Newer to the game of gourmet burgers is Dennis Johnston of Fid in Halifax, which started serving them about a month ago… Johnston is using only beef from the Annapolis Valley, but he’s grinding it himself, blending three cuts.  “We mix them in certain percentages, which I can’t divulge.  Hanger, brisket and eye of round- brisket for the fat, hanger for the flavour and eye of round for consistency” he said.  “It’s made in small batches, maybe three or four kilos at a time.  We don’t have a pre-made batch waiting in the wings.”

Read Bill Spurr’s feature on the secrets of making the best burgers