“The Barnyard” Burger (Burger Month 2016)

Every year, our friend Kita from GirlCarnivore organizes an electronic celebration of burgers; an entire month of inspired creations from some of the best food bloggers in the business, all more than capable food photographers and recipe developers. And this year, we are honored to be a part of the festivities.


Each year, there’s a giveaway associated with this coordinated food blogger effort, and each year, the giveaway package gets bigger and bigger. For #BurgerMonth2016, there are giveaways each week for the entire month of May, all to honor the venerable cheeseburger.

The Barnyard Burger

This week, the prize package includes giveaways from Certified Angus Beef, Char-broil, KitchenIQ, Cabot Cheese, Grill Master Club, American Lamb Board, Cowboy Charcoal and CuttingBoard.com. Thank you guys all so, so much for providing such amazing prizes! Scroll down to the bottom of this post, to enter.

The Barnyard Burger

Now, look. When you’re friends with someone who calls herself “GirlCarnivore,” and she challenges you to come up with an over-the-top burger creation, you had better bring the ruckus. You bring some weak-ass mini barbecue “slider” business, and she’s likely to laugh you right out of the room, emasculating you in the way only someone who is very, very serious about posting pictures of steaks on the internet can. I knew I had to do something big. So I thought, for my burger, why not eat all of the animals in the animal kingdom in a single serving? Or at least, all of the animals you might find on a farm?

The Barnyard Burger

“The Barnyard” features a hamburger patty made with a combination of ground beef and ground lamb, topped with wasabi goat cheese, thick-cut slab bacon*, and a fried egg, with a mere scattering of lettuce and tomato to make you feel healthy, instead of like some sort of omnivorous monster. We dressed it simply with a little mayo, although in retrospect, a little spicy ketchup would have been nice, too.

*The bacon for this behemoth was provided by my friend Max Miller, chef at a restaurant called “The Landings” here in Rockland, Maine. Almost every time I see him, he is smoking great slabs of pork belly, the smoke permeating his crazy red beard and making his eyes go wild with porcine pleasure. He serves it in big, thick slices at The Landings in a few different ways, including in a BLT that is not to be missed. Thanks, Max, for always going the extra mile to make food awesome. And for giving me this bacon.

The Barnyard Burger

Can you eat an entire barnyard’s worth of animals in one sitting? Yes, you can. Here’s the recipe:

"The Barnyard" Burger
Serves 4
Write a review
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
588 calories
24 g
297 g
35 g
42 g
12 g
260 g
824 g
4 g
1 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 588
Calories from Fat 315
% Daily Value *
Total Fat 35g
Saturated Fat 12g
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 297mg
Sodium 824mg
Total Carbohydrates 24g
Dietary Fiber 2g
Sugars 4g
Protein 42g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 pound ground beef
  2. 1/2 pound ground lamb
  3. 4 leaves romaine lettuce
  4. 4 slices tomato
  5. 2 tablespoons goat cheese
  6. 8 strips thick-cut bacon, cooked
  7. 4 fried eggs
  8. 4 teaspoons mayonnaise
  9. 4 hamburger buns or rolls
  10. Salt and pepper, to taste
  1. Combine ground beef and ground lamb, mixing well to combine. Divide into four 1/4 pound patties, and flatten to a little larger than bun size. In a cast iron skillet over medium high heat, cook burgers to desired temperature, flipping once. Add goat cheese, and cover pan until cheese melts.
  2. To assemble burgers: Dress each bun bottom with mayonnaise, then top with lettuce leaf, burger, a slice of tomato, two strips of bacon, and finally, the fried egg. Serve immediately.
From Away http://fromaway.com/
The Barnyard Burger

There are about a billion chances to win this week’s giveaway! Enter as many times as you’d like, using the methods below:

a Rafflecopter giveaway

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. Whatever the meat, the bun, the condiments, the garnishes, I’ve got to top my burgers with cheese. At least one type but no more than three.

    This burger sounds delicious!

    Thanks forr a chance at the giveaway!

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