We love supporting our local farmers as we buy local meats and produce for many of our recipes, so we are excited to share the sixth episode of Cooking with the Kriks. Chef Serge Krikorian is creating his Local Farm-Raised Burger recipe with Nick Gann from Gann Family Farms/GannFarmRaised in Benton, Arkansas. Nick and his family operate a cow and chicken farm founded in 2016. Nick was raised on a farm in north Arkansas and knew he wanted to do the same as an adult. His tenacity to make things work through trial and error is what he contributes to his success. Nick’s team will even deliver fresh eggs to your home – a nice traditional touch! Learn this juicy burger recipe using meat from the Gann Family Farm on the sixth episode of Cooking with the Kriks. You can taste the difference when you buy local, so while not mandatory for this recipe, we highly encourage you to try out the local farms in your area.
“We started in 2016 with weaned calves and had no idea what we were doing. Sometimes it’s better to start something, doing it wrong than to not start at all. We made mistakes, and learned and made more mistakes and learned more. We still make mistakes, but we don’t quit just because we run into a problem,” explains Nick Gann.
Sergio’s SW Burger
Ingredients
All-Purpose Grilling Seasoning
1 part – Kosher Salt
1 part – Granulated Garlic
1 part – Granulated Onion
1 part – Coriander
1/2 part – Black Pepper
1/2 part – Sugar
1/4 part – Crushed Red Pepper
1 lb. Ground Beef
1/4 Cup of Worcestershire
2 Tbsp. Grilling Seasoning
Hoagie Bun
Oil to grease the pan
Butter for toasting the bread
Toppings
2 slices of bacon
2 Slices tomatoes
2 slices of cheese
Lettuce
Sauteed Red and Green Bell Peppers and Onions
Honey-Chipotle Barbeque Sauce
Instructions
Seasoning: Mix all together and set aside.
Chef Serge Tip: The recipe calls for granulated onion and garlic instead of powder to keep the seasoning from clumping together. You can add more crushed red pepper if you prefer a spicier seasoning.
Combine the ground beef with the Worcestershire sauce and 2 tsp of the grilling seasoning. Once it is combined well, pat out the burgers into an oblong shape that will fit a hoagie bun.
Chef Serge Tip: If you prefer to fix a regular burger, that’s fine. It just won’t be as cool.
Coat your pan with oil — or cooking spray — and cook the burger at medium-high heat for 2 minutes on each side — until the center has reached 155 degrees. Set aside to rest for a couple of minutes.
Chef Serge Tip: To keep the burger from shrinking and for it to cook more evenly, use a weight. Do not press down on the meat or cut open before it has cooled off to prevent the burger from drying out. Also, yes, you should absolutely use a thermometer to check the doneness of your burger.
In the hot skillet, add a little more oil and sliced bell peppers and onions, and sauteed them until the onions are translucent. Add some of the grilling seasoning for some flavor or stick with salt and pepper.
Once your onions and peppers are done, remove them from the pan and set them aside. Butter your hoagie bun, or regular, and toast the bun in the skillet. Only keep it in the pan for a few minutes on each side — just enough to get it golden brown.
Assembly
Place your patty on top of the toasted bun, layer with cooked bacon, peppers and onions, cheese, lettuce, tomatoes, and a drizzle of honey-chipotle barbeque sauce.
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