National Cheeseburger Day with Local Partner Reformation Brewery
Hey hey, it’s almost National Cheeseburger Day! We are celebrating this exciting holiday on Monday September 18th with local partner Reformation Brewery. Together we created a cheeseburger recipe that adequately represents the burger and brew concept.
Local Partner Reformation Brewery
National Cheeseburger Day
Drum roll please…introducing, the Cadence Burger! It’s made with 8 oz. of dry aged beef, limburger cheese, fig marmalade, and Cadence beer mustard. Who can say no to that? A cheeseburger at Freight is a “cheeseburger in paradise”, but unlike Jimmy Buffett, we are holding the onion slice.
Don’t worry, we haven’t forgotten about the football game that night. The Detroit Lions play the New York Giants at 8:30 PM. Accordingly, our Monday Night Burger Battle is themed around these two teams. One team will win, one team will lose, but it doesn’t matter which burger you choose:
Lions Coney Dog Burger — 8 oz. dry aged burger topped with a Coney dog, chili, diced onion, and yellow mustard. Although Coney dogs are found in many cities, Detroit is said to be the most passionate about them. The Coney dog is considered a classic American diner dish.
Giants Pizza Burger — 8 oz. dry aged burger topped with pizza sauce, mozzarella cheese, pepperoni, sausage, sautéed mushrooms, bell pepper, and onion. Pizza is an iconic staple of New York cuisine. After all, the United States’ first pizzeria is in New York City. Gennaro Lombardi founded Lombardi’s in 1905, it still stands to this day.
Local drafts are only $4 every Monday at Freight, most certainly including our selection from Reformation. Cadence Burgers go great with Cadence beer. When you order any burger at Freight in combination with a local draft, you are supporting more than just the brewery. All our ground beef comes from Bear Creek Cattle Company in Ellijay, Georgia. We prefer the freshness and flavor that result from their dry aging process. Now you really understand what we mean by eat, drink, local.
Originally published at Freight Kitchen & Tap.
