So, is there such a thing, a truly local burger?
Certainly! And oh is it good. We made this burger from the finest local offerings. Burger: Beef from Sidehill Farm, onions from Atlas Farms, breadcrumbs made from our own wholewheat bread using local flour from Upinngil Farm, and milk from Sidehill Farm, egg from Red Fire Farm, then just some seasonings. The bun is our own whole wheat bun, made from local flour, milk, and butter. Kale for the kale chips from Red Fire Farm, cheese from Upinngil Farm and pickles we made from Red Fire Farm produce. Lovely!
Recipe: (Inspired from hamburger-recipes.com’s Basic Burger)
- 1 pound ground beef
- 1 small onion with greens finely chopped
- some coriander
- some paprika
- 2 egg yolks
- 2 oz whole wheat breadcrumbs (put bread in food processor- process until a fine crumb)
- salt and pepper
- Mix all ingredients well.
- Form into four patties.
- Cook on the stove in a big pan until done- 160F inside the patty.
- Serve on bun, put any condiments you may like on it.
- Lavishly enjoy. With Kale chips.
This is one of the most miraculous uses of kale. By crisping these hardy greens, they become crunchy and taste potato-y. Like a chip or fry. Bizarre, but delicious. If you have not tried this yet, you are missing out. Not to say that kale in all of its other incarnations do not hold a solid lofty place in my heart-stomach-soul, but kale chips are really cool.
- Lots of kale (maybe a bunch, maybe more), washed, pat dried, and chopped.
- Preheat oven to 375 F.
- Put kale in a baking pan, make sure it is not too densely packed (what you see in the bowl above was what we had in one pan- akin to one bunch)
- Sprinkle some oil on top of it (maybe 1 tbsp per pan)
- Sprinkle on some salt.
- Mix the kale oil salt around (ideally with you hands, for kale action) to somewhat evenly distribute, and get the pan oiled a bit.
- Put in the oven to bake for about 10 minutes.
- Stir occasionally.
- Watch carefully at the very end- they can burn quickly if not watched (at least that’s what I have found). They are done when they are crispy, but not too brown. Some will have darkened tips, but for the most part you want them to retain green. Pull them out, if they crisp and crack they are done, if they are limp, put the back in.
- Crunch and enjoy.