TATE FARMS BURGER
At the height of summer, nothing hits the spot quite like a hamburger. Especially one with beef from a local farmer like Texas cattle rancher Evan Tate and a slather of homemade mayo.
Recipe and photo courtesy of Evan and Melissa Tate.
- 1 lb. ground beef
- Salt and pepper
- 2 slices of American cheese
- 1 head butter lettuce
- 1 large tomato, sliced thick
- 1 small red onion, sliced thick
- Refrigerator pickles
- 2 fresh hamburger buns
- 1 egg
- 1 Tbsp. lemon juice
- ½ tsp. salt
- 1/8 tsp. garlic powder
- 1 cup avocado oil
In a blender, combine egg, lemon juice, salt, and garlic powder. While blending, slowly pour in avocado oil and mix on high until desired consistency. Set aside.
Heat cast-iron pan over stove or fire at medium-high heat. Half the ground beef into two ½ pound portions. Form each portion into a patty. Salt and pepper both sides and place in hot pan. Cook for 2 minutes on each side, repeating until internal temperature is 160 degrees Fahrenheit. Remove patties from heat and set aside. Place one slice of cheese on each patty immediately. Spread mayo on each side of fresh bun. Add patty to bottom bun. Top with a few pieces of lettuce, tomato, onion, and pickle. Add with top bun. Enjoy.
(We highly recommend following this up with a slice of late Tate Farms matriarch Nancy’s famous Dallas Cowboys-approved bread pudding.)
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