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Do You Want Fries With That?

March 23rd, 2011

This time of year for some reason I find myself making venison burgers often. I don’t know if it’s a change in the weather, the fact that we have a freezer full of fresh venison, or what. Most people like to grill their burgers, which we do sometimes. I find that a cast iron skillet makes a fabulous burger, so mine are usually cooked inside in my vintage griswold skillet. One of things I love about making burgers is that they’re quick and easy, it usually only takes 15-20 minutes to have them ready, and when the weather is this nice that makes for extra time to spend in the garden.

As you can imagine we don’t do regular normal burger toppings. Naturally we use homemade buns, which I bake up and keep in the freezer so we always have some on hand. The burgers are topped with: homemade roasted pear chutney, caramelized onions and local raw milk blue cheese. Our burgers are usually enjoyed with a few of our homegrown potatoes fried in coconut oil. It sure makes for a quick, simple, delicious and healthy meal!

What are your favorite burger toppings?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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