The Five Guys Phenomenon in Canada

Fast food didn't become what it has become overnight. Once upon a time there were ma and pa burger and fry joints dotting North America, where families made an honest living out of cheap eats for their community, and took pride in maintaining a certain level of quality.  Now we have centralized cooking facilities, heat lamps, cost optimization procedures, pink slime, and salads more unhealthy than double burgers.  The big boys swallowed ma and pa. Diners became cutesy themed restaurants or survivalist holes in the walls. In 1986, four brothers from the Metro DC area opened an old-fashioned burger and fry joint going completely against national business trends and immediately gained success. They incorporated and in 2003, began to franchise.

The Five Guys Burgers and Fries that exists now is big. Really big. They opened 200 locations in 2011 alone and are set to open the same in 2012, putting them at over 1,000 locations overall. They are the fast food phenomenon of today much like Subway was in the early 1990s, built on simplicity and a fierce dedication to saturated fat.

Since I started Mike Likes Burgers I have had countless requests for a Five Guys review, and quiet, aghast challenges to my legitimacy as a member of the burgerati when discovered that I haven't been there yet.

Immediately looks better than most fast food.

The only difference between Five Guys and their competitors is that they aren't selling you anything innovative; in fact, what they are doing is the opposite of innovation, because Five Guys is a hearkening back to fast food before it got creepy. There are no gimmick products, just a burger with bacon and/or cheese, hot dog, veggie sandwich or a grilled cheese. Toppings are to order from a good-sized list, Sides include french fries and... french fries. Decor includes bags of potatoes and jugs of peanut oil. It's a 21st century spin on a drive-up with a level of authenticity and joie de vivre that some of its older competitors such as A&W should have, but don't.


Ordering a regular burger means you'll get two patties while a "little" burger nets you one. Patties are fried in their own considerable fat in the exposed kitchen and it's implied that you should watch the show. The restaurant is unabashed about how tremendously unhealthy these burgers are and so be it.

I ordered a cheeseburger topped with grilled onions, grilled mushrooms, tomatoes and barbeque sauce. The location was on Greenbank north of Strandherd. So what did I think? Find out after the break.

Shrimp burgers and social media

Chances are that many of you arrived here via Twitter. This is quite different than last week, where most of my readership was comprised of friends and family. I expected that this transition would take much longer to occur, but Ottawa's foodie and restaurant community have really embraced the blog. A big thank you in particular to Ron Eade from the Ottawa Citizen and the gang at foodieprints.

Now to last night's creation: shrimp burgers. Shrimp burgers are a delicious, healthy burger option that are quite easy to make. Normally when I try out a new recipe that has been fairly well established, I look at 10-15 on the Internet and try to determine what the trends are. Then I can identify what is vital for the recipe, or what can be experimented with. The trouble with shrimp burgers was that there were very different opinions on how to get the right consistency. Do you grind the shrimp raw or pre-cook? Do you need a binder? Grind it to a paste or keep it in chunks?

I used my newly established Twitter account to ask a couple of these questions to Emeril Lagasse, who is a guy I thought would know a thing or two about shrimp burgers. A few years ago you couldn't simply write a guy like Emeril and expect an answer back in ten minutes. Lo, Emeril, your advice was sagely. Those suckers were incredible.

We can pay a bit more now and eat shrimp forever, or pay less now and lose these delicious decapods to overfishing. I buy Ocean Wise certified sustainably raised shrimp from Whalesbone Oyster House's retail shop on Kent and Arlington in Ottawa. If possible, look for sustainably-raised or caught shrimp in your community.

Recipe after the break.