A Renewed Appreciation or How I Learned to Deal with the Economic Crisis

The weight of it is balanced between thumbs below, and fingertips above. It must be held in the most particular way, not sacrifice its contents. At first bite, it’s soft, then biting further through the layers – saucy, crispy, juicy – its all brought together in perfect combination, to be chewed…savoured…devoured. I nod and release a sound acknowledging my satisfaction. I never knew before just how much I love burgers.

Step aside MacDonald's and M&M Meats Shops. During the past six months, indulgent burger dine-ins and take-outs have been expanding their reach across the city. Founded on the principals of quality meats, unique toppings (rosemary mayo?) and freshness, made-to-order. A $9-$17 comfort meal is the best way splurge during tough economic times. Eating your emotions never tasted so good.

Earliest claim to the burger creation is Charlie Nagreen who dished-up the first “hamburger” between two slices of bread at the Outagamie County Fair of 1885 by flattening a meatball. Seymour, Wisconsin, has declared their town of 3,000 to be “home of the hamburger” and holds an annual celebration of the bun’d beef.

"Hamburger" now shortened to "burger" has, according to Wikipedia, become a generic term:

...[it] may refer to sandwiches that have ground meat, chicken, fish (or even vegetarian) fillings other than a beef patty, but share the characteristic round bun.

Toronto has many great vegetarian options and I recently enjoyed a delicious “Redemption Burger” – a stacking of Portobello mushrooms on a whole wheat bun – served-up at Sin & Redemption (136 McCaul Street).

Yet is a burger a burger without beef?

Acme Burger at 500 Bloor St. W, is sandwiched in the sushi war-zone of the Annex. It's open late enough to feed the post last-call crowd pouring out of Lee’s Palace and the Ye Olde Brunswick House until 4 a.m. The company opened its first location at Queensway & Royal York in 2006 and serves-up 100% certified angus beef.

Burger Shoppe opened its second location Burger Shoppe Quality Meats (which includes an expanded menu) at 210 Ossington. Burger Shoppe owner, Saeed Mohamed, was "tired of the corporate fast food chains,” (aren't we all?) sparking the idea for a burger venture that uses local ingredients and recyclable, biodegradable utensils and packaging.

Former Burger Shoppe partner, Mustafa Yusuf, left to open Craft Burger (573 King St. W) and in January, opened its second at 830 Yonge St. Their organic beef option is sourced from The Healthy Butcher. The "Craft Blue" (pictured top left) is a 6 oz. fresh - never frozen - patty topped with gorgonzola cheese, avocado, lettuce, tomato, and rosemary mayo...sided with fries and an old-style root beer by Boylan. Priced at $16.50 for the combo, you would never know there's a recession by the full tables and the endless queue of customers.

On Queen West near Bathurst, a papered store-front window declares a new burger business, Oh Boy! Burger Market (flippin' good), is scheduled to open soon. The patrons of Tattoo Rock Parlour and others will have an alternate option to Pizza Pizza.

Summer weekends in northern Ontario are filled with memories of my father; platter stacked and ready, basting brush in hand, barbecue sauce bottle precariously balanced on the edge of the tray. The grill ready to go. Soon it would be time to sit outside in the summer sun and eat.

Stepping outside my Toronto apartment, on a cold March day, a summer taste experience isn’t too far away...no matter the balance in my bank account.

All photos by Nina H.