How would one describe a "quality" patty? How about 6oz of hand formed, house ground, quality Alberta beef? Seems like a good description to me. Like your burger medium-rare? Do it, they cook to preference here. As for the bun, they serve up a quality brioche bun with just the right amount of toast to it, leaving the edges slightly charred but the top silky soft. With great texture and bold beef flavor that hits your mouth like a mosh-pit, the patty provides a solid start to a solid burger.
When I see copious amounts of gooey, true cheddar goodness oozing down the side of the burger I get excited. I mean, sure, it’s one thing to be frivolous with grimey processed cheese, but real Canadian Cheddar in abundance? Awesome. The story of the cheese continues throughout the burger, with thick cut bacon and fresh produce, all the while preserving a great balance of toppings to patty. All this means you should probably practice your various burger grips, as this is definitely a two-hander.
As you enjoy your burg, take a little walk down memory lane by reading some of the many local show posters from concerts past that adorn the walls. From Red Hot Chili Peppers to D.O.A to The Slippery Nipples and from the Commodore to The Town Pump, they’ve got quite the selection of rock nostalgia.
When the burger was set down in front of me, it seemed to be sending me telepathic messages, pleading "Eat Me" and I was only too happy to oblige. First off let’s get one thing straight here, this is a really good looking burg. It's the kind you almost feel bad destroying, but not really. As I got a hold of it and took my first bite I could have sworn I heard a water main burst in the back of the restaurant, until I saw the large puddle of burger juices overtaking my plate. It was right then that I realized how smart they were to keep both the salad and fries in containers which protect them from the rising tide. As for losing the burger beneath the waves, there was no chance I was putting it down before it was done, methodically devouring it bite by bite. The final moments were spent doing the last bite tango, where you try your best to maintain the form of the burg as it finally gives way, patty, bun and some remnant toppings all trying their best to slip from your grasp as you wrestle to get them all in one final, large-scale, full-flavored, bite. New to the burger scene here in Vancouver, Cannibal Cafe has landed on the right foot with their attention to detail and a desire to put out a quality burg. My only regret? I didn't get a milkshake.
To start, just a note explaining the weighted rating of the burg. We understand that it might be a little confusing, but the thought is that certain points of a burger just have more of an effect on how good a burger really is. For example, we feel the quality of the patty has a bigger impact on the burger than the cost or how well it holds together.
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