Memorial Day Cookout Essentials

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Whether you're hosting your own Memorial Day bash or have been tasked with a make-and-take side dish or main, here at the Farmstand we've got everything you need to achieve cookout nirvana. Here are the locally sourced essentials we'll have in stock by Friday (5/20), plus a basic burger recipe to get you started. (Click here for our complete product list, and follow us on FacebookTwitter, and Instagram for the latest updates.)

For the Grill:

For Salads and Sides:

  • Mixed lettuce
  • Microgreens (Taproot and Blue Moon Acres)
  • Kale
  • Rainbow chard
  • Chives with blossoms
  • Leeks
  • Hothouse tomatoes
  • Asparagus
  • Red beets
  • Red potatoes
  • Easter egg radishes
  • Hakurei turnips
  • Eggs (various)
  • Sauerkraut (LFFC and Cobblestone Krautery)

For Dessert:

  • Organic flour (Daisy)
  • Grass-fed butter
  • Ice cream sandwiches and pints (Weckerly's)
  • Strawberries
  • Rhubarb
  • Maple syrup (various)
  • Honey (various)
meats-for-the-grill
meats-for-the-grill

Basic Burger Recipe

Makes 4 burgers

  • 1 to 1½ pounds ground meat (beef, lamb, goat, chicken, or turkey)
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 slices cheese (if desired)
  • 4 hamburger buns, split and toasted

Divide the meat into 4 equal portions, gently shape each into a 3/4-inch-thick patty (resisting the urge to overwork the meat, as this will make for dry burgers), and use your thumb to make a deep impression in the center of each one. Season both sides of the patties generously with salt and pepper.

Preheat a grill or grill pan on high. Brush the burgers on both sides with the oil and place them on the grill or grill pan, indented-sides up. Grill for 3 minutes for beef, lamb, or goat and 5 minutes for chicken or turkey. Flip and grill the other side until charred and cooked through, about 3 minutes for beef, lamb, or goat and 5 minutes for chicken and turkey. If you are making cheeseburgers, place a slice of cheese on each patty during the last minute of cooking and cover the grill or tent the burgers with foil until the cheese has melted.

Remove the finished burgers from the grill, place each one on a toasted bun, and serve immediately with all the fixins.