A Thunder Bay lawyer is taking on the daunting and delicious task of trying as many of the Novemburgers as he can before the month ends.
Every year, local restaurants create a signature “Novemburger” and sell it throughout November, with $2 from each burger sold donated to United Way of Thunder Bay. A total of 41 restaurants are participating this year.
Suraj Dave, a self-described amateur burger eater, said he has eaten about 20 of the 41 different Novemburgers.
“There are some fantastic burgers. There’s also some really interesting spins on the traditional burger and patty,” said Dave.
Dave said he’s been tackling the Novemburger challenge for about four years. In the earlier years, there were fewer burgers to try, he said. As the campaign has grown to 41 restaurants, so has the difficulty of finishing the challenge.
The popular United Way Fundraiser is back in Thunder Bay. Suraj Dave joins us to tell us more about his Novemburger journey.
He said he’s noticed changes in the types of burgers available over the years. This year, he’s seen more smash burgers and mixed meats than available in years past.
His favourite burger of all was actually a veggie burger from Bonobo’s.
“I actively found excuses to try it again because it’s just too good,” said Dave.
Bonobo’s Novemburger is a pesto artichoke melt. It’s a seed patty with garlic balsamic aioli, lettuce, tomatoes, red onion, pesto, melted Thunder Oak Gouda and crispy fried marinated artichokes on a Donato’s bun.
“I was raised Hindu, so I’m not meant to eat beef, and my mom would be happy to know that the veggie burger was a favorite,” Dave said.
Before Novemburger ends on Saturday, Dave said he still wants to try the burgers at Madhouse, Burger Barn and Cheers.
Non-beef burgers a hit: local restaurant
Masala Grille also wanted to offer a non-beef burger, said owner Rama Agarwal.
“We just wanted to offer something a little bit different.” she said.
Their Novemburger is a chicken burger called the “Spicy Tandoori Vindaloo Grilled Chicken Burger”.
The burger is made from a chicken breast in a traditional “vindaloo” spice marinade and grilled in a clay tandoor oven. Toppings include sauteed onion, pepper, chilies, tomato an chili mayo.
“It’s a party in your mouth kind of thing,” said Agarwal.
