LE BURGER WEEK: Two meats, one bun, son!

Now, Baton Rouge was probably my Poutine Week MVP, with a lip-smacking lobster poutine that’s not normally on the menu. And they’re bringing it for Burger Week too, with this smoky taste creation that puts pulled pork on top of a half-pound patty. They call this one the Smoky Ranch Burger. Me, I call it magically delicious:

baton_rouge_burger (2)

OK, let’s break it down. You’ve got a nice, thick Angus beef patty, with some good grill marks—on both the burger and the bun. A nice chew from the pulled pork, and a ton of smoky flavour from the BBQ sauce. You don’t taste the ranch as much, but as you can see, it really runs all over the place. Nice fresh crispness from the lettuce, too, and the sautéed onions add an extra kick. There’s nothing wrong with this at all, bro!

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