Burger Weeks starts Monday, March 2
Eleven local restaurants offering unique burgers from March 2nd-8th
February 23, 2026, 9:16 am
Nicole Taylor, Local Journalism Initiative Reporter
Next week is Burger Week in the Moosomin area, with 11 local restaurants offering unique burgers for people to try and vote on for a chance to win Moosomin Bucks.
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 Mercantile, 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 favourite burger. A certificate will be given out to the winning restaurant.
The local restaurants involved say they look forward to Burger Week each year.
“We participate in Burger Week because it brings our community together and gives people a fun reason to get out and support local businesses,” says Melinda Griffin with the Red Barn Restaurant. “It highlights the creativity in our small towns and encourages customers to try places they may not visit regularly. It’s also a great opportunity for us to showcase what we do and be part of something bigger than just our own restaurant.
“Burger Week has a noticeable impact. It increases foot traffic, brings in new customers, and creates a lot of energy in the restaurant. People come specifically to try the feature burger, but many also return later after discovering us during the week. It’s both a short-term sales boost and a long-term relationship builder with new and regular guests.
“There’s always a lot of excitement leading up to Burger Week. Customers ask about our entry weeks in advance and follow along on social media when burgers are announced. During the week, we hear constant feedback — people comparing burgers, sharing photos, and encouraging friends to try them all. It becomes a real conversation topic across the community. Our burger week creations have made it onto our menu due to the raves we received.”
How much work do they put into their burger each year?
“We put a significant amount of time into planning our burger,” says Griffin. “It usually involves testing different flavour combinations, sourcing the right ingredients, and making sure it can be executed consistently during busy service. We get our whole team involved in the sampling phase, and our staff have made suggestions too, so it brings us all together. We want it to be unique and memorable, but still something guests will love and come back for.
“The best part of Burger Week is the community spirit—seeing local businesses participate together and watching customers get excited about trying each burger is incredibly rewarding. It creates a sense of pride in our towns and reminds us how important it is to support one another.
“It’s fun, collaborative, and something people genuinely look forward to every year.”
Racquel Cozens with Blueberry Kitchen says they have a lot of fun with Burger Week every year.
“It’s a fun event. We do very well at it. It’s a challenge every year to try to make the best burger,” she says.
“When we are working on it, we usually change our mind several times. We make the patties ourselves, the buns ourselves, and it takes a lot of time, but we enjoy doing it. We enjoy the challenge.”
Cozens says people start asking about Burger Week about a month in advance.
“They’ve been asking for a good month really. Since Christmas, they’ve been asking and wanting to know when it is and asking what are we doing?
“It has gotten really popular. People are itching for it, I think.”
Cozens says she has people come from as far as an hour away to try the burgers at Blueberry Kitchen each year.
“We do very, very well that week,” she says. “We probably do triple our sales that week.”
What does she enjoy the most about it?
“Just seeing all the people, the different people, come through the door.
With Burger Week, once they’ve been in here, they know we’re here, they know we exist, and then they come back.”
