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November 12, 2019

If You’re Craving A Delectable Burger, Try Woodshed Burgers

For dessert, share the banana split, complete with whipped cream, Neapolitan ice cream, coconut-breaded bananas, and drizzled with caramel sauce and cherry syrup.

The Woodshed, made with Nonay beef topped with Irvings farm fresh bacon, braised onions, arugula and tomato jam. Photograph by Steven Babish.

The first thing you notice when you walk in is larger-than-life art — an angry bull chasing cartoon figures, which takes up the entire wall. It certainly gives the place character — a little hard-edged, yet colourful and well lit. But instead of windows, Woodshed Burgers has a glass garage door.

Here, you don’t get seated when you walk in — in fact, you don’t get to sit down until you order at the front till.

Once you order, the food is brought to you. If you’re lucky, you might snag one of the two Pac-Man interactive game tables. The menu is fairly straightforward — there are burgers, shakes and sides like Beer-Battered Onion Rings. Woodshed Burgers doesn’t try to reinvent the wheel. If you’re craving a delectable burger, it delivers.

If you’re going for a classic beef burger, The Woodshed burger is packed with flavour and is generously stuffed with toppings — red wine-braised onions, bacon, pickles and arugula. But what’s a burger without a juicy patty? Made from locally sourced Nonay beef and soaked in a tomato jalapeño jam, it doesn’t disappoint. If you don’t eat beef, you can try the Crispy Colonel chicken burger. It’s just as flavourful, but the Woodshed sauce gives it an underlying mix of bitter and sweet.

The burgers are a real handful, but save some room for dessert. A banana split, complete with whipped cream, Neapolitan ice cream, coconut-breaded bananas, and drizzled with caramel sauce and cherry syrup is hard to say no to. The menu suggests sharing it — the portion is indeed ample.

10723 124 St, 780-752-2874, thewoodshedyeg.ca

Chef and co-owner Paul Shufelt enjoying a double chocolate chunk shake. Photograph by Steven Babish.

This article appears in the November 2019 issue of Avenue Edmonton.

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