This was the first salad ever made from greens grown on the tiny 50x100 feet plot of land we're happy to call our own. Yup, we've got ourselves quite the urban garden this year, folks.
The greens won't last much longer since the heat is already starting to set it, but it's nice to know that we can grow them so easily. We'll plant some again in the Fall.
I may have started this blog off on the wrong foot as the burger was the true star of this meal. That's probably because they're something we don't have very often except for when we treat ourselves to the amazing burger at Farm 255. Yum!
Honestly, it's a true miracle that we were able to do anything on the day we made these--with our post-wedding hangovers in tow. But, we did have a few fab ladies over to help us out.
Our friend, Laura, had never even eaten venison before! We made some fresh-squeezed lemonade and spent almost the entire day just recovering on the front porch.
For the burgers (this made 7 large burgers)
1 and a half lbs. ground venison
4-5 garlic cloves, finely chopped
2-3 tablespoons soy sauce
1/3 cup bread crumbs
We used Masada whole wheat buns--they're a favorite around here. We dressed them with sliced cheese, mayo, dijon mustard, red onion, and tomato. Perfection.