featured chef: Landon Schafer
Why do I support local?
Full Throttle Kitchen Food Truck – downtown Greeneville
From Landon Schafer:
Supporting local farms really comes down to three things: quality, relationships, and community. Local farmers care about what they produce, and that care shows in the freshness and flavor of their products. When we use local ingredients, we know we’re starting with something that was grown or raised with attention and pride.
It gives us the opportunity to build real relationships with the people behind the food. Instead of ingredients just showing up on a truck from who knows where, we know the farmers and vendors we’re working with. That creates a stronger connection between the kitchen, the farms, and the guests who are enjoying the food.
Finally, supporting local farms helps strengthen the local economy and the community we’re all part of. When we choose to buy locally, it supports other small businesses and keeps money circulating right here at home. At the end of the day, it’s about more than just food, it’s about investing in the community we’re a part of.
Redline smash Burger
Make the sauce:
Whisk together and keep chilled:
- 1/2 cup mayonnaise
- 1 tablespoon chili sauce
- 2 teaspoons honey
- Cayenne pepper, to taste
Toast 4 buns
- Spread some mayo on each side of the bun and toast in the oven.
For 4 double burgers:
-
1 pound ground beef – local of course!
Portion the ground beef into eight 2-ounce balls, packed well. Keep chilled until cooking.
To cook: Preheat a flat top or cast iron skillet over medium-high heat.
Place the beef balls onto the hot surface and smash firmly with spatula into thin patties. Season lightly with salt.
Cook for 2 to 3 minutes, until the edges are crisp and deeply browned.
Flip the patties. Immediately top one patty per burger with a slice of Swiss cheese. Cook an additional 1 to 2 minutes, until the cheese is melted and the patties are cooked through.
The presentation
Stack the patties to form double burgers and top with
- Radish microgreens – like from Appalachian Greens in Afton
- 1/2 tablespoon sauce
