The Ultimate Veggie Burger
I love a good juicy burger hot off the grill made with fresh local beef. But sometimes, when the mood for a burger meal hits my husband, I'm just not in the mood for meat. So, for years I've searched for a recipe that would make a really good veggie burger. Ideally, I wanted something that I could make in multiples, freeze individually, and then just heat and eat.
My search has now ended happily with a "meat" loaf recipe that was sent to me by Lali Hess, chef and owner of The Juniper Spoon in Darlington, Indiana. I made the loaves (using fresh local mushrooms and eggs) and had a leftover slice the next day for a sandwich. Inspiration struck and I thought the recipe would make great burgers with just a few changes in the process and one ingredient substitution (and a local one at that).
You'll find Lali's original recipe and my burger inspired take on it in the Spring Recipes section of this site.
Photo: Mushroom and Lentil Burger




The farmers markets are opening, the seeds in our gardens are sprouting, warm breezes fill the air--it's a great time to be thinking about local food in Indiana.
Chef and entrepreneur Ron Harris began his love of local food nearly 20 years ago as an intern in the famed New York City restaurant An American Place. Under the supervision of Chef Larry Forgione, who many call the godfather of American cooking, Ron was introduced to the bold and beautiful flavors of American products at a time when European cuisine was all the rage across restaurants in the United States. Ron recalls with great fondness breathing in the earthy scent of chanterelles from Oregon as Chef Forgione extolled the then unexplored virtues of eating foods "close to home". As the internship progressed, Ron's passion for local food began to take hold in his heart. 



