Gastropub • Annex
"Unusual Great Burger Suspect: The Oxley The Oxley is your typical British gastropub brought to you by Jameson Kerr (of Queen and Beaver and Crush) and is making the posh Yorkville nabe more approachable. Thus, it caught me off guard that I'd have such a great burger here. Hand chopped, this burger takes a while to cook but it's juicy and meaty with simple accouterments like a house made sauce. Thick and salty fries on the side cured the hunger pains."
Restaurant • Woodbine Corridor
"Toronto’s Most Popular Burger The Canadian version of America’s In N Out Burger, The Burger’s Priest pays tribute to the mighty burger and religious references. Believers line up all day, every day (except Sunday) for their most revered burger. The not-so-secret secret menu is up online. I highly recommend the High Priest, their version of the Big Mac (though it’s not listed online). Vegetarians can get the “option,” mushrooms and cheese topped with panko crust. If you’re in a bad mood, carnivores can devour the “Priest,” a cheeseburger with the option that may have you thanking the heavens. The Priest, as its affectionately called, has a following so strong it now has three locations to serve the masses. That said, if you're going to the Queen Street East location, there is very little seating so take your burger down to the beach or the park just south of Queen."
Barbecue restaurant • Wychwood
"The Affordable Classic Out of all of the burgers, I have currently tasted, I would have to say that if you want a beefed up classic burger like The Stockyard’s Beast Style (their version of the Big Mac), it’s the most affordable at $7.50 (for a single patty. A double patty is $14). Though Stockyards is known for its BBQ and buttermilk chicken, their burgers are equally on par with their selection of burgers. From the classic original to the one with bone marrow and blue cheese (!), the Stockyards cooks some mighty fine meat. Back to the Beast Style - I was impressed with the patty, overall. It was just well cooked. Add in some pickles, that secret sauce, carmelized onions and a classic American cheese slice ooozing off the patty and I’m sold. As much as I love the chicken here, I’ll be back to try another burger. Don’t forget the Stockyards has some fantastic drinks including their limeaid and their ice tea with ginger. If you have time on a nice day or there’s no space in their tiny establishment, head over to the Wychwood Barns park space. Make sure to come on a weekday if you can. The north location means you won't have to wait in line."
Restaurant • Trinity Bellwoods
"The County Burger Though The County General is known for its chicken thigh sandwich, it's equally as known for its County Burger. The County Burger feels like a burger made at a BBQ, its bun and patty char-broiled, medium rare. Topped with mustard, mayo and some delicious dill pickles, it's a classic. It's served with fries or a salad. My vote is for the fries. Both the burger and the fries are a good portion size. If you want to top it off with something boozy, there is a fantastic selection of bourbon and rum."
Fine dining restaurant • Waterfront Communities-The Island
"The Burger with a Story I love a good story and Marben's story is no exception. Owner Simon Benstead told me that in the hometown of his parents in Ipswitch, England there are no house numbers. Thus, each house has a nickname. His parents, John and Mary, took the first three letters of Mary's name and John's nickname, Ben, and combined to name their house Marben, now one of Toronto 's buzziest restaurants. Aptly, the burger is named after John, who was the inspiration for the recipe. Locally sourced meat and short ribs are braised and shredded to use in the burger's carnivore interior. Freshly ground beef is then packed around the outside of the braised beef short rib. Sharp cheddar and John's sweet-and-sour Branston pickle (very similar to a chutney) are added for a simple flavor to this dense patty. It's one of the most unique burgers I've had. The burger as well as its sides, fries and simple salad, are the ideal portion size. Not overwhelming but fulfilling. Though almost 600 burgers are being made on a weekly basis, chef Rob Bragagnolo who has extensive experience as a chef in Mallorca, Spain has added a number of tasty Spanish tapas items to the menu. I loved the warm Mallorcan chickpea salad (topped with kalamata olives) and the tequila ceviche cones. Located conveniently off King West, this is a great spot whether you're on a date, in a group or for a business dinner. Bon Appetit!"
Hamburger restaurant • Yonge-St.Clair
"TO Burger Vote for Large and Greasy at Holy Chuck Holy Chuck doesn't mince meat about its portion sizes or making a downright greasy and dirty burger. It's not for the faint of heart or a vegetarian. My favourite burger here is the Big Chuck, Holy Chuck's version of McDonald's Big Mac. If you're more adventurous, the Holy Duck is topped with foie gras and if you want to give yourself the ultimate challenge, try the Go Chuck Yourself challenge, an attempt to eat a six patty, six cheese burger and a milkshake in six minutes. The reward? A free meal and way more calories than you should intake in a week. Don't discount the milkshakes either. The one with nutella is divine!"
Restaurant • Annex
"Best Ribs in Toronto: Big Crow Tucked behind the popular Rose and Sons is the large yet clandestine wooden back patio of Big Crow. The CN Rail Train and lots of chatter provide the background noise for groups of friends gathering around over some incredible baby back ribs. Smoked over a wooden fire and smothered with pesto and cherry tomatoes, these ribs are the real deal! Big Crow serves more than ribs: you can munch over rabbit, steak and lobster. The side dishes and appetizers are not to be ignored, either. The steel head trout poke is a fishy yet texturized version of nachos (and incredibly declicious); we absolutely loved the grilled corn salad, the potato salad and the pork and beans. If you have room for dessert, Big Crow dishes up junky ice cream sandwiches like s’mores and pb&j on brioche. It is absolutely worth smelling like a campfire the next day (truly, the Canadian way). It’s a glutton’s delight and it’s a carnivore’s paradise!"