Le Burger Week has a large presence in the Exchange District
By: Alexander Karpa
King and Bannatyne’s Kimchi Ramen Burger created for Le Burger Week./KING AND BANNATYNE
Le Burger Week, one of Winnipeg’s most popular food festivals, has come and gone and some of the best burgers in the city were within a few blocks of Red River College (RRC).
The annual event gives Winnipeggers a chance to try something different, with restaurants often creating original new burgers exclusively for the week. Over 115 restaurants in the city participated this year, and customers were able to cast their votes online to determine the winner.
This year RRC students on the Exchange District Campus had plenty of mouth-watering options within walking distance of their studies.
Nearest to the campus was Miss Browns’ Bennie Burger. The five ounce pork patty was topped with provolone cheese, arugula, lemon aioli, and mushrooms, all neatly stacked on a Gunn’s brioche bun. What made this burger distinct were the two poached eggs placed lightly on top.
“The sausage patty is the best part of the burger, containing all different kinds of spices,” said server Kendell Holmes. “The spices in the patty contain tarragon, crushed chilli’s, salt, pepper and paprika.”
Just around the block, Peasant Cookery served their Chicken Buffalo Burger. Grinded in house, the chicken burger was immersed in panko and loaded with their homemade version of Frank’s Red Hot Sauce. It sat sandwiched between homemade buttermilk blue cheese, fresh ice berg lettuce, guacamole and was served on an egg bun.
Across the street from Peasant Cookery was King and Bannatyne’s Kimchi Ramen Burger. Deciding this year not to collaborate with their neighbour, Bronuts, the sandwich shop went in different direction than last year. In between a bun made from ramen noodles, the burger consisted of thick chunks of sweet roast Manitoba pork belly, original house-made Korean kimchi, peppery arugula, and soy-pickled mushrooms.
Along the Red River sits Cibo Waterfront café, home to the “The BB + J” burger that included an eight ounce brisket and chuck blend. The burger was loaded with the Barn Hammer Oatmeal Stout beer and bacon jam, jalapeños and Grana Parm aioli, fried banana peppers, and lemon dressed arugula, all piled into a potato scallion bun.
“The best thing about the burger is the Barn Hammer Oatmeal Stout beer and bacon jam because it is using a local craft beer,” said Cibo server, Ashley Titterton. “The use of local craft beer has become popular and people really seem to like that about the burger.”
This year’s Public Choice Award went to Brazen Hall Kitchen & Brewery for the second year in a row. Clementine Cafe was awarded with the Judges Choice Award for their ‘Herb and Marrow’ burger. Shawarma Khan won the Healthiest Choice Award for the ‘Khan Deluxe’ and Underdogs was awarded the Best in Show Award for their ‘Randy Savage’ burger.
