Best in Bun
The holiday’s over. The entertainment budget? Blown. Still, business must go on — including the business of client appreciation. So, how to cut back and still show a client you care? Think inside the bun with everyone’s favorite comfort food: burgers. And if you really want to impress your client, treat them to one of the best gourmet burgers Atlantic Canada has to offer (as voted by readers of Atlantic Business Magazine).
Our Best in Bun awards recognize the fan favorite in each of the four Atlantic provinces.
Celtic Hearth, St. John’s, N.L.
Made with a half-pound of P.E.I. grain-fed beef, caramelized onions, Applewood smoked bacon, crumbled blue cheese, lettuce, tomato and fresh buns from a local bakery. Comes with your choice of side. Recommended beverage pairing: any Quidi Vidi beer, especially 1892 Traditional Ale.
Phinley’s Diner & Dairy Bar, Stratford, P.E.I.
Two five-ounce Island beef patties topped with creamy mayo, house made onion chips, house made sweet & smoky BBQ sauce, spicy candied jalapenoinfused bacon, two-year-old Cows Creamery Applewood smoked cheddar, tomato and lettuce. Served with a poppy seed Kaiser bun — and fries!
BBQ Maple Burger
Hub Grub, Truro, N.S.
Take a hand-formed, charbroiled 100% Nova Scotia beef patty and merge it with crispy bacon, grilled onions and a hearty slice of creamy Havarti . Then top with BBQ sauce infused with Canadian maple syrup. The finishing touch? A bun from the aptly-named Heavenly Crumbs bakery — because a regular bun can’t possibly contain all of this maple-barbeque-beefy goodness.
City Market Sirloin Burger
MIX RestoBar, Delta Brunswick Hotel,
Saint John, N.B.
Start with six ounces of fresh sirloin from the local butcher and a beautifully crusted artisanal bun, and finish it o to personal perfection with your choice of gourmet toppings including (but not limited to): jalapeno Havarti, sautéed mushrooms, bacon and house made onion rings. Recommended beverage pairing: a spicy hop with a fruity sweet finish. Picaroons Best Bitter and Pump House Cream Ale are both great choices.
The Legendary CC Porker
Cheese Curds, Halifax, N.S.
An irresistible double burger made of 100% beef (delivered daily from a butcher in Cole Harbour), topped with Quebec cheese curds, two strips of bacon, a deep fried onion ring, lettuce, tomato and the house Special CC sauce.
Become an at-home Burger Baron with this recipe for a bacon burger with red onion jam and roasted garlic herb mayo, courtesy of Barry C. Parsons. Parsons lives in St. John’s NL and is a full-time food blogger at RockRecipes.com which he has been writing since 2007. His blog has over half a million followers on social media platforms, getting up to 35,000 page hits a day. He has written two highly successful cookbooks published by Breakwater Books and also works as a freelance writer and recipe developer with several national brands.
Halifax Burger Week | March 18-24, 2016
Produced by The Coast in partnership with Moosehead Brewery, this will be the fourth year for the event. In 2015, 65 participating restaurants sold 70,000+ burgers, raising over $40K for Feed Nova Scotia. www.burgerweek.co, #HfxBurgerWeek
April is Burger Month in P.E.I.!
The Burger Love campaign, launched by Fresh Media in 2010, opened with 14 locations and 5,517 burgers sold. In 2015, 60 restaurants participated, selling over 145,000 burgers (a burger for every Islander) valued at $2.6 million. @peiburgerlove
Uptown SJ Burger Week | May 2016
Residents and visitors in Saint John, N.B. can look forward to the city’s third annual burgerfest sometime during the early part of May. A total of 24 local restaurants participated in the 2015 event, with more expected to join this year’s bunanza. For updates, follow them on Twitter @burgerweeksj