Cow Cow Burgers

A few weeks I was invited to a dinner at the home of Emile DeFelice, owner of Caw Caw Creek Farm, which I seem to talk about all the time. Emile’s product (pork) is amazing, but he’s also one of the few people in Columbia that I can call a friend. Being that I’ve worked in SC two days a week for almost five years, it’s nice to know a few people beyond the Hampton Inn check-in staff (shout out to my girl Jan). To be invited to someone’s home during my travels is a rare treat, and I was flattered that I was included.

The impetus for the dinner was two-fold – the winner of the Food & Wine home cook superstar contest, Sarah Simmons (below), is a friend of Emile’s and was passing through town as she cooked and ate her way across the country. It was also a chance to try out some blended pork/beef burgers he has been thinking of offering.

Emile’s kitchen had recently been remodeled, and while not massive, I could tell it was put together by someone who enjoys spending some time in the kitchen. I liked his warning to kitchen predators.

The side dish with our burgers would be okra “fries”. Split lengthwise, tossed with beef suet, then broiled for a long time until they were very crispy with no hint of sliminess remaining. I really liked the preparation; I’ve already recreated them at home twice.

The pork, beef, and onion mixture had been hanging out for a day in the fridge so the flavors could “get together”.

Below is the finished open-face burger. The juicy, medium temp burger sat on a griddled corn cake instead of a bun, and is topped with Georgia cheese, crispy fat back and bacon, and local micro greens.

I’m not usually a proponent of pork/beef blend burgers. The pork does add some nice flavor, but they are usually cooked to 160F+ and end up having a grainy/packed texture and is reminiscent of a meatball. This was my first time having a burger blend with pastured pork cooked to medium, so it was still plenty pink (but not mushy red) in the center. It wasn’t dry, the flavor was great, and it’s definitely a burger, a damn fine one at that.

You’re a little squeamish about pink pork? Get with the times. Even the USDA is saying it’s cool.

Also, Emile gets +100 points for drinking Woodford Reserve out of a Plains, Georgia “Home of President Jimmy Carter” coffee mug.