Farmers Markets. Farmers markets and farm markets are different things, so keep that in mind... A farm market is a market at a farm, with one cash register, etc. A farmers market is where several farmers set up booths, usually in a community based market and usually 1-3 days a week to sell the stuff they produce. So the challenge is to get stuff at a farmers market and cook with it outside! Pretty simple, really.
Alexis and I headed to Knoxville's Market Square Farmers' Market about a quarter til "holy BLEEP it's hot out there". I wasn't sure what we were going to make so we just bought stuff I knew we would use this week including a variety of peppers, tomatoes, summer squash, beef, pork, brauts, corn, and eggs.
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We also had to stop by Strawberry Fields Market to supplement our supplies with Benton bacon, homemade pimento cheese, and green leaf lettuce.
I decided to go simple yesterday and made two versions of a stuffed cheese burger. These are basic, nothing earth shaking which is why you HAVE to use quality ingredients. There's nothing to hide inferior quality.
Market Square Farmers' Market Burger
Source: Nibble Me This
2 1/2 lbs ground beef (grass fed) from River Ridge Farms
1/2 cup panko bread crumbs
1 Tbsp black pepper
2 tsp kosher salt
1 large clove garlic, finely minced
1/4 cup steak sauce (used the Habanero Steak Sauce I made yesterday)
2 eggs from Spring Creek Farm
3 slices Cumberland Cheese from Locust Grove Farms
3 Tbsp homemade pimento cheese from Yoder's Country Market
2 ea Better Boy tomatoes, sliced from Crosswind Farm
3 slices Benton Bacon
Leaf lettuce
6 hamburger rolls
Mix the first 7 ingredients together in a large bowl, mixing thoroughly but try not to smash it all together. Divide into 12 even portions. Form each portion into a thin 4" patty.
Top 3 of the patties with the Cumberland Cheese. This is the best cheese in the world. It is their manchego cheese with green peppercorns, sweet red chili’s, onion, garlic, and ginger added. I have to warn you, it is hard to cook with.....only because you can't quit snacking on it instead of using it.
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Top 3 of the patties with 1 Tbsp each of the pimento cheese. This is not yucky store bought stuff. If you don't have access to quality handmade pimento cheese, make your own, it's easy.
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Cap those six patties with the remaining 6 patties and seal the edges.
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Put in the fridge for 30 minutes to allow the patties to firm up. This will HELP keep them from rupturing a cheese leak during the cooking.
Meanwhile, cook the bacon and preheat your grill to 450f.
Grill the burgers for 8 minutes, flipping and turning 90 degrees every 2 minutes.
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For the record...I said it HELPS prevent cheese leaks. Don't panic if you get a leaker.
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Serve on toasted rolls with bacon, lettuce and tomato.
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I'll post a link to Curt's site when the round up of the challenge is posted.