1 lb. Hills Own Ground Beef
8 to 10 Strips of Thick Sliced Bacon
1/4 to 1/2 Cup Mild or Spicy Black Swamp Gourmet™ Barbeque Sauce
Crumbled Blue Cheese
4 Toasted Buns

Form the ground beef into 4 burgers and fry, broil, or grill to desired degree of doneness. While burgers are cooking, cut bacon crosswise into 3/8” strips cook and drain well. Heat barbeque sauce in a frying pan and add bacon. Stir or toss until well covered. Cook until the barbeque sauce thickens and the bacon sticks together. Arrange bacon into 4 burger-sized patties, and top with blue cheese. Remove from heat. Place top of bun on bacon and cheese patty and lift from pan with a spatula. Top your burger with desired condiments.

Recipe by Black Swamp Gourmet Barbecue Sauce

from Moosewood Restaurant Daily Special

 4 cups thinly sliced or coarsely grated fennel bulb
1 TB. fresh lemon juice
1/3 cup chopped flat leaf parsley
chopped fennel fronds

Dressing:

1/3 cup sour cream
3 TB. cider vinegar
2 teas. ground fennel seeds
1/4 teas. coarsely ground black pepper
1 to 2 teas. dried tarragon
2 TB. crumbled blue cheese
salt to taste
2 to 3 TB. Snowville Creamery Milk (optional)

In a large bowl, toss the sliced or grated fennel bulb with the lemon juice, parsley and fennel frongs until evenly distributed. Set aside.

In a blender or food processor, whirl all of the dressing ingredients for a few seconds until blended but not perfectly smooth. Add a little milk if the dressing is too thick. Stir the dressing into the salad and mix well. Serve immediately or chill until ready to serve.