A Complete Look at Winnipeg's 2018 Le Burger Week Lineup (With Pics)
Ah, September. A time for transition, new beginnings, and – most important to the foodies among us – Le Burger Week.
From Sept. 1-7, one of Winnipeg’s favourite culinary festivals is back. And with more than 115 participating restaurants (the most of any city in Canada), the lineup is beefier than ever. We’re especially stoked to see some of our partner businesses in on the fun (Chew, Hermanos, The Oakwood Cafe, Pho-Yo and White Star Diner among them).
Whether you like your burger simple and straightforward or straight-up ridiculous, this year’s entries represent an epic collection of local eateries and are sure to satisfy every craving — even if you’re not into beef. Over the years, Le Burger Week participants have expanded their offerings to include pulled pork, salmon, tuna, crab, lamb, fried chicken and even vegetarian options.
As always, local burger lovers will be tasked with the duty of chowing down on as many mouthwatering burgers as they can and voting for their favourites. At the end of the festival, champions will be crowned in various categories, including Most Creative Burger, Healthiest Burger and People’s Choice. Le Burger Week also sends undercover tasters all over the country to award the Judges’ Choice title.
To give you an idea of what you can expect, a few of last year’s best burgers included Deer + Almond’s Let Us Taco Bout Burgers Next Week (Most Creative Burger), Sherbrook Street Deli’s Slick Rick burger (Judge’s Choice Award) and The Roost’s Little Foot burger (Healthiest Burger).
And, of course, the 2017 People’s Choice winner: Brazen Hall Kitchen & Brewery’s Farmer Joe, which featured a beef and farmer sausage patty (Pioneer, of course), hand-picked/house-made blueberry maple ketchup, sassy mustard, Trappist cheese, Crown Royal mushrooms, stout-braised onions, arugula, and their Brazen bacon.
But as good as last year was, it’s time to look ahead. Here’s a list of Winnipeg’s 2018 Le Burger Week entries (in alphabetical order). Let the meal planning begin!
Aaltos (Health Sciences Centre)
All-Day Brunch Burger: Signature smashed beef patty, American cheese, crisp bacon, hash browns, and a fried egg with lettuce, tomato, ketchup and mayo on a grilled brioche bun.
The Porchetta: A house-made veal, pork and beef patty, topped with house-made porchetta (stuffed with fresh basil, sage and rosemary), arugula gremolata and Pecorino Romano on a brioche bun.
Tropic Thunder: Flame-broiled tandoori marinated chicken breast topped with Habanero jack cheese, grilled pineapple, signature BBQ sauce, arugula, and crispy tobacco onions served on a brioche bun.
Smokey Bacon Burger: Two 3.3-oz. beef patties, seasoned with salt and pepper on a soft potato bun, with two melted jalapeno Monterey jack cheese slices and two bacon slices, topped with homemade spicy bacon sauce, lettuce, tomatoes, deep-fried onion rings and pickle.
Black Bird Brasserie
The Black Bird Burger: Pressed patty, fancy sauce, caramelized onion, cornichon, Swiss cheese, au jus.
Blaze Bistro & Lounge
Winnip-Egger Hottie: Jalapeno-stuffed beef patty, bacon, onion and fennel jam, Bothwell green peppercorn cheese, creamy egg salad, spicy aioli, lettuce, brioche bun.
The Nasty Vegan Mushroom Chedda Melt: Grilled Boon patty, double cheese, sautéed mushrooms, pickles, crispy onions, lettuce, tomato, sun-sour-cream, and signature Bermuda Sauce.
Boston Pizza (Cityplace)
The Dragon: Named after Boston Pizza’s own TV “Dragon,” this spicy creation features jalapeno and banana peppers, peppered bacon, bocconcini, mozzarella, provolone, Gouda and Parmesan cheeses, all on a spiced 100% Canadian beef patty, drizzled with sweet dill aioli. Served on a brioche bun brushed with garlic and garnished with a dill pickle.
Boston Pizza (Kenaston)
The Bella Burger: Pure Canadian beef with bocconcini cheese, smoked prosciutto, fresh red onion, and a blend of mozzarella, Gouda, provolone and Parmesan cheeses, brushed with pesto pizza aioli, topped with balsamic-tossed arugula, and served on a garlic brioche bun, garnished with cherry tomato and a basil leaf.
Boston Pizza (Taylor)
California Dreaming: Avocado-smash salsa tops bocconcini cheese and peppered bacon on a pure Canadian beef burger served on a brioche bun brushed with mayonnaise. Dressed with lime-tossed shredded lettuce and red onions, sprinkled with feta cheese.
Boulevard Pub & Bistro
The Boulevard Bisonator: Manitoba bison meat topped with iceberg lettuce, tomatoes, crispy onions, sour cream feta and cucumber dressing on top of a black pepper bun.
The Krakow Burger: Brazen beef patty; scallion potato bun; bacon peach ketchup; parsley chive sour cream; potato vodka onion aioli; pickled red cabbage; potato sticks.
Brews & Cues
The Cali Burger: 100% Canadian beef patty, topped with smoked bacon, smashed avocado, Jack cheese, and a house-made chipotle aioli with crispy tortilla strips.
The Gretchen Wieners: Lean turkey patty, smashed avocado, charred pineapple, beet relish, crisp iceberg lettuce, red onion, and sriracha aioli served on a brioche bun and garnished with an Italian wiener.
Carlos and Murphy’s
Nacho Mama’s Burger: Two homemade beef patties (one of which has minced jalapeno in it), two pieces of cheddar, four pieces of bacon, Carlos Gold sauce, sautéed onions, chili con queso mixed with chili, topped off with lettuce, tomato and house dressing on a brioche bun.
Cedar & Main Eatery
The Bacon Boss Burger: Two ground chuck Angus beef patties, two slices of cheddar cheese, topped with house-made zesty mayo and smokey BBQ aioli, and finished with lettuce and bacon, and served on a brioche bun.
The Wesley Crusher: Charcoal bun, beet chips, Bulgogi BBQ-sauced beef burger, umami mayo and kimchi apple slaw.
CJ’s Perogy Burger: House-made beef and pork patty topped with garlic mashed potatoes, kielbasa, sautéed onions and melted cheddar cheese served on a grilled pretzel bun with dill pickles and garnished with lettuce, tomato and a dollop of sour cream.
Tokyo Burger: Creamy spicy ahi tuna topped with masago caviar, wasabi aioli, tamari sweet soya sauce and guacamole, all beautifully placed on a tempura sushi rice bed.
Rich Asian Sushi Burrito: Angus beef patty rolled up with crispy bacon, panko shrimp, cheddar cheese, pickles, lettuce, spicy aioli, sweet ketchup all wrapped with rice and nori.
The Dill-iciously 204 Burger: Crispy free-run Canadian chicken breast coated in a house-made honey dill sauce and topped with Havarti and quick pickles on a brioche bun. Anyone for a perogy on top?
The BB + J: An 8-oz. brisket and chuck blend with a Barn Hammer oatmeal stout bacon jam, pickled jalapeno and grana parmesan aioli, crispy banana peppers, and lemon dressed arugula on a potato scallion bun.
Cineplex Odeon VIP Theatre
The Cineplex Showstopper: Beef burger smothered in mac and cheese, pulled pork and drizzled with BBQ sauce, then topped with a red onion slice and crispy onions.
Herb & Marrow: Beef and bacon patty, roasted bone marrow, herb and parmesan aioli, herb salad, and smoked mushroom relish on a sesame milk bun.
Bacon Mushroom Cheddar Melt Burger: Two smashed beef patties (ground in-house) topped with peppered bacon, tobacco onions, jalapeño aioli and smothered with a mushroom cheddar cream sauce. Served with a toasted brioche bun and side of house cut fries.
Cheddar JalaPiña Burger: Toasted brioche bun, 6-oz. hand-pressed beef patty, smoked bacon, cheddar cheese, pineapple onion jam, crispy jalapeños and tomato mayo.
Elephant & Castle
The EC Lamb Burger: A homemade, hand-pressed lamb burger with roasted red pepper aioli and a mint pea relish, topped with fresh arugula and red onion on a brioche bun.
The Blarney Burger: A 7-oz. Beretta beef patty with shredded lettuce, a slice of white cheddar cheese, corned beef coated in pub-made Jameson Irish whiskey BBQ sauce, Guinness-braised onions, crisp warm chips, and a grainy mustard mayo, served on a toasted bun and topped with an onion ring and a bacon flag.
Four Points by Sheraton (Winnipeg South)
The Big Dill: A 6-oz. ground chuck and sausage patty on a house-made sesame seed bun, topped with deep-fried pickle slices, crispy pancetta, Smak Dab honey horseradish mustard, Bothwell mozzarella cheese, pickle brine aioli, homemade gherkin relish and dill pickle chips.
Yorkie Burger: A 1/2-pound certified Angus ground chuck patty, Natural Swiss, horseradish crema, glazed onions and arugula on fresh in-house baked Yorkshire pudding. Topped with a red wine jus.
Garbonzo’s (Polo Park)
Jalapeno Calzone Burger: Two signature smashed beef patties, pepper Jack cheese, jalapeño cream cheese, crisp bacon, lettuce, tomato, ranch dressing, sautéed onions, Elman’s dill pickles, ketchup and mustard wrapped in handmade pizza dough and topped with fried jalapeño poppers.
Garbonzo’s (Health Sciences Centre)
Decadent Chicken Burger: Signature smashed beef patties, spicy chicken, bacon with tomato, lettuce and a blend of cheddar and mozzarella cheeses drizzled with Frank’s Red Hot and Alfredo sauce on a house-made pizza bun.
Garbonzo’s (University of Winnipeg)
Butternut Squash Burger: Grilled butternut squash, black bean and pumpkin seed patty with lettuce, cucumber, red onions, roasted garlic aioli and tomato thyme chutney on a grilled brioche bun.
Gus and Tony’s at the Park
Shrimply the Best, You’ll Sea!: Shrimp patty topped with homemade shrimp cocktail sauce, crispy onions, tomato and lettuce, smoothed over with guacamole and served on a fresh pretzel bun, lightly grilled and warmed to perfection.
The Titan 2: Revenge of the Titan Burger: Two fresh, seasoned 100% certified Angus beef patties nestled between a sesame seed bun with crunchy pickles, deep-fried tomatoes and onions, and homemade Kraken sauce, and smothered with meat sauce and topped with feta cheese.
Montevideo: Ground steak burger with hand-made fresh jalapeno and black sesame seed bun, in-house made confit garlic and black pepper aioli, frisée lettuce, sliced tomatoes, crisp red onions, a boiled egg, banana peppers and Cabrera spiced bacon.
The Steakhouse Burger: Canadian prime beef patty, freshly baked bun, Swiss cheese, crispy fried onions, Hy’s signature peppercorn sauce.
Ichiban Japanese Steakhouse & Pub
Japanese Southern-Fried Soft-Shell Crab Burger: A crispy and crunchy southern-fried softshell crab patty dressed with spicy mayo, unagi sauce, tobiko, daikon, sweet cucumbers, and green leaf lettuce on a fresh sesame seed bun from Gunn’s Bakery.
Bac’n Me Crazy: Jonesy’s half pound beef patty topped with three slices of bacon, whiskey bacon and onion jam, maple bacon chips, pickles, cheese, lettuce, tomato and bacon aioli on a fresh Kub Bakery bun crowned with a bacon wrapped fried pickle.
King and Bannatyne
The Kimchi Ramen Burger: House-made, soy-seasoned brisket/chuck patty, thick chunks of sweet roast Manitoba pork belly, house-made Korean kimchi, soy-pickled shiitake mushrooms, peppery arugula and a sweet soy drizzle all on a ramen noodle bun.
Kristina’s on Corydon
Tirokafteri Lamb Burger: A toasty potato and scallion bun around a Greek seasoned lamb and beef patty, smoked Bothwell gouda cheese, grilled zucchini, fresh arugula and spicy tirokafteri spread (made with fire-roasted roma tomatoes, feta cheese, spicy chili, Greek oregano and sea salt).
Leonardo daPinchi: Ming’s Bakery cheese bomb bun, paprika-spiced ultra crispy soft shell crab, spicy Thai papaya slaw, torched mozzarella, green leaf lettuce, Manitoba red onions, spicy mayo, honey dijon mustard.
Lamburghini Mercy: Lamb and AAA Angus beef patty, beet cream cheese, kale, Thai basil pesto, mint tzatziki, red onion, breaded jalapeño popper on a pretzel bun.
Mother Plucker: Herb-battered fried whole boneless chicken thigh, lingonberry cream cheese, and a special mustard blend accompanied by Swiss cheese, roma tomatoes, red onions and green leaf lettuce on a toasted brioche bun.
El Chapo: Beef and chorizo patty served on a kaiser bun topped with homemade guacamole, Habanero cucumber sauce, chipotle aioli, Spanish coleslaw, pico de gallo and queso fundido.
Le Garage Diesel Burger: A hand-pressed chuck beef patty on a brioche bun, topped with house chips, beer-battered cheese curds, stout beer cheese sauce, caramelized onion, signature house gravy and bacon chutney.
Miss Browns Bennie Burger: 5-oz. spiced Manitoba pork patty, Provolone Cheese, arugula, lemon aioli, fried sage mushrooms topped with two poached eggs, house holly, crispy chippies on a Gunn’s brioche bun.
Mon Ami Louis
The Drunken Pig: A chuck patty burger with cheddar cheese, braised pork belly in a Crown Royal and maple gastrique, bacon chicharron crumble, arugula and ancho chili aioli on an herbed brioche bun.
The Lorenzo Burger: Homemade beef burger with roasted red pepper mayo, arugula, pickled red onion, crispy pancetta, provolone and old cheddar on a fresh-baked brioche bun.
Nite Hawk Cafe
Great Canadian Maple Bacon Burger: A house-made 6-oz. certified Angus beef burger topped with melted aged cheddar cheese, two strips of maple bacon and crispy onions served on a grilled brioche bun with house-made maple chipotle chili aioli and mixed greens. Skewered with an extra slice of maple bacon.
The Finburger: 8 oz. (two fillets) of fresh north basin Lake Winnipeg Pickerel (walleye) topped with a lemon citrus drizzle, chili lime mayo, spring mix, red onion and tomato on a Kaiser bun.
Nuburger (The Forks)
Obi-Wan Pierogi: Manitoba free-range Red Angus beef, Bothwell cheddar, nitrate-free candied Manitoba bacon, sautéed onions, homemade crispy potato thins topped off with creamy herb sour cream all on a locally-baked brioche bun.
SeoulMate: A fresh Manitoba free-range Red Angus beef patty, pickled slaw, sunny side omega-3 egg topped with a Korean spicy aioli.
Burgers, Beets, Battlestar Galactica: A Manitoba free-range Red Angus beef patty, homemade hummus, goat cheese, pickled beets and tomatoes, fresh alfalfa and carrots. Finished with house-made chipotle aioli and served on a locally-baked brioche bun.
Enemy of the Steak House beef patty, demi-glace aioli, pickled red onions, tomato jam, blue cheese mousse and arugula on a Montreal steak spice bun freshly baked in-house.
Original Joe’s (Kenaston)
Smokey Bacon Burger: Two 3.3-oz. beef patties, seasoned with salt and pepper on a soft potato bun, with two melted jalapeno Monterey jack cheese slices and two bacon slices. Topped with homemade spicy bacon sauce, lettuce, tomatoes, deep-fried onion rings, and pickle.
Original Joe’s (St. Vital)
Joe Fusion: A 6-oz. beef patty grilled and seasoned with toasted sesame seeds and a custom Chinese inspired spice blend, served on a toasty brioche bun with a wasabi aioli. Piled high with slow-roasted house-made pulled pork, sautéed in a tangy sweet and sour sauce and topped with a coleslaw made of fresh green cabbage, crisp red peppers, shredded carrots, green onions and chopped sugar snap peas tossed in a zesty and flavorful ginger citrus sesame vinaigrette. Finished with a layer of crunchy steam fried noodles, and garnished with a yam chip.
Original Joe’s (Unicity)
Joe-lapeno Popper: Between a soft potato bun lies a panko crusted jalapeno cream cheese popper that’s nestled between American cheese and two fresh all-beef patties. Finished with house-made chipotle mayo and pico de gallo.
The Corleone: Crisp house Italian sausage, roasted tomato sauce, fresh mozzarella, giardiniera slaw, parmesan sauce served on a toasted sourdough ciabatta.
Chicken Buffalo Burger: House-ground chicken burger dipped in buffalo sauce and topped with guacamole. Served on a soft bun.
Yorkie Burger: A 1/2-pound certified Angus ground chuck patty, natural Swiss, horseradish crema, glazed onions, and arugula on fresh in-house baked Yorkshire pudding. Topped with a red wine jus.
Run Piggy Run: Fresh sesame egg bun, hand-pressed ground pork and bacon with roasted peanut patty, cheddar cheese, scrambled egg, fresh-cut cucumber, pickled carrots, daikon, red onions, in-house Thai basil blast mayo sauce, served with a side of our house salad.
The Vecchio Paese: Beef/veal/pork burger with Fontina cheese, crispy prosciutto, tomato, arugula, pickled eggplant, truffle aioli and Peroni mustard.
The Vecchio Paese: Beef, veal, pork burger with Fontina cheese, crispy prosciutto, tomato, arugula, pickled eggplant, truffle aioli and Peroni mustard.
Moroccan Lamb Burger: Moroccan spiced lamb burger with sun-dried tomato aioli, caramelized fennel and onions, house-made pickles, goat cheese, lettuce and tomato, served on an onion kaiser bun.
Mushroom & Swiss Beer Can Burger: A 7-oz. patty stuffed with garlic mushrooms and Swiss cheese. Topped with chipotle mayo, crisp lettuce, tomato, apple smoked bacon, ketchup and haystack onions.
Rockwood Urban Grill
RockBurger: An 8-oz. beef patty with Bothwell smoked gouda and maple bacon. Smothered in Jack Daniels honey BBQ sauce and roasted garlic sriracha aioli, and Granville Island raspberry ale “Drunken Onions” with triple berry compote. Completed with mixed greens on a rustic bun toasted with garlic butter.
Rudy’s Eat & Drink
The Boiler Maker: House-ground wagyu beef patty topped with whiskey bacon and fig jam, fresh local arugula, truffle dressing, beer mustard aioli and cheese frico, all between a Little Brown Jug 1919 ale beer bun.
Saddlery on Market
The Bison Mac n’ Cheese Burger 2.0: Half-pound all beef patty, house chipotle mayo, crispy bacon, caramelized onions, Pico de Gallo, jalapeños, bison mac n’ cheesy goodness on a pretzel bun topped with a deep-fried pickle.
The Boss: A beef patty on a garlic toasted sesame bun with top-secret burger sauce, caramelized BBQ-sauced bacon with steak spice, medium-aged real orange cheddar, grilled red and green bell peppers, mushroom duxelle, crispy shaved onions and lightly dressed shaved Caeser salad, topped with pickles and a grape tomato.
Santa Lucia (Main)
The Golden Boy: Crispy, golden fried chicken breast topped with bacon, aged cheddar, lettuce, tomato and house-made honey dill sauce.
Santa Lucia (St. Mary’s)
My Big Fat Greek Burger: 8-oz. patty of lamb and beef topped with grilled feta, mozzarella cheese, tomato, arugula, pickled red onion, spicy caper mustard and roasted red pepper aioli. Served on a house-made toasted focaccia bun.
Shichimi Burger: Sliced beef tenderloin grilled with red peppers and onions in tamari garlic soy sauce. Served with fresh avocado, and topped with Togarashi Shichimi mayonnaise and lettuce.
Leonardo DiCapreseo: A Caprese-style burger with a fresh soft onion kaiser bun, basil mayo, beef burger, soft bocconcini cheese, chimichurri-marinated tomatoes, bacon, basil and balsamic reduction.
The Khan Deluxe: A beef, lamb and falafel patty topped with a sharp cheddar cheese and caramelized onions. A Middle Eastern slaw accompanied with pickled turnips and signature garlic sauce spiced with a rich palak seasoning. All between a grilled herb and garlic flatbread.
Silver Heights Restaurant & Lounge
Paparazzi: A beef patty with jalapeno cream cheese, honey candied bacon, shredded lettuce, tomato, and Beef Eater onion rings on a toasted brioche bun.
Maple Bacon Pancake Burger: A grilled house-made burger patty with a buttermilk pancake stuffed with maple-crusted bacon, a fried egg smothered in maple bacon BBQ Sauce and served on a grilled Ace Bakery bun.
The B.R.B. (Burger, ribs and beets): A six-oz. certified Angus beef burger smothered with both Bothwell original and white cheddar cheese curds topped with two Manitoba honey glazed bone out back ribs, local crispy fried pickled beets, fresh-made cucumber slaw on a brioche bun with a sweet chili horseradish aioli.
Smitty’s (St. James)
Maple Sriracha Bacon Cheeseburger: A juicy, fresh beef patty loaded with mozza cheese, maple sriracha glazed bacon strips, crispy fried jalapenos, lettuce, tomato and red onion. Served on a brioche bun with a daub of homemade garlic aioli and topped with fresh avocado slices.
The Big Daddy: A mixed burger poutine dish loaded with crunchy pickles, melted cheddar cheese, sesame seeds, and much more.
Raclette About It: Certified Angus beef and cremini mushroom patty, molten Raclette cheese, secret Sous sauce, smoked and caramelized onion jam, and Manitoba pickles on an Everything Brioche Bun.
St. James Burger & Chip Co.
17 Wing Burger: Available in a single/double/triple Angus chuck patty, features a sunny side egg, thick cut bacon, slapper pickles, tomato, spicy mayo and BBQ sauce layered on a locally-made brioche bun.
State & Main
Rhu-bar-bo-re-al-is: Bacon marmalade and cheese curds stuffed into a crispy deep-fried Angus patty, rhubarb relish, chorizo patty, roasted garlic mayo, and greens all sandwiched between a toasted potato scallion bun.
Tapp’s Neighbourhood Pub
Queso-Burger: A homemade burger patty on a sesame seed bun dressed with a dollop of sour cream and salsa, a mini quesadilla stuffed with cheese and jalapenos, topped with green pepper and tomato slices then smothered in zesty queso cheese sauce and multicolored tortilla chips all to be speared with a pickled pepper.
Tavern United (Garden City)
Honey Glazed Donut Burger: Two signature smashed beef patties, cheddar cheese, shaved corned beef, red onions, and a battered onion ring layered between two grilled honey glazed donuts.
Tavern United (Bell MTS Place)
Bacon Dog Burger: A sliced, grilled Chicago dog over a signature smashed beef patty, bacon, chili, American cheddar cheese, lettuce, tomato, mayo, sautéed onions, Elman’s dill pickles, ketchup and mustard on a grilled brioche bun.
Tavern United (Windsor Park)
Chorizo Perogy Muenster Burger: Signature smashed beef patty and chorizo sausage patty topped with spicy Muenster cheese, bacon, boiled perogies, fried onions, sharp mustard ranch aioli on a grilled brioche bun.
Taverna Rodos Restaurant & Lounge
The Rodos Burger: A 9-oz. patty spiked with fresh herbs and garlic, topped with fire roasted sweet red pepper, red onion, feta, leafy greens, and a thick spread of homemade tzatziki housed in a rustic bun.
Truffle & Cambozola Burger: A mix of ground veal, beef and pork with red wine and port braised portobello mushrooms, Cambozola cheese, blueberry and balsamic ketchup and leaf lettuce on a truffle infused brioche bun topped with a cherry tomato.
The Canadian Brewhouse
The Taco Burger: Taco-seasoned beef burger with spicy jalapeño cheese, onions, lettuce, tomato, guacamole, salsa, sour cream and crunchy Doritos. Served on a fresh brioche bun.
The Cornerstone Bar & Restaurant
Swanson’s Revenge: Beef patty with caramelized onions, cheddar, fancy sauce, and slices of bacon.
The Gates on Roblin
G-Unit: An 8-oz. wagyu beef burger stuffed with 18-month aged gouda cheese on a bed of balsamic bacon chutney, topped with tomato ‘Caviar’, seared Foie gras torchon, and a 24k gold leaf. Served on a house-made, truffle-infused brioche bun.
Purple Rain: A 6-oz. patty with roasted garlic and truffle aioli, red cabbage, onion and apple-onia slaw, bacon, onion rings, jalapeño-Swiss mornay sauce and blueberry coulis on a roasted garlic potato bun.
The Handsome Daughter
64 Grams of Pimento Cheese: Crispy fried chicken thigh, purple cabbage slaw, hot sauce and a massive smear of pimento cheese served on a fresh-baked biscuit.
The Hub Social Club (University of Manitoba)
The Drunken Bison: A 6-oz. Crown Royal glazed bison patty beer-battered mushrooms with Bothwell cheddar, crispy bacon, beet horseradish aioli, fresh greens, sunny side egg on a hemp seed-encrusted Kaiser.
The Merchant Kitchen
Mr. Umami: Korean fried beef burger, house Kewpie mayo, kimchi, pickled red onion and cilantro on a toasted sesame bun.
The North Star Drive-In
Give Em Something to Taco Bout: Nacho cheeseburger in a hamburger bun topped with jalapenos, green onions, sour cream, taco chili sauce, pico de gallo salsa, shredded cheese, and nacho chips. Eat it over a soft taco wrap to roll up a taco with your mess!
La Svizzerina: A beef patty topped with marinara sauce and Alfredo sauce, red onion, roasted red peppers, hot Italian sausage, parmesan and cheddar between a potato scallion bun. Topped with a saucy meatball.
The Palm Lounge
Chuck n’ Garry Burger: Fresh ground chuck, aged white cheddar cheese, lettuce, tomato, mayo, sliced pickle, braised short on a toasted focaccia bun.
The Pint Public House
The Manitoba Mac: Two locally-sourced farmer sausage patties, sautéed onions, sizzling bacon smothered in a roasted garlic aioli sauce. Topped with mini perogies and melted cheddar cheese all on a triple decker brioche bun.
The Hedonist: A 7-oz. beef patty with crab, goat’s cheese, wild mushrooms, foie gras and rhubarb terrine, 24-karat gold and greens on a red velvet bun.
Vegan option: A caprese burger with a white bean and beet patty, caramelized onions, vegan buffalo mozzarella, balsamic redux and loads of fresh basil on a toasty buttery bun
The Spicy Radish Cafe
The Mason Jar Burger: A cheddar cheese-topped pork and beef patty on a multigrain Kaiser with house-made dill pickle slices and zucchini relish, grainy dijon aioli, and garden tomato slices topped off with kale Caesar slaw.
The Tallest Poppy
Lamb Jam Thank You Ma’am: Lamb patty with herbed ricotta cheese, charred onion jam, arugula and cab merlot reduction on a brioche bun.
The Village Drunk: A fresh 6-oz. beef chuck patty, Torque IPA and chorizo chili, Bothwell gouda cheese, bourbon apple sour cream, lettuce and tomato on a toasted pretzel bun.
TR’s Sweet n Bold Epic Burger: A 100% Canadian ground beef patty, brushed with house-made five pepper sauce and topped with crisp bacon, grilled pineapple, creamy Havarti cheese, crunchy fried onions and fresh lettuce. Served on a tender home-style bun with mustard and mayonnaise.
Randy Savage: A fresh Manitoba beef patty, local blueberry bacon beer jam, creamy brie cheese, bacon strips, onion rings, fresh greens, lemon chipotle aioli on a mango habanero buttered brioche bun.
VG Restaurant & Lounge
The Friendly Manitoban: VG signature certified Angus Chuck and Hylife pork patty (two), smoked Muenster cheese melt, Hylife pork belly confit, Rooftop hot chili jam, butter lettuce, vine tomato, sweet pickled cucumber, seeded horseradish mustard aioli, ground Manitoba Harvest hemp heart topped on a pain au lait bun.
Bourbon Burger: Tender beef topped with house-made bourbon bacon jam, caramelized onions, provolone cheese and crisp lettuce. Served on a toasted glazed bun.
Reuben Burger: Homemade, well-seasoned 6-oz. beef patty topped with three ounces of corned beef, seasoned sauerkraut and buttery gouda cheese. Bun is dressed with homemade Thousand Island dressing, crisp lettuce and ruby red roma tomatoes. Accompanied with home made fries and a kosher dill pickle.
9 Below and Charlie Burgers
3 in 1: Two homemade grilled patties, topped with chicken strips, double cheese, double bacon, lettuce, tomato, onion topped with a chipotle sauce. Served on a fresh bun.
Megaloafasaurus: A grilled pandesal burger style bun loaded up with house sweet and spicy relish, two slices of bacon-wrapped meatloaf, salty ripple potato chips, caramelized sweet onion, smoked gouda cheese and house Cheeze sauce. Topped with a few Hawkins crispy cheezies and a Spanish fried egg.