hamburger

Feta-Stuffed BLT Burgers

Feta cheese-stuffed burgers are a delicious addition to any 4th of July cookout and all the fixings are at the Market.  Kick it up a notch with a specialty bacon from our meat vendors.  Grill some mushrooms from River Valley and corn from our farmers.  Don’t forget the sangria from Glunz Family Winery.  Enjoy the holiday!

 

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  • 8 slices bacon

  • 1 1/2 pounds ground beef chuck

  • 4 ounces feta, crumbled (1 cup)

  • Coarse salt and ground pepper

  • 4 leaves Bibb or Boston lettuce

  • 1 large tomato, sliced crosswise

  • 4 whole-wheat hamburger buns, split and lightly toasted

Instructions:

1. In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain.

2. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.. Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.

 

Recipe courtesy of The Food Newsletter Everyday Food

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.

Ingredients:

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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

Instructions:

  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

Chimichurri Burger

Still plenty of time for outdoor grilling. Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.  Shop Farmer Nick’s and Pastured Perfect for your burgers and our farm stand vendors for your veggies.  Serve with fresh corn and a pick of your favorite wine from Glunz Family Winery.

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  • 1/2 cup olive oil, plus more for grilling
  • 1 1/2 cups fresh parsley
  • 2 tablespoons fresh oregano
  • 4 teaspoons red-wine vinegar
  • 3 garlic cloves, minced
  • Salt
  • 1 large red onion, cut into 1/2-inch slices
  • 1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
  • 4 hamburger buns
  • Sliced tomato, for serving
  • Baby arugula or other greens, for serving

Instructions:

1. Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.

2. Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate.

3. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.

 

Recipe courtesy of Martha Stewart Living

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. 

Ingredients:

  • 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

Instructions:

  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