Farm-fresh Lunch Recipe
Known for its ridiculously overstuffed sandwiches and burgers, and soul-warming ramen and chili. Creamy mac and cheese or chili-cheese brat available.
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Ingredients
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Overstuffed Farmhouse Cheeseburger
Creamy Stovetop Mac and Cheese (Farm Style)
Chili-Cheese Brat (Optional Add-on)
Quick Pickles & Garnishes
Method
Overstuffed Farmhouse Cheeseburger
Form and Season Patties
Divide ground beef into two equal portions and gently form into 3/4-inch thick patties slightly wider than buns. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Press a shallow dimple in the center of each patty to help them cook flat.
Cook Patties
Add 1 tbsp olive oil to the hot skillet and swirl. Place patties in the pan and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last minute of cooking, place two slices of cheddar on each patty and cover the pan briefly to melt the cheese.
Assemble Burger
Spread 1 tbsp ketchup mixed with 1 tsp Dijon mustard evenly across the bottom buns. Place lettuce leaves on each bottom bun, add the cheeseburger patty, top with sliced tomato and 2 tbsp red onion. Cap with the toasted top bun and serve immediately.
Creamy Stovetop Mac and Cheese (Farm Style)
Cook Pasta
Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.
Make Roux and Sauce
In the same pot over medium heat, melt 2 tbsp unsalted butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off but it does not brown. Slowly whisk in 1.5 cups whole milk until smooth. Cook, whisking frequently, until sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
Finish Cheese Sauce
Reduce heat to low and whisk in 2 tbsp cream cheese until melted and smooth. Add 1 cup shredded sharp cheddar and 1/2 cup white cheddar or Gruyère gradually, stirring until fully melted and creamy. Stir in 1/2 tsp Dijon mustard, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika if using. If sauce is too thick, whisk in up to reserved 1/4 cup pasta water a tablespoon at a time to reach desired consistency.
Combine and Serve
Add drained pasta to the cheese sauce and fold until evenly coated. Taste and adjust seasoning. Serve hot alongside the farmhouse cheeseburgers or topped with extra shredded cheese if desired.
Chili-Cheese Brat (Optional Add-on)
Simmer Brats
Place 2 bratwurst links in a small skillet with 1 cup beer or water. Bring to a simmer, cover and cook over medium-low heat 8–10 minutes until cooked through.
Brown Brats
Remove lid and increase heat to medium-high. Brown brats in their cooking liquid or with a little oil, turning to get a caramelized exterior about 2–3 minutes.
Quick Pickles & Garnishes
Make Quick Pickles
Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer to dissolve sugar and salt. Remove from heat and pour over 1/2 cup thinly sliced cucumber (and pickled jalapeño slices if using) in a jar or bowl. Let cool to room temperature, then refrigerate at least 15 minutes (longer for more flavor).