CalfandKid_SheriLaVigne2.jpg
Photo by Tiffany Ran
Yesterday, Sheri LaVigne revealed the friendship and barter between her cheese shop Calf and Kid and its neighboring Melrose Market vendors.

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Calf and Kid's Sheri LaVigne's Dresses the Cheesemonger's Cheeseburger

CalfandKid_SheriLaVigne2.jpg
Photo by Tiffany Ran
Yesterday, Sheri LaVigne revealed the friendship and barter between her cheese shop Calf and Kid and its neighboring Melrose Market vendors. Today, she dreams up a cheeseburger made with the riches of Melrose Market — Rain Shadow's bacon burger patty dressed with LaVigne's cheeseburger cheese of choice. "If people want to have cheese on their burger, the one that I recommend is called. 'Pondhopper,'" said LaVigne. "It's from Tumalo Farms, down in Oregon, and it's a goat cheese gouda that's washed in beer. It melts beautifully and when it melts, it's very aromatic because of the sugar and the hops from the beer. Its tang is a great contrast to the beefy burger."

Calf and Kid's Cheesemonger Burger

Macrina brioche, halved

Bacon Burger patty from Rain Shadow Meats

A slab of Pondhopper, purchased from Calf and Kid

Onions, caramelized

Greens of your choice

To prepare:

Throw Bacon Burger patty on the grill and cook to medium rare. Add a healthy slab of Pondhopper to the burger, and place the lid on or use foil to make a tent over the burger until the cheese has melted on the patty. Toast Macrina brioche halves over low heat on the grill.

To assemble:

Place the bacon burger patty with melted cheese on a toasted half of Macrina brioche. Add caramelized onions and greens. Finish with the top toasted half of Macrina brioche, and serve.

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