Andrew B.
Yelp
4.5/5
Prior to COVID, Big Trouble Pizza was one of my favorite pizza spots in Toronto, known for its unique pizza combinations like Raspberry Jam, Balsamic Reduction, and Mozzarella or Prosciutto, Cremini Mushrooms, and Truffle-Infused Ricotta.
After closing their previous location, they've now reopened bigger and better, expanding their menu to include not only pizza but also burgers. Since I had previously reviewed their pizza a few years back, this review will focus primarily on their burgers.
Upon recommendation from one of the workers, I decided to try the Big Trouble Burger (the original), even though I've sampled many smash burgers across Toronto. The first bite was a revelation--the soft potato bun, the crispy crust of the beef patty with the perfect fat-to-meat ratio, and the standout element, the sauce. That extra sweetness, which may go unnoticed by most, made my eyes widen in awe. Aside from Extra Burger, I have not had a burger that has impressed me this much in a long time, 9.5/10.
The burger was so exceptional that I had to compliment the chef, who insisted I try the other two burgers on the menu--the Kwispy Wanch Burger and the Roast-Lahoma Burger.
Firstly, I must express my abhorrent disdain for the name of the Kwispy Wanch Burger. However, setting the name aside, the burger has all the makings of a top-tier burger. I would rate this burger a 7.5/10. What it lacks is the tanginess, which can come from the ranch or the pickled onions, or from pickling the jalapeños. Though, I did really like the fresh crunch the jalapeños provided.
The Roast-Lahoma Burger also earns a 7.5/10 rating from me. The essence of the Oklahoma Burger lies in letting the sweetness of the onions shine, where the vapour of the onions would perfume the beef. Unfortunately, the onions naturally sweetness was overshadowed by the dijonnaise. Although roasting the onions was a good idea, I felt there was a lack of onion flavour which can come from cooking the onions a bit longer to bring out their natural sweetness.
In conversation with Eddie, the mastermind behind these burgers, I gained insight into his dedication to quality and consistency. He emphasized his close collaboration with the butcher next door to ensure a consistent fat-to-meat ratio in each burger. Eddie's meticulous approach involves preparing a small portion of the meat blend each morning and cooking it to perfection to maintain consistent quality.
Overall, including both burgers and the pizza, I give Big Trouble a solid 4.5/5. I'm hopeful that they'll become a neighborhood staple and continue to delight customers with their creative and delicious food.