A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 1½ pounds ground beef ½ cup onion, finely diced 2 slices bacon, finely diced 1 tablespoon Worcestershire sauce 1¼ cups fresh, soft bread crumbs 1 large egg

Madison County Championship Rodeo

Yield: 6 servings. 1½ pounds ground beef ½ cup onion, finely diced 2 slices bacon, finely diced 1 tablespoon Worcestershire sauce 1¼ cups fresh, soft bread crumbs 1 large egg

Rosemary and Goat Cheese Strata

Yield: 6 servings. 1½ pounds ground beef ½ cup onion, finely diced 2 slices bacon, finely diced 1 tablespoon Worcestershire sauce 1¼ cups fresh, soft bread crumbs 1 large egg

Yield: 6 servings.

1½ pounds ground beef
½ cup onion, finely diced
2 slices bacon, finely diced
1 tablespoon Worcestershire sauce
1¼ cups fresh, soft bread crumbs
1 large egg
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
6 slices cheese (optional)
Hamburger buns
Toppings and condiments

Combine ground beef, onion, bacon, Worcestershire sauce, bread crumbs, egg, salt, and pepper. Mix with hands until blended. Shape ground beef mixture into 6 patties.

Oil grill grate and heat half of it to high or about 400° to 450°. The other half of the grill should be low heat.

Place burgers on the high-heat side and cook for about 2 minutes on each side, or until well browned. Move them to the low-heat area and continue to cook for another 3 to 5 minutes, or until each burger has reached an internal temperature of 160°. Top with cheese, if desired, and let sit for 1 minute. Serve on buns and add your favorite toppings.

This story was published on Jun 29, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.