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Published July 25, 2007 at 5:55 p.m.
The other night I had an amazing cheeseburger -- flavorful, savory and perfectly cooked. The meat -- dry-aged, local ground beef from Wood Creek Farm in Bridport -- was topped with caramelized onions and Shelburne Farms cheddar on Red Hen's dense sweet brioche.
Where did I eat this delightful creation? At the Ground Round in South Burlington during their Vermont Fresh Network Farmers' Dinner. As I've mentioned both in a story I wrote about the Ground Round and in the Food News column, the restaurant's GM, Bob Scott, is hard at work adding local products to the franchise's menu. The beef and Vermont Smoke & Cure bacon, which they use on the bacon cheeseburger, are two of the newest.
I asked Bob to give me the scoop on some of the restaurant's burger options:
$7.99 -- Basic model on a bun. Comes with madhouse munchies chips.
$9.49 -- The one I tried. Brioche, caramelized onions, cheddar.
$10.49 -- This luxe bacon cheeseburger comes on a bun with a side of whiskey peppercorn sauce. It's the priciest burger they have.
I've eaten burgers at various places around town, and this may be the best one I've had. Think I'm crazy because Restaurant X's burger is clearly the Platonic ideal? Tell me all about it!
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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