January 2013: City Tap House

We’ve skipped a Burger Club meeting or two in the past due to the fact that the meetings were held at restaurants we’ve been to before (does anyone else do this, or we are just slackers?).  This month, we faced the same problem;  however, we’d never tried the burgers at City Tap House, so felt the trip was well worth it. Besides, we work nearby and honestly, it hurts us to miss out on seeing all of you burger-y friends!  For those of you who haven’t visited (and missed the meeting), City Tap House is a serious food and drink mecca.  To start, it’s enormous, with several different dining areas, including the best outdoor seating in the city (although that is really only open during the summer months).  On top of that, the menus are extensive on both the solid and liquid sides, with constant special events and a number of private parties daily.  It’s just a cool place.


The menu includes three burgers, a good variety for different tastes.  The overwhelming choice of our group was The Tap Burger ($14 but since we’re special, we were graciously granted 20% off).  Described on the menu as being served with “crispy pork belly, lancaster cheddar, agrodolce onions, beer gastrique, dijonaise,” the all beef burger sounds too good to be true.  So many toppings! Lots of great flavors! Meat on meat!  Alas, the description certainly oversold the burger.

The first problem was the bun: a bit too big and bready.  We’ve been spoiled by many brioche burger buns, whose buttery texture retains lots of moisture and doesn’t crumble.  Regular buns have a much dryer crumb and tend to fill up/dry out your mouth if you take a large bite (jeez, we’re picky).

The meat itself was well-cooked but not particularly flavorful- again, we’re just spoiled with great meat options in this city, a little ground brisket here, a little bacon mixed in there.  A small square of pork belly didn’t cover the entire patty, and was a little bit dry and chewy.  Overall, the burger didn’t fare well in Burger Club ratings, with overall scores averaging just a 2.86/5 in the Taste category.

The second option on the menu is the Free Range PA Turkey Burger– which, as noted on the menu, has by one source or another been named Best of Philly ($14).  This burger again has a stellar list of accompaniments: avocado, brie, curry dijon aioli, lettuce, and tomato.  We didn’t try this burger but were able to snap some pics and get an opinion or two.  Our resident non-meat-eater (hi Megan!) claimed it was very salty, overpowering the toppings.  We didn’t hear from anyone else who ate it– love to get opinions from more of you!

I truly believe we would have left as a group of happier eaters if everyone had ordered the third and final option: the Lamb Burger ($15).  The novelty of a lamb patty helped make the meat super flavorful, with a good char and a soft pink center.  The bun had sesame seeds, lending flavor to the mix even though it was still a bit too big and dry.

The toppings were a wonderful mix– actually proving the opposite effect as the other two burgers, as they were executed in a way that made them even better than they sounded on paper.  Fennel salad (with radishes and arugula), smoked paprika aioli, kalamata olives, and feta yogurt- lots of Mediterranean flavors that provided much needed moisture (to counter that bun), coolness, and a good mix of textures.

I would absolutely revisit Tap House just for this burger- it was wonderful.  The side of fries was also just fine- hot and crispy, and a generous portion.  Our first meeting of 2013 may not have found us the best burger in the city, but it was absolutely a success– tons of new faces, a fun spot, and an unexpectedly great lamb sandwich.  And, the great thing about Burger Club, you always know another meeting is just around the corner!

Burger Toppings

This week I’d like to take a moment to discuss a topic that doesn’t get a lot of attention – burger toppings. We here at the burger club take toppings VERY seriously, it’s one of the main factors that we vote on to determine the value of a burger. Toppings can range from predictable to outrageous and everything in-between. For a restaurant that might want to try out a new burger, trying to decide what kind of toppings to offer may be harder than one might expect. Do you offer a bunch of options like cheeburger cheeburger (pictured below)? Or do YOU determine the combination and theme for the customer? There are almost too many options!

When I’m looking at a menu the burger toppings are what I think of first in my mind (and in my mouth). Am I going for a meat on meat? Do I want a lot of cheese? Would I rather something light and natural to balance out the fatty mcfatterson burger? There are just so many different combinations, it’s important not to get into a rut of only ordering the same toppings all the time.

When I was a bit younger I would exclusively opt for a bacon & blue cheese burger wherever I went. Lately I’ve been much more interested in the variety of toppings that this burger world has to offer. Lately I have seen many places (Spiga, Red Owl, PYT) making VERY sweet topping combinations. The house burger at Red Owl (pictured at left) is so sweet it even has raisins in it. Many folks from the burger club found the sweetness of this burger to be too much, but I think they need to just open their minds (and hearts) a little. The sweet topping from Spiga consists of an onion Mostarda which is so nicely paired with herbed goat cheese and applewood smoked bacon. I found this flavor palette to be near perfect. The sweet, salty, creamy topping paired with the richness of the burger is simply unbeatable, IMO. I see this sweet topping trend to be something we’re going to see a lot more of in the future, but is the American public ready for it??

I studied abroad in Sydney, AU and while they don’t really seem to have a national food or style of cooking (other than BBQ) they did put a little twist on the classic burger that I haven’t found anywhere else. I’m sure other parts of the world do this but I haven’t found it – they put a big slice of beetroot on their burgers. I know what you’re thinking “EWWWWW BEETS????” but let me tell you, once you’ve gotten over the idea of it you’ll want it on every burger ever. The beet has this rich, sweet, subtle flavor that compliments the meat in the best possible way. I wish some American burger joints would try this out.

Lastly I’d like to pass along a little vote from the burger club about toppings. I only proposed the question to the group YESTERDAY but I think their findings are nevertheless important. Apparently everyone likes cheese. Duh.

I hope that in the future we see many more creative burger combinations of toppings. I think this is what will really bring the burger into another category of food. Many posts ago (after a burger & wine tasting event) I prophesized that the burger is becoming the new “it” thing, more of a luxury item than it ever has been – and I think that with the new trend in toppings this is becoming more of a reality. I hope to see more of this and one day the BURGER will rule all! Till then, my burger friends!

December meeting: Red Owl Tavern

Story by Alyssa and Julianne of two eat philly

This month’s Burger Club “meeting” was held at Red Owl Tavern, the newbie restaurant in the also-newbie Hotel Monaco in Old City.  The Monaco is the second Philadelphia area hotel in the Kimpton line, following just a few years after one of my personal favorites, the Hotel Palomar near Rittenhouse.  Executive Chef Guillermo Tellez formerly worked at Square 1682 at the Hotel Palomar, and has created an “indie steakhouse” while maintaining the basic tenets of a tavern.  You may have read a scathing review of Red Owl from Phyllis Stein-Novack at South Philly Review– we hoped her negative comments didn’t shine through in the burger!


The restaurant spans a long corner slot at 5th and Chestnut (nobody from our group could come up with the previous use of this building) with the hotel entrance immediately adjacent.  The pastry chef works in a tiny kitchen near the entrance, enticing us all with a display of pies and cookies before we even ate dinner.  We had a space reserved upstairs, in a loft complete with all the loft-y accoutrements: lots of dark wood and black metal and a few uplights (Mrs. Stein-Novack’s complaints of lack of light are certainly founded).


Unlike some of the other restaurants we’ve convened at, Red Owl only has a single burger, the “Big Red Owl Burger”- the waiters simply had to ask us how we wanted our meat cooked.  Thankfully we had a delicious distraction while we waited- housemade truffled popcorn.  This stuff was insanely good and super addictive.  Our table of ten went through several buckets of it in half an hour- warm, salty, buttery with a kick of truffle oil.

The burgers all arrived almost simultaneously- impressive for a group of 20+.  Of course, this means that there were probably a few mix-ups and a few overdone burgers, but that’s pretty much par for the course.  The burger is described (on the online menu) as topped with crispy bacon, cheddar, herb sauce and onion marmalade, and is a hefty serving living up to it’s $15 price tag.

In examining the burger upon its arrival, it’s clear there are a few changes from the menu description.  Shredded lettuce and tomato are little extras (fine by me but not by all others) and the “onion marmalade” clearly had raisins within.  I don’t like raisins, and I definitely don’t want them on my burger next to lettuce and bacon.  That’s just weird.  Thankfully, the mix consists primarily of  caramelized onions which were easy to remove.

The bun was a good fit for the meat, with a floury surface and a light texture.  The bacon and cheddar added the necessary salt and grease to the well seasoned lean beef.  The patty isn’t monstrously thick, making it that much harder for the chef to reach the requested medium-rare.  The lack of pink didn’t kill this burger, though- a definite sign of a well prepared sandwich made with quality ingredients.

Other club members decided the onion marmalade/raisins really made the burger- a hint of cinnamon and sweetness was reminiscent of an empanada.  I’m still not convinced that either cinnamon or raisins belong in a burger, but to each their own- and again, a nod to the chef for making such an odd topping a hit with many in our group.  The crispy fries lightly coated in shaved pepper jack cheese were a good complement to the meal – a special touch to an otherwise normal side.  The ratings are all in, and Red Owl has earned the #6 spot in Burger Club history- a solid placement for such a new establishment.

Red Owl Tavern

433 Chestnut Street

What is the burger club?

Recently I was asked how Burger Club fits into urban life. A huge smile came to my face and I simply responded, “We ARE urban life,” and I’d like to take a moment to really flesh that out – for everyone. I was raised in the suburbs, went to college in the suburbs, and after I graduated I decided that I wanted to live in the city. I’m not alone in this, I think that a lot of young people take this route after college. I wanted to be “where the action is” and no one can argue that the city has a lot of action. To be a true urbanite, one must fully delve into what makes living in the city different from living anywhere else. It’s important to experience all facets of city life, like going to concerts and performances, talking to neighbors, seeing the sights, knowing the streets and MOST IMPORTANTLY eating the food! That’s where we come in.

The Burger Club meets the last Wednesday of every month at a different place in Philly famous for burgers. Sometimes we go to big name Center City meccas. Other times we squeeze ourselves into tiny back street bistros. The one thing that never changes is that we always have a good time. We exemplify what it means to “eat, drink and be merry”. Often times the same people come every month. Sometimes we meet new friends. Members are not expected to come to every meeting, and returning after a hiatus offers a feeling as if no time has passed at all.

The best thing about Burger Club is there’s an easy topic of conversation that everyone can appreciate – burgers. There’s not too much awkward silence between new acquaintances because they’re talking about what kind of cheese they like best on a burger and if the one they’re eating is cooked to the right temperature. There are no rules or dues, every member is simply expected to come to a meeting if so desired and enjoy themselves. We exist to have fun and we have fun through eating burgers.

Join the Club – Don’t be this guy

I always felt a little silly telling people I’m part of the “burger club,” but once I explain what we do the conversation usually ends up with “how do I join?”. The Burger Club is great for people new to the city because everyone’s welcoming and eager to meet others who share their interest of burgers. The Club is also great for people who have lived in the city for a long time who like to meet up with old friends and enjoy a good meal and maybe explore parts of the city they haven’t given much thought to. I don’t know how much closer to a definition to “urban living” you can get.

Philly’s Burger Palooza 2012 @ Yards Brewery

Story by: Joelen Pastva
Photos by: Madhuri Kaul

For a little bit of context, let’s travel back in time a couple of weeks to Wednesday night, Thanksgiving Eve. If you were unlucky, you were stuck in the traffic snarl of people trying to get out of Philadelphia after work. Or if you were lucky you’d already secured a table at the bar for drinks with old friends and family on what is always the busiest bar night of the year.

We considered ourselves among the really lucky as our train soared past the standstill I-95 traffic on our way to the Yards Brewery for its first annual Burger Palooza. As the word “palooza” would imply, this was to be a night of excessive burger consumption to rival the turkey feast planned for the next day. Four area food trucks – Street Food Philly and Spot from the Drexel area, Chewy’s from University City, and The Moo Truck from Bucks County – were on hand to serve up three rounds of gourmet burgers, which could optionally be accompanied with fries from Say Cheese Philadelphia or cupcakes from Cupcake Carnival. Once burgers from the first round were up, chefs launched right into round two, and so forth. And of course, since this event was held at Yards, admission also included two drink tickets, which could be redeemed for either beer or delicious house-made root beer.

We arrived early and managed to grab some of the first burgers from round one. I’d heard a lot about Spot, what with their in-house butchering (wow!), so was eager to see what they had to offer. The “drunken spot” was infused with Yards Brawler and topped with gouda, fried onions, mustard, and Spot sauce. I was impressed with how well the burger was cooked (all palooza patties were apparently ¼ pound in weight), and the meat seemed to really take on a good flavor from the Brawler. I did find the bun to be a bit too bready, which somewhat overwhelmed the rest of the burger. For round two, they served the Cochise burger, made with a bison blend, horseradish mayo, swiss, and crispy sage. The toppings were phenomenal, but again the bun softened their punch. Overall, with such creative toppings and fresh, expertly cooked meat, I definitely plan to visit the Spot truck again in the near future.

Chewy’s put out a really fun burger for round one, which featured spicy tomato sauce, Cajun fried onions, mozzarella cheese, and basil, easily knocking the socks off of most meatball subs I’ve ever had. Street Food Philly, which uses local dry-aged beef, served a “Porky von Egg” for the first round, topped with ham and hollandaise sauce. Maybe it’s because this was already burger #3 in less than 30 minutes, but we found this to burger to be underwhelming and greasy.

Our favorite truck of the evening was Moo. They kept things simple, but this is partly due to truck owner Evan Asoudegan’s decision to get all of his ingredients locally, so he only cooks what’s available. Round one was the Moo burger, with your standard lettuce, onion, pickle, and cheese toppings on a grass-fed patty. Despite its simplicity, the Moo burger is what every burger should strive to be. The beef was delicately seasoned, had just the right about of chew, and was perfectly in harmony with its bun and toppings. Round two was basically the same burger, but with the addition of bacon, and I will say without a doubt that this was the best bacon I have ever eaten in my life. Go get this burger right now! This burger tied for the top of the night, along with the Lone Ranger from Chewy’s, which had applewood smoked beef topped with George Washington porter mushrooms that were outta this world.

After all this burger merriment, we simply could not make it to round three and had to hit the road for our own Thanksgiving travel. Fortunately the traffic had cleared, and we were now fortified with bellies full of fantastic burgers. Maybe there’s room for a new Thanksgiving ritual, even if it does have the word palooza in it.

November meeting at Spiga

Photos by Kit Farman: http://www.kitfphoto.com

This month’s burger club event was hosted by Spiga (1305 Locust St)! Spiga is a newish place not too far from broad street located in center city. The first thing you’ll notice about this place is that you need to enter through a door that goes through a hallway on the side of the restaurant. I kept thinking how silly that whole thing was, who approved that design? It makes for a cool image from the street though, all you see is people eating inside, no hostess station or anything like that. The interior is very warm and welcoming with exposed brick and reclaimed wood all over the place. It has a very cabin-in-the-woods feel to it – excellent for a chilly fall night.

Shortly after everyone arrived (on time!!) we ordered. It didn’t take too long for the parade of burgers to reach our table. This isn’t one of those skyscraper burgers, it sits quite comfortably on a little rectangular plate accompanied by a handful of shoestring fries. Topped with bacon and goat cheese, this is not your average burger. It might take a few bites to get a good taste of the goat cheese but when you do you’ll be in heaven. The fries were really hot and good. I know this probably isn’t the best thing to say but the fries tasted like those from McDonalds (and that’s NOT a bad thing at all, IMO).

The burger can only be described as “sweet” which is a really unusual thing for a burger. The sweetness is mostly due to the Onion Mostarda. I didn’t even know what a “Mostarda” was until I got into a conversation about it with someone. Turns out it’s an “Italian condiment made of candied fruit and a mustard flavored syrup” (Wikipedia) it doesn’t really taste like mustard and I would go so far as to say you don’t even really taste it all that much. The Mostarda subtly adds a beautiful sweetness that pairs perfectly with the goat cheese and bacon. It’s pretty evident that someone took some good time in dreaming up this combo.

The staff was very friendly and the burgers were all delicious. I ordered mine medium rare and while I understand it’s VERY hard to deliver 20 burgers at the same time at exactly the right temperature, mine was a little overdone. I really like that red juiciness, it’s the only way to really evaluate the quality of the meat. Otherwise my complaints are minimal. The burger club members similarly loved their time here. The only thing many people wanted was MORE, more fries, more cheese, more “oomph” if you know what I mean! This is definitely not a burger to miss. I wish more restaurants would try to put goat cheese on burgers, I know it’s a pretty expensive cheese but people LOVE it!

Thanks to everyone who came, can’t wait for next month! Stay tuned on the facebook group to see where we’re going!! See you then!

Burger News 11/16/2012

Good burger day everyone!

Last week’s burger club meeting was amazing. We have a newly voted #1 burger – that which is from Hickory Lane (2025 Fairmount Ave)! This burger was some serious business and I implore you to go try it. The cheese.. the meat.. the bun. It was all too perfect. This is a serious burger and should be seriously considered. I feel like it has been under my radar for too long! I’m so happy that the club was able to enjoy it!

Did you hear that at the end of the month we’re having our burger club meeting at Spiga? “What’s Spiga?” you might say.. well it’s a newish Italian restaurant at the corner of 13th and Locust. This whole corner of Philly has undergone a DRASTIC change from yesteryear. You know what I’m talking about. The once seedy corner has done a 180 thanks to the folks from Green Eggs Café and Spiga. Now you may be asking yourself “a burger.. from an Italian restaurant?” it’s just an unexplainable phenomena that can only be resolved by trying the burger. Once this burger hits your lips and the goat cheese and applewood smoked bacon dance around you’ll somehow get it. I did.

Oh and before I forget.. have you heard of BURGERPALOOZA? It’s an all-you-can-eat burger event happening 11/21! Food trucks that will be there: Spot Burgers, Chewys, Street Food Philly and the Moo Truck. This is NOT AN EVENT TO MISS. Obviously these burger trucks know what’s up. You can get your tickets NOW for $29 at any of the participating food trucks (before 11/20). Tickets will be available at the door for $35. Spot burger says this about the event, “Each truck will be offering 3 different 1/4 lb gourmet burger creations, never offered to the public. That’s a dozen different hand-crafted gourmet burger creations. It’s a burger lovers utopia! Yards will be pouring the suds, w/ live music and MORE! Admission, only $35, includes all access pass to ALL U CAN EAT burgers, & 2 drink tickets. Event begins Wednesday November 21, 2012 at Yards Brewery 901 North Delaware Avenue Philadelphia, PA 19123 5-9pm”. Boom. Sounds like a great time. The burger club will be adequately represented. If you’re interested in going with the group, check in on the facebook page to coordinate things.

Alright folks, have a happy holiday! Tell me all about the turkey burgers you make!

October (November?) Meeting: Hickory Lane

Another month, another Burger Club meeting report from Two Eat Philly.  This meeting was supposed to take place at the tail end of October, but- maybe you heard?- we were hit by a hurricane.  However, burger eaters prevailed (in the first few days of November), and we gathered at Hickory Lane, a small restaurant in Fairmount with great views of Eastern State Penitentiary, and just a few blocks from recently-visited Lemon Hill (shameless self promotion here).

We were greeted by personalized menus made just for us- Hickory Lane created a deal that combined a burger and a drink for $18.  The burger alone ran us $15- definitely on the expensive side for this city!  In comparison to many of the other places Burger Club has congregated, Hickory Lane offers a single signature burger- aptly named the “Hickory Burger.” Executive Chef Matt Zagorski spent many years at Rouge, so he certainly has some solid burger-making experience.

The fact that there was only one option made ordering easy.  Our waiter informed us that the patties were being cooked to a medium rare-medium based on chef preference. Fine by us!  It took a little while before plates started coming out of the kitchen, but we understand the art of burger making is a serious one.

the self-described “bad boy”

The thick meat patty is sandwiched between a challah roll, creating some significant height to this sandwich.  Closer inspection revealed a few light char marks on the outside.  A large pile of pommes frites (why does an “American bistro” insist on using the pretentious French name for fries?) came alongside the burger- I had to clear a few from my plate to make room for burger-tackling.  Super fresh and crispy with plenty of peppery skin- the garlic aioli was a fantastic dipping sauce, if not a little on the greasy side.


Another thing we noticed right away was the thickness of the cheese.  Melted over the burger, an extra-sharp aged white cheddar added a significant amount of flavor and texture.  I know I’m talking about the cheese before I even talk about the meat, but that’s just how good it was.  It was definitely what everyone was exclaiming about the most- the fact that such a high-quality, flavorful cheese is used here, and so much of it!- really created a unique burger experience.

However, I certainly do need to acknowledge the meat.  A “proprietary” blend of three different cuts of beef are exclusively ground by Philadelphia Meat Purveyor Exceptional Foods just for this burger.  I’d say LaFrieda should be watching their backs- they’ve got some serious competition!  The patty was cooked perfectly to create a nice, thin crust surrounding some seriously pink ground beef.  The grind is still recognizable- these guys are getting treated pretty gently on the grill, providing a nice crumble with each bite.  The meat was underseasoned, allowing the slightly sweet and seriously fluffy challah and salty, aged cheese to play recognizable supporting roles.

Overall, this was definitely a five-star burger.  I’d even go so far to put it amongst the ranks of the Supper burger.  With the ratings coming in, it’s currently scored at a 4.68- good enough for first place on the Leaderboard!

Steph has also announced our meeting place for next (this? Sandy has made this all so confusing) month– but we’ll let her tell you all about it!

Hurricane Sandy can’t wash away our love of Burgers

As you may have heard – there was a hurricane! Sandy slammed the eastern coast and there are many people who are still going through some tough times. The storm forced us to change the date of our burger club meeting from 10/29 to 11/5. We’re still so excited to go to Hickory lane, Sandy can’t wash away our love of Burgers.

All kidding aside, let’s take a moment and give thanks for what we have and how lucky we are. We’re safe, have food, water, power and none of our homes were damaged. There are many Americans who live only a short distance away that aren’t so lucky right now. There are many things you can do to help – The Red Cross is accepting monetary donations and blood donations. Also there are many, many, many other organizations that will put your money to good use. I implore you to do what you can to help.

Till next week, stay safe friends. Much burger love to you all.

Burger Travel Guide: Toronto

This week we’re doing something TOTALLY DIFFERENT for the blog. Ms.D of the broad house (a group much like ours in Toronto) and I thought it would be fun an informative to exchange a blog post of our top three burgers in our respective cities. Read on to learn all about awesome burgers in Toronto!

Read my article about Philly burgers on their site!

Story by Dawna (http://thebroadhouse.com)

We know how much our American cousins love burgers but I am willing to bet we Canadians love burgers more! Toronto has a variety of world class restaurants and that goes for burgers too. Whether it’s a veggie burger, beef, camel or bison, over the past few years this city has exploded with burger places popping up what seems like every month and the variety of choices are unlimited.

Well, You can see the dilemma.It’s impossible to keep up! From grandma’s greasy spoon to gourmet burger joints there really is something for everyone regardless of budget.Torontonians are also becoming increasingly more aware and concerned about eating local and organic and these burger places are filling the demand, sating cravings and filling bellies.

There’s always lists being published..The top 10, the top 5 , the top 20 , the best of this, the best of that, that it gets overwhelming and redundant so when I was asked to talk about the best 3 burgers in Toronto at first I thought that this would be an impossible mission as truly there has never been a burger I didn’t like but yes, some have been more burgasm worthy than others.

So here it goes!

Dangerous Dan’s

Located in the heart of Broadview Village on Queens St.E across from a strip joint called Jilly’s has been around for about 20yrs.Run by James and his wife Amy, they named the place after his Grandfather.James makes no beef or bones about giving you more for your money’s worth. The meat is honest to goodness greasy, juicy beef not overly spiced and with names like The Big Kevorkian,The Big Pig,The Bulls Ball and The Coronary Special to name a few, well let’s’ just say If you want to eat ‘healthy’ This is NOT the place.

Watch our showcase video here (http://youtu.be/JK0tGUAvVH4) No men were harmed in the making of this video.

Warning: It gets messy.

The Beet –Organic Café

The Beet-Organic Cafe is located in the Junction , an area of the city that was dry from 1904 right up until 1997, meaning the sale of alcohol was banned because of the Temperance movement but I digress…

The Beet has been part of the neighbourhood now for almost 5yrs and is owned and operated by 2 women. One a Certified Nutritionist, the other a Homeopathic Doctor. Not only is the food they make and serve local and organic the décor was planned with eco-conscientiousness. Even the take out cutlery is biodegradable being made of potato starch. What is most fascinating about this place and their burgers is that they are baked in the oven and served on a kamut bun. In fact, all burgers should be served on this type of bun.You can read more about it here. (www.kamut.com)

The Beet only serves 3 kinds of burgers. A lamb burger, bison burger and a veggie burger made of tofu and cashew nuts. Being a meat eater, not liking tofu and being hard to please when it comes to veggie burgers I have to say hands down this is the best veggie burger I have ever had. I cannot rave about it enough!
You can see the showcase video here (http://youtu.be/CT4qHcRpu5E)

Burger Stomper Burger Bar

This is one of the newest additions to the burger scene having opened this past summer of 2012.They are a welcome sight in the heart of Greek town that is lined with health food stores and Greek restaurants on The Danforth.These guys are also the inventors of The Burger Stomper (http://www.burgerstomper.com/ a hamburger press that guarantees a perfectly cooked (meaning keeping the juices in, cooking it evenly) and perfectly shaped burger in 5 seconds.Their burgers are dreamy, delicious and unrivaled with the local triple ‘A’ Canadian beef being grounded fresh daily and stomped into 6oz patties or 2oz sliders. If you’ve ever been to Montreal you understand what real bagels are and what real poutine is and Burger Stomper will also give you “poutinegasms”.

I could go on but I’ll let our showcase video speak for itself.(http://youtu.be/nBPkBBj7Gxk)

It’s also the place where we are hosting our first annual Burger BROADS Burger BALL on November 22nd so, should you ever make your way to Toronto we would love to show you around and share a burger experience with you.

We Find.we Eat.we Share.

Ms.D ( Madame of www.TheBrOadHouSe.com )