‘Best of the Farm’ Burger

This burger is a collection of some of the best offerings from our family farm. Over the years, my Dad raised livestock including cattle, pigs and chickens while managing his small grain farm. On top of that, he and my mother tend to large vegetable gardens, in addition to their four children…

There is a reason farm families have so many children…they need lots of cheap labor! 😉 Whether we were helping load pigs, or picking rocks, we never got out of helping out on the farm.

‘Best of the Farm’ Burger 1 lb hamburger ¼ lb. bacon chopped into ¼”- ½” size pieces ½ medium onion diced 1 Tbsp Worcestershire sauce 1 tsp Italian seasoning 1 tsp salt 1 tsp garlic powder ½ tsp ground cayenne pepper

4 buns, sliced and buttered 4 slices of cheddar cheese 4 eggs fried sunny side up 1 tomato Lettuce Pickle spears

Garlic Aioli 3 heads of garlic 1 Tbsp. Olive oil 1/3 c. mayonnaise 1 Tbsp. Dijon mustard Salt & pepper to taste

To get started, preheat your oven to 400°. Take your 3 gloves of garlic and slice the tops off so each clove is exposed. (This is important, if you leave some cloves intact, they will be difficult to get at later.) Place them on the sheet of tinfoil, cut side up, and use the 1Tbsp of olive oil to rub over the entire head. Be sure to cover them thoroughly, so they don’t burn. Sprinkle with salt and pepper and fold the tinfoil into a packet to enclose the garlic completely. Place in the oven and bake for 50 minutes.

Meanwhile, in a sauté pan, over medium-high heat, begin browning your bacon pieces. After about 3-4 minutes, when the bacon has begun to brown a bit, add the diced onions to the pan. Continue cooking for 5-7 minutes until the onions are translucent and bacon is cooked through. With a slotted spoon, remove the bacon and onions from the pan and place in a medium bowl. Be sure to leave the bacon fat in the pan, to cook the burgers in later.

Serving: 1 grams