Stuffed Bacon Cheeseburgers

This will make your mouth water for a Memorial Day burger. Shop Farmers Nick’s and Pastured Perfect for your burgers and bacon. Try a flavored bacon to kick up the flavor. Kick it up another notch and ask The Cheese People for their suggestions on the perfect cheese. Sangria is a great picnic beverage from Glunz Family Winery. And, don’t forget That Pickle Guy to top things off.


bacon and cheese stuffed burge.jpeg
  • 1/2 cup shredded Monterey jack

  • 4 slices cooked bacon, chopped

  • 1 pound ground chuck

  • Kosher salt and freshly ground black pepper

  • 4 large hamburger buns, split

  • Ketchup, mayonnaise, and mustard, for serving

  • Lettuce, sliced tomato, onion, and avocado, for serving


  1. Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

  2. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

  3. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Recipe courtesy of Tyler Florence, Food Network

Bacon, Egg and Maple Grilled Cheese

Unable to decide between breakfast and lunch? This sweet and smoky sandwich delivers an over the top sandwich that satisfies both cravings.  Shop Farmer Nick’s and Pastured Perfect for your bacon, eggs and butter.  Check out the specially seasoned bacon.  AKF Foods has your maple syrup and don’t forget The Cheese People for the cheddar. 



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  • 6 slices thick-sliced bacon

  • 2 tablespoons maple syrup 

  • 7 tablespoons unsalted butter, softened 

  • 4 large eggs 

  • 9 slices Cheddar (about 7 ounces), one of them quartered 

  • Eight 1/3- to 1/2-inch-thick slices brioche bread



  1.  Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

  2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

  3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

  4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

  5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Recipe courtesy Food Network Kitchens

Bacon-Wrapped Filet

Make your last Farmers Market meal for 2018 something special by preparing this dish for a festive holiday meal.  Shop Pastured Perfect and Farmer Nick’s for your filets and seasoned bacon.  Glunz Family Winery and Cellars will have the perfect red wine to accompany this dish.  We are thinking an after dinner port from Glunz would be perfect to top off your dinner.  Ask Kevin for his recommendation.  Enjoy!


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  • Kosher salt and freshly ground black pepper 

  • 1 beef filet steak, 8 to 10 ounces, 2 inches thick 

  • 1 piece thin bacon 

  • 1 tablespoon butter, more if needed 

  • 1 tablespoon olive oil


  1. Preheat the oven to 450 degrees F.

  2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

  3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

  4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Recipe courtesy of Ree Drummond Food Network

Bacon Jam

Steve, our Market President loves anything bacon and who wouldn’t like a savory, chunky jam you can spread on a baguette.  Made with a fine selection of bacon from Pastured Perfect and Farmer Nick’s, and maple syrup from vendor AKF Foods, this is a perfect go to appetizer for the holidays. 


  •  1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)

  • 4 small cloves garlic, chopped (about 1 tablespoon)

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground mustard

  • 1/2 cup bourbon

  • 1/4 cup maple syrup

  • 1/3 cup sherry vinegar

  • 1/3 cup packed light-brown sugar


1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.


Recipe courtesy of Martha Stewart Living

Farmers Market Bacon Flight

Create your own bacon flight direct from our meat vendors Farmer Nick and Pastured Perfect.  So what is a bacon flight?  It is simply a sampling of three or more different types of bacon chosen to delight your guests. Cook the bacon any way you like—fried, baked or grilled.  Serve it in a glass, drain please, on a platter, on skewers or in a bloody mary.  Below are our suggestions for a tasty bacon flight: 

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  • apple cinnamon
  • maple
  • pepper
  • Cajun
  • beef
  • cottage
  • beef

We can smell the bacon cooking!

Brussels Sprouts with Bacon

Make this fall favorite Farmers Market style.  Shop our meat vendors for spiced up bacon.  Substitute the oil with bacon-flavored grapeseed oil from Wildtree.  Apple cider vinegar is good but a Wildtree balsamic vinegar is better.  Brussels sprouts fresh from Geneva Lakes completes the dish.


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  • 3 pounds medium Brussels sprouts
  • 2 tablespoons vegetable oil
  • 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper


  1. Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
  2. Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside.
  3. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Recipe courtesy of Food Network Kitchen

Double-Stacked Juicy Lucy Burgers

Grilling season is in full swing and the Market has just what you need for building the perfect burger.  Shop Farmer Nick’s and Pastured Perfect for your burgers and a great selection of seasoned bacon.  Don’t stop at filling your burgers with Cheddar, ask Emile at The Cheese People for her pick.  And, we have your hamburger rolls or tasty artisan bread. 


  • 1 (8-ounce) block sharp Cheddar cheese
  • 8 slices bacon
  • 3 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 2 tablespoons reserved bacon fat or oil
  • 4 hamburger rolls, split
  • Lettuce leaves, for serving
  • Tomato slices, for serving
  • Onion slices, for serving
  • Ketchup, for serving
  • Mustard, for serving


  1. Special equipment: a 3 1/2-inch round cookie cutter
  2. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices.
  3. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat.
  4. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty.
  5. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper.
  6. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium.
  7. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

    Recipe courtesy of Ian Knauer for Cooking Channel

Cheesy Bacon Hot Dogs

Perfect for a crowd, serve as an appetizer or pair down the recipe for the family.  Great fun for a campfire or in the backyard.  The best thing is that you can shop the Market for your dogs, string cheese, we are thinking smoked, and the bacon.  Try the wide variety of flavored bacon available from Farmer Nicks and Pastured Perfect.


  • 30 beef hot dogs
  • 30 string cheese pieces
  • 30 slices (rashers) thinly cut bacon

Special equipment: a hot campfire with a grill grate or an oven preheated to 450 degrees F


  1. Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese.
  2. Starting at one end, wrap a slice of bacon around each stuffed hot dog, then place each on a square of foil and wrap up.
  3. Throw the wrapped hot dogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

Cook's Note:

To cook in the oven, preheat the oven to 450 degrees F. Put the bacon-wrapped hot dogs on a wire rack over a baking sheet (omit the foil) and cook for 15 minutes.

Recipe courtesy of Ree Drummond Food Network



Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon

Easy and elegant enough for the in-laws. Shop Pastured Perfect and Farmer Nicks for your choice of pork and bacon.  The Cheese People have your Gouda and don’t forget a bottle of wine from Glunz Farmily Winery.  To kick it up a notch, try Bacon Flavored Grapeseed oil from Wild Tree.


  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4 inch thick) center-cut, bone-in pork chops
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • ground black pepper


  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Tip: Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Recipe courtesy of


Bacon Candy

Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d'oeuvre perfect to serve over the holidays.  And how much better than it get with the fine selection of regular and flavored bacon from the Market.  Serve it with cheese from the Cheese People, baguettes from the Aspiring Kitchen and wine from Glunz Family Winery.  Our Board President, Steve, loves bacon.  We think he will enjoy this.


  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons chile powder
  • 20 slices of thick-cut bacon (1 1/2 pounds)


1.       Preheat the oven to 400°.

2.        Line 2 rimmed baking sheets with foil.

3.        In a small bowl, whisk the brown sugar with the chile powder.

4.        Arrange the bacon strips on the foil and coat the tops with the chile sugar.

5.        Bake for 20 to 25 minutes, until caramelized and almost crisp.

6.       Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.


The bacon candy can be made earlier in the day; store at room temperature.

Recipe courtesy of Food and Wine Magazine