Don’t have a cow
This summer, a quest to discover Winnipeg’s finest veggie burgers unveiled a surprising array of creative and delicious options. From the structural integrity of buns to thoughtful toppings, the article explores standout local eateries, each offering unique takes on plant-based patties that are as flavorful as they are engaging.
Winnipeg residents recently ventured to discover the city's finest veggie burgers. An annual subscription of $205.00 + GST for a year was offered, with automatic renewal at $233.00 + GST every 52 weeks. The search revealed delightfully high-quality and diverse plant-based burger options, along with a multitude of opinions on the key components that create a good veggie burger.
Le Burger Week, an annual event, commenced the following week, pitting local restaurants against each other in a competition to claim the title of best burger. Public voting determined the local and national champions. To craft the perfect burger, choosing the right bun is essential. An ideal bun should be soft and supple, ensuring a pleasing mouthfeel and an optimal bread-to-burger ratio.
Thin and tender greens, like romaine, were preferred over crunchy, wet leaves that could disrupt the delicate equilibrium of a veggie burger.
Sauces, cheeses, and other toppings should be used sparingly to avoid overwhelming the burger's flavor profile. The reviewed burgers were generally good, but some struggled with structural integrity. Messiness, flavor, and texture played significant roles in determining the ratings.
The burger must be made in-house, excluding pre-made Impossible or Beyond Meat burgers, which disqualified some honorable mentions. The Thyme Café, a St. Boniface eatery and former Mondragon owners' restaurant, served a black bean, beet, carrot, sunflower, and amaranth patty with vegan cheese sauce, kale chimichurri, lettuce, pickled red onion, pickled dill, Dijon mustard, and oven-roasted tomatoes. The whole wheat bun was slightly crumbly, but the kale chimichurri overpowered the other flavors.
In the black bean, beet, carrot, sunflower, and amaranth patty, the Thyme Café's vegan cheese sauce provided a satisfying savory substitute. The diner's southern-fried tofu sandwich ($9.50) earned praise from a reader. The veggie burger at Le Squash ($17) featured a butternut squash patty seasoned with old cheddar, served on a fluffy potato roll with zucchini pickles, lettuce, and a special sauce.
The Crescentwood pub's veggie burger ($17) from The Grove showcased a crisp, well-seasoned butternut squash patty topped with cumin and curry spices, accompanied by chèvre cheese, red onion, apple, lettuce, avocado, and chèvre.
Written by urgent.news from Winnipeg Free Press's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
