Comments on: M:brgr

By: Wendy

Wendy — Sun, 08 Nov 2009 21:37:56 +0000

Hi, found your site through chowhound.com. I’m new to Montreal and am looking for recommendations. My dining experiences here have been very hit and miss, but I’ve been to M Brgr twice and liked the food very much both times. It is exceedingly crowded and noisy, but mostly for me, unless these are overwhelming, the food itself is the deciding factor.

So if M Brgr is out, where do you recommend going for good burgers in the downtown area? I live in Westmount, almost at the NDG border and would love any/all recommendations you might have, although I fully expect to investigate your blog a great deal more as well! Cheers.

By: thelonious

thelonious — Sat, 12 Sep 2009 21:34:10 +0000

I have actually been back a couple of times since my last comments and my impression of m:brgr has only gotten worse. the quality of the food is very uneven, th place is overstaffed and everyone is always overselling (no I don’t want any champagne with my hamburger). Why do I go back? There are not a lot of good options downtown for lunch on the weekend. Still, I think my last visit was the last straw. I may have eaten my last m:brgr hamburger.

By: DS

DS — Fri, 01 May 2009 19:01:50 +0000

This place sucks. Sorry I couldn’t think of a more eloquent way to describe an overpriced burger. An overpriced burger is equivalent to an overpriced lollipop. It makes absolutely no sense. If you are going to spend 10$+ on a burger, I would expect to get any toppings I want included (ok maybe not the truffles or foie gras or whatever the expensive toppings are) and I especially expect to get a decent bun, not a grocery store bought piece of crap. I went to this place once, and would never go back. It is an insult to any foodie in Montreal.

By: Adorable_kitty

Adorable_kitty — Fri, 08 Aug 2008 19:01:28 +0000

I was here in February and haven’t been back since as I find it very expensive for a hamburger. True that it is one of the better ones in town… But I’d rather go to The Works http://www.worksburger.com in Ottawa for my hamburger fix and order my meat medium-rare.
Lenny Lighter was very warm and welcoming (especially to my date who was waiting for me at the bar as I was 20minutes late ) and sent us a complimentary chocolate chip cook served hot in a pan. Though the cookie reminded me of Pillsbury dough…
For $70, I’d rather go somewhere else like Pintxo or tapeo.

By: BEATER

BEATER — Sat, 28 Jun 2008 19:01:15 +0000

Ok – what does everyone really expect, the best burger in town. Comm’on even simply judging a book by its cover you could tell that it was going to be decent/good but not the best you have ever had. Regarding, the option to be able to order an organic beef burger was fantastic – side of smoked apple bacon – awesome – and for those of you who like a float, the absolute BEST float I have ever had. I sat at the bar which was a fun atmosphere, great music and the service was good from where I sat.

By: thelonious

thelonious — Fri, 09 May 2008 19:01:00 +0000

Made it back to M:brgr for the kobe burger. It was cooked more thoroughly than the regular burger I had on my first visit. Was this done on purpose to render a little more fat from the meat or was it an accidental overcooking?

In any event, it was fine but I was probably more impressed with the classic burger from my first visit. At a price of $18 for the kobe burger, I highly recommend not upgrading from the classic burger.

By the way, the poutine is god-awful…

By: Steve

Steve — Thu, 07 Feb 2008 19:01:58 +0000

If it’s 30% fat content of the ‘mostly’ chuck, then fat is added(I’ve never heard it this high for chuck).

By: Nicholas Robinson

Nicholas Robinson — Wed, 06 Feb 2008 19:02:56 +0000

Great blog–just what the doctor ordered for Montreal.

It’s disheartening to hear that the rolls are the tired Metro variety–it’s a plague here in Montreal. And I’ve been searching in vain for the perfect burger here (such as can be had in NY or SFO) and was so wanting this new place to be the one.

I’ll hit it up but go straight to the Kobe–or should we say “Wagyu”, as it is not possible to get Kobe beef from Kobe in N. America (see my comments on this at http://tiedtothesteak.blogspot.com/)–perhaps they’ll do something nice with the roll.

I thought Meatmarket’s burger was pretty decent.

Ah, the burger quest . . . just looking for that holy grill.

By: thelonious

thelonious — Wed, 06 Feb 2008 19:01:50 +0000

“Mostly chuck” is also a direct quote from one of the owners (I believe based on pic in the Gazette). I was told that the patty mixture at M:brgr has about 30% fat content (which sounds good to me) and I would guess that fat is added to the ground chuck (which explains why he said it was “mostly chuck” as opposed to “chuck with fat added to it”). This is just a hunch as I suppose the fat content of chuck can very fairly widely but I understand it to generally be lower.

By: Steve

Steve — Tue, 05 Feb 2008 19:01:36 +0000

Could you elaborate when you say, that what M:brgr uses in making their ground beef burgers is “mostly” chuck(so it’s not just chuck as I was told by M:brgr)?