This year there are 24 burgers competing. Challenge accepted.
I ve previously told you all about The Farmer s Breakfast Burger at Wiley s and the Sriracha Chili Bacon Cheese Burger at Phillips Avenue Diner. Both great contenders. Then there was the Burger Wellington at Bread & Circus and The Santa Fe Chimi Burger at The Holiday Inn City Centre. The last burgers we discussed was Dr. Love at Pave and Blarney Stone s The Golden Porker.
The contender on the menu today is The Uptowner from Papa Woody s Wood Fired Pizza. Yes, you read that correctly. They usually do pizza, however, their offering for the Burger Battle was legit.
This year there are 24 burgers competing. Challenge accepted.
I ve previously told you all about The Farmer s Breakfast Burger at Wiley s and the Sriracha Chili Bacon Cheese Burger at Phillips Avenue Diner. Both great contenders. Then there was the Burger Wellington at Bread & Circus and The Santa Fe Chimi Burger at The Holiday Inn City Centre. The last burger we discussed was Dr. Love at Pave.
Now, let s talk about The Golden Porker at Blarney Stone Pub.
The Golden Porker is described as, An 8 oz. Certified Angus Beef Patty placed upon Coleslaw and topped with Smoked Gouda, Bacon, Shredded Pork, a signature sweet & tangy Gold Sauce, and Fried Onions. Served on a Toasted Brioche Bun with a spread of 1000 Island Aoli. Accompanied with a pickle and your choice of a side.
This year there are 24 burgers competing. Challenge accepted.
On the menu today is the Burger Wellington from Bread & Circus Sandwich Kitchen.
The Burger Wellington is described as, Certified Angus Beef, Parma Ham, Mushroom Duxelles, English Mustard, Morbier Cheese, Arugala, Look’s Bakehouse Croissant.
We eat with our eyes first and this burger is very pretty. I mean, that croissant bun from Look s is gorgeous. And it didn t taste too bad either.
This burger is a take on a Beef Wellington, which according to Wikipedia is, Beef Wellington is a pie of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.