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Cheachie's Dirty Sanchez

Ever taken a detour to somewhere new and unusual, just because you wanted to see what was cooking, so to speak?

You can find some well hidden gems in Halifax with a little bit of effort. I got lucky this week with a visit to Cheachie's in Bayer's Lake.

Unless you happen to be a homing pidgeon that was born on Cheachie's roof, you're probably going to have a bit of a time finding your way into this tasty nirvana. However, help is available: Google Maps knows the way! When you're looking for the sign, it's small, on the side of the road, and you won't see it until you pretty much drive by it.

Cheachie's menu is quite diverse. All of their offerings look interesting enough to want to try it just for the sake of saying you tried it. The Big Earl, The Red Baron, The Mother Clucker - and of course the Dirty Sanchez. Those are all burgers! There's still tacos, fajitas, pizza and lots more. Since Halifax is in the middle of the great 2012 Burger Renaissance, I decided to investigate Cheachie's burger selection.

Now, if you like your burger with lots of meat, I'll share a delight with you that will have you headed for the car to go to Cheachie's pretty quick
suck it, baconator.
Yes, you read that right, a half pound of bacon and a half pound of burger. All that's missing is the pulled pork... wait, do they have a suggestion box?

I ordered the Dirty Sanchez, mostly because I saw the words "chilli cheese fries" and my mind pretty much moved in and shacked up with the whole idea of chilli cheese fries quicker than two teenagers fresh out of high school. Dinner arrived in a very reasonable time and looked completely and totally amazing - you've probably already gone through the photos!

As much as the burger looked amazing, I had to start in on the chilli cheese fries first. Now, for those who know me, you'll know I like my fries soft on the inside, but crisp on the outside. Cheachie's fries aren't all that crisp on the outside, so they don't win the texture crown, but the flavor pushes these fries to somewhere near the top of the pack. Now when you add chilli and cheese and sour cream on top, you know these fries are registering somewhere on the section of the scale labelled "awesome".

The burger defied most of my efforts to fit it in my mouth. If you don't have double jointed jaws like a snake then the burger will present you with some challenges, but the rewards are well worth the effort! I ended up - shamefully so - fork-and-knifing it after attacking it from a few angles with only very limited success. Once I had conquered the technique, the burger truly did leave me wondering how something so awesome could hide for so long. The right combo of spicy toppings on a very flavorful beef patty makes for a pretty amazing burger experience, one that Cheachie's has mastered. Jalapeños, guacamole, chipolte mayo, lettuce, a couple different kinds of cheese and lilely the best beef I've had in a burger in quite some time. This burger exceeded every expectation I had, and I don't think it was even trying hard.

Thanks to the 2012 Halifax Burger Renaissance, I've probably eaten more burgers this year than I have since Prince was a symbol, and after contemplation about what's between the buns I'd rank the Dirty Sanchez burger pretty close or even equal to my current favorite burger at Cheesecurds. I haven't been over to Woodside in a few months, so I think that a decadent day of burgers will be required to determine my personal favorite. For anyone who thinks a decadent day of burgers is a fabulous idea, drop us a note to moresauceplease@donair.org and we'll see if we can arrange a group of at least 4 people to hit up some of the new burger joints in town and each try a quarter / half burger at each location. Of course donations of pepto are welcome too!

When trying somewhere new and different, the most important question to ask is "Would you go back to try it again?" and in this case I would (and did) without a second thought. Look for a writeup on Cheachie's homemade donair coming soon.

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