P.E.I.’s Burger Love competition creates economic ripples in the community

A burger entry for P.E.I.'s annual Burger Love competition (Mariah Sarrouh/CTV News).

P.E.I. Burger Love is back for its 15th year, sending foodies across the Island in search of their favourite burger this April.

Charlottetown’s Pink Crow, says they will be putting a first-time entry into the competition ring. “The Crowbar” is a seven-ounce burger topped with brie and mozzarella, shallot and grape relish, and hot honey chicken-fried bacon, on bone marrow and tallow mayonnaise, sandwiched between a buttered parmesan-and-herb brioche bun.

“A little nervous right now,” said Chef Jared Acorn, adding that he’s happy with the restaurant’s entry. “We’re the new place in town.”

Joining one of P.E.I.’s best-known spring traditions, is also a chance for the restaurant to introduce itself to new customers.

“It just coincides with the winter thaw and, for us being brand new, it’s pretty important for us to showcase what we do,” said Dylan McIntyre, Pink Crow’s general manager.

The event is returning as beef prices remain elevated nationally. Statistics Canada’s latest Consumer Price Index, suggests prices for fresh or frozen beef were up 13.9 per cent in February, compared to a year earlier. The math factored into “The Crowbar’s” $18 price tag.

“We still want to make it accessible for consumers. There’s a middle ground somewhere,” McIntyre said. “We’re happy with the price point we landed on.”

Participating in Burger Love can pay off, not just for restaurants but for the broader economy, said Melody Dover, the campaign’s co-creator.

“What we’ve witnessed over the years with Burger Love, is really incredible economic ripples in the community,” Dover said. “Even napkin sales go up. You want cheese on your burger? That’s going to add to your bottom line as a dairy producer.”

The idea came to her more than a decade ago when she and her husband set out to find the best burger on P.E.I. The one that stood out relied on local ingredients, and that became the inspiration for the campaign.

It also gives restaurants a boost during a slower stretch before tourism season ramps up.

“The added bonus is it gets people out and about in the community. They may go into a restaurant they’ve never been to before. And that’s just the tip of the iceberg,” Dover said.

The friendly competition is also a fundraiser, with $1 from every burger sold going to Anderson House, a provincial emergency shelter. Last year, the campaign raised a record $113,474 for the organization, with fewer businesses on board. This year, a total of 114 burger options are on the menu.

Danya O’Malley, executive director of P.E.I. Family Violence Prevention Services, said it’s been a very significant revenue stream for the organization, which has to raise 10 per cent of its budget from donations and fundraising to offer core services. The boost from Burger Love creates capacity for additional programming.

“It allows us to be flexible and responsive, to look at what the gaps are and how to fill them,” O’Malley said.

O’Malley says some services, like those for children and youth are tired to specific project funding, and if it runs out, there’s a scramble to replace it.

“So money like this allows us to build programs more sustainably because we have a cushion.”