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  • Gone are the days of the classic roadside burger joint, you know the type, the ones that Danny Zuccho and the T-birds would meet up at with their gals for a burger and a shake. Classic burger joints that don't need secret menus, nearly illegal spiced peppers and every ingredient in the refrigerator to make their burger rock, just three basic ingredients; beef, grill, fire -- that's it. ... or so I thought! I had my first encounter with Big Boy's Burgers last week during #BurgerBingeWeek, and man was I shocked at what I was provided. I massive patty started and pressed on flat top before being transferred and finished on the fire grill. This method is an excellent way of cooking a burger as the flattop cooks the burger in it's own juices keeping it moist while the finish on the grill gives it that BBQ taste and char that makes a class burger a burger. This burger came with cheese and bacon as well as my choice of toppings all piled between a thick bun, perfect for holding all that content (and their juices) together. I had only ordered the burger but mistakenly the team tossed in some of their fresh cut fries. I noted the mistake and they were kind enough to say "don't worry about it they're in the bag already"! I decided to be polite I'd have only a few, but the moment one of those perfectly cooked, thick, freshly cut fries hit my lips it was game over, took my about 30 seconds to go from overflowing french fry container to licking the paper of my bag (SMH) - Damn you guys, there goes my failed attempt at a healthy lunch. Well worth it though. I really dig the authenticity and taste Big Boy's puts together and with a convenient road side location just south of Bayview and Elgin Mills I know this won't be my last visit. Eatcrest Out
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