The Best Cheeseburgers in Toronto
The best cheeseburgers in Toronto are in a somewhat philosophically distinct category from the purebred burger. The cheeseburger is, in essence, from a grimier universe where patties are thinner, grease is king, and buns are soft and floury. Most of these sandwiches involve the smash method of pressing the patty on a flat-top grill to produce a thin burger, though a couple opt for a conventional grill more reminiscent of a barbecue-style beef burger.
The type of cheese doesn't necessarily matter, though those who grew up loving Big Macs will probably appreciate the flavour nuances of processed varietals like Velveeta.
Here are the best cheeseburgers in Toronto.
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After experiencing wild success since opening in 2010, Burger's Priest has expanded with two additional locations that never seem short of packed. Winning touches include freshly grinding the beef in small batches throughout the day and cooking burgers on a flat top with mustard and onions. It's probably the city's best alternative to the famed Californian In-N-Out Burger, with light fluffy buns, and decadently greasy patties. My winner is The Priest riest ($9.99 for a single beef patty topped with fried portobello mushrooms and processed cheese). More »
This family style burger joint at Yonge & St Clair has made quite an impact on the Toronto burger scene since launching in 2011. They grind aged steak every hour for their burgers, and being able to add Italian black truffles to any burger or fries for only 3.99 is a fantastic option. They're probably best known for the Go Chuck Yourself challenge. Finish a heart-stopping combination of six patties, six slices of cheese, three pieces of bacon and caramelized onions, between three grilled sandwiches with one of their many milkshakes in just six minutes and you'll get yourself on the wall of fame. More »
The Stockyards is known for its excellent Southern-style BBQ, but it also makes one of the best burgers in town. The five ounce patties start their life as rolled balls of meat that are satisfyingly smash-fried on a sweeping flat top. The outside is seared to a wonderful crust that keeps in the juices and makes this burger worth the struggle for a seat in this tiny diner. The Butter Burger's patty is composed of 50 per cent chuck, 25 per cent brisket, and a secret cut for the rest. It's garnished with thinly sliced onions, butter lettuce and a bone marrow-blue cheese red wine butter. More »
Woody's seven ounce cheeseburger uses locally raised beef that's ground and pressed fresh daily. What sets Woody's apart is a rejection of the American flat-top take on burgers that dominate the other entries on this list. Instead they've embraced their Canadian roots by using a hardwood burning grill for a distinctive smoky flavour. The Beef Stuffed Cheddar ($6.95) is an inside-out cheeseburger (a cheddar-stuffed patty dressed with all the fixings). Also worth a try is The Bistro ($7.05) a beef burger topped with brie, sauteed onions and mushrooms, finished with a slathering of Dijon. More »
BQM has two locations (Queen West and Ossington) and long ago carved a niche for themselves with the option of picking the cut of beef you'd like the burger to be made from (chuck, brisket or sirloin). They were also one of the first to adopt a strict policy of using only locally-raised, hormone-free meat. The Big Cheese ($8 chuck, $10 brisket, and $12 sirloin) is topped with cheddar, red onion, pickles and garlic aioli. Fries are an extra $3 or you can try one of the five poutines on offer (or the excellent deep fried pickles). More »
After winning the coveted title of Best Burger on CMT's Burger Wars, Parkdale's Parts & Labour decided to open a dedicated burger shop in the former White Squirrel Snack Shop on Queen West (just a few hundred yards from Burger's Priest). The patty is six-and-a-half ounces of twice-ground Canadian chuck (done daily in-house). The Deluxe Burger ($9) is similar to a gourmet Big Mac, topped with bacon, tomato, red onion, iceberg lettuce, thousand island dressing and American processed cheese. For a different, yet equally tasty option, the Italian ($9) has onions, house tomato sauce, sweet and hot peppers along with mozzarella cheese. More »
This Roncesvalles burger spot has six burgers to choose from, and while none of them are labeled a "cheeseburger," you add cheese for merely a dollar. The Natural features fresh ground beef from Sanagan's Meat Locker and is served on a soft burger bun along with pickle, onion, tomato, housemade ballpark mustard and a smoked jalapeno ketchup. There's five cheeses to choose from including fried haloumi, Stilton, and smoked cheddar. The sides are great too, a favourite being the Blanche de Chambly beer-battered onion rings ($4.25) served with that ball park mustard. More »
Opening last summer in Bloordale Village, Brock quickly made an impression for having delicious sandwiches. The homemade cheeseburger ($10) is, in keeping with the rest of the menu, delicious. The beef is sourced locally and ground in house. It's served with smoked tomato jam, cheese, mustard, mayo, lettuce and onion with paprika-spiced Yukon Gold fries. More »
Kensington Market didn't have to mourn the loss of Big Chubby Burger for long, as the Burgernator opened up swiftly after its demise, with a firmly tongue-in-cheek military theme. The Commander Burger ($6) represents the entry level cheeseburger with a four-ounce patty, but the real reason to swing through the door is to dive into the eponymous Burgernator ($14.99). Three six-ounce patties are stuffed between two grilled cheese sandwiches, with sauteed mushrooms and onions, and house sauce. Wow. More »