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| - Alberta Burger Week 2016 Edition
Neighbourhood pubs are the life blood of any community. It's a great thing to know that you can walk into your favourite haunt, know the server's name, grab a pint of the usual and a plate of the usual and just chill. The recently renovated Austin's aims to be that kind of place. Could it be yours?
The time has come once again for Alberta Burger Week and I find myself at Austin's Bar & Grill, meeting Executive Chef Federico Jr Causapin. Over 100 restaurants are bringing their original culinary creations to this charity event in the pursuit of bragging rights in what is becoming one of the biggest restaurant weeks of the year. Though the contestants are many, what has drawn me to this neighbourhood pub was a bit of something very familiar to me; the Longanisa Burger.
As a Filipino Canadian, I have been proud to see the emergence of Filipino cuisine into mainstream food culture. Chef Federico has brought his Filipino roots into this year's offering for Alberta Burger Week, creating this Alberta beef burger with the flavour and essence of classic longanisa. For those who are not familiar, longanisa is a cured pork sausage similar to chorizo or Portuguese linguica. The Filipino version is commonly available in 2 varieties, one which is more on the sweet side, and the other being spicy.
I was skeptical at first upon learning that the burger patty was all beef, wondering how that flavour of the longanisa would carry in beef. The burger itself is made from 100% Alberta beef, seasoned with brown sugar, garlic, soy sauce, and smoked paprika which gives it a subtle kick. The sesame seed sweet potato bun is house made and is delightfully light and fluffy. Add to that, garlic mayo, lettuce, tomato, onion, banana ketchup, and cheese. Served with sweet potato home fries and a side of mango and papaya atchara, Chef Federico's homage is a welcome addition to the vast selection of burgers at this year's event.
Upon trying the longanisa burger, I was pleasantly surprised to find that the meat was not at all dry or overcooked. The 60/40 lean to fat ratio carries the delicate flavouring of the longanisa, but not overpowering it. Chef Federico explained that the fat was very necessary in creating a beef patty that would deliver the familiar flavours without having to resort in using pork. The subtle flavour of the longanisa is present and also highlights and celebrates the flavour of the beef, with the smoky accent of the paprika at the end. Did I mention that the bun is house made? It's sublime and surprisingly it holds up well to being handled in the way that a burger should be handled when strategically trying to cram it in your gaping maw.
All in all, the Longanisa burger is delicious and I hope to see it as a regular part of Austin's menu. Keep up the great work!
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