June 28, 2022

The D.I.C.E.D. burger at D.I.C.E.D. Discovery Café in Vancouver, on April 6, 2021.DARRYL DYCK/The Globe and Mail

Proper about now, we may all use some good meals information that brings a chin-drippy smile to the face. And in my expertise, there is no such thing as a meals that makes folks happier than a scorching, juicy beef burger. These newish (or new to me) hand-held wonders are no-fuss takeout choices that journey nicely, gained’t break the financial institution, will be eaten al fresco and remind us of sunnier days forward.

D.I.C.E.D. Discovery Café

  • 1515 Discovery Road, Vancouver
  • 778-997-8057
  • dicedculinary.com
  • Takeout; massive patio; open Saturday and Sunday 9:30 a.m. to five p.m. (prolonged hours start in Might)

At $5.95, this handcrafted traditional is the most effective dang burger deal on the town.

And there’s much more to like about this hidden gem on the Jericho Hostel in West Level Gray, which boasts a giant, grassy, fenced-in patio with a great deal of picnic tables and free parking. Proceeds from the menu assist sponsor at-risk college students within the D.I.C.E.D culinary college program. And it’s all cooked up by chef extraordinaire Quang Dang (previously of West), who now works alongside founder Don Guthro.

When Mr. Dang joined final 12 months, after going by some well being issues and wanting to provide again to the chef neighborhood, the 2 burger aficionados determined to create one which they might wish to eat themselves a number of occasions per week.

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It needed to be healthful. The griddled beef is contemporary, native from the Fraser Valley and flippantly seasoned with salt and pepper. Nevertheless it couldn’t be monstrous (quarter-pound patties straddle the road between thick and smash). And never too fancy – squishy potato buns from an area bakery would do exactly wonderful.

They opted for Canadian cheddar over American as a result of it tastes higher. And topped it merely with crisp lettuce, onion, tomato, pickles and a Large-Mac impressed vegan mayo sauce.

The chickpea vegan burger additionally seems nice. However I’m really keen on the Cuddle burger with crispy and caramelized onions.

Pourhouse Restaurant

The long-lasting Gastown watering gap not too long ago unveiled a brand new, burger-forward menu that gives a number of elevated smash-style burgers, together with a terrific brisket-chuck patty soften with smoked bacon and a lacy cheese skirt.

Nonetheless, you’ll by no means go flawed with the dry-aged Pourhouse Burger ($20), a Vancouver traditional since 2010.

Over time, this burger has gone by a number of iterations and now comes sandwiched between a candy, marshmallow-soft Martin’s potato roll, the identical model famously utilized by Shake Shack.

It’s a thick, hefty (seven-ounce) steak home patty made with dry-aged brisket-sirloin chuck from Two Rivers Meats. The 30-day ageing course of provides it an excellent funk with out tipping into blue-cheese territory.

Confit pork stomach, aged cheddar, caramelized onions and grainy-mustard mayonnaise crown it like a king.

The Gull Bar and Kitchen

  • 175 1st Road East, North Vancouver
  • 604-988-5585
  • thegull.oftendining.com
  • Takeout; patio; open Tuesday to Saturday, midday to 9 p.m.
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Uncommon-burger lovers, rejoice. This nifty North Vancouver pub grinds its Blue Goose Cattle Co. natural beef in-house, permitting it to serve its patties thick, pink and juicy – which has turn into more and more onerous to seek out due to food-safety restrictions.

The usual Animal Burger ($20 with fries or kale salad) has a large following, although the brie-and-caramelized-onion-topped Gull Burger has a bolder flavour profile (insider secret: add Calabrian chili sauce to steadiness the sweetness).

Shredded iceberg lettuce on the Animal will alienate some. I’m not joking. To shred or wedge is a polarizing level of competition amongst severe burger connoisseurs. However on this case, the softer slaw creates an absorbent pillow to take in all of the runny juices that give these burgers their edge.

The Gull’s sunny again deck, presently open all day and fitted with plexiglass dividers between tables, is a wonderful little hideaway to clean all of it down with beer, wine or craft cocktails. You may as well order burgers for supply from close by Streetcar Brewing, Beere Brewing and Home of Funk.

Dosanko Restaurant

For one thing utterly totally different, this pretty homestyle Japanese restaurant has a cheese-stuffed menchi katsu burger ($17) that was not too long ago put again on the menu due to standard demand.

Technically spectacular, the baseball-sized patty of freshly floor beef is full of American cheese, crusted with panko and deep-fried to medium-rare. The cross-section seems like meaty cream egg with an oozy, orange filling.

The meat will proceed cooking if travelling lengthy distances for supply, however the breading maintains its crunch.

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The home-made milk bun is surprisingly sturdy, assisted by a light-weight toast, which prevents the comfortable, squishy centre from collapsing.

Topped with a great deal of umami – caramelized onions, pickles, Tonkatsu sauce and koji mayonnaise – all of it melds along with a darkish, tangy moreishness.

Chef-owner Nathan Lowey was chef de delicacies at Robert Belcham’s Campagnolo, which, till it closed final 12 months, had the most effective burgers within the metropolis. He is aware of what he’s doing.

Golden Period Burger

  • Roaming Meals Truck
  • Instagram: @goldeneraburger
  • Solely accepts money and e-transfer
  • Open Tuesday to Sunday, verify Instagram Tales for occasions and site

Operated by a former steamfitter named Carlos, this Lo-Fi meals truck with a graffiti-sprayed exterior and fickle schedule, has been roaming the streets of East Vancouver for 5 years.

Posting grainy movies with hip-hop soundtracks from behind the entrance windshield, he has turn into an underground sensation on the energy of his grouchy allure and old-school smash burgers with an unparalleled crunchy sear.

Skinny, deeply brown and crispy across the edges, these nostalgic beef patties are utterly unseasoned. He solely provides slightly salt to the onions, that are fried beneath.

They’re gloriously messy, with tangy yellow mustard, diced pickles, thick wedges of chilly lettuce and gooey American cheese oozing out the perimeters. Carlos recommends you allow them to relaxation of their wrapper for so long as doable. However the beefy, steamy caramelized aroma is tough to withstand.

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