SUz ANNe HALL HAS Bee N wrITING ABOU T CHeFS, re S TAUr AN TS, FOOD AND wINe FrOM Her HOMe IN SODD Y-DAIS Y, Te NNeSSee, FOr MOre THAN 25 Ye ArS.
oPPosi Te, CloCKwise From leFT:
1) mary’s lamb burger at square 1.
2) & 3) red Cow’s blue burger and
breakfast. 4) square 1’s very vegan
above, CloCKwise From leFT:
1) The roast burger at roast.
2) lamb sliders at de vere’s irish Pub.
3) red Cow’s double barrel burger.
4) The bacon cheeseburger at de vere’s
irish Pub. 5) square 1’s double bacon
The Red Cow Grind burgers are made from 21-day aged rib-eye, chuck, short rib and brisket.
Varieties include the Double Barrel burger, selected Critics Choice in the 2016 Minneapolis/St.
Paul Burger Battle contest. To prepare, two thin beef patties are smashed together and topped
with white American cheese, grilled onion and a special housemade horseradish sauce. The
Blended Burger is wild mushrooms blended with marsala and combined with the Red Cow
grind, topped with garlic mayo, fontina cheese and truffled shallots.
The Blue Burger is one of Red Cow’s most popular burgers. It is made with local grass-fed beef
and dressed with Wisconsin blue cheese and apricot/rosemary/black pepper jam. Macdonald tops
his bison burger with fig and goat cheese. His curried chickpea patty comes with avocado salsa and
sliced red cabbage.
The 60/40 is an unusual offering on the Red Cow burger menu. The patty is 60% Certified
Angus Beef and 40% ground bacon. It’s topped with beer mustard, candied bacon and Wisconsin
aged cheddar. Another offbeat burger is simply called Breakfast. Made from Certified Angus
Beef, it includes peanut butter, an over-easy egg, bacon and Wisconsin cheddar on sourdough
bread. Red Cow’s burger prices range from $10.75 to $16.75.
Imagination plays a key role in creating a memorable burger. More important, though, are
the ingredients used to execute that burger.
“The best protein you can buy makes the best burgers,” says Corneil. “We buy all-natural
hormone- and antibiotic-free meats. They cost more, but make a difference.”
Macdonald agrees that the quality of the meat is No. 1 when making a burger. Next, he believes,
is the ratio of burger to bun. “If the bun’s too big, the burger seems dry,” he says.
The type of bun also is important, and helps to make a burger a signature item. “Our pretzel
buns set us apart,” Nilssen says.
How the meat is handled is another important issue. The best burgers often are hand-formed
and cooked on a flat griddle. When cooked to perfection and paired with a beer, wine or a cock-taill, the burger is an ideal bar food.