Best of the City 2013: a thick, juicy cheeseburger that sticks to the essentials
Best of the City 2013: a thick, juicy cheeseburger that sticks to the essentials
Toronto has so many patty artisans, it could well support a burger guild. The Gabardine sets aside artisanal trickery and commits to the elemental simplicity of meat, bun, BLT. The sirloin-chuck mound is two inches thick, pink in the middle and draped with old cheddar. On top, there’s double-smoked bacon, ripe tomato and a Boston lettuce leaf. The sturdy sesame seed bun soaks up the free-flowing juices. $18.
The Gabardine, 372 Bay St., 647-352-3211
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Toronto has so many patty artisans, it could well support a burger guild. The Gabardine sets aside artisanal trickery and commits to the elemental simplicity of meat, bun, BLT. The sirloin-chuck mound is two inches thick, pink in the middle and draped with old cheddar. On top, there’s double-smoked bacon, ripe tomato and a Boston lettuce leaf. The sturdy sesame seed bun soaks up the free-flowing juices. $18.
The Gabardine, 372 Bay St., 647-352-3211){kind=link}
Wow, only $18. Such a deal. They are burgers not strip loins. What’s with these chefs making “gourmet” burgers now. What happened to the new wave of fusion cooking? BTW, burgers should be well done unless you want to end up spending the next day in a cubicle.
With quality meat, there’s no need to do “well done” and lose the taste.