The first rule of Burger Club: Burgers are made of beef. The team of sandwich eating professionals that brought you Winnipeg’s Best Club House, Reuben and Gyro, now embark on a life long quest to find Winnipeg’s best burgers. Yes, burgers – we’re going to rate the best Bacon, Cheese, Chili, Fatboy, Greek and Mushroom burgers. I know what you’re thinking – there are already several lists for Winnipeg’s Best Burger – but we bring the science – we have spreadsheets!
The Winnipeg Folk Festival greatly improved the food village kiosks and the booths are so big now you can back a truck in - and that’s what Grass Fed Grill did. When I realized there was going to be enough Burger Clubbers at FolkFest to make quorum, I Twitter-poked @grassfedgrill and they responded with a challenge.
Our plans were almost washed out by a huge storm front passing through, but it slammed us and was gone again by supper time. Happy to have survived the storm we were able to burger under the sun!
Our burger-folkie number was supposed to be a little higher, but trying to meet up at Folk Fest is like herding cats and we lost a couple of hippies. A couple more dissenters were overcome by the lure of other food vendors in the sumptuous lineup of choices. In the end, eight of us sampled the fare at Grass Fed Grill today.
Grass Fed Grill has a great lineup of burger offerings. The challenge at Folk Fest is not just to make tasty food, but to be able to serve it up quickly to hundreds of waiting diners - Grass Fed Grill was up for it. The ordering line moved quickly, and the wait for the burger wasn't long. All Folk Fest vendors serve food on reusable Melamine plates (for a $2 refundable deposit) and our burgers were presented open faced on the distinctive shiny, orange plates.
I opted for the Big Buff double burger with bacon and cheese and enjoyed it. The beef had delicious flavour – you knew you were eating pasture-raised beef. In fact, all the ingredients were top quality and fresh. Stan wrote “The beef had a noticeably different texture than the average beef burger. It seemed somewhat drier than usual. I suspect that the grass fed beef may have less fat. I enjoyed this patty very much.” Karen noted “There was a nice crust on the burger and it was moist, but very plain.”
The patty was fairly thick, but quite small in diameter. I’d guess the bun was from City Bread – a favourite – but it dwarfed the patty. Stan commented “The patty was properly cooked which was something I wanted to be sure of because it was originating in a truck.” The bacon was also cooked to leathery perfection and had great flavour.
The small patty size was the common lament from all the hungry diners and the reason why the burger didn't get a higher rating. I’m not sure if the diminutive patty was a product of cost management in delivering a burger at an affordable price while paying more for organic, grass-fed beef, or, it could have been in the interest of serving hundreds of people quickly as a small patty cooks quicker on the grill.
I cut mine in half and was confused looking at the stack thinking I'd only received a single patty on my Big Buff until I realized they'd slid around and were lying beside each other.
A few of us misinterpreted the wonderful line “infused with cheese (like a jelly donut)” to mean a stuffed burger, but I guess the intent was to describe the cheese between the patties – a structurally sound placement. Preparing hundreds of Jucy-Lucy’s for the Folk Fest would have been a legendary feat! The real cheese looked good but the flavour wasn't discernible over the delectable beef.
Karen opted for the Spicy Crunch Burger and commented “I liked my toppings - crispy onions on the bottom. Burger, lettuce, tomato on top - all together not bad.”
Stan wrote “The Zeus Burger had tzatziki sauce and feta cheese which compensated for the patty’s (dry) texture. The bottom line is that I would happily have another one.” Nicole also Zeused: “Patty wasn't big enough for the bun. Tasty overall. Feta and Tzatziki was a good mix.”
We carried our burgers over to the beer garden to enjoy them at a picnic table which Russ liked “Always good to enjoy a beer with my food.” The beer gardens were quite packed with people recovering from the storm and a couple of diners landed in the grassy-annex on the other side of the fence.
Karen opted for the yam fries and said they were tasty. I stole a few of hers and they were yammy perfection!
Muddy Waters has a patio at The Forks which is basically a license to print money in summer months. We finally got some hot weather and when I made our reservation a week ago, I said we’d like to move outside if it was nice. When I confirmed our reservation on burger day, they reaffirmed on the phone we could move outside if there was room. We got there a little early to find lots of room on the patio but the manager said we could not sit there. Apparently they like to keep a few tables free on the patio to attract walk-ups. They already had our indoor reservation so they didn't need to let our group take up valuable outdoor space and it was evident they just said whatever they needed to say on the phone to get our reservation.
It was bright and roomy inside and they setup tables so we could all sit together. One side of our group was walled by a stack of beer, kegs framed the other end of our table. We had a very pleasant waitress, so that was a treat. She was quick with the drinks, although one or two people had to remind her to bring theirs. The menu sported a pretty good burger selection which was part of the reason we thought we’d try Muddy Waters.
A diner goes to a restaurant for good food and ambience, but of course the restaurateur is in business to make money. I think the Muddy Waters operators are quite savvy. The burgers are designed to attract add-ons. None of the standard burgers come with cheese, so most of our group added a slice of plasticy processed cheese to their burger.
The burger was described as “charbroiled” and they really took that to heart. If I’m BBQing at home and I go for a beer and forget about the burgers engulfed in flames for a while, the result is exactly what Muddy Waters served us. The burgers were burnt. Of course, the char was the overwhelming flavour of the burger – other flavours did not stand out. Most diners, myself included, thought the char flavour was pretty tasty on the first bite, but that wore off quickly.
I went for the Muddy Burger – a double with bacon and cheese – and the cinder sat very heavily in my stomach after lunch. I can't imagine this is how they always cook their burgers, but maybe it is. A couple of diners described the burger as salty, one thought it extremely salty, so I’m not sure what happened there. One diner thought it was the sauce.
The Muddy Burger comes with chili, but mine didn’t. I can live without a forgotten tomato, or even a slice of cheese, but I really enjoy the chili. I pointed the absence of chili to our waitress, and she was quick to carry it back to the open kitchen so they could pour some chili over the open faced burger. Apparently I wasn't the only one who needed their burger corrected. The chili was quite good. It was “real” chili with kidney beans and a pleasant balance between spicy and sweet.
The lettuce and tomato were nice and fresh, but the lettuce was standard iceberg. The bun was pretty good, although quite cold. It held up for most people and was sized appropriately to the patty. Pretty much everybody that had the potato fries said they lacked flavour.
One diner had the Greek salad and said it was delicious.
As I was taking a couple of pictures around the empty restaurant, our waitress asked me if I knew about the “lower patio” that was along the river with reggae music – kind of a vacation vibe. I didn't and I’m sure that would've been a nice place to sit and enjoy a burger on a beautiful day.
Little Bones Wings, born as a Winnipeg food truck, opened a restaurant in the basement of the Royal George Hotel at 123 Regent Ave in February. In addition to their renowned wing selection, Little Bones has a DoubleBaconDoubleCheeseBurger and a build-a-burger on their menu. The build-a-burger options are tantalizing!
We had originally planned to check out a nearby burger shack, but yet another monsoon rain changed our plans and we headed indoors to Little Bones. They recommend that you pre-order, but our last minute decision didn’t allow time for that and we showed up en-masse. We were lucky to find them open, as the previous weekend’s three inches of rain had found its way into the basement and LBW needed to mop up. Our waitress rearranged most of the furniture so that we could sit at one long table and that was appreciated.
Chef Alex needed time to prepare more of his secret burger blend from scratch, and our waitress had to make an emergency bun-run. Unfortunately she didn’t come back with the Brioche buns the menu described. Cutlery was delivered in a bucket for us to distribute. Some drinks were handed out, and some were placed on a nearby table for us to self-serve.
When the burgers finally came, they were piping hot and nicely presented in check paper lined metal baskets with an outrigger to dangle the coleslaw. The burger layers were architectural and made an impressive stack. The handmade patties were huge, variable in size and had a nice grill crust. They were quite dry. Interesting seasonings and flavors in the patty intrigued the pallet; sesame seeds added to the visual texture.
Toppings were pretty much limited by your imagination. Choices include an egg, taco beef, chicken pieces, shrimp, calamari, deep fried jalapeños and a selection of cheeses (among many other selections). Today the deep-fried pickles were just .. pickles. I can only imagine all the effort in the kitchen preparing the plethora of customized burger toppings, not to mention their regular fare of wings, wings and more wings.
I opted for calamari rings, deep-fried & crispy onions and provolone. I enjoyed my choices – there was lots of texture and flavour. What the assembly could have used more of was sauces to lubricate the big sandwich.
The burger comes with fries and slaaaww, and an upgrade option to checkered fries. Get the upgrade – the checkered fries were crispy, flavourful and fun – and served hot. Esther had the checkered nacho fries and said they were awesome. I would describe the slaaaww as shoe-string cut cucumbers in a creamy sauce. Cool and delicious. One person had it on their burger and said it was messy – but they never said the burger was dry so maybe that’s where the moisture comes from.
Ultimate with Mushrooms
We’re eating burgers on patios every chance we get, and this week Tavern United at 345 Graham Ave wined and dined Burger Club.
The roof top patio is fantastic. It's big and roomy with plenty of oversized tables and chairs. On a hot day it’s packed with people and we would have had a hard time getting a table together for 12 of us. As it turned out, the patio was quiet with the threat of rain, so there were seats and servers to spare. In the end, there was just a tiny little sprinkle, not enough to make anyone run for cover, and the temperature under the overcast sky was quite comfortable. The small army of propane heaters wasn’t required. It was a little windy though, so the umbrellas were put away lest they carry off our group like a flock of Mary Poppins.
We lucked out with a great sever - the smiling and attentive Brittany. She wrestled the heavy tables so we could all sit together and took our drink orders right away. There’s a roof top bar so the tasty beverages didn’t have to travel far.
Tavern United just switched to their summer menu, replacing six burger options with two "double smashed" beef burgers. The Ultimate comes with bacon and your choice of mushrooms or chili, the Signature doesn’t. Sandy wrote “At first the double intimidated me, but each patty was thin and flavorful.” It was a big burger, not a huge burger. A couple in our group decided to share, and that worked out just right for them.
The stack was essentially a big diner style burger with processed cheese, but the brioche bun, leathery bacon and delicious, fresh toppings set it well above standard diner fare. That, and the roof top patio, great service and beverages! Sandy wrote “Didn't mind the fake cheese” so I guess it was appropriate for the burger.
The patties were smashed on the grill - crazy shapes sprawling over the bun - thin, soft and juicy. The flavour is in the grill seared crust and a double patty has four sides! April commented “My burger had flavour and it was in the patty instead of relying on the chili.” Karen critiqued “Burger was lightly seasoned, maybe a bit of salt, but it was a thin and fatty burger making it savory. Toppings of bacon (cooked perfectly) lettuce, tomato and condiments made a nice juicy compliment, but not too messy.”
I loved the chili – it was more sweet than spicy, meaty, and there was lots of it. The fresh sautéed mushrooms were also delicious, but given the choice, I enjoyed the chili even more. Nelson wrote “Nice to have grilled onions and mushrooms on the burger. The whole thing melted in your mouth.”
There was some debate as to whether the brioche bun was suited to the double burger. It presented a good burger-to-bun ratio, and was tasty, but perhaps not quite up to the task of containing the double with chili. Cary wrote “REALLY MESSY!” Karen did better with her double with mushrooms: “Bun was nice and soft, but just barely held up for the burger action.” Sandy commented “The bun was nice but my bottom fell apart.“ I caught Chris eating his burger with a knife & fork. Apparently he had a soggy bottom too.
The white potato fries were thick cut, soft inside and plentiful, but the sweet potato fries were the real hit. The only complaint - not enough of them!
Some – but not all - of the food arrived pretty cold. I’m not sure what happened, but they were busy inside and maybe there wasn't enough of us on the roof to have a good elevator turnaround time to the kitchen.
The phrase of the day was: "You can smell mine!" The napkins smelled like fresh laundry. Several diners were sniffing their napkins with faraway looks in their eyes.
One of the perils of outdoor dining is a little fruit fly may find its way into the vinegar shaker. One did, and Sandy wrote a lament:
Dear Fly. Pickled Fly.
In your vinegary crypt. Lost. Alone. Until you meet your fry for life. Or after-life. Delish fly.
At 8:00 pm the DJ spins up, and security offered to “grandfather” us in with a wristband, but none of us took him up on it. As we left, large security staff were queuing up around the bar ready to maintain law and order during the evening’s festivities.
Burger Club was waiting for the long cold winter to be over so we could enjoy a burger under the sun on the Market Burger rooftop patio at 645 Corydon Ave. Today was finally the day and it was cooking under the clear blue sky. We needed the overhead shade curtains to keep from getting as hot as our burgers. April exclaimed, “the atmosphere of the roof top patio was fantastic!” We were nestled in the corner, sheltered by walls featuring angelic artworks, a smooching couple and a wonderful definitive Manitoba banner.
Our group arrived at 11:30 to beat the lunch rush and staff were ready for us. One long table for 14 was setup with menus laid out, and as Russ commented, the “comfiest patio chairs ever!” Our server and hostess were great; enthusiastic and gave me a quick tour of the well stocked bar and museum that included a Jennifer Jones curling rock.
Back on the roof, they brought drinks quickly and started taking orders as soon as most of our group had arrived. There were a couple of latecomers and it seemed the waitress had a system; she finished putting in all the orders she'd just taken before coming back with menus for the new arrivals and writing down their orders. It wasn't a long wait before the platters were delivered sequentially to happy faces in the same order they were placed.
Each meal came on a sturdy wooden board covered in red butcher paper. Most people ordered a side, but I didn't, and the burger was placed at one end as if to point out “this is where the fries should have gone.”
Most of us spec’ed out our own personal build-a-burger while two diners couldn't resist the allure of the Mac n’ Cheese. A couple of rebels ordered the chili-bison and butter chicken burgers. They're on probation now. We all had either the Brioche or the Multigrain Kaiser bun and the crowd favorite was clearly the Kaiser. For many the Brioche was a little dry and crumbly. Karen commented the “Brioche bun was soft and when I compressed down the assembly, it squished until I hit a solid plank of burger.”
Most of our burgers were customized and there was great variety. Someone made the observation that if your burger wasn't what you wanted, you could only blame yourself. Russ expressed “Upon my first bite Karen commented "well, that's a happy look" and it was.”
Some of the comments were that the patty was seasoned with salt and had a nice crispy crust. Overall it was a very tasty, filling burger. The patty was juicy and well cooked. It was flavourful without having to add chili. Another diner wrote “Chili has an extra good amount of heat“.
The lettuce and tomatoes were fresh and onions were sautéed to perfection. Jalapeño relish was delicious - good spice. I think it really depended on your topping buddies - some diners thought the cheese and mushrooms got lost while others enjoyed the cheese. Some thought their burger wasn't saucy enough, others found it messy. Consider your toppings carefully – it may be the most important decision you make all day!
Stephanie had the Match Stick Fries and wrote “Shoe string fries!!!” on her review slip ‘cause that says it all.
When I was entering in the ratings later, newbie Mark had scored “comfort” low. Why? He got the wobbly table. Somebody always gets the wobbly table.