, it doesn’t feel nearly as dry as many other offenders in this category.

Another plus: the patties have that great, dark brown crust that you can only get by cooking a burger on a really hot flat-top griddle.

The menu is fairly bare-bones, with either a cheeseburger or a double cheeseburger to choose from. I went with the double, but the single is probably the better choice with a burger as lean as this.

The burgers come topped with pickles, onion, tomato, lettuce, secret sauce (a mayo-based Mac-sauce-esque concoction), and nicely melted American cheese. Classic toppings for a classic, fast-food-style burger.

The fresh, squishy bun has just enough heft to hold up to the patties and condiments; like the toppings, this is a perfect fit for a classic burger such as this.

As for the fries, they weren’t anything I’d get too excited over, but they were above average and quite tasty.

Fresh Burger is frustrating. One small change could instantly transform it from a very good burger into a great one, and place it on a shortlist of the GTA’s best burgers. But it is what it is, and despite my one fairly substantial reservation, it’s still quite tasty and certainly worth eating.

Blue Goose

Published on June 16, 2013 by Michael Nusair1 Comment

Location: 235 Queens Quay West, Toronto (Harbourfront)
Website: None, but they do have some info on Twitter

I’ve eaten a lot of burgers over the course of my lifetime. This is actually the 50th hamburger that I’ve reviewed since starting this blog back in 2011. I’ve also eaten my share of un-reviewed hamburgers over the last three years, and of course, I was a fairly profligate burger-eater pre-Tasty Burgers. I’m going to guess that I’ve eaten a thousand hamburgers in my lifetime, and I’m going to say that this is a fairly conservative estimate.

This is all to say that when I make the statement that a particular hamburger is the best hamburger I’ve ever eaten in my entire life, this is not a statement I take lightly. So please, imagine that I have the gravitas of Morgan Freeman and the seriousness of Edward R. Murrow when I say this: The burger that I just had at Blue Goose is quite possibly the best hamburger that I’ve ever eaten in my entire life.

MY ENTIRE LIFE.

Blue Goose was actually started by Blue Goose Pure Foods, a producer of various types of “farm to fork” organic meats. Knowing that the restaurant was started by a company that takes its meat seriously, I had high hopes.

It’s based out of a shipping container on the Toronto Harbourfront (along with Sully’s Honest Dogs and Lobster Roll), which is odd. But who knows, maybe shipping containers are the new food truck. This is actually the second group of shipping container-based eateries to grace our city (the first being the Scadding Court ones near Kensington market — including Wiggle Room, a burger place I’ve been meaning to check out).

For obvious reasons, these ones are only sticking around until the end of the summer, so if you want to check out this burger (and trust me, you want to check out this burger) you’d better not dilly-dally too much.

Though I had high hopes from the get-go, I knew I was probably in for something special when the girl behind the grill began to prepare my hamburger. She pulled out a glorious ball of pink and white ground beef, and as soon as I saw it my eyes widened with joy. A Toronto establishment which knows that the words “lean” and “hamburger” should absolutely never be used in conjunction with each other is a rare treasure indeed.

She placed the beef on the sizzling griddle, smashed it down and seasoned it liberally with salt. No other spices, no onions, no garlic, just great quality meat, salt, and searing heat. Perfection.

And make no mistake, this is great quality meat. Amazingly rich and almost obscenely beefy, it’s abundantly clear that Blue Goose is not kidding around when it comes to the quality of their beef. When I rally against overly-busy meatloaf burgers, this is why. Because I know that when you start out with really good meat and cook it properly, you can end up with an amazingly complex, incredibly satisfying flavour that you don’t want to mess with.

As for the refreshingly non-lean, fatty beef? Yes. It was so rich, so juicy, and so incredibly delectable. The beef was also — as it should be — coarsely ground and loosely packed, and had such a great texture. Seriously: perfection.

Look, I know this is all coming off as insanely hyperbolic, but what can I say? I loved this hamburger.

It has quite a few toppings (cheddar, caramelized onion, pickle, lettuce, and tomato); this would normally perturb me, but here all the ingredients work together such perfect harmony that I wouldn’t change a single thing. The cheddar comes perfectly melted and adds a creamy tang without ever threatening to overpower the beef. The richly unctuous caramelized onions compliment the meat quite fantastically. And the lettuce, tomato, and pickle help to give the burger balance and cut the richness of the onions, cheese, and beef.

The toasted sesame seed bun was fine. It was probably the only element of this hamburger that wasn’t knock-me-back amazing, but there was certainly nothing wrong with it and it complimented the burger well.

They serve a single burger, and a double. I started with the single, and it was so damn good that I did something that I’ve never done before: I went right back and ordered another one. A double this time (well, I split it with my dining companion — I’m not that gluttonous). These are not wimpy patties, so the double was fairly enormous, but I think I liked it even better. This one had a higher proportion of beef to the other ingredients, and was thus even more richly beefy. It was outstanding.

As I think should be pretty clear by now, this hamburger is absolutely essential. If you’re anywhere near the GTA and you have even a passing interest in burgers, you owe it to yourself to check it out. I’ve only given out four perfect ratings since starting this blog: Burger’s Priest, Holy Chuck, Allen’s, and White Squirrel Snack Shop. This one beats them all.

Go eat it. Now.