The Sea Change Burger with Sheep's Milk Cheese

As part of Eater's second ever burger week, chefs at three Minneapolis restaurants that don't serve burgers agreed to make a special limited edition burger, served just this week. We'll be highlighting the burgers today and tomorrow. Now, the Sea Change Burger with Sheep's Milk Cheese and Hops-Pickled Onions.

Grid View

• The Sea Change Burger
• The cheese: Finca Pascualete, a Spanish sheep's milk cheese
• The patty: beef ground with oxtail fat and cured with shallots, garlic, and salt
• The side: Hops-pickled onions (red pearl onions pickled in a hops vinegar)
• Frying the burger with garlic and herbs
• Basting the burger with butter
• Adding two thick slices of that delicious cheese
• Arranging the burger
• Adding fries
• Plating

When we stopped by Sea Change last week to see what chef Jamie Malone had come up with for Burger Week, she said she had "kept it simple." If simple means two slabs of gooey Spanish sheep's milk cheese, then we'll take it. (Not to mention a bun toasted in smoked beef fat that the kitchen had rendered and solidified.) The patty—beef ground with oxtail fat and cured with shallots, garlic, and salt—is fried in butter and then topped with two thick slabs of Finca Pascualete, a Spanish sheep's milk cheese. It's served on a bun that has been toasted in smoked beef fat, along with a small jar of hops-pickled red onions and fries. Check out the step-by-step making of in the slideshow above.

The Sea Change burger will be available in the bar area (or by request in the dining room) at both the early (3 - 6 p.m.) and late (8 - 11 p.m.) happy hours through Friday for $12. Stay tuned for the Solera burger later today, and see the Left-Handed Cook burger here.
· All Burger Week Coverage [Eater MPLS]
· All Coverage of Sea Change [Eater MPLS]