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April 25, 2014 @ 5:00 pm - 10:00 pm

|Recurring Event (See all)

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 cheddar, tomato, lettuce, roasted shallot aioli and a mushroom ‘ketchup’ that takes over a week to prepare!

All this  + a 16oz pint of local craft beer for just $15!

Every Friday night from 5:00pm-close


*fries sold separately during #burgerglory


April 25, 2014
5:00 pm - 10:00 pm


Mercer Hall