These burgers from Porter Books and Bread are cheesey enough to remind you of macaroni in the best way! Will Worley of Porter Books and Bread joined us today to show us how their restaurant makes two of their mouth-watering burgers in honor of Indianapolis Burger Week. Here’s more from him:
Done With The Day Burger — half pound of dry aged grass fed beef, bacon mayo, our “Twain Cheese” (pimento cheese spread with pickled serranos), toasted brioche bun
Purgatorio — half pound of dry aged grass fed beef, roasted garlic mayo, roma tomato, balsamic-soaked onions, mozz, basil & pepita pesto, toasted focaccia
We opened in Lawrence at Fort Harrison in September of 2015. We have a full breakfast and lunch menu that features many local vendors with which we partner. We are an extremely small scratch kitchen that focuses mainly on the perfect food vessel: the sandwich. We make our own bread and pastries in-house, as well as most of the menu ingredients that we aren’t already sourcing locally–we also roast our own coffee! We’re open Tuesday thru Friday 7 am to 2 pm and Sat/Sun 9 a.m. to 2 p.m. for brunch.
For more information visit, Porterbread.com.