Burgers and Beet Crisps

Tonights meal is all local ingredients, minus the garlic, jalapenos and mustard! The burger meat I bought at Greensgrow and is from Meadow Run Farm in Lancaster County. The onions and the jalapeño cheddar are from Sunday’s Headhouse Square Farmer’s Market. The tomatoes were grown locally in NJ and the lettuce, beets, eggs and olive oil rolls were from this week’s share. For the burgers I used the recipe that came in last week’s Greensgrow Newsletter:

Provolone Burgers
from Taste of Home Magazine

1 egg, beaten
1/2 medium onion, chopped
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 ½ pounds ground beef
4 slices provolone cheese
4 hamburger buns
lettuce leaves
In a bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 8 patties. Grill, uncovered, over medium hot heat for 5 to 7 minutes per side, or until juices run clear.
Top each patty with a cheese slice and grill 1 minute longer, or until cheese is melted. Grill rolls, cut side down, for 1 to 2 minutes or until toasted. Top with lettuce and burgers.

*I added a jalapeño to the mix and used fresh oregano (dad’s garden) and basil (this week’s share).

I followed Mark Bittman’s recipe for beet crisps, really easy! Except I wish I had had a mandoline to slice them evenly, I ended up burning most of them since they were not uniform in width.

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2 Responses to Burgers and Beet Crisps

  1. Pingback: Pick-up: Sept 6th « farm to table

  2. Pingback: Root Veggie Crisps « farm to table

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