Best 3 Farmhouse Burger Recipes
Craving a hearty and flavorful burger that takes you back to simpler times? Look no further than the Farmhouse Burger. This burger is a culinary masterpiece, featuring a juicy beef patty, crispy bacon, melted cheddar cheese, and a tangy BBQ sauce, all nestled between two soft, toasted buns. Served with a side of crispy onion rings, this burger is a symphony of flavors and textures that will satisfy even the most discerning palate.
**Here are all recipes included in the article:**
* Farmhouse Burger Recipe: This recipe takes you through the step-by-step process of creating the perfect Farmhouse Burger, from preparing the beef patty to assembling the burger with all its delicious toppings.
* Burger Sauce Recipe: Elevate your burger to the next level with this homemade burger sauce, made with a tantalizing blend of ketchup, mustard, mayonnaise, Worcestershire sauce, and a hint of spices.
* Onion Rings Recipe: Crispy and golden brown, these onion rings are the perfect accompaniment to your Farmhouse Burger. Made with a simple batter and seasoned with salt and pepper, they're a delightful treat that adds a satisfying crunch to every bite.
THE FARM CAFE'S FARMHOUSE VEGGIE BURGER
The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash.
Provided by Sharon123
Categories Grains
Time 45m
Yield 4-6 burgers
Number Of Ingredients 10
Steps:
- Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
- Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
- In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
- Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
- Note:.
- I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!
Nutrition Facts : Calories 281.4, Fat 14.9, SaturatedFat 3.6, Cholesterol 7.6, Sodium 375.1, Carbohydrate 33.6, Fiber 9.3, Sugar 7.2, Protein 6.2
FARMHOUSE VEGGIE BURGER
From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."
Provided by Erin R.
Categories Vegetable
Time 40m
Yield 4 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté eggplant on low heat till grey and very soft.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
- Form into 4 equal patties about an inch thick.
- In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
- Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
- **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
FARMHOUSE BURGER
Who doesn't like old school basic recipes? This is a classic with great flavor just oozing from them.Unknown Source
Provided by Lynnda Cloutier
Categories Burgers
Number Of Ingredients 9
Steps:
- 1. to make patties, roll six 5 oz. sirloin balls and form each ball into a patty. Arrange on tray. Cover and refrigerate
- 2. Heat large skillet over medium high heat add add just enough oil to cover entire bottom. When oil begins to smoke,reduce heat to medium and put the patties into the skillet. Season patties with salt and pepper and cook for 3 minutes. Flip and cook on other side for 3 minutes more for medium rare doneness.
- 3. Toast buns. Set aside.To assemble burgers, place 1 patty on 1 toasted bun bottom. top patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with but top. Repeat with remaining ingredients. don't forget to wrap the burgers in wax paper for 2 to 3 minutes. Serve.
- 4. Good Stuff Sauce: 2 cups mayonnaise 2 Tbsp., ketchup 2 Tbsp. molasses 2 Tbsp. rice vinegar 1 tsp. salt Add mayonnaise, ketchup, molasses, vinegar and salt to food processor or blender. Puree til smooth. The sauce can be refrigerated in airtight container for up to 1 week.
Tips:
- Use high-quality ground beef: Opt for ground chuck or sirloin for a juicy and flavorful burger.
- Season the beef well: Use a combination of salt, pepper, garlic powder, onion powder, and Worcestershire sauce to enhance the flavor of the beef.
- Don't overwork the beef: Mix the ingredients gently until just combined to prevent tough burgers.
- Form the burgers gently: Handle the beef mixture gently to avoid compacting it, which can lead to dry burgers.
- Cook the burgers over medium-high heat: This will help create a nice crust and prevent the burgers from drying out.
- Flip the burgers only once: Flipping the burgers too often can dry them out. Flip them once, when the edges are cooked and the juices start to bubble up to the surface.
- Use a meat thermometer to ensure doneness: Cook the burgers to your desired doneness, using a meat thermometer to check the internal temperature.
- Top the burgers with your favorite toppings: Get creative with your toppings! Some popular options include cheese, bacon, lettuce, tomato, onion, and pickles.
Conclusion:
The farmhouse burger is a classic American comfort food that is sure to satisfy your cravings. With its juicy patty, melted cheese, and crispy bacon, this burger is a winner. Follow these tips for making the best farmhouse burger possible, and you'll be sure to impress your friends and family.
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