One day. One barn. Over 10,000 burgers. Here’s how it happened.
The first annual Burger Day, our epic celebration of beef on a bun and the culmination of our Burger Week, brought thousands of carnivores to the Artscape Wychwood Barns yesterday afternoon.
With 23 restaurants serving their finest grilled creations (and one serving a delicious dessert burger), over 10,000 burgers were sold in all, which we estimate works out to about 1,400 pounds, or 23 cubic feet, of meat. With roughly 73 burgers sold per minute, vendors were sold out well before the scheduled 4:30 p.m. end time (with the exception of the exceedingly well-prepared Brock Shepherd of Burger Bar, who packed enough meat to keep his grill running past 5 p.m.). Needless to say, it was exhilarating.
Attendees also sipped beers by Muskoka Brewery and took in performances by the likes of Maylee Todd and tweenage rockers Interhead.
In case you missed the festivities, you can watch our video—directed by Tom Cardoso, Wyatt Clough and Michael Cravero—of the day’s action above.
Also: Grid reader and general burger enthusiast Ryan Varga also put together this mouthwatering Burger Week video in which he visited a few participating restaurants, including Burger Brats, Holy Chuck, and The Stockyards, to check out their special offerings:
