Wagyu Cheeseburger Deluxe

Makes 2 burgers

1 pound (2 8-ounce patties) Fantasma's Finest Wagyu Beef Patties

1 pound Fantasma's Finest Shoulder Bacon

8 ounces sliced mushrooms

1/8 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon oregano

Splash of white wine

Pepper, to taste

2 slices smoked Gouda cheese

2 eggs

2 high-quality hamburger buns

Lettuce leaves

Boys Grow Jalapeño Mustard (available in the retail store)

In a cast-iron skillet over medium-low heat, cook shoulder bacon to desired done-ness, reserve fat in the pan.

Sauté mushrooms in the bacon fat over low heat with salt, thyme and oregano until the mushrooms release their moisture and turn brown and tender; add a splash of white wine toward the end of the cooking time, about 5-7 minutes; set aside but keep warm.

Preheat oven to 350° F.

Meanwhile, turn the heat up under the skillet. Season burgers with salt and pepper and sear both sides of the burgers making sure not to crowd them in the pan. Place the burgers on an oven griddle pan, place in oven, and finish cooking until the burgers register 160° F. on a meat thermometer. Two minutes before the burgers arrive at the desired temp, add a slice of cheese to each burger and allow to melt. Remove burgers from the oven and allow to rest.

As the burger cooks, return to the skillet and fry two eggs sunny side up.

To assemble: Split buns, layer bottom half with lettuce greens, a slice of bacon, a cheeseburger patty, top with mushrooms and finish with a well-seasoned fried egg, add mustard to top bun. Enjoy!

Paradise Brats & Local Beer Flight

Fantasma's Finest Brats

KC Bier Co. Kolsch

Fantasma's Finest Habanero Mango Brats

Ivey and Fields Pilsner

Fantasma's Finest Asiago Chive with Mozzarella

Vine Street Brewing Co. Maris American Pale Ale

Fantasma's Finest Apple Brats

Martin City Belgian Style Abbey Ale

Asian Beef and Noodles

Makes 8 servings

2 pounds Fantasma's Finest Beef Stew Meat

1 packet vegetable soup mix (such as Knorr Vegetable Recipe Mix)

2 cups Asian Spice Stock (use beef or chicken broth if desired)

1 pound wide Amish noodles

Chopped parsley, for garnish

Chile crunch, for garnish

In a slow cooker, add stew meat, soup mix and broth. Cook stew mixture on low for 8 to 10 hours. Cook noodles according to package directions until al dente; drain and rinse quickly with cold water to stop the cooking process. Stir noodles into the slow cooker. To serve, garnish with parsley and chile crunch.

Asian Spice Stock

Makes 1 gallon

1 Fantasma's Finest Smoked Turkey Carcass 

6-8 star anise

2-3 cinnamon sticks

1/2 teaspoon fennel

1 teaspoon tri-color peppercorns

1 bay leaf

1-inch knob ginger, sliced

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2-3 green onions, sliced into 1-inch pieces

1 handful parsley

Place the carcass in a stockpot and fill with enough water to submerge the carcass. Add all ingredients and bring to a boil. Turn down the heat and allow the broth to simmer for several hours. Allow broth to cool, skim white fat and use broth in a recipe, or portion into freezer containers for later use.