Burger #46 – Chicken Caprese Burger (Krave)

With the cold days approaching, my preferred way of staying warm is chowing down on some delicious burgers! For this one, I headed back to the always tasty Krave Burger. Up until this point I had only tried their beef burgers, but this time I decided to switch it up and go with their Chicken Caprese Burger.

Stats

From the menu: “Juicy slow-roasted chicken, mozza, basil mayo, lettuce, tomato and balsamic vinaigrette”

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Burger #36 – The Donicken (Foggy Goggle)

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One thing that I try to be weary of when trying new burgers, are ones that are trying to be too ambitious. This could mean way too many toppings, an unusual combination of ingredients, or just the sheer size of the burger itself. That being said, I want to give a fair shot to each burger, kind of a “don’t knock it til you try it” way of thinking. The Donicken from Foggy Goggle initially had me worried that it may fall into this category, but being a lover of meat, I figured that I had to at least give it a try (and I’m glad I did).

Stats

From the menu: “Local, free range chicken, housemade Donair meat, cheese, lettuce, tomato, & hot pepper mayo”

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Burger #35 – Mozza Chicken Burger (Fickle Frog)

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Since starting this blog, one thing I have learned is that burgers come in all different shapes and sizes. You can have ones that are plain and simple, or there can be ones that are extravagant, inventive, and (sometimes) over the top. There is also numerous possibilities when it comes to the meat you can use. While LoB initially started out mostly dealing with beef burgers, I’ve decided that it’s time to start expanding. This is where Fickle Frog comes in. Located at 5675 Spring Garden Road, this has been a place where I have enjoyed a few beef burgers (and maybe a few beer). I chose this place to be the first burger of the chicken variety for Life of Burgers, and it was titled the Mozza Chicken Burger.

Stats

From the menu: “A chicken breast topped with mozzarella cheese and aioli. Served with lettuce, tomato, sweet onions and baked until golden”

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