Ground Griggstown Chicken Burger!

 

This month we started carrying ground chicken from Griggstown Quail Farm in our Farm Store. Stacey Gentile, our marketing coordinator, discovered that it makes delicious burgers! Here is her mouth-watering recipe:

 

 

1. Defrost ground chicken for 1 hour (or 2 hours in the fridge).

 

2. Once chicken is fully thawed, place in a bowl and mix in the following to season:

  • Organic diced spinach from E. R. & Son Organic Farm (West Windsor Farmers’ Market)
  • Salt & pepper (ALWAYS!)
  • Minced local garlic from Stult’s Farm (WWFM)
  • Black Pepper & Garlic Cheddar Cheese Curds (CGF), cut or crumbled into smaller chunks
  • Just enough bread crumbs to hold the burger together

 

3. Mold the seasoned ground chicken into patties, then grill or pan sear on the stove until fully cooked.

 

4. Serve on a roll from the Village Bakery, and top with your favorite local greens (we picked organic micro-greens from North Slope Farm), sliced fresh tomatoes, any of our delicious cheeses, and a splash of Funni Bonz BBQ Sauce!

 

 

*Most of the items in this recipe can either be found in our Farm Store (open Weekdays 11am-6pm; Weekends 10am-5pm; closed Wednesdays), or at the West Windsor Farmers’ Market.

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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