The Main's shortlist for Burger Week 2025
Out of dozens upon dozens of choices, here are the ones that made the cut.
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The Main
Burger Week is back from September 1 to 7, 2025.
This is when many, many, many (not a typo) restaurants known for the best burgers in Montreal are serving limited-time creations for an annual festival of indulgence, flexing creativity with everything from gochujang aioli to fondue-smothered smash patties.
But let’s be honest: you’re not going to try them all (unless, you know, you want to go into cardiac arrest).
So we made a shortlist: These are the burgers that caught our eye—or our appetite. Some are deeply personal. Others are playful experiments. All of them tell a story. Whether you’re in it for nostalgia, sheer size, or something that just tastes damn good, start here.
Conceived by committee, perfected in a day: the Big Jang is a triple-patty stack with house gochujang aioli, triple cheese, bacon, crispy onions, and a sesame-finished pretzel bun. Research meets flavour, and doesn’t forget to flex.
The short-lived smash burger restaurant Loosies lives again: The cult-fave pop-up makes a daytime comeback with a Saint-Paulin cheese fondue burger stacked with crispy onions, house-pickled veg, and Fabergé’s signature mayo. A brunch spot gets serious after hours.
They've always got a new burger in rotation, and this one’s no less creative: blue cheese, crispy bacon, tomato-jalapeño jam, fresh jalapeños, crispy onions, and arugula, all on house-baked bread. Burger Week or not, they’re just doing what they do.
A first entry from a first-time brick-and-mortar. Justin Bragg’s Montreal-inspired burger goes minimalist with cream cheese, everything bagel seasoning, fresh jalapeños, and spicy honey butter. Simple, exacting, and personal — like the restaurant.
A new twist from a 45-year-old institution. The Moo-Moo Pok-Pok Burger pairs crispy homemade fried chicken with a AAA beef patty, grilled onions, jalapeño cheese, and house southwest mayo. Big, greasy, homemade, and all heart.
Le Nordique doesn’t flinch. Triple-stacked Quebec Wagyu, flat-top cheese curds, two types of bacon, fried onions, caramelized onions, arugula, garlic mayo, and a maple-garlic reduction — all on a sesame brioche bun. At $29.95, it’s underpriced on purpose.
Originally a staff meal, now a house signature: mini fried chicken sliders, brined in buttermilk for 24 hours, fried to a crunch, hit with sweet-and-smoky house BBQ sauce, and topped with fresh slaw. Comfort food with no rules — just instinct and heat.
A tribute burger with a beating heart. Chef Thomas Daoust honours his grandfather with a smoky BBQ sauce spiked with apples and liquid smoke, a bacon jam made from house-braised ham, crispy shallots, and slices of Oka cheese — the only kind his grandfather ever bought. Big flavour, deep roots.
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