In my adult life, I have finished only one full burger, and that burger was last night. ( Hey! I was vegan for years and these things happen! ). How lucky was I that the burger in question was a gleamingly pink centred and charry crusted example of the kind? An inviting sandwich that has only whetted my appetite for more.
I accompanied Mr Lew of Great Burger Search blog and Foodie Date Night on an excursion to Typhoon Lounge – the kind of sports bar atmosphere I readily avoid and never would have imagined could be associated with such good food. So glad to be corrected on this assumption! And while my request for a portobello burger met with news that the kitchen was all out mushrooms (awwwwww) (yes, I actually adore portobellos, ok?), this turned out to be a blessing that forced me to face my fears head on…. and actually devour a cow sandwich. Eek!
While not as juicy as the two other half-burgers I’ve had before in recent memory, it was
very flavourful, and cooked medium rare just as I asked.. (rarrr! I like the colour pink in ALLLL sorts of ways, yo). The toppings on the burger I chose – the Monkland – were unfortunate, though, as I didn’t realize that “avocados, jalapenos and chipotle mayo” would mean an unholy huge glob of slightly spicy mayo in the centre of what would otherwise be an enjoyable patty, but once I scraped off the worst of it and could taste the beef again, all was well. Save for the mayo, it also wasn’t greasy in the slightest. Yay!
The fries were good, just sweet enough and made me yearn for vinegar, but what was really impressive was the sweet potato fries that Foodie Date Night enjoyed – incredibly crisp sticks, unbelievable! Superfried, must have been. Mmmm. Note to self: order sweet potato fries more often.
I heard nothing but rave reviews around the table, enough to balance out was honestly was some pretty slow service. Is okay, though. I’m spacey enough to decide not to notice things like that. And for a solid meal like this, sometimes it’s an
allowable time expense.
Next meat fear to conquer? BACON. Stay tuned!