Burger Week 2016 – Winnipeg (Chapter 3)

Welcome to the final installment of our adventures during Le Burger Week here 2016, here in The Peg! After a total of 29 burgers in 7 days, Darren and I are now ready for a water and air diet for the next month, lol. Below are the last 9 burger offerings that we sampled from some of the best culinary establishments in town. Bon appetit!

The Perogy Burger
The North Star Drive-In

A juicy all-beef patty topped with homemade fried Perogies and a generous dollop of sour cream, finished with fried onions, bacon, an onion ring, Cheddar Cheese, and our homemade Chili.

Darren’s critique: Not a bad burger by any means, but the chili didn’t belong here. Bacon, yes. Fried onions, of course. Sour cream, definitely. Who pairs their perogies with chili though?


The Thanksgiving
Oakwood Cafe

House-made beef patty, pulled turkey, stuffing, cranberry mayo & gravy on a brioche bun.

Darren’s critique: Thanksgiving on a bun, minus the annoying relatives. Now it all depends if those are the tastes you’re looking for. Unfortunately, this is one of the few we weren’t able to have fresh, so it does skew the taste results having to eat it reheated. I’ll give it 3 1/2 stars but it was more likely a 4 eaten fresh.


Salsiccia Burger
Pizzeria Gusto

Italian sausage patty, goat cheese, San Marzano tomato jam, arugula, romesco aioli, olive oil bun.

Darren’s critique: Not bad. The meat was unique to what we’ve had so far. I thought everything worked well together. Keeping it fairly simple meant that there wouldn’t be much of a clash with anything, but it didn’t really knock it out of the park either. Small size for the price. The best part of this dining experience was finally meeting up with our friend, Chito! 4 out of 5 stars. (Chito gets 5 out of 5).


Inferno’s All Canadian Classic
Inferno’s On Academy

Ground Bison Patty, Okanagan pear relish, smoked tomato ketchup, baconnaise, honey crown royal mustard, St. James pale ale battered onion ring, Bothwell truffle cheese, Maple bacon, iceberg lettuce, local tomatoes from Greenland gardens, house-made brioche bun and topped with a deep-fried pickle.

Darren’s critique: Interesting combination of bites here, as having one in the middle was a very soft experience, but biting through the outer layer added the crunchy, and very tasty, onion ring into the mix. I couldn’t find much wrong with this other than the use of bison in the patty. I could still taste that for quite a while afterward and didn’t care for it. Higher marks had they gone with a different meat. 3 3/4 out of 5 stars.


Super Delicious Fried Chicken Burger
Bernstein’s Deli

Deli-style fried chicken, house coleslaw, pickles, special sauce, on a fresh challah bun.

Darren’s critique: Where to start? Well, the title of the burger did have some true words in it like “fried”, “chicken” and “burger”. This is one of those things that looks like a good idea on paper and may have been tastier if constructed out of paper as well. I didn’t like this combo at all. The challah bread was nice but didn’t go with it. Jen liked it more, but then she’s a challah back girl. 2 out of 5 stars.


The Flamburger
The Grove Pub

Cheddar and jalapeño stuffed patty, jalapeño relish, crispy jalapeños, habanero jack cheese, habanero-Asiago cheese sauce on a charcoal bun.

Darren’s critique: Very tasty, very nice heat to it. The black bun (which didn’t differ in taste and got its colour from the addition of powdered bamboo charcoal) was a nice addition to the presentation. The Grove tends to put out a steady contender and this one can go with the others in the upper echelon with a 4 1/2 out of 5 stars.


Kyu Burger
Kyu Bistro

First we start with a house-made, crisp chicken patty using a blend of chicken breast and chicken thigh, garlic miso butter, spicy honey mustard, crispy pork belly, pickled carrots, arugula, okonomi sauce, cucumber, mozzarella cheese, sweet chili aioli all on a soft, pillowy cloud bun to bring it all together.

Darren’s critique: An interesting take. It was a chicken burger with obvious Japanese flavours to it. The bun was unique but did lose it’s size quickly when chowing down. Much better than the deli’s version of the chicken burger (although the chicken itself on both burgers was good). It didn’t knock my socks on their ass though. 3 3/4 out of 5 stars.


Peg Forno Burger
Peg Beer Co.

Oven-roasted ground chuck on a house-made ISA onion bun, with balsamic tomato sauce, cappocollo, bocconcini cheese, pesto aioli and arugula.

Darren’s critique: I’ll turn this review over to Louis Litt… or maybe it’s Tobias Funke…


“What can I say about this? I don’t know if I’ve had a more pleasurable experience putting something in my mouth. You take it in both hands, close your eyes and slip it in there. The meat hitting the back of your throat is exquisite. The more you take in, the more you want. I need a cigarette.  4 1/2 out of 5 stars.” (Jen’s note: This critique is clear, forensic evidence of the comparison between “This is your brain.” and  “This is your brain on 29 burgers in seven days”.)


Choego Burger
Stella’s on Sherbook

A 6 oz grass-fed beef patty, grilled brioche bun, coconut avocado mayo, caramelized cinnamon pineapple, cheese, arugula, and cilantro.

Darren’s critique: (Jen’s note: By the time we reached the end of our Burger Week adventure, Darren’s brain had shut down in need of burger detoxification thus unable to critique this offering. To me, it was decent. I’m not used to pairing pineapple with red meat, usually with pork or chicken. But because Stella’s was one of our first haunts together when I first started visiting Darren here in The Peg, I’ll give it 3 1/2 stars.)

Thanks so much to all those who followed us on this adventure. Catch us next year for Le Burger Week 2017!


Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale. – Elsa Schiaparelli


Published by Relijen

I’m a born and bred Southern California girl, who became an unexpected Manitoba girl when I went and fell in love with a Winnipegger. I invite you to join me on this journey of adjustment and adventure as I learn to adapt my passion for cooking, baking, gardening and interior design, to this very different culture and climate.

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