Father’s Day is almost upon us, and I can feel the taste buds across the city activating at the thought of that most traditional of dad meals, the burger and beer. And, hey, nothing wrong with a little meat and cheese and pickle and a cold draft. But, since it’s your dad and he’s likely pretty awesome, how about taking him somewhere that has burgers that go above and beyond? In the interests of happy dads everywhere, here are some top-flight burgers that say “Love ya, Pops” in the best way possible.
Au Comptoir
This little French bistro that could, located in Kitsilano, turns out excellent tartare and steak frites, but it’s the house burger you want to order for Dad. The bun is classic brioche and the beef is ground in-house and cooked to a juicy medium-rare. Then comes the dark brown caramelized onion “jam” and raclette, which is normally only seen melted in a fondue pot. Here, it gives a lovely pungency, and can only be made better by the optional addition of some foie gras. Side of fries included, and instead of beer, go for one of the excellent – and affordable – French wines. 2278 West 4th Ave, AuComptoir.ca.
Merchant’s Oyster Bar
While the name might not yell “Great burgers here!” at first glance, looking a little more closely reveals a toasted brioche bun and eight ounces of house-ground organic beef that is grilled over charcoal for a more complex, smoky flavour. Canadian cheddar, bacon, lettuce, tomato, pickles and the house sauce, which hints at tarragon, complete the structure. 1590 Commercial, MerchantsOysterBar.ca.
The Pourhouse
Chef JC Poirier is widely lauded for this work at Ask for Luigi, but The Pourhouse was its big sister, and it still provides one of the best burgers in Gastown. The patty is a heavenly mix of chuck and brisket, cooked to pink. It’s got the smoky cheddar, caramelized onions, mustard and mayo to round out what’s on top of the brioche bun, but it’s the added pork belly that takes the whole thing over the edge. Well, that and the optional fried egg. 162 Water, PourhouseVancouver.com.
Moderne Burger
Sometimes you just want a burger and fries with a cold shake. In that case, this retro-cool diner in Kitsilano is the place for you. The patties here are hand-ground from steak in-house and have no fillers or preservatives, which makes for a very “beefy” burger. Buns are baked fresh daily, and are topped with lettuce, tomato, red onion, mayo and the secret house sauce. Sure, you can add mushrooms, bacon, etc., but you really won’t need it. Well, maybe a slice of cheese. No liquor license, so just go for the classic shake or malted experience and call it a day. 2507 West Broadway, ModerneBurger.com.
Campagnolo Upstairs
This “dirty burger” is legendary and hails back all the way to the late-lamented Refuel in Kitsilano. It is chef/owner Robert Belcham’s loving ode to the classic burger at his Main Street restaurant, made with house-ground 40-day aged beef (often using meat from the neck) on a Scottish-style bap bun, similar to a bread roll. Standard toppings include cheese, lettuce, tomato and pickle. What makes it dirty? Go for the “secret” additional toppings of a runny fried egg, crispy chicken skin, or a slab of foie gras. Get them all at once for a truly dirty and delightful experience. Pair with one of the local brews always on tap, or one of bartender Peter van de Reep’s excellent cocktails. 1020 Main, Facebook.com/CampUpstairs.
A few other places you might want to check out for meat on bread—or other starches.
Kobob
Never heard of Korean rice burgers? Head over to Main Street and try this for something unusual and on-the go. The burgers – choose between marinated pork, chicken or tuna – are sandwiched between “buns” made of pressed rice, along with sweet corn some lettuce. Add the kimchi for an extra kick.
Mamie Taylor’s
Good beef is always appreciated, but when you top it with bacon relish and a rosemary aioli, it becomes something a little special.
White Spot
Because, what says burger more than this place? The Triple O sauce, the pickles and coleslaw, the “endless” fries. Take a trip into your childhood and rediscover the fun all over again.
Anya Levykh is a freelance food, drink and travel writer who covers all things ingestible. In addition to obsessively collecting cookbooks, she is a judge for the Vancouver Magazine Restaurant Awards. Find her on Twitter and Instagram @foodgirlfriday.
