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Michael Nusair

Michael Nusair

Michael Nusair is a food-obsessed Torontonian who writes about hamburgers at his burger blog, Tasty Burgers, and about everything else he eats at his personal blog, Michael Eats.

He also talks about movies on his podcast, The Tinseltown Massacre. Yes, he does occasionally (very occasionally) think about things other than food.

As a child, he ate an entire sample-sized tube of toothpaste on a dare. He wishes he hadn't told you that just now.

  • Website
  • Location: Toronto, Ontario
  • Favorite foods: You may as well ask a mother to pick her favourite child (unless you ask mine, in which case the answer is clearly me). Everything. Every. Single. Thing. Trying something new that I've never eaten before is pretty much my favourite thing in the world.
  • Last bite on earth: I'm pretty sure I could do worse than a double cheeseburger from my favourite burger joint in Toronto, The Burger's Priest.

Eat This Now: A Breaded, Deep-Fried, Buffalo Wing-Inspired Hot Dog at Fancy Franks in Toronto

Is there anything that can't be improved upon by being breaded and deep-fried? If such a food exists, I don't know about it. It was with that in mind, I'm sure, that Toronto hot dog joint Fancy Franks created the Frankie Goes to Buffalo ($7.25), a hot dog/Buffalo wing amalgam that features a deep-fried, panko-breaded wiener topped with Buffalo wing sauce, blue cheese dressing, carrots, celery, and "chicken bacon." More

Reality Check: Pizza Hut's Cheesy Beef Poutine Pie

I don't know if it's due to flagging sales or if it's just a way to get people talking about their restaurants again, but Pizza Hut Canada seems to be fully committed to the gimmick pizza game. They only recently introduced the Crown Pizza, which featured cheese and meatballs baked into the crust; clearly someone at Pizza Hut HQ realized that this wasn't quite ridiculous enough. They can do better. It was with that in mind, I'm sure, that Pizza Hut released their latest wave of gimmick pizzas, including Creamy Butter Chicken, Asian BBQ, and most ridiculously, Cheesy Beef Poutine. Yes, poutine on a pizza. I am inexplicably drawn to terrible novelty items from fast food chains (which almost never ends well for me), so I obviously had to try this. More

Eat This Now: Kimchi Fries With Pulled Pork From Banh Mi Boys in Toronto, ON

@jayang - Of course you are correct. Stupid mistake on my part! Should be fixed shortly.

Eat This Now: A Double-Layered Pizza at Pizzeria Via Mercanti in Toronto

@C.Mac - Yep, that's exactly how this pizza is constructed.

And it's cooked in a wood-burning oven. I actually meant to include that in the review, and totally forgot! So thanks for asking.

We Try the New Oreo Cookie at Burger King

Burger King is the absolute worst. They were okay many years ago, but they've gone downhill so precipitously that how they even stay in business is baffling to me.

Dallas: More Attitude Than Flavor At Twisted Root Burger Company

@Kenji -- Why are people perceiving this as a negative review? Well, you did spend five straight paragraphs essentially trashing the place, then went on to compare it to McDonald's (!), then finally said some nice things about the burger. So it does kind of read like a negative review, even though you actually liked the burger itself.

Chain Reaction: Harvey's

Not sure why Harvey's gets a pass while Hero doesn't; both use nearly identical frozen patties with that typically chewy, sausagey texture that frozen burgers tend to have. But then Harvey's has the whole nostalgia factor while Hero doesn't.

New Sandwiches at 'wichcraft

Is the meatloaf new? Coulda sworn I had that at the Vegas location a couple years back.

Cleveland: If Michael Symon Weren't Already a Celebrity, B Spot Would Make Him a Star

Jeez, a lot of snide condescension going on in this thread. Yikes. Can everyone please keep in mind that we're talking about burger doneness and not a mathematical formula? There is no correct answer here -- it's all down to personal preference. Once you start looking your nose down on the other side and lobbing passive-aggressive insults, you convince nobody and only succeed in making yourself look like a douche.

Milwaukee: Zim's New Location Focuses on Burgers, But It Has Some Work to Do

Well, I can't speak for the Serious Eats staff, but I do think that when you're reviewing a restaurant, you're reviewing the default service -- so if they over/undercook something, you need to mention that in the review, regardless of whether you later decide to send it back.

Reality Check: Wendy's Bacon Mushroom Melt

Indeed. This is definitely one of the best burgers you can get at one of the big chains. I don't know why it isn't a permanent part of the menu.

Chain Reaction: The Keg's Prime Rib Burger

Yep -- I can't say I'm surprised that the Keg serves a frozen burger. Welcome to Canada! You can get a decent burger here, but it's much harder than it needs to be.

Sad but true: here in Toronto, a place called Johnny's is frequently named as one of the best burger joints in the city, if not THE best. The problem? They serve nothing but frozen burgers.

I wish I was joking.

San Francisco: The Stunt Burgers at Uncle Boy's

Red Robin served a similar burger at one point; I don't know how long Uncle Boy's has been serving this, but it's possible that this is what inspired them.

http://aht.seriouseats.com/archives/2009/09/mozzarella-stick-topped-wise-guy-burger-from-red-robin.html

Daily Slice: Sausage Heaven at Zuppardi's, West Haven, Connecticut

@Beergal314: I was thinking the exact same thing. I know that pizza lovers like to espouse the merits of "char", but come on -- that's straight-up burnt.

Cheeseburger vs. 'Ground Meat on a Bun'

The fact of the matter is, for a lot of people the condiments are just as important (if not MORE important, even) than the burger itself. I know one of those people. If a burger doesn't have enough condiments to essentially drown out the meat taste, he doesn't want to eat it. To him, an industrially-made frozen burger and a freshly-ground hand made burger are pretty much interchangeable, because he drowns it in so many condiments that all that's left is the texture and a vague meat taste.

I suspect that the author of this article is one of those people.

San Diego: Spiced Burgers Pack Bold Flavors at R-Gang Eatery

@Erin - Oh trust me, I would not be surprised at all -- aggressively spiced "hamburgers" are a big pet peeve of mine. Perhaps calling it a meatloaf sandwich is a bit hyperbolic, but definitely I think that once you add garlic and/or onions and other spices to a hamburger, it stops being a burger.

I think a burger, at its core, is far too simple to allow for changes like that without completely destroying the integrity of the dish. A patty with garlic and spices tastes very, very different from a patty of pure ground beef seasoned with salt and pepper. I'm not saying it's necessarily WORSE, but it is definitely different enough that it shouldn't have the same name. Here in Toronto a burger like that is frequently labeled as a "homeburger," which I think is a fair compromise, name-wise. I just wish that this would be a universally-accepted standard so I wouldn't have to be unpleasantly surprised when I just want a good ol' hamburger.

San Diego: Spiced Burgers Pack Bold Flavors at R-Gang Eatery

Basically, that sandwich is a hamburger just as much as a mini burger is automatically a slider.

San Diego: Spiced Burgers Pack Bold Flavors at R-Gang Eatery

A "burger" with garlic and other spices mixed in is a meatloaf sandwich on a bun, not a hamburger.

10 of Our Favorite Pancakes in America

When I was in L.A. a couple years back, I had some pancakes at the Griddle Cafe that were as delicious as they were unfinishably enormous (seriously, I literally don't think it's possible for a non-competitive eater to finish a plate of their pancakes -- but this was definitely not a case of quantity over quality).

Cookie-Stuffed Cookies

This is a little dated at this point, but I couldn't resist:

http://bit.ly/enrb8e

Video: 'New York Times' Visits Ann's Snack Bar in Atlanta

I went there and had a Ghetto Burger when I was visiting a friend in Atlanta a couple years back. Waited around two hours. Totally worth it -- the burger was perhaps a bit too big and unwieldy, but it was so good it didn't really matter.

Video: Pho vs. Faux

Do you say Paris, or Par-ee?

France, or Frawnce?

Karate, or Kar-ah-tay?

Pho, or Fuh?

If you use the latter pronunciations, and you're not French or Japanese or Vietnamese, then your friends probably find you a little bit insufferable (particularly so if you smugly correct them when they say these words with an American dialect). Sorry to have to be the one to break it to you, but someone had to do it.

San Diego: Canada Steak Burger's Sirloin Burger is Worth the Drive to City Heights

Oh, and I forgot the third option:

c) leathery and overcooked, with any request to have it cooked to order flatly refused (thanks to the fact that many establishments being under the impression that ground beef legally has to be cooked to well done, despite the fact that this is actually a guideline and not an enforceable law).

San Diego: Canada Steak Burger's Sirloin Burger is Worth the Drive to City Heights

If you want to have an authentically Canadian burger, it would have to be either

a) frozen

or

b) have onions and all kinds of spices mixed in.

Yes, Canadians are terrible at making burgers (or at least Torontonians are). It is possible to find a decent burger in Toronto, but it's much more difficult than it needs to be.

Photo of the Day: The Food Lab's Chili Cheese Fries

Hey, say what you will about McDonald's, but they make a damn fine french fry.

Fair Food Roundup at the Orange County Fair in California

@danniii -- I don't know which part of Canada you're from, but here in Toronto we have an annual event called the Ex, which is essentially a state fair, complete with a lot of this kind of food.

Dinner Tonight: Orecchiette with Sausage, Broccoli, and Caramelized Garlic

I just made this. You forgot to mention to add the scallions -- I made the pasta, served it, ate it, then looked over at my kitchen counter at a bunch of scallions that I had bought and completely forgotten about. I re-read the recipe and realized that scallions were in the ingredients list but not in the recipe itself.

It tasted pretty good without them, though.

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