The 38 Essential Toronto Restaurants

"Chef Greg Bouralias and his wife, Katherine, started Burger Drops as a casual project among industry friends, eventually morphing from limited-edition “fan” drops into a permanent home in Liberty Village. With fine dining training (including time as a former Aloette sous chef) and mastery of French techniques, Greg approached the burger like an exacting science, disassembling and rebuilding it. The result is undeniably charming: The meat, sourced from Beverly Creek (an Ontario farm) — where cattle graze on corn, hay, vegetables, and beer malt — is engorged with fat (a whopping 30 percent). When the hand-formed patties hit the hot griddle, they cook through 80 percent on one side, allowing the meat to confit within its own sweet juices, achieving caramelized crusty edges and velvet interiors (the holy grail of textures). Martin’s squishy potato rolls provide enough structural integrity to withstand all of the dripping meat juices, griddled sweet onions, American cheese, pickles, and Drop sauce (a secret blend of ketchup, mayo, garlic, Dijon, and spices)." - Tiffany Leigh