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Or sign-in if you have an account."We've always approached our burgers the same way we approach every dish at Fat Rabbit: focus on quality ingredients, creativity, and consistency," says executive chef and co-owner Zach Smith. Photo by Pat OzolsFat Rabbit in St. Catharines, Ont., is home to Canada’s best burger, according to the inaugural list of the World’s 101 Best Burger Places. The whole-animal butcher shop and restaurant ranked No. 38 overall and was the only Canadian restaurant to make the list.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one account.Share your thoughts and join the conversation in the comments.Enjoy additional articles per month.Get email updates from your favourite authors.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one accountShare your thoughts and join the conversation in the commentsEnjoy additional articles per monthGet email updates from your favourite authorsSign In or Create an Accountor“It’s a huge honour. We opened Fat Rabbit with the goal of creating the kind of restaurant we wanted to eat at ourselves — one that takes hospitality seriously but doesn’t take itself too seriously,” executive chef and co-owner Zach Smith said in an email to National Post.“To be recognized on a global list, and to be the only Canadian restaurant included, is incredibly meaningful for our team. We’re a small independent restaurant in St. Catharines, and this recognition reflects the hard work of our staff and the support we’ve received from our community since day one.”Join Laura Brehaut on a weekly food adventure with mouth-watering reads delivered Fridays.By signing up you consent to receive the above newsletter from Postmedia Network Inc.A welcome email is on its way. If you don't see it, please check your junk folder.The next issue of Cook This will soon be in your inbox.We encountered an issue signing you up. Please try againLondon, U.K., dominated the top 10 with three spots, including the world’s best burger place, Bleecker Burger. Sydney and New York took two spots each, and Hong Kong, Copenhagen and Los Angeles each had one. See the full top 10 list below.The ranking was released by Upper Cut Media House, the London-based publishing company behind the World’s 101 Best Steak Restaurants. For the World’s 101 Best Burger Places, they applied “the same level of seriousness to a category that deserves far more respect than it often receives,” according to publisher and co-CEO Ekkehard Knobelspies.“A truly great burger is not fast food. It is the result of product knowledge, sourcing, technique, balance, consistency and hospitality. The best burgers in the world are created by people who understand meat, bread, fire, seasoning, texture and service. This ranking is our way of recognizing those places that go beyond the ordinary and set a new global standard.”Fat Rabbit has been racking up accolades since it opened in November 2023. Led by Smith, who has more than 20 years of experience in professional kitchens and is also the executive chef and co-owner of Fat Rabbit’s younger “French-ish” sibling, Les Incompetents, and Bar Raval in Toronto, the Michelin-recommended restaurant placed No. 48 on this year’s Canada’s 100 Best Restaurants list and No. 91 on the World’s 101 Best Steak Restaurants list.In May, Fat Rabbit expanded into a larger, redesigned dining room and launched a new family-style menu series, including ”whole roasted cuts, aged beef and the house charcuterie program, each menu pulling from whatever is butchered and at its best that week,” the restaurant said in a statement in April.Fat Rabbit is known for its zero-waste butchery and charcuterie program, run by head butcher Justin Upper. They source whole animals from regenerative farms in the region, butcher them in-house and use every part.“We’ve always approached our burgers the same way we approach every dish at Fat Rabbit: focus on quality ingredients, creativity and consistency,” Smith told National Post.With an eight-ounce beef patty, caramelized onion, Gruyère cheese, dijonnaise and pickles, the Fat Rabbit cheeseburger has become a signature. Smith says that while their classic burger is all about “simplicity and great execution,” they also like to have fun with flavour combinations. Whether their kimchi burger or beef curry smash, deliciousness — not being different — is always the aim.“We source great beef, pay attention to every detail and make sure every burger that leaves the kitchen is something we’d be proud to eat ourselves. The goal is simple — make an honest, deeply satisfying burger that people crave and want to come back for again and again.”Bleecker Burger, LondonBlack Bear Burger, LondonCafé Margaret, SydneyThe Diplomat, Hong KongGasoline Grill, CopenhagenSip & Guzzle, New YorkHawksmoor St Pancras, LondonNowon, New YorkAmboy Quality Meats, Los AngelesThe Grill at The International, SydneyOur website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark nationalpost.com and sign up for our cookbook and recipe newsletter, Cook This, here. Get the latest from Laura Brehaut straight to your inbox Join the Conversation This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Use and Privacy Policy.