An image of a hamburger on a white background.

Paying Homage to the Burger

By on May 24, 2013

Now I ask you, who doesn’t enjoy a really good burger seriously? Yes, I know some of you are thinking, well some vegetarians may be opposed to such a thing. But these days there is a burger to suit every need, even those that love the greens. I may not understand their take of going meatless let alone their taste buds (or lack there of)….just kidding…But I respect them for still trying to seek out a ‘burger’ of some sort.

So the month of May happens to be national hamburger month… like we needed an extra reason to dive into a delicious hamburger. But that being said, I’ve decided to give you some interesting tidbits about these double fisted splendors.

  • Fleur de Lys in Mandalay Bay, Las Vegas, Nev., is home to the $5,000 Fleur Burger — the most expensive burger in the world. The patty is made from Kobe beef, and topped with a seared slice of duck foie gras and truffles from southwest France.

Fleur Burger…as rich as it comes 
















  • McDonald’s Big Mac made its debut in 1968. According to a Weber survey, Hamburgers are the most-often grilled item.

  • When amateur pilots say they’re going for “a $100 hamburger,” they mean they’re flying a short distance, eating at an airport restaurant, and returning home. The $100 actually refers to the cost of fuel to get there.

  • A slopper is a hamburger smothered in red or green chile or chile sauce.
Slopper burger


















  • Want to go mexican with your burger? Serve it with ham and slices of American cheese fried on top of the patty and call it a hamburgesas. (Can also be topped with avocado.)
Hamburgesas
























  • Hamburger is a slang term for marijuana.

  • The biggest burger on record was made at Black Bear Casino Resort near Carlton, Minn., in 2012. The world-record bacon cheeseburger weighed 914 kg and had a 3-metre diameter. It included included 24 kg of bacon, 23 kg each of lettuce and sliced onions, 18 kg each of pickles and cheese.
World’s biggest burger

The finished product…wonder how many people it fed?





















  • In Alberta, a Kubie Burger is a hamburger made with a pressed Ukrainian sausage (kielbasa).

With all this talk of burgers and looking at the different varieties, I find it interesting how expensive a burger can be all depending on its condiments, type of meat being used and the locale to which its being served at. 
The snapshot below gives us an idea of the how much money is being spent on burgers in a deconstructed way (keep in mind its US stats but still the numbers are staggering).
Lastly, I want to share with you some of my favorite burger places…when burger cravings kick in one must succumb!
Five Guys Burger…the old school burger at its best

 

My favorite burger at the Works…the name of the burger says it all!
And who can resist these little chichi burgers called sliders…bite size burgers that are typically served with diverse toppings, a common trend among restaurants.

Sliders, a growing restaurant trend

Regardless what type of burger you have let alone where you consume it….Enjoy!!

FT

"Cook with love always, and people will feel it" - Chef @antonyannick70

It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L'Ordre du Mรฉrite Agricole. 

This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 
๐Ÿ‡จ๐Ÿ‡ต ๐Ÿ‡จ๐Ÿ‡ฆ๐Ÿง‘โ€๐Ÿณ

Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine 

A lifelong passion for his craft - Congratulations again, Chef!!๐Ÿ…๐Ÿคฉ

#travelblogger #foodblogger #travelwriter #foodwriter #chef #cheflife #chevalier #meriteagricole #prestigious #accolades #frenchculture #promoting #published #luxelife #tmac #tmacontario #ifwtwa1 #frenchchef
The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. ๐Ÿคฉ๐Ÿคฉ

Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

โ— Premiere wedding venue ๐Ÿ’โœ…๏ธ
โ— 18-hole championship golf course โ›ณ๏ธโœ…๏ธ
โ— Exceptional cuisine ๐Ÿฝ โœ…๏ธ

Make your next stay a memorable one with the Brookstreet Hotel! 

#foodblogger #travelblogger #traveldestination #weddingvenue #ottawa #championshipgolfcourse #golfcourse #curated #awardwinning #getaway #ottawawedding #ottawaweddings #travelwriter #ottawaweddingmagazine #published #lovemyjob #ifwtwa1 #tmactravel #tmac #tmacontario
Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! ๐Ÿฟ ๐Ÿ˜‹

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE ๐ŸŽข.

It's the perfect blend of sweet and salty - my favourite!! ๐Ÿ˜

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!๐Ÿฟ๐Ÿฟ
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mรฉrite agricole, the highest civilian honour from the embassy @franceaucanada ๐Ÿ˜ƒ

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!๐Ÿ‘๐Ÿ‘
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.๐Ÿ‘จโ€๐Ÿณ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ๐Ÿ˜

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo ๐ŸŽ“๐ŸŽ“

Bravo Chef!!๐Ÿ˜Š
Muy Caliente!!๐Ÿ”ฅ๐Ÿ”ฅ๐ŸŒž๐ŸŒž

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!๐Ÿคฉ๐Ÿ˜‹

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!๐Ÿ˜‰

Cheers!

#foodblogger #travelblogger #cocktails #cocktailporn #brazilianlemonade #braziliandrink #summerdrinks #bacardi #rum #summerheat #summerheatwave #lemonadeforadults #thefoodteasedrinks #ifwtwa1 #tmac #enjoylife #enjoythemoment
After a long day, a rich and tasty avocado, egg and bacon salad was the way to go!!๐Ÿฅ‘๐Ÿฅš๐Ÿฅ“๐Ÿ˜๐Ÿ˜‹

And the piรจce de rรฉsistance, triple-cream Brie with @artisinbakery baguette - the perfect match for such a meal. 

At this rate, indulgence should be my nickname ๐Ÿ˜‰

#foodblogger #foodporn #travelblogger #foodphotography #indulgence #longday #avocado #triplecream #baguette #frenchcuisine #enjoylife #luxelife #thefoodteaseeats #thefoodtease #ifwtwa1 #fwt #tmac

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