This text is part of the special Plaisirs booklet
This “burgermanie”, which has become the most important event of its kind in the world with more than 350,000 participants each year, pandemic or not, confirms to us how much we love this dish … which makes it good to us, with an infinite variation , even improbable, of recipes!
To say that it all started with a simple discussion between two friends who wanted to know which were the best burgers in Montreal. Did Na’eem Adam and Thierry Rassam suspect, then, that in the space of a few years their friendly joust would turn into a real phenomenon extending far beyond the metropolis? ” Absolutely not ! Na’eem said. When we organized the first Burger week, in 2012, we were already very happy that around thirty restaurants were participating in the event. “
Still, things went quickly. Year after year, the festival doubled in size and spread through several cities in Quebec, then Canada. Even Port-au-Prince, Haiti, now has its Burger Week! “Which proves to us that it is really the favorite dish of many people!” »Indicates the promoter, who has just deployed its tenth edition, of the 1is to September 14.
Creativity and bombance on the menu
Even if, in its initial form, a burger is simply made of bread, a meatball and condiments, it is clear, while salivating at the choice offered during Burger Week, that the imagination has not. no limit when it comes to declining this specialty.
The classic and uncluttered versions of the burger offered by some restaurants, such as the EggsŒufs Where Maynard, alongside others very intriguing, like the burger de yack greedy Caribou, or downright indecent, like the Hangover, a mountain of pancakes topped with beef, cheese, strawberry and mango salsa and maple syrup that can be enjoyed at the La belle et le bœuf chain.
“Burger Week does give chefs the opportunity to freely create their vision of the burger,” explains Na’eem Adam. Some of these creations seem quite a departure from the original dish, but I have learned from experience that you should never contradict a chef! These surprising burgers always have a link with the theme. »We should therefore not be surprised to come across a spicy miniburger placed on a Bloody Caesar at the Galway pub, or a brioche bun containing a brownie ball, vanilla ice cream, bacon, fruit and maple white chocolate coulis in the version Sugar Rush of Champagne Chocolatier.
So, yes, Burger Week is full of surprises in the broad sense of the term, but it also follows strong trends that can be seen in the restaurant business. “This year, there are more fried chicken burgers and vegetarian burgers,” says the promoter. We also notice a return to a more classic and comforting vision of the burger, conducive to transport and delivery. “
10 years is worth celebrating!
The 10e The Burger Week edition is, like the previous one, marked by a pandemic context which has propelled the online offer. Many restaurants are also struggling this year with a dire labor shortage. But never mind, the event remains as popular as ever. “We have a real fan base on social media and we know that some fans eat 25 or even 30 burgers from participating restaurants every year! »Rejoices Na’eem Adam.
The festival is accompanied each year by several prizes rewarding the favorite burgers of the public and of a jury. And for its tenth edition, at the general request of restaurateurs and gourmets, the event spans two weeks rather than one. One way to celebrate it better and not to explode its cholesterol level in less than seven days.
Burger Week is once again joining forces with food aid organizations. In particular, it supports Anorexie et boulimie Québec (ANEB), as well as the Moisson Québec food bank, at the rate of one dollar per burger sold.
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