GTA – Page 17 – Tasty Burgers

John Anderson’s Charcoal Broil Hamburgers

Published on June 21, 2015 by Michael NusairLeave a comment

Location: 1069 Dundas Street West, Mississauga
Website: None

Mediocre frozen burger, mediocre frozen fries, THE END.

Seriously, I think I’ve written enough of these at this point that I really don’t need to go much further than that. I could just point you in the direction of any number of reviews I’ve written of places that serve mediocre, industrially-produced frozen burgers just like this one.

I wouldn’t be surprised if all the old-school burger joints serving crappy frozen burgers get them from the same supplier, so can’t I just cut-and-paste the same review every time? Why should I go to the trouble of writing a review from scratch when they can’t be bothered to make a burger from scratch (which is, I should add, probably the easiest thing you can make, so WTF)?

The sad thing is, I discovered this place through random “best burger in Mississauga” searches; clearly, the burger boom that’s hit Toronto in the last few years has left Mississauga almost entirely untouched.

John Anderson has a regular burger and a “Big Puck” burger on the menu. I was told that they’re both exactly the same aside from the size, so I went with the regular, and had it topped with pickles, tomato, and mayo.

I’m not particularly going to get into it, because why should I, but it was a frozen burger and it tasted like so many other frozen burgers: it had the same overly-processed hot dog texture, and the same disturbing lack of any kind of beefy flavour.

The bun was fine and the toppings were fine — though again, like with so many other old-school burger joints, the mayo is actually Miracle Whip, which I’ve just come to expect at this point.

As for the aforementioned frozen fries, they were well-prepared and slightly better than average, but they were still pretty lifeless compared to the real deal.

1.5 out of 4

Smash Kitchen and Bar

Published on May 10, 2015 by Michael Nusair3 Comments

Location: 4261 Highway 7, Unionville
Website: http://www.smashkitchen.com/

The problem with the abundant, booming popularity of hamburgers in this city is that for most restaurants, having a burger on the menu is more of an obligation than an option. Unless a restaurant is dedicated to a very specific type of cuisine, there’s gonna be a hamburger on the menu.

Remember that scene in Chef where Dustin Hoffman crushes Jon Favreau’s dreams of cooking a personal menu, telling him that he’ll continue to cook what he’s become famous for, and he’ll like it?

I imagine that some variation on that scene plays out every time a chef in a restaurant like Smash Kitchen and Bar decides he has no interest in making a hamburger.

Oh, you don’t want to serve a burger? Do you still want to be employed tomorrow?

This is all a fairly roundabout way of saying that the burger at Smash feels perfunctory. It feels joyless. It’s not bad; it’s alright. But it’s clearly made by someone who doesn’t quite understand what makes a good hamburger so special. By someone who doesn’t really care.

I ordered the Smash Burger, which is described as being topped with “Cheddar cheese, onion rings, Smash sauce.”

I normally like to mention whether a burger has been griddled or grilled, but honestly, the burger was so middle-of-the-road that I don’t remember. Nothing about this hamburger is particularly memorable, other than its in-your-face mediocrity.

It wasn’t horrible, but the patty is vaguely meatloafy and oddly sweet, with a middling, barely-there beefy flavour and a slightly mealy texture.

The condiments were fine and the bun was fine. The whole thing was fine. It’s certainly not great, but it tastes okay and it basically gets the job done.

It’s clear that the kitchen at this restaurant can put out food that’s better than okay, because the fries were quite good, as were the appetizer and dessert that I tried. But it’s also clear that they serve a burger not because they want to, but because they have to.

Basically: it’s obligatory. And it tastes obligatory.

2 out of 4

The Daughter

Published on April 19, 2015 by Michael NusairLeave a comment

Location: 1588 Dupont Street, Toronto
Website: http://farmhousehospitality.tumblr.com/

I’ve been hearing good things about the burger at the Farmhouse Tavern. This is not a review of the Farmhouse Tavern. I was in the area, and it was lunch, and the Farmhouse Tavern was closed. Solution: The Daughter, a spinoff restaurant, which is open for lunch, and which also serves a burger.

That burger? The Franklin Burger, per the menu: “Farmhouse beef / bun / sauce w/ cheese / lettuce / tomato / onions.”

It’s pretty good. The sizable patty (probably about six ounces) has a nice crispy crust from the grill, though it is leaning a bit towards over-charred.

It’s also too tightly packed; though the medium rare-ish middle of the burger (it’s somewhere between medium and medium rare) is nice and tender, the more well done edges suffer from over-density, and are a bit too tough.

Still, it’s a fairly juicy burger, which helps make up for some of its deficiencies. The mild (but nice) beefy flavour is also a firm plus in this burger’s favour.

I wasn’t too crazy about the cheese, however. The menu doesn’t specify the type of cheese, which turned out to be goat’s cheese. It’s an unusual choice for a hamburger, and eating it here, it’s pretty clear why. The strongly salty, sour flavour is way too assertive in this context, completely overwhelming the flavour of the beef. It’s not bad, but the balance of flavours is off.

The sauce is a tangy, Mac sauce-esque concoction, though again, the flavour here is pretty much all goat’s cheese, all the time.

The other toppings were fine, and the soft, fluffy sesame seed bun was above average.

As for the fries, they were really crispy and creamy and tasty; complimented with the curry-tinged ketchup, they were pretty stellar.

3 out of 4

Richmond Station

Published on April 5, 2015 by Michael NusairLeave a comment

Location: 1 Richmond Street West, Toronto
Website: http://richmondstation.ca/

People have been raving about the burger at Richmond Station since it opened a couple of years ago. So of course, the place has been on my list for quite a while (and this is a literal list, FYI – I have a Google map that I keep updated with about a hundred burgers I need to check out. I’ll empty out that map one day. One day).

The chef here, Carl Heinrich, previously worked at Marben, and set out on his own after winning Top Chef Canada. The Marben connection is super obvious when you taste the burger; it is very, very similar.

In fact, you could probably just read my Marben review and get a pretty good idea of what I thought about this one, but they are different enough that I guess I should write a few words.

The Stn. Burger, as per the menu: “lettuce, beet chutney, aged cheddar, milk bun.”

The biggest connection between the two restaurants is unmentioned on the menu. Like the burger at Marben, the one here is stuffed with braised short ribs.

They’re also both about the same size, and though they appear small, they’re substantial. There’s very little risk that you’ll walk away hungry.

Fortunately, though the short ribs at Marben were a bit overpowering, they seem to have a more subtle flavour here. I compared the burger there to an upscale sloppy joe, and that’s less of an issue here. It tastes more like a traditional hamburger.

The ground beef at Marben was also a little bit too lean, resulting in a slightly dry burger. Again, that’s less of an issue here. The burger is quite juicy.

What is an issue, however? The beef (which has a mild but satisfying beefy flavour) is way too densely packed, and has an oddly chewy, rubbery texture that’s closer to sausage than to hamburger.

There’s a video online of Heinrich making the burger, and you can see him squeezing the hell out of the patty with some kind of industrial squeezing machine. I guess that’s necessary to keep the short ribs from bursting out during the cooking process, but it definitely doesn’t do the burger’s texture any favours.

As for the sausage-like texture, I’m not sure; it’s possible that they’re making and salting the patties well in advance, with the salt affecting the beef from the outside, and the short ribs affecting it from the inside.

Still, despite the textural weirdness, it’s definitely tasty, and it’s definitely satisfying. The melted cheddar isn’t too overpowering, and the beet chutney and pickled onions add some zing while still allowing the beef to be the star of the show. The toasted bun is nice and fresh, and holds up nicely to the messy burger.

The patty is grilled, apparently, though I couldn’t see or taste any evidence of that on the patty. If I hadn’t watched the aforementioned video, I honestly wouldn’t have known how they cooked it.

As for the fries, they were amazing. Perfectly cooked and tinged with rosemary, they were delicious on their own but even better with the horseradish-infused dipping sauce. Seriously, seriously good.

3 out of 4

Thompson Diner

Published on March 22, 2015 by Michael NusairLeave a comment

Location: 550 Wellington Street West, Toronto
Website: http://www.thompsondiner.com/

Nope.

Seriously, just: no. I could rant and rave, but I’m not even going to waste my time writing a particularly long review of this hamburger. The kitchen staff at the Thompson Diner clearly don’t respect their clientele enough to make a burger even remotely worth eating, so why should I respect them enough to put my time and energy into a full review?

The burger at the Thompson Diner is lousy. Please do not order it. I’ll quickly explain why, then seriously, I’m out.

It’s dry. Oppressively, shockingly, inedibly dry.

Was it overcooked? I mean, it was cooked all the way to well done, but it didn’t seem to be cooked too far past that. To me, well done is overcooked, so it can be tough to differentiate between the two. But I’ve certainly had well done burgers that remained juicy.

Was the beef too lean? Almost certainly.

I noted in my most recent review, of the burger at b.good, that it was one of the driest burgers that I’ve ever had. It’s as if the chef at the Thompson Diner took this as a challenge. “You think that’s dry? I’ll show you dry.”

Maybe my burger was an aberration. Maybe they’re not always this bad. I doubt it, but maybe. But there’s no excuse for a professional kitchen to put out food this bad ever. It’s inexcusable.

The taste of the patty wasn’t horrible – it wasn’t particularly beefy, but it tasted okay. But who cares? If a burger is this dry, I really don’t care what it tastes like. It’s worthless.

The bun and toppings were also fine, but again: worthless.

The fries were bad too. Frozen and mediocre, they’re a waste of your time, though at the very least they’re not a slap in the face like that hamburger.

.5 out of 4

(Image of the front of the restaurant in the header photo taken from Caroline’s Culinary Delights. I guess I was in such a rush to get out of there that I forgot to take the photo on my way out.)