OUR THOUGHTS…

Chef Bailey’s Cajun Burger was LOADED with house-cured bacon and topped with fresh lettuce and pico de gallo. The creamy cajun remoulade sauce wasn’t ‘hot hot’ (and could have been hotter for one of the burger testers), but after a few bites, the smoky cajun spice could be sensed on the palate. This burger was definitely worthy of a napkin or two, but we wouldn’t change a thing!

Chef Cole’s Truffle Mushroom Burger was STACKED with sweet brown sugar carmelized onions, swiss cheese, spring lettuce mix, a tomato slice, a ‘garlicky’ truffle mushroom aoili and a compressed apple slice. Say what?

Compressed Fruit: Most fruits have tiny air pockets in them. By placing pre-cut fruit in a vacuum bag, some of the air is displaced, resulting in a more concentrated product. The finished ingredient is denser, with a texture that almost feels cooked, even though it is not. (Scott Reitz – “What is Compressed Fruit?”)

The first bite of the burger offered up the aioli right away, while the ooey-gooey swiss cheese held the carmelized onion mixture for less mess. The compressed apple slice offered a welcome hint of flavour that didn’t overpower the rest of the burger toppings in taste or texture, but was an exciting change and departure from the normal.

WATCH OUR INSTAGRAM REEL of our experience at the Fence & Post below >>

DISCLAIMER: URBANCASUAL.CA WAS PROVIDED WITH TWO BURGERS BY FENCE & POST FOR THE PURPOSE OF TASTING, TAKING PHOTOS AND CREATING VIDEO OF THEIR FEATURED BURGERS. OPINIONS ARE OUR OWN.