Cilantro and Chive Executive Chef Mike Doppler served as our January Guest Chef, creating the 'Meatsweats' burger in support of Underdogs rescue organization.

By Dwayne McLaughlin and Josh Hall

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January Burger of the Month sales raise over $800 for dog rescue organization

Feb 5, 2021 | 2:33 PM

It’s another month and another several hundred dollars for a local charity from Burger of the Month sales at Cilantro and Chive.

Nearly $900 is going to Edmonton-based Underdogs Rescue, a foster care program run entirely by volunteers.

During January, Executive Chef Mike Doppler cooked up the ‘Meatsweats’ burger, a grilled sirloin beef patty piled high with shaved pastrami, wine sauerkraut, and Swiss cheese, on a toasted pretzel roll with Russian dressing.

Two dollars from each sale went to Underdogs.

“Mike and his wife Heather recently took in a rescue dog from Underdogs,” explains Kim Kay, Community Relations with Cilantro and Chive. “Mike knows the weight all charitable organizations are feeling, but especially this one following the Christmas season when many new pet owners may be overwhelmed with the commitment required in caring for a pet.”

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Underdogs works mainly with rescuing large “power” breeds in shelters across Canada. They do everything from rescue, to rehab, training and care.

For February, Cilantro and Chive will have the whole month to raise funds for charity out of its now two locations.

In Lacombe, the offering will be a ‘Spicy Yorkshire,’ a partnership with local City Councillor Cora Hoekstra which will benefit the Lacombe and District Historical Society. The burger includes a grilled beef patty on toasted yorkshire pudding buns, horseradish cream cheese spread, house jalapeno jam, mixed greens, beefsteak tomatoes, house pickled red onions and fried pickle chips garnished with cajun onion rings.

In Red Deer, the ‘Rink Burger,’ a partnership with Dustin Harper from Bo’s Bar and Stage, will support the Normandeau School Values Program. This concoction is comprised of two smash burger patties, smoked cheddar, house ketchup, grainy honey yellow mustard, red onion and neon green dill pickle relish on a potato roll wrapped in a hockey rink style foil bag.