The first rule of Burger Club: Burgers are made of beef. The team of sandwich eating professionals that brought you Winnipeg’s Best Club House, Reuben and Gyro, now embark on a life long quest to find Winnipeg’s best burgers. Yes, burgers – we’re going to rate the best Bacon, Cheese, Chili, Fatboy, Greek and Mushroom burgers. I know what you’re thinking – there are already several lists for Winnipeg’s Best Burger – but we bring the science – we have spreadsheets!
Kawaii Moe Moe Special Beef Burger
There’s a new restaurant in town with Dwarf No Cachette opening in the heart of St Boniface at 157 Provencher Blvd in the former Step'n Out location. At The Dwarf Hideout you can enjoy Japanese street food with a heaping side of Kawaii.
I was intrigued by the handmade scrapbook menu listing half-a-dozen burgers with unique toppings like egg salad and teriyaki sauce, but Maid Café night clinched the deal – Burger Club had to go! Taken from Japanese subculture, on Tuesdays servers wear maid and butler costumes to wait on and entertain the “masters of the house.” Your evening includes games and dance performances - all for a $2.50 advance ticket. If you enjoy anime and Cosplay – you'll want to put Dwarf No Cachette on your list. Upcoming events and special menus are listed on their Facebook page.
The Maid Café night menu doesn't list a burger - it’s different from the regular Dwarf No Cachette menu. Of course we're Burger Club so owner Yasuko offered to prepare us the “Kawaii Moe Moe Special Beef Burger“ with two topping choices. Our group of seventeen pre-ordered so our two hour seating wasn't rushed.
Hello Kitty reigns supreme in the gift shop with a collection of all that is Kawaii. At one point in the evening there was a door prize draw and lucky Dani won a watch. Ashley (aka Ichigo) asked if we'd “like our food to taste better” and offered to perform a magic trick. Of course the answer was “Yes!” and she taught us a rhyme that ended with hands forming a heart.
The highlight of the evening was the dance performance when the two maids performed their carefully rehearsed choreography. Kitten battle was the best! It was a unique experience for me – I confess I am not part of Cosplay culture, but our group was made to feel welcome and invited to play along. You can watch the dance performance here.
The meals were beautifully presented on a variety of rectangular dishes. The burgers were wearing their bun-hat tilted so you could admire the toppings along with the two colourful sides. The beef patties were gigantic – easily 12 oz. and ball shaped. I haven't had their regular menu burger so this may have been generosity for our group with the off-menu burger. The patties were well cooked – moist, not dry – and seasoned with onions and herbs. Not salty or spicy – more of a home-style patty.
Geoff summarized nicely “I can't say I've ever been to an evening such as Dwarf No Cachette offers with the servers dressed up as maids. Very kitchy décor, gnomes galore. The experience was full of firsts for Burger Club: first meal with Edamame beans as a side, first burger with chopsticks as the only utensils, first burger with teriyaki sauce as a topping, definitely the first meal augmented by Manga-style dance routines. The burger was hefty, 1 2/3 inches thick in the middle but cooked throughout. It didn't stay together very well, the sesame seed bun was tasty, but woefully unprepared for its duties.”
It didn't take many bites – no matter what your grip - before you were juggling the broken remains of your sandwich. The store bought sesame seed bun just didn't hold up. Iceberg lettuce, slices of tomato and mayo made a slippery base for the burger ball to roll around on. If you asked for cheese, your stack included a slice of processed American cheese ($1). April handled her burger like an athlete: “There was a condiment landslide happening as I ate. The tomato escaped completely, but I was able to rebuild it from pieces to finish the meat.”
There was just the right amount of teriyaki sauce on my patty to add sweetness without dominating the flavour. The mild tomato salsa was flavourful and added moisture to the assembly. Nicole noted “Burger was really tasty! Patty was huge and cooked/moist all the way thru. Spice mix was great. Bun was a little flimsy and fell apart halfway thru. Patty could have been squished a little to better fit the bun and my mouth. Edamame was unsalted - it was nice. Yam tempura fries were delicious!”
Some people were expecting a fried egg (Aussie style) and were surprised at the dollop of egg salad. Nadia wrote “Egg salad on burger is really interesting, also the teriyaki sauce. Meat patty is very soft, mixed with onion. Lovely. Meat patty is too big for me though.” Brad scrawled: “Had egg salad on burger - most unique flavour ever. Yam fries with teriyaki sauce was to die for. Burger patty was huge and juicy, almost too big.”
The potato salad side was a scoop of fine mashed potato served in a ramekin. It was cold (as expected with a salad) with just enough cucumber to conjure up memories of a summer picnic. The Edamame were fresh and bright on the plate. Everyone loved the tempura coated yam fries. They were light, crispy and delicious. Maureen observed “Yam fries fabulous with tempura coating. Edamame were refrigerator cold with no salt.”
Dwarf No Cachette's dessert menu lists Parfaits for $55, $66, $77 and $88. We asked our butler what you got for $88 but he couldn’t tell us. I opted for the $6.95 “Berry Berry”. It was spectacular and lined with … corn flakes of course!
Rumblin' Red Diner has been operating in the old Daly Burger location at 1151 Pembina Hwy for just over a year. They offer a great selection of inexpensive house made burgers and fries in a bright and colourful setting. You can accompany your burger with a beer and finish up with an ice cream cone. I call that a win!
Prices range from $4.45 for a hamburger to $7.65 for the Train Wreck. Place your order at the counter and your fresh patty is cooked in front of you. Don't be in too big of a hurry, because it takes a few minutes to cook a burger.
There’s plenty of table seating with muzak playing overhead. Take your chances at Fantasy World and try to drop a claw on a stuffed animal while you wait.
Rumblin' Red is unique in how they present the burger - it’s neatly wrapped in check paper like an origami fortune cookie. If you order a combo, fries come in a cup, otherwise they're in a Styrofoam container. The drinks are self serve from the fountain.
The patties are fairly thin, lightly seasoned with a good grill crust. Rumblin' Red has a number of special burgers and the toppings really liven up the stack. Cary specified a winner: he added bacon to the Train Wreck that comes with chili, onion rings, cheese and a fried egg. “Train wreck burger with bacon is the ultimate messy burger. The burger was cooked perfectly.”
Two of us had the Hawaiian with teriyaki sauce and a nice thick slice of pineapple seared on the grill. Jessica wrote “Good quantity. Pineapple was nice. Bun okay - could be toasted.”
The Boss was a popular choice. It's piled high with bacon, cheddar, chili, onions and all the groceries. Karen liked hers: “It was a messy fall apart burger. Very tasty with fresh tomato, a zesty chili sauce and a slice of American cheese. Overall I enjoyed this burger and would drop by again just for the value.” Mike exclaimed “MOAR MEAT!” The burgers are pretty inexpensive, so if you're hungry, order two!
A couple of folks opted for the Cowboy with grilled onions, BBQ sauce, bacon and cheddar. Nelson noted “The BBQ sauce was zesty. Burger tasted good overall, but could have used more food.”
Stan enjoyed his Bacon Cheeseburger: “It was all good. Burger stayed together nicely. Had been expecting a mess. Fries had a very nice potato flavour.”
Les was a big fan of his deluxe cheeseburger. “Excellent quality. Good price. The bun fit the assembly and held together well in a burger kind of way. Spicy, tasty, zesty patty with crispy bacon and shredded lettuce all good. One of the best diner burgers one could ask for! And red & white checked paper wrapper!!”
Dani scribed “I also ordered a small poutine which came with mozzarella cheese and a dark brown gravy. I was a little disappointed that the flavour was somewhat bland.”
At 925 Bistro and Lounge they know food and it shows. The love child of KelMar Meats and KelMar Bakery opened in November 2014 sharing the address at 925 Headmaster Row. Kelly and MaryAnn (do you see what they did there?) lived the life as food producers farming near Brandon. Now they live within walking distance of their shops and restaurant so they still “keep it in the yard.”
A restaurant attached to a butcher shop is pretty much a dream come true for me. The charcutier preparing the KelMar Meat's sausage and terrines is 73, with 50 years experience in a north end meat shop. I had the butcher’s cut prime rib on a previous visit. Savoring it was a transcendental experience that lasted for all 16 ozs. The beef is slow smoked to 128 F - because Kelly tells me that's the perfect temp - 130 F is too high.
The restaurant is truly a family business. Daughter Stephanie served our group and her husband John stood up a canoe with the jazz band at 8:00 pm. Hockey was on and Kelly and MaryAnn were enjoying the game seated at the bar. On Jets game nights they offer free samples and we were treated to grilled farmers sausage and shooters of fish chowder. Chef Paul delivered the appetizers himself and made sure we realized that all patrons get the royal treatment – not just us.
Shaw TV did a spot on Burger Club for go!Winnipeg and Kevin Hirschfield arranged to interview us just before supper. Wednesday’s are popular at 925 Bistro and it took a little juggling to find a place for the big camera that wouldn't disturb other patrons. Les wore a mic to capture his live burger enjoyment and Melyssa shot video of us in action. It was a lot of fun - you can view the segment here.
KelMar loves meat and Chef Paul knows how to cook a burger. The patties are freshly ground from 60% chuck and 40% brisket beef cuts. Chuck is flavourful, and looses its toughness when ground, so is an excellent choice for a burger. Brisket adds texture to the patty. I'm guessing 15-20% fat; they were juicy without being fatty, and tantalized the taste buds. Burgers are double and they're huge. You can take $2 off if you’d like a single, or add $2 for a triple if you've got a rugby player’s appetite.
The beef was not over handled and had a soft texture. The patties had a good brown crust and complex flavour from the hot grill. They were cooked to well done - no pink - but not dried out. Two thinner patties have twice the crust and always win over one large "home-style" burger. They were simple patties, done right. The best burgers start with a flavourful patty while toppings add the fun.
The burgers were presented bun-open with an x-marks-the-spot of bacon and a bamboo spear. My Muenster Jalapeno burger was topped with a little pile of peppers. The stack had a very pleasant Jalapeno flavour and a little heat without the spice dominating. The zip came from the bacon, cheese and sauce. People expecting to break out in a sweat from a spicy burger had a cooler experience. The bacon is made in-house and smoked and seasoned with Jalapeno. It's thick cut and absolutely delicious. Lettuce and tomatoes were both fresh and bright. I asked for my red onion to be fried, but it normally comes raw.
The sandwich was wrapped in a KelMar bakery Kaiser bun. 925 Bistro is one of very few restaurants that bake their own buns. The fresh bun tasted great, and I think the burger:bun ratio was good, but the Kaiser wasn't quite up to the task of managing the big double burger and came apart at the seams. Russ used the proper burger handling technique but discovered once you start, you can't let go. “I used the grip but when I put it down I was faced with a burger avalanche.”
Les rhymed “The Muenster was a monster in both size and taste; lip smacking, finger licken' good!” Geoff echoed with “The burger itself comes with two 1/4 lb. patties, with the option to add a third. It looks fantastic, but definitely a wider load - that third patty would be sheer folly to attempt. The assorted toppings are quite juicy and the bottom bun didn't quite have it in it to stay intact. The staff brought us plates of complimentary farmer sausage - top notch! My Mennonite taste buds were pleased. ”
Karen had the flagship burger, but a single and without the Tabasco poached egg. “I am in love with 925 Bistro Burger. The juicy patty had excellent grill flavour and wonderful soft texture with tasty bacon on top. The bun was sized nicely to the burger.” Dani wrote “This is a very beautiful burger; full points for presentation. The sweet and spicy sauce on the bacon gave it a nice, flavourful balance.” Esther caught the spirit of it with “Holy hell! That was good! It was a delightful mess.”
The Caesar salad was delicious - fresh and crispy and came with candied bacon. Karen commented that the fries could have been crispier. I quite enjoyed the ones I stole off her plate – I like being able to stick a fork in and getting a mass of fries in one mouthful. The desserts are from the bakery next door, so you know they're going to be a treat! A couple of Warm Turtle Brownie’s were shared around – they were beautiful, plentiful and rich.
You can buy fresh, ready to BBQ, burger patties from KelMar meats, or you can have one for lunch from the BBQ cart out front. When we were done, Kelly and MaryAnn opened up the butcher shop so a few of us could take home some meaty treats. How cool is that!
Loona Rossa is nestled on the banks of the Red looking just like a romantic prelude to Frank Sinatra's Blushing Moon - a loose translation of Loona Rossa. There’s no flashy façade and it’s easy to miss the little restaurant nestled up against Guay Park behind all the shrubs and trees. The interior mirrors the exterior – cozy with memorabilia and brimming with a jungle of plants.
The restaurant at 460 St.Mary's Road has been in the family for 30 years. The day we visited for lunch dad Dimitrios was cooking and daughters Nia and Tina were serving. The small restaurant filled up quickly with regulars that included retired people and police officers – both indicators of good and reasonably priced food.
Loona Rossa is best known for their gigantic pizza and liver and onions – but we were there for the burgers. The menu offers eleven different permutations and combinations ranging from a $4.75 Hamburger to the massive $7.70 Bacon Mushroom Double Cheeseburger. At lunch you can have the burgers by themselves; for supper they're served as a platter.
Two tables of four were pushed together, and with an adjacent booth, the twelve of us could sit as a group. Waters, cutlery and menus were waiting for us and Nia was quick to take our orders. We only had a few minutes to visually explore the kitschy adornments before our meals started coming out of the kitchen. Russ squeezed into the corner booth and exclaimed “People must have been tiny when this place was built … tiny people with HUGE mouths!” Les observed “The flower in the window is très belle! The tree in mid-restaurant is impressive.”
I was in awe when Nia set down my Bacon Mushroom Double Cheeseburger . Much like the cliffs of Greece, the stack face seemed to have eroded back showing me all the layers of fresh fried mushrooms, grilled onions, curly bacon and two very well crusted beef patties. The American cheese was still skinning over and the assembly was topped with a sesame seed egg bun speared with a frilly cocktail stick. Thick slabs of red tomato, plenty of shredded iceberg lettuce and standard toppings of Thousand Island, mayo, mustard and relish peeked out from between the strata. It was messy!
Other burgers delivered on large plates were equally impressive. One of the first things you noticed was the little break wall of sweet pickles arranged in front of the sandwich. A number of our group were so moved they took a “pickle shot”. The Greek salad side was equally massive and dwarfed the already large burger. Golden fries filled the plate. Stan wrote “Loved the burger; very nice patty and bun. The fried onions were perfect. The side of coleslaw was also excellent and generous.”
Much as we've come to expect from Greek restaurants like Olympia Diner and Tuxedo Village, the burger was very mildly seasoned without much distinctive flavouring or spice. It’s comfort food and won't offend any palates. Loona Rossa prepared a diner style patty that was well cooked, seared and crusted on a hot grill versus a thicker home-style baked patty.
If there was any criticism about the sandwich, it was that the bun was a little large. I had the double and the burger:bun ratio was right, but single patty variations were a bit bun heavy. Karen noted “Loona's burger seemed to be all about the toppings which were plentiful and very tasty. The burger patty was a bit small for the bun but it had a nice crust on it. Plenty of bacon cooked to perfection. I tasted pepper as a seasoning which was nice.”
Stephanie dug into the fries and wrote “Homemade fries were superb!” Karen scribbled “the Greek salad as a side was generous with tons of feta and green olives.” She ate half of it, took the rest home and we shared it for supper. Russ echoed “awesome Greek salad.” Russ also took salad home.
Nia and I had a moment to talk burger restaurants and she commented that every place has its own aura. Certainly for the many locally owned restaurants we've visited that’s true - I think the most chains can hope to imbue is a unique “décor.” Loona Rossa definitely had a distinct quality – I liked it!