Garlic Burgers

The hands down favorite burger at Cedar Valley Sustainable Farm is the garlic burger. Sure, we have burger patties and they’re super convenient and quite tasty. Given the choice our boys always choose Jody’s garlic burgers!

I’ll start with ingredients:

1lb ground beef
6 cloves of garlic (or 1 tablespoon minced garlic)
1 egg
10 Ritz-style crackers
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon smoked paprika
salt
1 tablespoon of butter

1 medium onion (optional)

Now some instructions:

Completely defrost your ground beef. The best way to do this is to plan ahead and take your ground beef out of the deep freeze and put it in the refrigerator to defrost. 24 hours ahead of cooking is good. I put in a bowl or a zip lock bag so it won’t make a mess as it thaws. If you didn’t plan ahead take the ground beef out and put in a large bowl of warm water. This will speed up the defrost time to about 30 minutes. That’s okay you’ve got some other things to do.

I start by sauting a large onion. Heat pan on low/medium heat & add 1/2 tablespoon of butter. Slice onion into rings and add to melted butter in pan.

While your onion cooks, it’s time to make your Ritz-style cracker crumbs. (In the past, I’ve used Italian breadcrumbs or Panko. When I was out of both of these, I improvised with cracker crumbs. The resulting burgers were so good, I’ve updated my recipe.)

Crackers & rolling pin

The rolling pin helps make nice, uniform crumbs.

Add paprika, white pepper, and black pepper to cracker crumbs and mix thoroughly.

Whisk one large egg and add to ground beef and garlic.

Add crumbs and spices and mix thoroughly.

Form into 4 equal sized patties.

Remove onions from skillet.

Put remaining butter in skillet and turn heat up to medium.

When butter is fully melted add the burgers and sprinkle a bit of salt on each.

I like to use a timer when I cook burgers. For medium rare I cook them for 5 minutes per side. Add a minute per side for medium. The oven timer helps me from leaving them too long before turning. If you’re making cheeseburgers, put the cheese on as soon as you turn them.

Beef Barbacoa

Beef Barbacoa

I tend to cook really simple things, one pot, straightforward recipes (or no recipe). But one of the things I really love about this dish is the depth of flavors. I keep coming back to it (and actually following the recipe) because they are so complex and perfectly balanced. Plus, it’s still only one pot!… Continue Reading

New Year New Audiences

New Year – New Audiences We have a serious case of “Winter Brain” this year.  Beth mentioned it in our January newsletter. It’s an attack of new ideas and inspirations for the farm. A couple of ideas are already coming to fruition. In the coming weeks we will participate in 4 pop-up markets.  The first… Continue Reading

Apple Cider Turkey Brine Recipe

  Apple Cider Turkey Brine Recipe   Print : Originally from All Recipes Recipe type: Brine Ingredients Water approximately 1 gallon – add enough to brine base to cover turkey 2 Cups apple cider 1 Cup Kosher salt ½ Cup brown sugar 1 Tablespoon fresh chopped sage or 1 teaspoon dried sage 1 Tablespoon (3… Continue Reading

Beef Stew

        Print Ingredients ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 1-2 lbs stew meat or chuck roast, cut into cubes 3 tablespoons butter 1 tablespoon vegetable oil 1 ribs celery cut into 1″ slices 1 onion chopped ½ cup dry red wine 2 medium potatoes scrubbed cut into 1… Continue Reading

Cutting up a Whole Chicken

I often just take the easy route of roasting (or crock-potting) a whole bird and just cutting or pulling the meat off once it’s cooked.  Once in a while though I want to make a recipe that calls for cut up pieces.  Here’s a great resource for learning how to: Cutting Up a Chicken  Melissa… Continue Reading

Italian Sausage Hoagies

 Comfort Food! Italian Sausage Hoagies   This is a family favorite. Using bulk sausage means we can get 5-6 hoagies out of a pound of sausage versus four when we us links.    Italian Sausage Hoagies   Print A quick and easy sandwich. Ingredients 2 T Olive oil 2-3 Yellow onions, sliced 2-3 Sweet peppers… Continue Reading

Turkey Brine Recipe & Tips

So, you’ve gotten your pasture-raised turkey… now what? 24-36 hours ahead of cooking your turkey get it into a brine. Brining is one of the ways to ensure that this will be the best turkey ever! There are a lot of brine recipes, choose one that appeals most to you. Below is a simple brine… Continue Reading

Who’s growing your holiday turkey(s)?

Thanksgiving Turkeys – 2017 Edition Here’s what I said last fall: Every fall at about this time, our CSA members and farmers market customers ask us about holiday turkeys. We HAVE grown turkeys for the holidays in the past, but due to a amount finite brooder space (where to put turkeys when we have a… Continue Reading