What makes a great burger? In our first episode, we hear from Robert Kim, the marketing manager of Fran’s – an Ontario diner chain that coined the term “banquet burger” back in 1945. Pay Chen asks Michael Olson, chef and author of Living High Off the Hog, how peameal bacon got its name and what makes it such a Canadian burger topping. And Na’eem Adam, cofounder and operator of Le Burger Week, a Canada-wide competition for the country’s favourite burger, shares what’s next for the festival and the future of burger innovation.
