You may feel inclined to ask our chef how the burger at Mercer Hall is made. What will follow is a lengthy and technical description of the how and why behind sous-vide cooking.
See below for the condensed version + join us Friday nights for #burgerglory
Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler.
Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58 degrees and are then placed in the freezer briefly before being dipped in the fryer at 375 degrees.
What this achieves: a succulent pink centre with the perfect crust!
We then top with emmenthal cheese, tomato, lettuce, roasted shallot aioli and a mushroom ‘ketchup’ that takes over a week to prepare!
All this and a side of house pickles + a pint of local craftbeer for $15!
Every Friday night from 8pm-close
*fries sold separately during #burgerglory
**burger also available from 11-3pm daily