Our "own" burger

Every once in a while you crave a good burger, but don't feel like braving the chill of a dark fall evening. That's when we went just around the corner to Bloomingfoods and picked up the fixin's for our own homegrown rendition!

Comprised of local black angus beef, the burger also incorporated blue cheese and bacon mixed into the meat. Cooked in a cast iron skillet with the beef were garlic and marinated onions, and we topped the finished product with fresh greens, placing it on toasted ciabatta bread instead of a bun (inspired by "the surprising burger" from Louisville).

Here's a picture:



We marinated the onions in red wine with garlic, and finished them in the skillet with burger. The bacon, greens, and ciabatta were all local, and we ate it with a local Chambourcin wine from the Butler Winery. The dark red berry and oak lent a full flavor that both complimented and maintained individuality in the face of all the complex flavors we had going in the meat. It was awesome!!