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.


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  • 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

Turkey Frittata

Thanksgiving dinner is one of the most highly anticipated meals of the year. Make the most of it by transforming leftovers into satisfying soups, sandwiches, pot pies and this Turkey Frittata perfect for a Shop Small Saturday Breakfast. Restock your pantry with goodies from the Market.

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  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 1 cup boiled potatoes, chopped
  • 1/2 cup leftover cooked chopped turkey
  • 6 eggs, lightly beaten
  • 1/4 cup cream
  • Salt and pepper
  • 2 tablespoons chopped parsley, basil or cilantro
  • 1/2 cup grated cheddar, Monterey jack or mozzarella


  1. Preheat the broiler.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  3. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

Recipe courtesy of the 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



Smoked Gouda Stuffed Peppers

As much as we don't want to admit that summer's end is near, it's time to start getting ready for tailgate season. And there's nothing more important than the food. The star of the pre-game show? Cheese. Switch up the cheese in this recipe with suggestions from Emile at The Cheese People.  And, shop our meat vendors for flavorful varieties of bacon.  Mema’s Jam is your go to place for the apricot jam.  Go team!


  • Smoked gouda cheese, cut in thin strips
  • Jalapeño peppers, halved and seeded
  • Bacon strips (same number as jalapeño halves)
  • Apricot jam


1. Place strips of smoked gouda inside jalapeño halves.

2. Fry bacon just until cooked and remove from heat. Drain on paper towels just until cool enough to touch.

3.  Wrap bacon strip around each cheese-stuffed jalapeño half and place on baking sheet.

4. Heat broiler and broil stuffed peppers until cheese is melted and beginning to brown, about 10 minutes.

5.  Let cool slightly. Serve with apricot jam.

Recipe courtesy of:

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Leave it to Bobby Flay of the Food Network to create a great sandwich for a Memorial Day cookout.  Or create your own sandwich with items from your favorite vendors.  Stock up at the Market for all of your Memorial Day goodies.  Last Spring Market of the 2013 Season!


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  • 1 1/4 sticks unsalted butter
  • 6 cloves roasted garlic, pureed
  • Salt
  • Pepper
  • 12 slices French bread, cut 1/2-inch thick
  • 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick

Steak, recipe follows

Parsley oil, recipe follows


1.       Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

2.       Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

3.       Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.


1.       1 boneless rib-eye, about 16 ounces

2.       Olive oil

3.       Salt

4.       Freshly ground black pepper

5.       Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

6.       Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Parsley Oil:

1.       1/4 cup finely chopped fresh flat-leaf parsley

2.       1/2 cup canola oil

3.       Salt

4.       Pepper

5.       Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Recipe courtesy Bobby Flay Food Network