Foodie Friday: The Bibbed Wonder's Cheeseburger Extravaganza

Happy Weekend, dear reader. Today's recipe is brought to you by my bib overall wearing wonder buns. Eric is an excellent cook. Actually, he's a better cook than I am. However, some of his concoctions are somewhat questionable. He creates a "hash" that The Bean and I call skillet slop. He dumps everything in a skillet, cooks everything in bacon grease, smears eggs around, and calls it good. The taste is okay if you like everything to taste like bacon, but the appearance is a bit off-putting. He also creates this disgusting ramon noodle mess that includes eggs, a Chinese five-spice blend, meat of some sort, garlic, and hot chili paste. I can't get past the smell to taste it.

Other than those two questionable creations, his cooking skills are superior. He makes the best sausage gravy and biscuits, creamed beef, and smoked brisket. You may notice that everything is meat-based. He is not a fan of vegetables. He prefers red meat, and he calls chicken the vegetable of the meat world. He's a lot. However, I give him credit for stepping up and cooking when I don't feel well, have had a long day, or don't feel like cooking. He's a wonderful husband and father, and I appreciate his culinary skills.

This week, he wanted to try a recipe idea he had been concocting for a few weeks. He took one of the focaccia breads from Star Crossed Naturals and used it as a burger bun. He then cooked ground beef from Red Arrow Farm with a sweet onion from Yarnick's Farm, added pizza cheese from Van Grouw Farm and spices from Broken Locust, topped it with ketchup and mustard, and served it in large slices. It was delicious and very simple. We sat in the living room, watched The Bean's newest obsession, Outer Banks, and enjoyed our delicious meal.

There is no recipe to share. It involves browning a pound of ground beef with an onion and spices to taste, using delicious focaccia bread as a bun, adding the condiments of your choice, and enjoying a giant cheeseburger. All the ingredients were purchased from our friends and vendors at The Ligonier Country Market. If you don't have plans for Saturday morning, I gently encourage you to check out this local gem. The market directors put on a good show, and the quality vendors never disappoint. We only have nine more markets to go until our live show season ends. That, dear reader, is hard to believe.

On this lovely summer Friday, stay safe, be smart, enjoy eating local, support your local farmers, have a wonderful weekend, and keep washing your hands.