Disclaimer: I can’t make this post as entertaining as a Budweiser commercial.
Phew. Now that the pressure’s off, let’s continue.
Happy National Burger Day… or should I say MONTH(S)?! Thanks to Budweiser for extending the burger festivities by celebrating with Bud and Burgers. This promotion features limited edition burgers paired with Bud and is available at selected restaurants across Canada throughout the summer. Find your participating #BudAndBurger location here.
In Vancouver, Budweiser is teaming up with meat-centric Wildebeest in Gastown and farm-to-table Homer St. Café in Yaletown.
I had the pleasure of taste testing these exclusive “Buds and Burgers” burgers before the launch, which is today on National Burger Day, and it was quite the challenge. Back to back burgers and beers doesn’t sound too bad, but wait until you see these beasts.
First stop was Wildebeest and they certainly owned up to their name. Executive Chef Pekka Tavela and sous-chef Josh Gale created an expectedly over-the-top burger with layers of indulgent toppings. It features a house made wagyu beef brisket and short rib patty with black truffle sheep’s cheese, foie gras torchon, bone marrow-naise, lettuce, smoked ketchup, and a fried egg sandwiched between a burger bun made by La Baguette.
Surprisingly this carnivorous burger wasn’t as decadent as it sounds. I mean it’s not a “light” burger and there’s a lot going on, but the foie gras and bone marrow were unexpectedly subtle.
They recommend it with a poutine and of course a Budweiser Lager to wash it down. It helps “cut the richness” and excessive decadence. I recommend taking it easy during the week because this burger is only available during their weekend brunch. Good morning! Did someone need a hangover cure?
Next stop was at Homer Street Café where Executive Chef Tret Jordan presented his locally inspired burger. The highlight of the burger was the house ground and made medium-rare burger patty (hard to find in the city) made from pasture raised beef from Pemberton Meadows Farm.
Chef Jordan uses the beef blade and keeps a solid 30% fat and 70% meat ratio. He double grinds the meat to distribute the fat evenly and chooses a coarse grind for a meatier bite. He lets the quality of beef speak for itself and simply seasons it with salt and black pepper.
The medium rare patty is topped with cheddar cheese produced with Okanagan milk, and butter lettuce and tomato grown in the Fraser Valley. The yeasty buttermilk bun is made in house, and while it might look small, this burger has a lot of height. The ingredients are also quite slippery, so don’t wear white… at either places for that matter.
This burger is recommended with an American style lager, and Budweiser acts as a palate cleanser between meaty bites. It’s only available during happy hour at Homer St. Café.
Visit Wildebeest and Homer St. Café to try a Bud & Burger combo available for limited time only. For complete details see BudAndBurgers. Join the conversation with #BudAndBurger and please drink responsibly.
This post is brought to you by Budweiser.
Photo credit: Diana Seto