Classid Burger w/Bacon, Canadian Cheddar & Dijon Mayo
Sep 27, 2012
It's All In The Details
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, itâ€™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, theyâ€™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 letâ€™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.
Quality of Bun:
How was the bun? Fresh? Chewy? We always hope for the freshest possible bun, something that we can grip on to and that will act as a proper container for the burger itself
Quality of Patty:
Ah, the essence of the burg. How good is the patty though? I mean, are we dealing with the ideal 80/20 chuck? Or, do we have a patty riddled with filler and other foreign and unwanted product?
Quality of Toppings:
How fresh is the produce on the burg? How fresh are the sauces? How well prepared are the other wild and wonderful things that adorn our burg?
Selection of Toppings:
Is this a joint that tells you what to get? Or is the the sky the limit? There's something to be said for a place that will let you pile some onion rings, a fried egg and a half a Bavarian on your burg.
How well are the 'essentials' prepared? Did you have the makings for a good patty, but Joe Chef burnt it beyond recognition? Was the patty great, but that heap of bacon you wanted was uncooked? Overall, how was the burger put together?
Nothing says delicious like a burger that is giving you those "come hither" looks with how delicious IT looks.
How far did you make it before the burger fell apart? I know a good burger is supposed to be juicy and leave your hands a mess, but I don't feel that I should be eating the majority of it with a fork.
Just how far down your arm did that succulent stream of burger juices make it? We all know that noone leaves a proper burger battle without getting a little messy
Can you get this burg at McDonalds? Did they take some time to actually make something different here? You can have burgers that are just plain amazing, and you can have burgers that are amazing and make you think "Where did they come up with this?"
Did your taste-buds do a jig? Does your mouth water at the mere mention of this burger joint? Flavor is where it’s at baby!
How much "bang for your buck" factor was involved? Obviously you pay for greatness, but sometimes it is unjust, and sometimes it is just a treat.
"People's Choice" Rating:(10 votes - 4.40)
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