A round-up of our go-to recipes.

PUMPKIN INDIAN PUDDING

PUMPKIN INDIAN PUDDING

When a British comfort food joins Native American cornmeal, you get a New England classic.
January 31, 2018
TATE FARMS BURGER

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.

Serves two.

Recipe and photo courtesy of Evan and Melissa Tate.

INGREDIENTS

Burger

  • 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

Mayo

  • 1 egg
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • 1/8 tsp. garlic powder
  • 1 cup avocado oil

    METHOD

    Mayo

    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.

    Burger

    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.)
    August 05, 2002
    NANCY’S BREAD PUDDING

    NANCY’S BREAD PUDDING

    When he and his brother were little, Evan Tate’s mother, Nancy, would cater events for the Dallas Cowboys, where famous footballers like running back Emmitt Smith would make special requests for this signature dessert.
    August 05, 2002