It doesn’t get any better than Buchanan’s sirloin burger
A $25 burger? No thanks. Unless the same excellent burger and fries can be had for a happy-hour deal of $15. Then sign me up.
Especially if it’s Buchanan’s famed charbroiled Angus sirloin bacon cheeseburger. It was arguably the city’s finest deluxe burger when the elegant chop house and whisky bar opened on the edge of downtown Calgary in 1988. And I see no reason for family-owned Buchanan’s to relinquish that title more than 35 years later.
Buchanan’s is an edge-of-downtown Calgary mainstay
What seals the deal for me is when my server asks how I’d like my burger cooked, from rare to well done; Medium rare, please! It’s been many years since I was offered that choice in germ-conscious Canada.
While Buchanan’s has built its reputation on its beef and extensive lists of Scotch and wine, it’s the succulent burger and a pint of house ale that keeps bringing me back.
Buchanan’s Chop House & Whisky Bar
738 3 Avenue SW, Calgary
Weekdays 11 am-11 pm, Saturday 5 pm-11 pm. Happy hour 3 pm-6 pm
403-261-4646
Marathon Mouth 
gotta love it. Custom cooked medium-rare. A rare offering in Canadian restaurants.
Is it basically a smallish steak, rather than ground beef?
How are they able to offer that specific service?
Best, Patrick
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Canada is much more fastidious about how well hamburger should be cooked than many US restaurants. The key seems to be keeping your beef grinding equipment spotlessly clean.
Or maybe some Americans are more half baked.
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