Fundraiser has eateries around the city serving up some serious and seriously inventive creations to sample.
In this corner, a custom-ground beef patty topped with a mega sized, house-made tater tot, fried porchetta and Oka cheese. And facing down this tough competitor? How about a pork rillettes burger that’s been battered and fried before getting topped with some Sylvan Star gouda and some tangy house-pickled fennel?
If neither of those tempt for some odd reason, there are some 50 other burgers fighting it out for supremacy in the new YYC Burger Battle, which kicks off today.
The fundraising event pitches restaurants across the city against each other with incredible creations limited only by a chef’s imagination all in an effort to raise money for two local charities.
Of course, the real winners will be all of those who get out to any one of the participating restaurants to try their creations before the 10 days is up.
Those who like to take an organized approach take note: all of the restaurants have described their burgers on the YYC Burger Battle page – making for easier decision making. Search by restaurant, location and even by ingredient. Find the complete list here.
Prices range from $11.95 to $25 (for Market’s Duck, Duck Goose burger featuring a duck patty topped with thick Swiss cheese, duck fat truffle aioli and with an option to add seared foie gras).
Not just beef, restaurants are offering all sorts of meat in their burgers, from salmon and a wild board-shrimp combo to lamb and bison.
For more information, to plot your game plan and more, head over to YYC Burger Battle.
Gwendolyn Richards is a Calgary-based food writer and the author of Pucker: A Cookbook for Citrus Lovers. She regularly contributes to Avenue magazine, the Calgary Herald and is the restaurant writer for Where Calgary. She is calculating how to eat as many burgers as possible during this event.