Fresh From the Farm Burger

Pairs well with:


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


Pickled Cucumbers & Tomatoes:

1/2 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey

4 teaspoons finely chopped fresh dill

2 teaspoons finely ground pickling spice

2 teaspoons salt

1 large, firm-ripe heirloom tomato, cut into 6 equal slices

1/2 a medium cucumber, peeled, halved, thinly sliced


1 1/2 lbs. ground chuck

3/4 lb. bulk pork sausage

1/4 cup coarsely chopped fresh basil

3 tablespoons finely chopped fresh sage

3 tablespoons fresh lemon juice

2 1/2 teaspoons minced garlic

1 teaspoon finely grated lemon zest

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper


2 tablespoons unsalted butter

1 1/2 cups very thinly sliced fingerling potatoes

1 1/4 cups thinly sliced yellow onion

1/2 a medium zucchini, halved, thinly sliced

1/2 cup fresh sweet corn

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2-3 tablespoons vegetable oil, for brushing on the grill rack

3 tablespoons unsalted butter, softened, divided use

6 fresh large eggs

6 ciabatta rolls, split



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

To make the pickled cucumbers & tomatoes, in a medium-sized mixing bowl, whisk together vinegar, olive oil, honey, dill, pickling spice and salt, until well combined. Gently stir in the tomato and cucumber, until well combined; cover and chill, until ready for use.

To make the patties, combine the chuck, sausage, basil, sage, lemon juice, garlic, lemon zest, salt and pepper, in a large mixing bowl, until combined, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

To make the succotash, melt 2 tablespoons butter in a large, heavy nonstick fire-proof skillet on the grill. Stir in potatoes and cook for 5 minutes, stirring frequently; stir in onions and cook for 6-7 minutes, stirring frequently, or until potatoes and onions are golden brown and tender. Stir in zucchini, corn, salt and pepper, and cook for 3 minutes, or until zucchini is tender; remove vegetables from skillet, place in a bowl and cover with foil to keep warm.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side

for medium.

While the patties are cooking, melt 1/2 tablespoon butter in same skillet. Add 3 of the eggs to skillet (without breaking yolk), cook 1 minute, or until just set, flip, and cook an additional 30 seconds; transfer eggs to a plate, and keep warm. Repeat process with another 1/2 tablespoon butter, and 3 remaining eggs

Spread the additional 2 tablespoons butter, equally, onto the cut sides of the ciabatta rolls; place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the succotash on each roll bottom, followed by a patty, fried egg, a tomato slice, and an equal portion of cucumbers. Add the roll tops and serve.

Makes 6 burgers