Worth climbing a mountain for these burgers

There are many celebratory cultural and food days" this month. One hardly needs a food day to inspire a dining experience, but May is Hamburger Month" and it's been a while since I had one.

Since including Mountain Burger in our February Food News Roundup, positive feedback has been unrelenting - praising the food and the people.

Dawood Eman and Abdulah Almesri are distant cousins from the Middle East and, ironically, did not become good friends until they met pursuing studies to become pharmacologists. While Almesri began to work as a pharmacist in Jordan, Eman pursued graduate studies in Human Resources in the U.S. Little did he know that his part-time work in restaurants would pave the way for this entrepreneurial chapter in their lives.

Eventually, they both came to Canada, making their way to Hamilton Mountain, which they love. While working on Canadian pharmacologist licensing qualifications, they worked in local restaurants. Realizing that they both enjoyed hospitality, they launched Mountain Burger.

Why burgers, I wondered? Why not foods that tapped into family and roots? Their answer was inclusivity." They said they wanted to welcome everyone and felt that quintessential North American foods would attract the broadest base of people - and they like people. Mountain Burger designed a diverse menu aiming to please every member of a family. Burgers - yes - and so much more.

The earliest appearances of burgers in North American food history date back more than 100 years ago. Today, they appear in eateries that range from fast food to fine dining. Search the internet for burger recipes and you'll find at least two camps. One proposes thick burgers cautioning cooks to never press down on the burger once it hits the cooktop thus avoiding the loss of precious juices and flavour.

Another view suggests the opposite. The smash burger approach is to press down (smash) the patty when it hits the cooktop. The burger, with its jagged edges, cooks in its own juices and is beautifully seared. Chefs refer to the sear as the Maillard effect - leaving meat lightly crusted, appetizingly browned and deeply flavoured.

Eman and Almesri serve seven versions of smash burgers - the most popular being the Classic and the Rockey. Their premium Canadian beef is never frozen, ground fresh daily and Halal. Adding no fillers ensures they are also gluten-free.

Of the many extra toppings and sauces - (secret) Mountain Sauce is intended mainly for burgers and Texan mainly for chicken. Other sauces can be used for dipping and wings - BBQ, Barbulo (Buffalo and BBQ), honey garlic and gravy.

If red meat is not your thing, then reach for their grilled chicken sandwiches. The Green Mountain plant-based burger is a beet or spicy black bean patty. For all burgers, locally supplied bun options include regular, gluten-free/vegan, Keto and even a lettuce wrap.

It's classic for a burger joint to include hotdogs, but their surprise addition is the Philly cheesesteak. My first encounter with Philly cheesesteaks was decades ago in the Hamilton Eaton Centre food court. You'd watch a cook prepare the meat, using a big cleaver to skilfully chop away at beef as it was seared, mixing it with caramelized onions. The cheese topping was provolone and ever since that was my idea of cheesesteak.

Then I began to hear from patrons of Mountain Burger that their cheesesteak was the closest thing they'd had to the Philadelphia original. Co-owner Dawood Eman seemed not surprised by that feedback. Having once worked in Philadelphia making beef and chicken cheesesteaks, his expertise was being put to good use.

Apparently, it's common to use provolone, American cheese (a.k.a. Kraft singles or cheddar) or Cheez Whiz (which Mountain refers to as cheese wiz"). The latter makes for a delicious, but messy, taste treat.

Wings (that come with garlic toast) and chicken fingers are two more proteins added to five salad choices and exceptional onion rings and fries. Other sides are sweet potato fries, cheese fries, poutine and even fried pickles.

I couldn't tell you when I last had a milkshake - it seems like a childish indulgence. But, the photo of the strawberry shake, made with real ice cream, was irresistible. I had it. Loved it. Made it disappear. For actual kiddies, there is a children's menu.

Another indulgence that will be added to my return visit, is dessert. Cheesecake and Carrot Cake were on offer but we took a pass. Eman told me it is Almesri's mother who makes the desserts. OK. Next time I'm leaving room for that.

This family-owned and run eatery opened in December 2021 and has already picked up a fan base which can be attributed to great food and friendly service. Mountain Burger offers pickup and delivery but do consider dining in. Their interior is spacious and attractive. Enjoy your food totally fresh and take the opportunity to chat with your hosts. You won't regret it.

Diane Galambos is a food writer who shares stories and recipes at her blog kitchenbliss.ca. Follow her on Instagram instagram.com/kitchenblissca

Mountain Burger

969 Upper Ottawa St., Hamilton

905-387-6667

mountain-burger.wixsite.com/mountain-burger-1

instagram.com/mountainburger_hamilton/

Hours: Friday, Saturday 11 a.m. to midnight; Sunday to Thursday 11 a.m. to 10 p.m.

What I paid: Beef Philly Cheese Steak Sandwich $12.87; Mountain Classic Burger $8.87; Fries $4; Onion Rings $5; Strawberry Shake $5.87

Wheelchair access: Yes