A Look At All The Non-Beef Options Available During Le Burger Week

Since launching in Winnipeg back in 2012, Le Burger Week has become a local meat lover’s dream. When else does one have the chance – or rather, the duty – to chow down on as many mouthwatering burgers as possible over the course of seven days?

Whether you like your burger ordinary or outrageous, the options during Le Burger Week are endless. This year alone, more than 115 Winnipeg restaurants have entered their unique culinary creations — and the lineup looks absolutely ridiculous.

But Le Burger Week is no longer all about the beef. Over the years, restaurants have expanded their offerings to include pork, tuna, lamb, chicken, bison and even some vegetarian options.

So if you don’t dine on bovine, not to worry. Here’s a complete list of the non-beef burgers available during Le Burger Week (alphabetical).

Bar Italia: 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.

Boon Burger: The Nasty Vegan Mushroom Chedda Melt

Grilled Boon patty, double cheeze, sautéed mushrooms, pickles, crispy onions, lettuce, tomato, sun-sour-cream, and signature Bermuda Sauce.

Boulevard Pub and Bistro: The Boulevard Bisonator

Manitoba bison meat topped with iceberg lettuce , tomatoes, delicious crispy onions , sour cream feta and cucumber dressing on top of a black pepper bun. Served with house-cut fries.

Carbone Coal Fired Pizza (Downtown): The Gretchen Wieners

This burger is sooooo fetch! With a SUPER lean turkey patty, because beef is gross! Smashed avocado, charred pineapple, beet relish, crisp iceberg lettuce, red onion, sriracha aioli, all served on a brioche bun that’s filled with secrets, and garnished with a super cute Italian wiener.

Chop Steakhouse & Bar: The Dill-iciously 204 Burger

A chicken burger that pays homage to a Manitoba classic. 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?

Chosabi (Exchange District): Tokyo Burger

This burger will take you to Tokyo and bring you back safely to Winnipeg. Our burger’s mouth-watering ingredients are creamy spicy Ahi tuna, beautifully topped with masago caviar, wasabi aioli, tamari sweet soya sauce and guacamole, all beautifully placed on a tempura sushi rice bed. 

Corto/Passero: The Corleone

Crisp house Italian sausage, roasted tomato sauce, fresh mozzarella, giardiniera slaw, parmesan sauce served on a toasted sourdough ciabatta.

Elephant & Castle: The EC Lamb Burger

A home-made, hand pressed lamb burger resting between our very own brioche bun. This tender patty sits under a roasted red pepper aioli and a mint pea relish, topped with fresh arugula and red onion. Sides extra.

Garbonzo’s (U of W AnX): The 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!

A deliciously fluffed shrimp patty topped with homemade shrimp cocktail sauce, crispy onions, tomato and lettuce, smoothed over with guacamole. Served on a fresh pretzel bun, lightly grilled and warmed to perfection, with hand-cut fries. 

Ichiban Japanese Steakhouse: Japanese Southern-Fried Soft-Shell Crab Burger

A crispy and crunchy southern-fried soft-shell 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. Served with Miso soup. Upgrade to a Japanese Poutine or Sushi Nachos: +$5.

Kyu Bochi: 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.

Kyu Slice: Mother Clucker

What makes this burger one mother of a clucker is a whole boneless chicken thigh that is herb-battered and deep-fried to keep this burger extra crispy and juicy. Lingonberry-infused cream cheese and a special whole-grain mustard blend uniquely compliment each other on a toasted brioche bun. All this is accompanied by Swiss cheese, roma tomatoes, red onions and green leaf lettuce to keep every bite of this burger fresh.

Miss Browns: Miss Browns’ Bennie Burger

A 5-oz. spiced Manitoba pork patty, provolone cheese, arugula, lemon aioli, fried sage mushrooms topped with two poached eggs, house Hollandaise sauce and crispy chippies on a Gunn’s brioche bun.

Nobside Cafe (St. Norbert Hotel): 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.

Peasant Cookery: Chicken Buffalo Burger

House-ground chicken burger dipped in Buffalo sauce and topped with guacamole. Served on a soft bun.

Pho-Yo: Run Piggy Run

Fresh sesame egg bun, hand-pressed juicy 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 house salad.

Prairie Ink Restaurant & Bakery: 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. Price is $10.50 for just the burger or $15.50 with a side.

Santa Lucia (North Main): The Golden Boy

Crispy, golden fried chicken breast topped with bacon, aged cheddar, lettuce, tomato and house-made honey dill sauce. Add fresh house cut fries and coleslaw for $5.

Shawarma Khan: The Khan Deluxe

A 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. (Also available in beef/lamb/falafel blend)

The Handsome Daughter: 64 Grams of Pimento Cheese

Crispy fried chicken thigh, purple cabbage slaw, hot sauce and a massive smear of pimento cheese on a freshly-baked biscuit.

The Hub Social Club: The Drunken Bison

A 6-oz. Crown Royal-glazed bison patty, beer-battered mushrooms, Bothwell cheddar, crisp bacon, beet horseradish aioli, fresh greens, and a sunny side egg on a hemp seed-encrusted kaiser bun. With fries or soup.

The Pint Public House: The Manitoba Mac

A Winnipeg ode to the Big Mac. Two locally-sourced farmer sausage patties, sautéed onions and 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 Roost: 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 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.

For a complete look at Winnipeg’s 2018 Le Burger Week lineup click here. To stay in the loop on all things local, follow us on FacebookInstagram and Twitter

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