By Chris Aldridge

Kentucky Ag News

This month, during Farm to School Month, students across Kentucky are competing to create the most unique and best-tasting hamburgers. The catch: they have to use local ingredients.

The schools are participating in the annual Kentucky Department of Agriculture’s (KDA) Farm to School Month Burger Battle to promote local food sourcing in schools. The top four burgers will be chosen and highlighted on the KDA website, including the overall winner.

“Burger Battle gives students the chance to team up, think outside the bun, and create a one-of-a-kind burger featuring delicious local ingredients,” said KDA Farm to School Program coordinator Tina Garland. “But this battle is about more than building the ultimate burger. Students are encouraged to connect with the local farmers and producers who grow the ingredients they use. These farm-to-school connections help build community, strengthen relationships, and grow an appreciation for Kentucky agriculture one burger at a time.”

The challenge is to build a burger with a local twist. Every creation must include:

• At least one local protein from their own county;

• At least one local ingredient from a neighboring county; and

• At least one Kentucky Proud ingredient from anywhere in the state.

KDA Chef Shannon Stevens provided a step-by-step example on the KDA website to help guide teachers and their students through the Burger Battle. It includes a Burger Battle Toolkit that guides participants through the process of building a locally inspired burger from start to finish. It encourages discovering local ingredients, embracing flexibility, and allowing inspiration to develop naturally through community connections.

“The journey begins small, often at your local farmers’ market,” Stevens wrote. “Start by exploring vendors in your county or surrounding counties.”

Stevens suggested that if you don’t find exactly what you need, ask vendors for recommendations. Farmers and producers are deeply connected and can often point you in the right direction. County extension offices are another valuable resource to provide guidance and local connections.

“Rather than starting with a fully planned recipe, let available ingredients shape your creation,” Stevens stated.

In his example, Stevens said the inspiration began with Holly from Hollow Springs Farm, a familiar market vendor known for her high-quality baked goods. Her fresh white sandwich bread inspired the direction of the burger, leading to the idea of creating a patty melt.

As conversations continued at the market, Stevens visited with another vendor, who introduced heirloom green tomatoes. Combined with previously purchased bacon from Summit Meats in Science Hill, the green tomatoes sparked a new idea: a Fried Green Tomato BLT reimagined as a burger. Kentucky Proud’s Weisenberger Mill Fish Batter Mix provided seasoned, crispy breading for the tomatoes.

An essential ingredient for a patty melt is cheese, which led to a visit to Wildcat Mountain Farmstead Cheeses in East Bernstadt, where small-batch cheesemaker Clara Patton is known for her passion and craftsmanship.

“Her jalapeño cheddar became the perfect complement to the savory profile,” Stevens wrote, adding that Clara and her husband demonstrated their cheesemaking process on PBS’ “The Farmer and The Foodie” TV show, showcasing their dedication to local food production.

Stevens created a flavorful aioli sauce using Kentucky Proud Dan-O’s Spicy Seasoning “that paired beautifully with the jalapeño cheddar,” he noted.

Every great burger needs exceptional patty, and Kentucky Cattlemen’s half-pound ground beef patties are readily available at Kroger supermarkets.

“The result was both delicious and meaningful,” Stevens said of his creation, which he named The Mount Vernon Melt. “Beyond creating a standout burger, the experience strengthened connections with local farmers and producers, reinforcing the importance of understanding where food comes from.

“The Mount Vernon Melt celebrates Kentucky ingredients, community partnerships, and bold local flavor.”