Chef Mark McEwan, the man who literally invented Toronto’s high-end hamburger with his $38 platinum patty at Bymark, on the city’s new wave of top-notch $20 burgers.
Toronto’s Best Burgers
“This is a very well-executed burger: good size, good taste, really good contrast, handmade bun. It’s filled with short rib down the middle,” says McEwan, noting its similarity to the db burger from one of Daniel Boulud’s New York outposts. ($22)
“This one is more traditional, and sometimes that can be a very smart thing to do. It’s a very good burger, the meat grind is great, the proportion on this one is really good. It’s quite expertly done.” ($19)
“That’s a good looking burger. It’s on the big side but still a good portion size. It’s surprising how good ballpark mustard is on a hamburger. I like their play on the bacon and the charred red onion.” ($22)
“The meat quality is very good. Bison is a great meat for a burger. It’s very healthy, organic and low in fat. The bacon is well cooked. The composition is really good, but I would put the onion rings on the side.” ($17.95)
“They’ve got a lot going on in there: caramelized onions, provolone cheese. They’ve done their own special sauce. The flavour is good, the texture is good. The bun is just a little small for the ingredients,” says McEwan. ($17)
