featured chef: Full Throttle Food Truck of Greeneville

Why do I support local?

Chef Landen Schafer

eatfullthrottle.com

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.

The Redline local burger

Landen uses local beef to make his burger menu at Full Throttle Kitchen food truck.

How to make a good burger? It’s simply. From one pound of ground beef, portion the beef into eight 2-ounce balls, and pack well. Keep chilled until cooking. 

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 with cheese.) Cook an additional 1 to 2 minutes.

Ingredients for 4 Redline Burgers from 1 pound of beef

For the burgers:

• 1 pound ground beef

• 4 slices Swiss cheese

• 4 pinches radish microgreens

• 4 burger buns

For the Redline sauce:

• 1/2 cup mayonnaise

• 1 tablespoon chili sauce

• 2 teaspoons honey

• Cayenne pepper, to taste

Instructions

• Prepare the burger sauce: In a small bowl, whisk together mayonnaise, chili sauce, honey, and cayenne to taste.

• Form the patties: Portion the ground beef into eight 2-ounce balls, packed well. Keep chilled until cooking.

Toast the buns and spread an even layer of mayonnaise on the cut sides of each bun. Place buns cut-side down on the hot flat top or skillet. Toast until golden brown.

• Cook the burgers: 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.

Stack the patties to form four double burgers, placing the cheese-topped patty on top.

• Assembly:

Place the stacked patties on the bottom bun.

Drizzle lightly with burger sauce.

Top with a pinch of radish microgreens.