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Holy Chuck- Anyone tried this burger- there's a coupon

There is a coupon on R-deal or Onespout. I thought that I would get one. Looked a the menu. Thee is a long list of burgers but all except two have cheese on them., which I don't want. The Holy Duck above is one of them. Anyone tried this one?

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  1. I seem to recall you laughing with disdain at anyone who would spend money on a Holy Chuck or Burger's Priest burger. So why would you bother, even with a coupon?

    8 Replies
    1. re: TorontoJo

      This one is special. Not one that I could make at home.
      Besides, I am looking for some place that is open on Monday.

      1. re: Vinnie Vidimangi

        Gotcha. By the way, you can ask for any of their burgers without cheese.

        They've been making a burger with a brined, roasted and glazed pork belly that looks amazing. It's not on the menu, but they make it as a special occasionally and post on twitter. Might be worth asking for if you are in there.

        1. re: TorontoJo

          <They've been making a burger with a brined, roasted and glazed pork belly that looks amazing.>

          That sounds real good!

          1. re: petek

            That does sound amazing - definitely asking next time! Their milkshakes are the best!

          2. re: TorontoJo

            It's typically available on weekends (starting Fri evening).

          3. re: Vinnie Vidimangi

            we Holy Chuckians will be busy laughing at you for your submission to the Burgers Priest machine.
            sitting down at a table and eating your burger with the staff being nice and friendly isn't all that overrated.
            but I do thank you for letting me know about this coupon.

            1. re: Vinnie Vidimangi

              Are there any other restaurants around the area
              that serve similar food with reasonable prices.

          4. How much is it with the coupon??
            A friend of mine had it and said it was real good..

            3 Replies
              1. re: Vinnie Vidimangi

                I say go for it! And let us know what you think.

            1. I've had the Holy Duck.
              Really more of a gimmick - not a Burger at all - which is fine as I don't like Burgers anyway!

              The main issue (for me) is the crappy bun they use - maybe just exceeds Wonderbread - but it's the same one they use for all their offerings.
              It just absorbs the grease from the foie gras (which, incidentally was surprisingly well prepared, so no complaint on the main ingredient) - but the bun just disintegrates. Some people seem to like the grease running down their parts - but it's a texture turn-off for me.

              The bacon is excellent - didn't detect any truffle participation, but the maple starts to dominate part way through and the aftertaste is completely maple. Although I didn't concentrate particularly on the maple syrup, my reflection afterwards was that this was Quebec maple - which (for me) has a specific aftertaste that lingers and spoils my palate for the next hour or so. I'm used to the Ontario style which is 'more elegant' - sort of an accent flavour rather than a dominating flavour. So, if I ever repeat (AmuseGirl is a Burger fan - and for harmony it's only fair for me to participate occasionally) I'd probably skip the maple syrup.
              So, loved the foie and bacon. Hated the bun and maple syrup. Couldn't detect truffle.

              Will definitely try the pork belly (if available) - and find their Lambburger acceptable (which as far as Burgers go, makes it the best item there for me).

              4 Replies
              1. re: estufarian

                I really dig HC. can't eat the fois gras burger because the truffle oil stands out way too much. my wife loved it but i couldn't eat a bite of it. strange you say that it was MIA

                1. re: atomeyes

                  <can't eat the fois gras burger because the truffle oil stands out way too much.>

                  Not a fan of truffle oil.Think they'll leave it off if you ask real nice?

                  1. re: petek

                    maybe they'll toss it in your face out of burger anger.

                    dudes there are awesome. i'm sure they'll listen to your request.

                    1. re: atomeyes

                      I tried The Holy Duck and really liked it. I found the truffle flavour was nicely prominent, and the maple more of a sweet accent to the bacon (not too strong for me, though I think overall, the burger leaned a little sweeter than I was expecting). Foie was rich and creamy. Definitely a drippy burger, you'll want fries to sop up the juices. Note that they won't serve this burger to-go because the foie will just melt.

                      And I agree that the people working there are extremely nice. Most times I've eaten there one of the cooks/owners have stopped by to check how I liked the food (and I'm not a regular or anyone they know). I can't imagine that they wouldn't accommodate a reasonable request (no cheese, no truffle oil, etc.)

              2. Here's a picture of the pork belly I was referring to. They're calling it "belly of the beast".

                6 Replies
                1. re: TorontoJo

                  That does look awesome.

                  I may have to lean into the strike zone and take one for the team soon.


                  1. re: Davwud

                    Your sacrifice is appreciated. :)

                      1. re: TorontoJo

                        BTW after the problems they had with the name of one of their burgers I decided to give it a go. It was awesome.
                        2 50/50 beef/bacon patties, cheese and chili. I added diced onion and mustard. Phenomenal.


                    1. re: TorontoJo

                      <They're calling it "belly of the beast".>

                      SICK!! In a delicious kind of way.. :D

                      1. re: TorontoJo

                        OMG that looks so good. How does it compare to other pork sandwiches you have tried?

                      2. I went on Monday night and had a Depressed Cow Oklahoma Style and a Greek Bahahahstard (sp?) lamburger. I can go on at length complaining and mocking, but what's the point. Holy Chuck is no different than the other "moderne" burger places that I have tried. - simple food badly executed, pretentious and over priced. It differs only in details although there are common areas of failure.

                        So let me get it over with.

                        Either the owner has no food sense and is trying to jump on a bandwagon or he is trying to jump on a bandwagon and has mistakenly underestimated the standard required for a good greasy spoon burger.

                        The bun was a low Wonderbread nothing, as estufarian has stated , even though the (:normal" )burgers are between $9 and $13 pre tax.
                        The beef in the patty was probably good, but is was overwhelmed by the mess surrounding. Frying the patty and pressing the patty flat detracts from quality beef's potential but this would be OK if they had achieved their populist goal.
                        I don't think that the meat in the lamb burger was lamb. The taste was ovine but it was extraordinary strong and skewed. I don't know what they did; I don't have the requisite experience to opine.
                        The onions were steamed or boiled before hand and were probably sweet onions. They were then put on the patties and the griddle. They ended up as a mushy and unpleasant nothing.
                        Part way through the cooking a whole lot of powder was shaken on the patty and onions. This was mostly and perhaps all salt. I couldn't get rid of the salt taste until the middle of the next day.
                        The Depressed Cow called for sweet:"Heinz" mustard . I have never seem so much mustard put on one place. It would have overwhelmed the burger but for that the mustard had equally unpleasant competition.
                        As for Oklahoma Style, I used to live in Oklahoma but I don't remember anything like this . Perhaps I went to the wrong places.

                        I asked for pickle and tomato on the side because I didn't want to spoil the food designer's concept. What was given was parsimonious. The pickle was overly salty but firm, which perhaps is its virtue. It slices thinner. It was not Strub's and I don't bother with others so I can't identify it.

                        I threw away half of each burger even though my practice is to finish my food.

                        I didn't have the "Holy Duck" for a number of reasons. One reason was that I was afraid that I would vomit from all the sweet, fat , excess and suspected clumsiness. I view estufarian's complaint about the provenance of the maple syrup as a form of humour.

                        I was in Scarborough earlier in the day and had a " burgeresque" lunch at Al Tanoor (Lawrence east of Victoria Park). A kefta kebab in a laffa (thin flat bread without a pocket ), with salads, all rolled up. The kebab was a mixture of beef and lamb, formed on a skewer. The laffa was housemade. The whole thing and every part was delicious and I would give it to anyone with pride. On a bought outside pita it is $4.99, on the laffa it was $6.25. (Spring for the laffa)

                        A world of difference in basically the same things.

                        10 Replies
                        1. re: Vinnie Vidimangi

                          Wow! Are you sure you went to the holy chuck on Yonge s/of St.Clair?

                          Different strokes for different folks.......

                          1. re: Vinnie Vidimangi

                            You had already declared your hate for Burger's Priest and you saw all the posts saying that HC was the same type of burger. It's clear that this style is not to your taste, so how can you be surprised at your experience?

                            1. re: TorontoJo

                              I am always open to teh possibilty that I am wrong. Besides, it was marauding Monday and I got a coupon.

                              1. re: Vinnie Vidimangi

                                and it reads like today's Whackjob Wednesday.

                                you ordered a burger griddled. not charred. griddled.
                                you ordered a burger griddled in mustard. then you're complaining it had mustard on it.
                                you're complaining about the cheap bun; this is the same shtick any American-style burger joint does. want designer bread? go to Hrvati.

                                these guys are basically grinding higher end steak cuts to make burgers. hence, the price and, for people like me, the great flavour.

                                seriously, dude....

                            2. re: Vinnie Vidimangi

                              Not really sure how you can complain about the basics of this place. This type of burger clearly isn't up your alley. There are a lot of us who strongly believe it to be the best type of burger. So that's that. As people have said, different strokes. To complain that cheddar is orange or chocolate melts in the sun is just plain dumb.
                              I've seen a few Oklahoma places on TV that do a burger like that. Perhaps it's regional in Ok.

                              As for the price, I see it a couple of ways. First and foremost, they're in the high rent district. That'll add to the cost. Secondly, they're using a far superior beef than that of McD's or Wendy's. As such they can't compete price wise. If you want that kinda burger cheap, go there.
                              On the flip side of that last point, Collegiate Lunch seems to be able to provide a good quality (same style) burger at reasonable prices. The difference per unit may only be a buck at the most though.

                              I do think it's awesome that you compared apples to tomatoes and called them "basically the same things."


                              1. re: Vinnie Vidimangi

                                Comparing a smashed burger with kefta kebab is so ridiculous I'm fully dumbfounded by your logic.

                                1. re: Vinnie Vidimangi

                                  Couple of comments.
                                  I also wondered about the provenance of the lamb. It didn't taste Ontario to me - too strong. So I enquired further and they quoted 'chapter and verse' on their lamb supplier in Ontario and confirmed they ground it in-house. I have no reason to doubt that - although I'm still suspicious on the age of the 'lamb'.
                                  As for the maple syrup I was completely serious. My father-in-law made syrup for over 60 years (recently retired). Not that I was around for these - but I have tasted at least 15 vintages he has made and 'learned at the master's knee'.
                                  He can detect Quebec maple from aroma alone (I have to taste it) and his explanation is that different maples are used - in Quebec (and Vermont) he says they use 'hard' maples, whereas Ontario uses 'soft' maples - they all look the same to me! BUT (the important thing) - the Quebec version has a distinctive aftertaste (hard to describe but reminds me of botrytis cinerea - if that helps).
                                  But amuseGirl likes the burgers, so I tag along anyway - I've certainly had worse - and at least there are some alternatives.

                                  1. re: estufarian

                                    There are differences in the composition of old growth and new, commercially grown trees. It may (or may not) explain some of the differences in taste you've found in Maple syrup.

                                  2. re: Vinnie Vidimangi

                                    I, as always, enjoyed reading your dissenting opinion VVM. You have a unique voice AND you always make me laugh.

                                    1. re: Vinnie Vidimangi

                                      Thanks for an enjoyable read. As one who has not yet succumbed to sampling either BP or HC, I don't relate yet first-hand to your experience or to any of the others who have commented on your review. In the past you've led me to Bistro Camino, so your opinion has a lot of weight with me. This makes a visit to HC more interesting!

                                    2. i really didn't enjoy my experience here. it's incredibly overpriced for average food. our bill came to just under $40 for two. we had two burgers, one small pop and a poutine.

                                      the poutine was ok. the burgers are fresh and tastes ok. biggest problem is the bun. don't know how anyone enjoys this bun. it's so soft that it melts in your mouth and not in a good way. it basically turns into moosh that gets stuck to the roof of you mouth while u are trying to chew the rest of the bite. it's basically a deal breaker since everything else is nothing to get too excited about either.

                                      8 Replies
                                      1. re: justanotherdoan

                                        <it's incredibly overpriced for average food>
                                        I agree that it's a little spendy($18. for a Holy Chuck and Nutella shake),but in my opinion, no one else is doing these kinds of burgers and shakes so I wouldn't call it average food. For me, Holy Chuck is a once in a while treat,and I make sure I walk home(Y&E) after I visit... :)

                                        1. re: petek

                                          As I said above, higher rent + qualitly ingredients = more expensive. Simple economics.
                                          Besides, it's only a few bucks more than Hero Burger and, as Dr. Sheldon Cooper would say, "Orders of magnitude better."


                                          1. re: petek


                                            How do these HC burgers rate against Goody's burger in Scarborough or Starr burger in Whitby?

                                            1. re: stv

                                              Don't know anything about Starr but they're a different animal than Goody's. Goody's is the standard, mix in, over coals burger while these are the 100% beef on a flat top. Which is better is of course a matter of opinion but I far prefer this one (and style) to Goody's. And I like Goody's burgers a lot.
                                              Keep in mind that a lot of burger at both places are "Gimmick" burgers. Which can also add to the confusion.


                                              1. re: Davwud

                                                +1 @Davewud
                                                "Gimmick/secret burgers" seem to be all the rage these days,and I for one like em..
                                                For a regular burger,I just waddle my ass a couple blocks to "The Shack"

                                                1. re: Davwud

                                                  Goody's burger are is a finer grind than I like, but their seasoning is amazing; then topped with their excellent toppings (Goody's Burger). Havarti cheese = yum.

                                                  They even have a Pretzel bun that was quite good, but too dense.

                                                  Starr burger have a coarser grind, and it is also done on a flat top. They only have standard toppings. The bun will breaking apart near the end of the burger.

                                                  Starr burger is just a simple burger that is being done right, by mostly non professional cooks/chefs.

                                                  Starr also has great fresh cut fries.

                                                  Starr Ave Burger
                                                  900 Brock Street North, Whitby, ON L1N 4J6, Canada
                                                  +1 905-430-3301

                                                2. re: stv

                                                  Goody's is more like meatloaf. I eat Goody's because the toppings are nuts.

                                                  HC is like ground steak and they're doing great stuff like fois gras, smoking some cheese, etc.

                                                  two different experiences. truth be told, think i've migrated over to HC from Goody's. they're both great. but the whole package (fries, milkshake) gives HC the lead.

                                                  1. re: atomeyes

                                                    "Goody's is more like meatloaf."
                                                    By atomeyes


                                                    Any least Great meatloaf.

                                                    LOL all around.

                                            2. Googs - Consider what I spared you. Among other bon mots: By "Oklahoma Style" I understood , like chicken fried steak (that's pronounced "chicken-fried-steak")- but what I got wasjust assaulted by sodium not battered..

                                              TorotnoJo. I don't hate Burger Priest. It is boring , but palatable except when they dump too much salt on the patty. My reaction is amazement that someone can make a business- nay, now three branches- selling something so talentlessly low that a child can replicate it home if he were capable of suppressing the urge to improve it - and the amazement is double because it is it is being sold at an unreasonably high price.
                                              Cordon Bleu, of which Joanne Kates is an alumna, has got it all wrong..

                                              1. Yes, I know that I ordered a burger griddled (that is to say fried) , not charred. Such burger cooking has its place and the product can be tasty and good according to its nature, even though I may prefer another treatment. So fried burgers from Five Guys and Frankis (on Victroria Park) are good. But they they don't do anything stupid to the burger and their prices are more appropriate for what they serve.
                                              My complaint about Five Guys is that the quality of their "complimentary" peanuts has steadily gone downhill to the point that I, even though an addict , am beginning to be able to resist.
                                              2. I ordered a "Depressed Cow, Oklahoma Style". It was not griddled in mustard. It had mustard dumped on it in astounding excess at the end in assembly. If I liked eating mustard from a spoon , I would have liked the treatment. But I don't.
                                              3. American style joints are cheaper, and usually the buns aren't so bad and I do complain. Do not mistake good bread with chi-chi. Bread is the staff of life and isn't called that because only the aristocracy ate it. Incidentally , I don't approve of Ace Bakery's products.
                                              4. Higher end steak cuts make for inferior burgers. Tender but blander is not a virtue for stock for burger mince. If indeed they are using expensive cuts what they do for the rest of the burger becomes stupidly comic. Or comically stupid.
                                              5. As for rent , I learned that there is a correlation between price and demand and consequently profit. I also lived in Nova Scotia, where I saw that the prevailing retail death spiral. Sell fewer and fewer things to fewer and fewer people at ever higher prices. Maybe in Toronto there is a cachet to charging more that makes for success in business.
                                              5. If you like it , enjoy. Just watch your blood pressure because of the salt.

                                              Davwud, JennaBean.
                                              1. As a plebian glutton, this type of burger is up my alley, - see previously Five Guys , Franki's. I prefer other treatments, but fried has its virtues and place.
                                              I do complain when cheddar is orange. The orange is added colouring and unnecessary.
                                              Internet "research" leads me to state as follows with respect to Oklahoma Style.
                                              2.. The style is found in El Reno and environs. No idea where this is in Oklahoma and didn't bother to find out because it is not much of a style.
                                              3.. What happens in El Reno is that the a thick slice of an onion is cut , placed on the griddle and then the burger patty is placed in top. The onion cooks in the fat rendered from the patty. What Holy Chuck does is slice onion, cook it limp, then place it on top of the patty, then swish it around. Furthermore they use a sweet onion, a type which I am pretty sure is not used in Oklahoma for this purpose.
                                              Then HC dumps a whole lot of sweet mustard on it in assmbly, mustard is something of which I saw no mention, and for good reason.
                                              4. I agree that HC's beef is far superior to McD's. But I get good ground beef at Costco for under $3 a lb retail. How far out does another 50 to 75 cents a lb for beef push the price of a burger ?
                                              Franki's on Victoria Park is the best deal. Burger 12oz, plus fries or decent real salad , one combo for $7.95, two for $12 .

                                              Now my comparison of HC's burger to AlTanoor's kefta kebob.
                                              It depends on how describes the category.Here' s mine. Ground meat, formed, and cooked on either a griddle, open flame, or initially fried and then finished in an oven. The meat is placed in bread of some sort and vegetables and sauces are added. Usually the item is eaten out of hand . So the ingredients and function are relatively the same.
                                              Yes indeed you can do different things with the same classes of ingredients. But what they have in common is greater than what differentiates them Some preparations are far superior to others.

                                              PeterK . Hero Burger is not the comparison. I threw away the balance of my first and last. I couldn't believe what I got, but this is a figure of speech.

                                              stv. Goody's is better.

                                              estufarian. I think that are continuing to be ingenuous. I have not taken a gourmand's interest in maple syrup, but having directed my mind to the matter, I would expect that syrups have different tastes depending on the predominant variety of maple tree, the terroir and whether a raccoon fell into the vat as the syrup was reducing. But given all of HC's other ingredients in the Holy Duck and elsewhere and what I view as the gastronomic problems that they create, I would think that questions about the type of maple syrup would disappear. Perhaps a cheap maple-flavoured table syrup would be better, it would not get lost in the mish -mush. I know that I am not going to try!

                                              The taste of the alleged lamb was skewed . I think that something unnatural happened to the lamb.

                                              T. Long. For a burgeresque experience try Al Tanoor , ask for the kefta kebob. Go easy on the sauces, the meat is too good and won't break through a lot of sauce. Ask for it on a laffa and use the opportunity presented by the size of the bread wrapper to load up on vegetables. Beef -lamb mix. Almost two for one in comparison to HC.

                                              20 Replies
                                              1. re: Vinnie Vidimangi

                                                "suppresssing the urge to improve it"

                                                Okay, I'll bite. Improve it how??


                                                1. re: Vinnie Vidimangi

                                                  Gawd, but I wish you'd use your spell-check function, Vinny. You're hard to follow at the best of times, but without spell-check, almost impossible. You do, however, remain - how shall I put it? - "wildly entertaining".

                                                  1. re: Vinnie Vidimangi

                                                    Very well said, Vinnie.

                                                    A burger made with higher end cuts does not a burger make.

                                                    These cuts have a lot less fat in them, in order to get the juiciness and flavour a burger needs. The burger is usually not made up of ONE cut of meat. Chuck, and parts of the belly are often used in conjure with it.

                                                    It is all about percentages.

                                                    If I used the word salt in describing a burger, or any meal, than it IS too salty. Salt should be in the background, roaming, to heighten the other flavours.

                                                    1. re: stv

                                                      Trust me, lack of fat is NOT an issue at Holy Chuck. Just watch them grind -- the mixture has so much white from the fat. It's why the burgers literally drip when you eat them.

                                                      1. re: TorontoJo


                                                        Thats funny, arghhh - gross?

                                                        Maybe they to serve them with a ShamWow! Super Absorbent Towels - As Seen on TV.


                                                        1. re: stv

                                                          Sounds gross, but is in actuality quite delicious. :)

                                                          A shamwow would be quite useful. As it is, I always recommend that one leans far over one's plate when taking your very first bite of a HC burger!

                                                        2. re: TorontoJo

                                                          yeah, this lack of fat statement is befuddling (I'm using a clean word).

                                                          BP and HC's burgers have so much shmaltzjuice coming from them;this is why they're served on that soft, white trash bread. you can't serve that stuff on a pletzel.

                                                          i wouldn't call HC's burger salty. wouldn't say that at all.

                                                          so table syrup on the $30 fois gras burger, you say? alrighty, then....

                                                        3. re: stv

                                                          Not necessarily higher end but certainly better grade can make a better burger.

                                                          Besides, what's wrong with using a mix of cuts?? You can get a nice blend that takes some of the best parts from different parts of the cow.


                                                          1. re: Davwud

                                                            There is nothing wrong with the use of different cuts.

                                                            Thus I used the word usually.

                                                            1. re: stv

                                                              You sure made it sound like there is.


                                                              1. re: Davwud

                                                                "The burger is usually not made up of ONE cut of meat. Chuck, and parts of the belly are often used in conjure with it."by me.


                                                                Usually and Often, these words were used; it is to imply regularly, SOP, and common.

                                                                Which part of my statements sounded like it is "wrong with using a mix of cuts"

                                                                I am not a naturalized Canadian, I am always wanting to learn, please elaborate and explain / expand / clarify.

                                                                Thank you.

                                                                1. re: stv

                                                                  Your phrasing was fine, stv. I'm afraid what you're finding out is just how seriously people are taking their burgers these days. Don't worry. This too shall pass.

                                                                  1. re: Googs

                                                                    I understand that.

                                                                    Worry, no.
                                                                    Peeved, yes.

                                                                    I try to: Say what I mean, and mean what I say.

                                                                    Worst phrase: Just putting it out there < crap.

                                                                    1. re: Googs


                                                                      It wasn't so much the wording but the simple fact the it was brought up made me think it was a problem. I could care less if it's one cut, 3 different ones or a little from every cut. What I'm worried about is does it taste good and to a lesser degree, texture.


                                                                      1. re: Davwud

                                                                        Davwud, have you tried the "Dirty Burger" at The County General yet?

                                                                        They use real cheddar.. which you may remember I'm not a fan of. But I think I recall you saying that you prefer it.

                                                                        $8.80 for a burger and a drink, not half bad. I still prefer BP's burgers, however.



                                                                        1. re: justxpete

                                                                          I don't prefer it. It's fine on some burgers. Too much on others. Sort of like slice cheese is perfect on some burgers but not enough on another.


                                                                          1. re: justxpete

                                                                            I prefer real cheddar and will try to have a burger here sometime. Thanks.

                                                                            1. re: TeacherFoodie

                                                                              Ah, indeed, it was you, TF! I think you'll enjoy the CG burger much more than I.


                                                                              1. re: justxpete

                                                                                Probably - my husband turned me into what I like to call a cheese snob a few years ago. I really don't enjoy the flavour or texture. Although I lived on them growing up.

                                                              2. re: stv

                                                                Other than flavour, my primary concern is minimizing the risk of over-handling, thereby toughening, the beef. Chuck hits the sweet spots of burger making. I would rather season effectively instead of using multiple grinds. That said, I will add a bit of fresh ground lamb to mine. It adds a distinctly different flavour and fat content making it worth the risk.

                                                                A high grade meat is being ground at HC and you can see copious amounts of white when they grind. I wonder how they pull that stunt off.

                                                            2. Holy cow Vinny! You've started a storm of controversy...over...burgers.

                                                              Glad I'm outta here and off to France for a while...

                                                              1 Reply