Farmers Market Specials

A Fresher Than Fresh Farmers Market Smash Burger with Creole Oven Potatoes 

Heeey!, It’s your girl, Carolyn your BFF (Best Food Friend) from The Progressive Pantry sharing our first of its kind “Fresher Than Fresh Farmers Market Recipe”.  We want to help you answer the question, “What’s for dinner?” Or lunch? Or even breakfast? Heck, we’re covering snacks, too!  

Now, you already know there is great stuff to be found at the market. But we want to encourage you to check out vendors that you may not have visited before. So, to give you a little nudge, we have negotiated a little discount for you. 

Each recipe we share will feature one or more vendors who carry the ingredients needed for the recipe or Bundle Box. These amazing vendors are offering you a negotiated 20% discount for that ingredient.   

Just let the vendor know that you have your Fresher Than Fresh Recipe and snag your discount. Easy Peasy! 

To be fair to the vendors, the discount is for one day only.  We want to spread the love throughout the season.   

Look for my tacky neon announcements each Saturday for a new recipe. LOL! 

From all of us vendors at University Hills Farmers Market, THANK YOU for your support and patronage!  

So…What’s a Smashburger?! 

If you’ve ever ventured into a Shake Shack or SmashBurger chain, then it’s possible you have eaten a “smash burger”. 

And, it’s exactly as described. It starts with a ball, not a patty, of very cold beef, and then it is, literally smashed on a very hot griddle or skillet and quick-seared to a stunning crisp in its own fats, making a perfectly thin little irregular disk that is still juicy and full of unbelievable flavor. It is definitely not the super thick, dull burgers of yore. There is a time and place for that on your grill, but this is not that time.  

Do I need special equipment? 

Nope! A cast iron skillet or griddle, a metal spatula, and meat mallet, if you have one. You can use a soup can or something similarly heavy to help smash your burger. 

Rimmed cookie sheet for the potatoes. 

Parchment paper 

Now, let’s get to cookin’! 


Ingredients: Makes 4 single or two double burgers 

  • 1 soft hamburger roll, buttered and toasted (I used Brioche Buns) 
  • Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, and pickles (Shop Palizzi Farms vegetable stand at the end of the first row) 
  • 1lb (16 ounces) (453.5g) freshly ground beef chuck, divided into four- 4 ounce (113g) balls (Shop Overall Farms across from Forte Fruit for 20% off a pound of amazing ground beef. Say HEY! to Josh and Addy!) 
  • Kosher salt and freshly ground black pepper 
  • 4 slices of good melting, sliced cheese, such as cheddar or American 




  1. Divide ground beef into 4 balls of 4 oz each.  If you don’t have a kitchen scale, just eyeball it. You can make them smaller to 3 oz, if you like. Return the meat balls to the refrigerator. 
  1. Prepare the burger bun. Spead butter on the top and bottom halves of buns and toast in the not too hot skillet. Once toasted, set aside. 
  1. Heat your skillet to high heat for 2 minutes. (I let my cast iron reach 350o for a good sear.)  
  1. Remove meat balls from the refrigerator and place balls in the hot pan and smash down with a stiff metal spatula (use a piece of parchment paper between the burger and spatula to avoid sticking), using a meat mallet or soup can, add pressure to the spatula to smash the burger down. Move the spatula and mallet around to make sure every inch of the burger gets flattened. Smashed patties should be slightly wider than burger bun. 
  1. Season on side of the burger generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using your stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits. 
  1. Flip patties and immediately place one slice of cheese over 1 or 2 of the patties  

and allow to finish cooking.  

  1. Add your preferred condiments and toppings to the bottom bun. 
  1. Add one patty on top of the condiments and stack on another, if you dare. Serve. 


Creole Oven Potatoes 


Creole Seasoning (about 2 tablespoons) (Shop The Progressive Pantry across from Forte Fruit) 

6 Yukon Gold Potatoes (Shop Palizzi Farms) 

6 – 8 garlic cloves (Shop Palizzi Farms if you don’t have garlic at home) 

Olive oil (about 2 tablespoons) You can use any neutral oil like avocado if you don’t have olive oil) 

Salt and pepper to taste 


Preheat oven to 4000 degrees. 

Wash and dry the outside of the potatoes. Cut into quarters. Add them to a large bowl. 

Mince garlic as fine as you can.  

Drizzle potatoes with olive oil and toss to make sure they are covered with the olive oil. 

Add in the garlic, Creole Seasoning and salt and pepper to taste. Toss the potatoes to get them nice and slathered with the seasoning. 

Line a rimmed cookie sheet with parchment paper and pour the potatoes on to it. Separate the potatoes to that as much of the potato is exposed to the heat. 

Roast for approximately 30 - 40 minutes. Poke with a knife tip at 30 minutes to test doneness. You want the knife to go in very easily. If there is still resistance, roast for another 10 minutes. 

Once tender, remove from oven and let cool a bit.  

Additional Notes:  

We used Brioche Buns. Soft and flavorful.  

Cheddar cheese slices. 

My condiments were Dijon mustard, pickles, lettuce and tomato jam. The hubz opted for just Dijon mustard and lettuce.  


Vendor discount available for Saturday, June 8th, 2024 only. Don’t worry. We will have more recipes during the summer.