This year, I’m so excited to be a part of Burger Month, hosted by Kita Roberts (@girlcarnivore). Anyone who knows me IRL, knows I am a cheeseburger girl. Like, given the choice of a final meal on death row, I would definitely have a cheeseburger and fries and probably a milkshake…but I digress. Kita has put together a group of awesome food bloggers, chefs, photographers, etc who all love burgers as much as I do and to celebrate May being National Burger Month, we are sharing photos and recipes all month long. So get your grill heating up, because there is lots of cookout inspiration heading your way!
Now, here in Western North Carolina, we are blessed with a huge variety of fruits, vegetables and some truly ingenious artisan products. Since, I absolutely love using local food and products as much as possible, I decided to dream up the perfect Appalachia Burger to represent for my hometown. To start, we need ground beef and pork from Hickory Nut Gap Farms in Fairview, NC. Plus throw in a little bacon, because bacon, duh! Add in some fried locally foraged ramps and sweeten it all with a little homemade Cheerwine BBQ sauce. Now, if I could have dairy, I’d definitely have a big hunk of cheese from one of our many local cheesemongers, but I topped mine off with some vegan cheese from Follow Your Heart (I know it’s a bit hypocritical to pop vegan cheese on a three meat burger, but I am an unabashedly proud carnivore). And last but not least, a delicious gluten-free bun from Schaer
Without further ado, the recipe: