About the joint
Just a good old fashioned bar and grill in Leaside.
Easy on the Seasoning, Cowboy
by basil on May 3rd, 2013
This being my first lamb burger review - I don't have a lot to compare it to. However, I have eaten a great many beef burgers, and being of Greek descent, I've chewed my way through my fair share of lamb (just never in this form-factor).
First things first - the bun is unique. It has that vaguely fluffly texture and powdery top that's reminiscent of the Muskoka bakery scones of my youth. Not a standard burger bun by any means, and not my ideal burger bun, but not at all unpleasant either.
The patty was well-done, and had been grilled, but wasn't even remotely dry - which is a marvel in and of itself. I find grilled patties tend to dry up the moment you cook them past rare. If I was judging this one based on juiciness and texture alone it would get higher marks, for sure. But taste has to enter into it. The thing is, it didn't taste bad. The seasoning in the patty was good seasoning - what I take issue with is that for starters there was too much of it. It overpowered any chance of the natural flavor of lamb coming through. Add to that the fact that lamb is extremely flavorful with very little seasoning (a little garlic, salt and a splash of lemon is all my grandfather ever used on the chops he cooked up when I was a kid and I couldn't get enough), which makes the seasoning almost entirely unnecessary. I think I would have liked it better if it tasted a little more lamby - that is to say a touch gamier. It's like they were trying to hide the fact it was lamb with herbs and spices.
It didn't taste bad ... it just didn't taste like lamb anymore.