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FeedBattle of the burgers
A growing number of gourmet burger shops are trying to elevate diner fare to haute cuisine. This month, five-star chef Keith Froggett of Scaramouche Restaurant tells us if any succeed
TOP GRILL MARKS
CRAFT BURGER, 830 YONGE ST.
Is it just us, or is there a new fancy burger shop popping up every day? We asked the city’s best patty purveyors to give us their signature burg — the one that makes them who they are — and handed them over to Keith Froggett and his chefs at Scaramouche.
After the last beef’wich was vanquished, Craft Burger’s eponymous creation came away with top billing for its flavourful patty, succulent sautéed mushrooms, pungent rosemary garlic mayo and a perfectly toasted bun. “Good flavour, good texture and the best quality bun,” says Froggett.
Ask for: the Craft burger Price: $6.95
FIRST RUNNER-UP
Gourmet Burger, 2419 Yonge St.
“The most appealing-looking of all,” says sous-chef Andrew of the six-ounce patty with double-smoked bacon, smoked Gouda and roasted garlic mayo. Applause, too, for the gently charred meat.
Ask for: the smokey bacon burger Price: $6.95
KOBE SHOOTS, SCORES
Burger Cellar 3391 Yonge St.
The thick, not-overworked Kobe beef patty, with smoked cheddar, apple cider bacon, sautéed mushrooms and chipotle sauce, from this new hot spot impresses the guys but can’t steal second place.
Ask for: the Burger Cellar burger Price: $16
’TIL WE MEAT AGAIN
BQM Burgershoppe 688 Queen St. E.
“A complicated beast,” says Froggett. Each item — AAA ground beef, bacon, mozzarella, BBQ sauce, garlic aïoli, onion ring — is a burger lover’s dream, but together they blend and overwhelm.
Ask for: the Riverside Price: $9
WHAT HAVE I BUN?
W Burger Bar 10 College St.
“A whole load of meat and the patty is really high, but there’s no seasoning,” says Froggett of W Burger’s signature offering, which features farm-raised bison meat. “That’s a pretty non-descript bun, too.”
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