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
Greens of your choice
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.
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.