A while back, many peopel started chowing or hownding about the stockyards burger.
I finally got a chance to write my review of it:
I finally made it out to this relatively new restaurant. I have heard many raves about the burger, yet did not know much about the place. This restaurant has a modern feel to it, yet is it pretty informal, and somewhat has a 50's style of bar seating right along side the chefs cooking. its great because you can watch/talk to the chefs while they cook your food, but your clothes do smell like a grease pit after (not a bad thing based on perspective).
I had ordered a cheeseburger. I was not asked how I liked it, and it came well done.
The beef used for the burger was not bad. It had an excellent texture and was slightly firm. Perhaps it was a byproduct of being not so obviously hand formed. The burger was griddled. Although it was prepared well done, it still came a bit juicy. Unfortunately, I did not get much beef flavour from it. Perhaps a better breed, or a better mix of beef could have been used. What I significantly picked up was the excellent char/greasy flavour that is so pronounced with griddled burgers. The exterior of the patty had a great crusty layer formed on it. There was a good amount of salt in this burger as well, but no hints of any other seasoning; for better or worse.
The toppings on this burger were on both ends of the spectrum. I absolutely loved the cheese. It was a very aged white cheddar that had an excellent texture and formation on the burger. The cheese was very pungent. In most cases I do not enjoy pungent, overpowering cheeses. However in this case, it added quite a bit to the experience. I also got the usual onions, pickles and tomatoes. The onions and tomatoes were not anything special, however I did specifically notice the soggy and gross garlic pickles. I do personally enjoy my garlic pickles, however these pickles I did not.
The bun was funny. It was quite fresh, and bouncy. I found it quite lifeless in term of flavour, I could barely pick it up. The bun is often overlooked on a burger. However, the chef toasted the bun right on the griddle. Not only does this give it a bit of char, but it also soaks up the griddle grease in the process. There was a good layer of grease caught right into the bun. This is decadence for many. It certainly added to the griddle experience.
To conclude, the burgers here are griddled. There are not many places that do a griddled burger here in Toronto, so I find this burger to be special from that perspective. Some people exceptionally like griddled burgers. They are very popular in the States (checkout West Coast style burgers) I however, do enjoy them all that much, but will still enjoy them for what they are. The burger at this restaurant has some major kinks to work out, but it has great potential. Along side with their regular griddled burger on the menu, I would like to see them do a not so traditional slider (using a thick patty). Perhaps next time I visit, I will sit right up beside the chef and ask him to do me this favor.
for pictures, see: