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At least eight restaurants in the core are serving $12 burgers made with local wagyu beef<\/a> from July 2 to 11 as part of Downtown YEG Burger Fest<\/a>. The premium beef comes from Lakeside Farmstead<\/a> in Sturgeon County, a family farm that has been recognized<\/a> for both its beef and cheese products.<\/p>\n One featured burger of note is the pho-inspired burger<\/a> from Rosewood Foods<\/a>. It’s an update on a popular former feature<\/a> with pickled onions, cilantro, Sriracha, and pho-flavoured mayo. Hoang Long 888<\/a> will similarly emphasize Vietnamese flavours with a burger-banh mi hybrid<\/a>. It includes the usual toppings found on banh mi, as well as a signature hot sauce and “tropical” sauce. Elsewhere, Birdog<\/a> is leaning into a steakhouse\/bistro palate<\/a> with a burger topped with caramelized onion jam, black truffle aioli, and a choice between triple-cream brie or aged, smoked gouda.<\/p>\n There’s a pickle-heavy option<\/a> at The Common<\/a>, a burger with Thousand Island dressing<\/a> at River City Revival House<\/a>, smash burger options from both Eleven Eleven<\/a> and Let’s Smash Burger and Shakes<\/a>, and a spicy creation<\/a> at Jack’s Burger Shack<\/a>. Both the participating Jack’s location downtown and the one in St. Albert are up for sale<\/a>, though the owners want the restaurant’s legacy to live on<\/a> after the transition. Still, it might be best to taste the award-winning Tu Le<\/a>‘s work while you still can.<\/p>\n
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