Burger of the Month

I love pimiento cheese, and I've put it on burgers a few times over the years. Here's my latest version—with BACON! –Rach

Spring is lazy in the Adirondacks. We have pockets of snow some years as late as June. The one way I can remind myself that spring has in fact sprung is by using seasonal ingredients—even if they're grown somewhere else.

We're going to be serving a version of this burger in slider size at this year's Feedback concert during our annual trip to the South by Southwest festival in Austin.

While I believe a burger can be made out of ground anything, or whole mushrooms, or patties of peas and beans, I never thought of stacking shaved beef—until now. This is a riff on a Philly steak, an ode to a roast beef dinner, and a burger all in one.

This is my first stab at a “Christmas burger”—a patty with red and green fixings. It’s decidedly different. I don’t know if it makes the Naughty or Nice List, but for me, it makes the Tasty List!