Choose Between Two Options
- C$14 for two 55 cheeseburgers and two side orders of fresh-cut fries (C$23.48 value)
- C$12 for C$20 worth of carryout
Cooks hand-press Angus beef patties and sizzle them beneath aged cheddar and bermuda onions to make 55 cheeseburgers. They also stack to-go burgers with toppings such as Canadian back bacon, smashed avocado, or grilled peach.
On the way back from a trip to Las Vegas, Burger 55's co-owners Chris Boehm and Steve Jones cooked up an idea. Spurred by the belief that "burgers had become far too normal," Chris and Steve decided to open their own joint, a place where diners could create their dream burgers from handmade patties and fresh toppings. Their vision resulted in Burger 55, which makes its home in a renovated 1946 garage. Skilled burgersmiths guide patrons through the appetizing menu, which allows meal-seekers to choose one of the venue's signature creations, craft their own from premium ingredients, or provide guidance to staffers who “freestyle” a unique culinary creation based on the customer's tastes or astrological sign.
Six patty options—Angus beef, turkey, portabella mushroom, pork, wild British Columbian salmon, or the market-price burger of the month—form the base of savoury feasts, with eight cheeses and a selection of house-made sauces enhancing flavours. More than 20 available toppings, including roasted garlic, pancetta, and grilled peaches, add to each burger's already staggering height, which is rivaled only by a Tower of Pisa built from gingerbread.