Burger Week planned for March 2-8
Eleven restaurants participating from Moosomin, Rocanville, Wapella, Fleming, & Maryfield
February 9, 2026, 9:46 am
Nicole Taylor, Local Journalism Initiative Reporter
Eleven restaurants will be participating in Burger Week this year, which will run from March 2-8, giving people seven days to try the tasty burger creations on offer from local restaurants.
Restaurants from five different communities—Moosomin, Rocanville, Wapella Fleming and Maryfield—are all involved in Burger Week this year.
The participating restaurants include the Red Barn, Cork & Bone, Witch’s Brew, Dairy Queen, Skout Brewing, Trends Marcantile, and the Nutrien Sportsplex in Moosomin, Blueberry Kitchen in Rocanville, the Fleming Windsor Bar & Grill in Fleming, Wendy’s Place in Wapella, and the Arlington Hotel in Maryfield.
Burger stamp cards will be handed out at each of the participating restaurants. People can get their card stamped at each restaurant they dine at. When they get their card stamped at five different restaurants they can leave the card at that restaurant and start a new card or bring their completed card to the World-Spectator office in Moosomin for a chance to win $500 in Moosomin Bucks.
People will also get a chance to vote on their favorite burger. A certificate will be given out to the winning restaurant.
“Everyone loves burger week and we can’t wait to see what our local restaurants come up with for their burgers this year,” says Kevin Weedmark with the Moosomin Chamber of Commerce. “Not only do the businesses have fun doing it, customers look forward to it every year, and it’s great for the local economy, with the participating restaurants selling hundreds of burgers each year.”
This marks the sixth year for Burger Week. Last year’s winning burger was the Fleming Windsor’s “Windsor Classic Burger.”
“I think it’s just a really good thing. It gets people out and gets everybody a little bit excited about something different at a time of the year when everybody typically stays inside and kind of avoids going out,” says Myrna Dingman with the Fleming Windsor Bar & Grill.
“It’s a quiet time of year. So I think it’s perfect for everybody. It’s perfect for the businesses too, because it’s a really slow time of the year for most of us.”
Dingman says Burger Week really makes a difference.
“We sell three times what we normally would at least. It’s a pretty huge difference to us,” she says.
She says the Fleming Windsor puts a lot of thought into what their burger will be each year, and starts working on ideas about two months in advance.
“Around Christmas, we kind of start tampering with things and looking at different ideas,” she says. “We watch cooking videos, and we’ll try different things and tweak them a little bit.
Dingman said last week her burger was still a secret, but she’s looking forward to how people react to it.
“I’m excited about this year’s burger,” she says. “I think it’s a different flavor. It will have our fresh ground beef, and this year, we are making our buns in house every day. So that’s something new for us. We just started that a few months ago, making all our buns fresh every day.”
She says customers always look forward to Burger Week.
“I think they get excited about it—and not just about our burger. I think they’re just excited about the whole thing in general, about going to the different businesses and getting one from each business and trying them all out, and getting to see different people doing the same thing. It’s a big social thing for everybody.”
“Burger Week is a great way for us to celebrate what we love most—good food made with quality Canadian ingredients—while being part of something that brings the whole community together,” says Morgan Kerr with Moosomin Dairy Queen. “Supporting Canadian agriculture is important to us, and Burger Week gives us a fun, approachable way to highlight that commitment.
“Burger Week has a very positive impact. It brings in new customers who might not have tried us otherwise, and it gives our regulars something exciting to look forward to. The increased traffic and visibility during the week—and even after—make it well worth the effort.”
Kerr says she gets a lot of comments on Burger Week each year.
“The reaction is huge. Customers start asking about our Burger Week entry well before the week begins, and during the event there’s a lot of excitement, sharing on social media, and word-of-mouth buzz. It definitely creates a sense of anticipation and energy in the restaurant.
“A lot of thought and testing goes into our burger. From brainstorming the concept to sourcing ingredients and perfecting the flavours, it’s a collaborative process that takes time. We want the burger to be creative, memorable, and something we’re truly proud to put our name on.”
What does Kerr enjoy most about Burger Week?
“Honestly, it’s the excitement,” she says. “Seeing customers enjoy the burger, hearing their feedback, and being part of a larger celebration of local food is incredibly rewarding. It’s fast-paced and intense, but it’s also one of the most fun weeks of the year for our team.”
“It has become an annual event, and it’s something that the town and the whole area look forward to, and I like being a part of something that people get excited about,” says Jarrod Slugoski at Cork and Bone.
“It gives us time to play and come up with a really nice burger for people to enjoy.”
Slugoski says last year’s burger was so popular that he put it on the menu.
“When you sell 500 burgers, you put it on the menu!” he says.
What kind of impact does burger week have on his business each year?
“It definitely brings in a lot of people that maybe have never been here before. I’ve learned that it gets people in the door to check out what’s going on in here.
“People get very excited about it. They come in and they order take out for their staff as well. It’s a well established event that we do in Moosomin and people look forward to it, and they get to take part in the event itself. So I think that’s pretty cool. When we do this, it’s not just something off the menu. So I think that’s what gets people excited, that there’s a lot of new things to try that week.
“I like the excitement that people have about it. People get really excited about it. I mean, it’s fun. The World-Spectator and Chamber makes it fun by doing the stamp cards and making it so that there’s a reward at the end of the tunnel for trying all these burgers in town. And I think that game aspect of it really intrigues people, too.”
