Appalachian Farmhouse Burger

Serves 6
Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Red–‐Eye Gravy:

8 Ounce Pkg. Virginia Style Salt Cured Country Ham, Biscuit Slices Or If Not Available Ham Steak Sliced, Portioned Into Six Even Portions
4 Ounces Brewed Strong Coffee, Or Unsweetened Bottled Iced Coffee Chopped Egg


3 Large Or 4 Medium Hard Boiled Eggs, Finely Chopped
2 Tablespoons Pimientos, Chopped, Well Drained
¾ Teaspoon North Carolina Style Red Pepper Sauce Or Louisiana Style Hot Pepper Sauce
1/8 Teaspoon Salt
1 Tablespoon Mayonnaise

Buttered Onion Rolls:

6 Onion Sandwich Rolls, Split
1 Stick (4 Ounces ) Salted Butter, Softened Grilled

Pickled Okra:

18 Whole Okra Pickles

Farmhouse Patties:

1 Pound 80% Lean Ground Beef Chuck
1 Pound 90% Lean Ground Pork
1 Tablespoon Dried Rubbed Sage
1 Teaspoon Salt
2 Teaspoons Crushed Red Pepper Flakes
1 Teaspoon Ground Black Pepper
½ Teaspoon Whole Dried Thyme
½ Teaspoon Whole Dried Marjoram


Vegetable Oil For Grilling
6 Slices Sharp White Cheddar Cheese
6 Slices Mild Yellow Cheddar Cheese
6 (1/2” Thick) Slices Of Ripe Beefsteak Tomato
18 (1/4” Thick) Sliced Rings Of Sweet Georgia White Onions
12 Medium Size Leaves Fresh Mustard Greens, Washed, Dried And Stems Removed


Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the red–‐eye gravy, place a 10” heat proof saute pan onto the grill rack. Add raw ham slices in a single layer. Cook ham for approximately 2 minutes per side or until they are cooked through and begin to brown. Remove cooked ham slices and set aside to keep warm. Repeat until all ham is cooked. Add brewed coffee to hot pan and deglaze ensuring all the ham bits have been released from the pan. Pour red–‐eye gravy into large stainless steel bowl and set aside to cool.

To make the chopped egg spread, combine ingredients until well blended.

To prepare the onion rolls for grilling, spread each cut side of roll with 1 1/2 tsp. softened butter, completely covering the cut sides. Set rolls aside.

To prepare grilled pickled okra, brush grill rack with oil and place okra on grill grate. Grill 3 to 5 minutes rotating occasionally until okra is warmed through and develops grill marks. Set aside and cover to keep warm.

To prepare the farmhouse patties add all dried ingredients to the red–‐eye gravy in the mixing bowl. Stir to combine. Add ground meats and gently but completely combine all ingredients together. Divide mixture into 6 equal portions. Form each portion into a patty that is slightly larger than the diameter of the onion roll.

To cook the patties, brush the grill rack with oil and place patties on grill rack and cook 4 to 5 minutes per side for medium. During the final two minutes of cooking place the following on top of each patty in this order: 1 slice sharp white cheddar, 1 portion cooked country ham, 3 grilled pickled okra, 1 slice mild yellow cheddar. Place the onion rolls buttered side down on the outer grill rack to toast. Remove patties when cheese is melted and remove onion rolls when golden brown.

To assemble the Appalachian Farmhouse Burgers, onto each bottom onion roll place in the following order: 2 mustard green leaves, 1 TBS chopped egg spread, 1 slice tomato, 3 rings of onion, the finished meat patty and complete burger with top of the onion roll. Y’all dig in now!

Cooking Tip: Using a saute pan that is not non stick will deliver a more flavorful red eye gravy.