![]() the unrivalled Canadian king of spuds (sorry, Pemberton). fries, made from a recipe perfected at the original location in P.E.I. MacSwain also pointed to BOOMBurger's fresh-cut B.C. We're also incorporating the Cow's butter into our toasted buns, so that adds a good flavour as well as helping to hold the bun together better."īeyond the restaurant's traditional burgers, which you can have as a single or double, and smothered in smoky bacon and aged cheddar if you so choose, there are a couple all-beef hot dog options as well. "So with the cheeseburger you're getting the aged cheddar cheese, which is a high-quality cheese and has won several awards across Canada. ![]() "The Cow's Creamery where they make the ice cream expanded not too long ago, and with that expansion they went into cheeses and butter as well," he explained. MacSwain and his fellow owners are also putting a couple of Cow's products to good use that they hope will help them stand out in Whistler's already busy burger scene. "We knew with Cow's being in Whistler for 15 years, that it was seen as a good opportunity and a good market for the quality of food we're looking to deliver," he said. ![]() The Whistler location, nestled in the Bear Lodge, is the second for the P.E.I-based owners, one of whom also operates the popular Cow's Creamery, and MacSwain explained the impetus to expand BOOMBurger into the resort. But as word-of-mouth spread, BOOMBurger's popularity grew and the shop began operating year-round. The first location set up shop in Charlottetown, P.E.I., in 2010, first as a seasonal burger joint catering to the flock of summertime tourists. We know what we do well and we do it the best we can." We're directed more towards the old, traditional burger," explained co-owner and general manager Peter MacSwain. "We're definitely not about big gourmet burgers with hummus, sprouts and all that stuff on it. So it's refreshing to see a place like BOOMBurger, which officially opened June 20 on the Village Stroll, focus on serving up delicious, traditional fresh-to-order burgers without all the bells and whistles that have enticed the rest of the industry. Whether a dusty diner or high-end eatery, creating an elaborate gourmet burger has become all the rage, with chefs wracking their brains and pantries to pile the most exotic ingredients they can find onto their patties.īut with food, as with many things in life, sometimes a less complicated approach makes all the difference. Dress with the Sriracha vinaigrette and top with the other half of the brioche bun.When it comes to the wide world of burgers, it seems the hot trend in recent years has been to go bigger and bolder. ![]() Top with the burger, pickled red onions, and fried mustard greens. To serve: spread a thin layer of mayonnaise on the bottom of the brioche bun. Flip and repeat until seared on the other side, about 3 minutes. Cook the patties until they’re seared on one side, about 3 minutes. Make the Sriracha vinaigrette: add the Sriracha and rice wine vinegar to a sealed container and shake vigorously until emulsified.Ĭook the burgers: heat a well-oiled cast-iron skillet over medium-high heat. Drain the greens on a tray lined with paper towels. Working in batches, carefully place the greens into the hot oil and fry until they’re crispy, about 1 minute. Pat the mustard greens dry and tear into large pieces. Make the fried mustard greens: in a large Dutch oven, preheat the grapeseed oil to 350☏. Weigh into 5-ounce portions and gently form into patties. In a large bowl, combine the cooked mushroom mixture with ground wild boar. Remove from the oven and let cool completely. Place the tray in the oven and cook, stirring the mixture every 10 minutes, until the mushrooms are dark brown, about 20 minutes. Add the mushroom mixture to a baking tray and gently press down to flatten it. Place the chopped mushrooms in a medium mixing bowl and add the chopped garlic, chopped ginger, tamari, sugar, pepper, and salt and mix well. In a food processor, add both types of mushrooms and pulse until they are chopped. Make the wild boar–mushroom patties: preheat the oven to 350☏.
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