Farmhouse Burger Recipes

FARMHOUSE BURGER

Steps:

• 1. to make patties, roll six 5 oz. sirloin balls and form each ball into a patty. Arrange on tray. Cover and refrigerate
• 2. Heat large skillet over medium high heat add add just enough oil to cover entire bottom. When oil begins to smoke,reduce heat to medium and put the patties into the skillet. Season patties with salt and pepper and cook for 3 minutes. Flip and cook on other side for 3 minutes more for medium rare doneness.
• 3. Toast buns. Set aside.To assemble burgers, place 1 patty on 1 toasted bun bottom. top patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with but top. Repeat with remaining ingredients. don't forget to wrap the burgers in wax paper for 2 to 3 minutes. Serve.
• 4. Good Stuff Sauce: 2 cups mayonnaise 2 Tbsp., ketchup 2 Tbsp. molasses 2 Tbsp. rice vinegar 1 tsp. salt Add mayonnaise, ketchup, molasses, vinegar and salt to food processor or blender. Puree til smooth. The sauce can be refrigerated in airtight container for up to 1 week.

THE FARM CAFE'S FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
• Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
• In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
• Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
• Note:.
• I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!

FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant on low heat till grey and very soft.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
• Form into 4 equal patties about an inch thick.
• In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
• Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
• **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!