Sausage Fest 2016: Ace Burger

What happens when you ask a burger joint to participate in a festival of sausages? They find a way to turn a sausage into a hamburger. Which really isn’t  that hard, when you think about it. Take the ground meat out of the casing, form it into a patty, slap it on a burger bun and you’re in business. Ace Burger did much, much more than that for their decadent Sausage Fest Halifax 2016 creation.

Chef Andrew Prince has interpreted a historical sausage recipe, the first ever appearance of hamburg meat (this is not fact checked) in a written recipe. According to Prince the recipe is titled “To Make Hamburgh Sausage”. He says “the ingredients listed are pepper, cloves, nutmeg and a great quantity of garlic, bay salt, red wine and rum. Those are the ingredients I used as well.”

“The 1758” — named after the year the recipe was published — does taste much different than your typical all-beef patty. The additional seasoning and spices give the beef a sausage-like vibe, and the insanely rich toppings bring it to a place of pure indulgence. The bun is buttered with bone marrow, there is a thick slathering of whipped blue cheese, big, crispy bacon bits and the patty itself is smothered in a smoked tomato and onion jam that comes off more like a sauce. Underneath the patty is a crunchy peppercorn cabbage and apple slaw. In the end, the flavours and textures do balance out to make a very memorable… sausage burger?

 

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