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Featured Recipe Card (FREE to PRINT) Lettuce, Butterhead - 1 head Garlic  (2 bulbs)
Garlic (2 bulbs)
Sale Price: $3.50
Farmhouse Chef Jamie’s Best Burgers Recipe

2 tablespoons canola oil
2 medium onions
1 teaspoon kosher salt
1//2 cup dry red wine
1 pound ground beef
1 pound ground pork
6 garlic cloves, minced
1 tablespoon sea salt
1 tablespoon fresh ground pepper
1 tablespoon fresh oregano, finely chopped
6 hamburger buns
4 big slices Ashe County Gouda
4 tablespoons Lusty Monk Mustard
1 whole butterhead lettuce, torn into individual leaves

Heat 1 tablespoon of oil in a heavy medium skillet over medium high heat. Add the onions, sprinkle with salt, and sauté until the onions are translucent. Reduce the heat to medium, and continue to sauté until the onions are super tender and well browned. Stir often so they don’t stick! When the onions have started to brown, add red wine, and cook (keep stirring) until the liquid is completely absorbed by the onions. Remove the onions from the heat and set aside to cool.

In a large bowl, mix the ground beef and pork with garlic, oregano, salt, and pepper and shape into six 1//2-inch-thick patties.

Get your grill ready. If it’s charcoal, you’ll want one dense layer of hot coals. For a gas grill, just get the grates good and hot. Place patties on hot grill and cook (flipping at least once) until burgers are well browned on both sides — cook about 5 minutes on one side and 3 minutes on the other side for medium-rare.

When the burgers are done, place a cheese slice on top of each patty, and cover the grill to cook for 1 additional minute to melt the cheese. After the minute, take burgers off the grill, put on a plate, and loosely tent with foil to let the burger rest for a few minutes.

While the burgers are resting, open buns and arrange, cut side down, on your grill. Put the cover on the grill and quickly toast the buns for 1 minute (maybe more, depending on how hot your coals are). Take the buns off the grill and spread bottom halves with mustard. Add a few lettuce leaves to each bun then place the cheesy burger on top of that. Pile browned onions on top of the burgers and cover with bun tops!
LOCAL, CERTIFIED ORGANIC
LL Urban, Cary, NC
NON-LOCAL, CERTIFIED ORGANIC
We only have local organic garlic about half the year in NC so when we run out we have arranged to get Certified Organic Garlic from a California.
Onions, Yellow ~ 1.5 lbs Tomatoes, Slicing, Red (2/order) spicy mustard, lusty monk, old style, coarse ground, artisan mustard, handmade, asheville, north carolina, home delivery, shipping, organic mustard, stone ground, original sin
Onions, Yellow ~ 1.5 lbs
Sale Price: $3.50
NON-LOCAL, CERTIFIED ORGANIC LOCAL, CERTIFIED ORGANIC
LL Urban, NC
LOCAL
Lusty Monk “Original Sin” Mustard: how mustard is supposed to taste. This old-style, coarse-ground, original recipe mustard will add a kick to anything you can put on a plate. We process our mustards to preserve the volatile oils that make mustard so heavenly. It’s habit forming. Really
Asheville, NC
gouda, old-fashioned gouda, hand-crafted gouda, ashe county cheese, carolina cheese, mountain cheese, north carolina, farmhouse cheese, farmstead cheese, home delivery, shipping, raleigh, durham, cary, chapel hill, winston salem, greensboro Ground Beef, Hamburger ~ 1 lb Mangalitsa Ground Pork ~ 1 lb
LOCAL
NC made Gouda Cheese. Perfect for snacking or cooking. Ashe County Cheese, West Jefferson, NC
LOCAL, 100% GRASS-FED, PASTURE-RAISED
Coon Rock Farm, Hillsborough NC
LOCAL, PASTURE-RAISED, HERITAGE BREED
Mangalitsa pork is a heritage breed originating in Hungary that are prized for their marbled fat and incredible taste giving them the reputation as the Kobe or Waygu of pork. This ground pork is nuttier and sweeter than other breeds and is delicious in everything that called for ground pork or sausage.
Coon Rock Farm, Hillsborough NC
   
 
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