How a $50 burger the size of my fist was worth every penny that I spent on it.

 

Both Diana of “Foodology” and myself read the same article by Ken Tsui for “Scout Magazine”. In it he speaks of the best burger in town being Robert Belcham’s famous Dirty Burger from Campagnolo. That was enough of an endorsement for us to visit, and for me to film our experience with the one of the “best cheap eats in all of Vancouver”, as ranked by the readers of “Scout”.

To skip the reading, watch the video of our encounter with the “Gang bang burger” here.

This attic bar is part of Campagnolo, literally named “Upstairs at Campagnolo” and physically up a flight of stairs to the right of its entrance. The room is dark with mystery and interesting with artifacts. Most iconic is the red and yellow neon dragon lighting your way as you ascend up the stairs.

The room centres around the bar, which we chose to be seated at, due to its preferred lighting. Behind it, the room’s bartender and sever stood at the ready. Here, you go to him o order and pay, an understanding their patrons had, along with the fact that the “dirty burger” was the one to get. Without the possibility of reservations, others like us came early, right at 6pm when they opened their doors, to ensure our desired meal. They often run out of their burgers early. They service and serve until late, but the burgers sell out well before, typically by 8:30pm. And this evening, with 10 people being served, and each ordering a dirty burger, some with multiple patties (like mine), they were already half way through their stock tonight, and it was only 7pm, an hour into service.

Their food menu didn’t list any of the ingredients for any of their limited menu. So the list below is taken off of Ken Tsui’s well written article.

Foodology ordered the the classic “ Dirty Burger”. “The Dirty Burger” is a 4oz, 40-day dry-aged beef patty topped with fresh tomato, lettuce, house-made pickles, a slice of American cheese, and their signature secret sauce. All inside a Scotch bap bun baked downstairs. I can see why it is so popular. It is all in the well seasoned and well pressed burger patty, the butter lettuce and equally buttery bun helped as well.

From here there are customizable options for your burger. An ingredient or two added on for more, and a more elaborate burger. According to some, in order to get these customizable options, you need to know their codes names. But in reality, although fun, it is unnecessary.

Our third, Mr Foodology had the “In the Sun”. The same “dirty burger”, but with the addition of a perfectly yolky sunny side up egg. I grew up with a South East Asian diet, so often find sandwiches lacking when they don’t feature a fried egg. Here, it not only gave the burger flavour, but that distinct runny gooey-ness I love as well.

Asking for a “Foghorn, Leghorn” got you a layer of fried chicken skin within your burger. An addition so delicious sounding, that we decided to get an appetizer plate of just chicken skins to share. It is served with a drizzle of sweet chilli sauce that really helps it to pop, along with the fresh chopped chives. The sheet of skin was like a chicken chip in texture, and delicious taste. It was great served warm, yet still stood up after a day in the fridge. I would go back just for more of this.

“The Protester” added a 80g of rich, pan-seared foie gras to the dirty burger base. But being the greedy person that I am, I went ahead and got the whole bang, with the “Gangbang”. This was all the add ons and double the patty count. Two of their perfected beef patties, a sunny side egg, crispy chicken skin, pimento cheese, and 80g of foie gras.

In reality my burger was delivered to Mr. Foodology. I guess the assumption was a girl wouldn’t order such a decadent and calorie ridden burger, for a price tag of $50. I was such a woman. And not only did I want it, I finished it, and had no regrets with my meal. It isn’t an every day expenditure, but I truly enjoyed it, and still think back to it fondly. Though I think the dirty burger with one party, pimento cheese, and egg with a side of chicken skin would be the ideal order for me.

The burger was stacked tall and hard to take an initial bite into. More of it landed on my plate, joining the quickly growing pool of oil and grease that was collecting. It didn’t deter me as I even ended up licking the plate with oily mouth and sticky hands. The cheese was noticeable for its salty flavour, the foie gras missed, and the chicken skin an improvement for its crunch giving texture.

And a tidbit from the “Foodologys” is that this is only place that they know of that serves Mexican coke. Apparently their Coca Cola is sweetened with plain cane sugar, meaning you don’t get that high fructose corn syrup taste as you do with regular coke. Nothing I have noticed before, but am now aware of is an issue. I would like to return to try this as well.

 

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
I have already expressed intentions of bringing my partner here. They offer a really good burger worth having an early bird dinner for. One for the purists who love an clean build, and options for the adventurous who want a little more meat between the buns. A little small in my books, but it does satisfy with a thicker patty. Don’t deny your cravings.

 

CAMP UPSTAIRS
1020 Main Street, Vancouver BC
604-484-6018
campagnolorestaurant.ca
Upstairs At Campagnolo Menu, Reviews, Photos, Location and Info - Zomato