A golden rooster pointed the way to this week’s Dose of Vitamin P. The Tavern/A.O.C./Lucques restaurant family from Suzanne Goin and Caroline Styne served a triple pork burger at Wally’s 7th Annual Central Coast Wine and Food Celebration.

The seared patty locked in collective juices from ground pork, chorizo and bacon. Tavern’s burger appeared on a soft house-baked bun with zesty Romesco sauce, molten Manchego cheese, and arugula. The size fell somewhere between slider and full-fledged burger. A true hamburger purist would probably argue that a patty must be made with beef to even qualify as a hamburger. They may be right, but I wouldn’t argue against a juicy sandwich made using three different pork products.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.