“So popular that we get orders for it even when it’s not on the menu!”, Sam Spinella, Sous Chef, Chestnut
What makes our burger so good? Lots of things… First it’s local beef, 80 % meat and 20 % fat, for a perfect mix for grilling. It’s local: we use either Hickory Nut Gap meats or Brasstown Beef to supply us with the freshest, local and highest quality. It is grilled to order, your way. It is perched on a “Brioche” style bun. It is topped any way you like it, no extra charge. Served with your choice of side, French fries, house made “Chestnut” chips, Asian Slaw, Sweet Potato Salad, Mint and lemon tossed Fruit or even a small green salad. Dang. We cut the burger and bun in half so you can see that it is cooked to your specifications. Oh yeah, one more thing, we serve lettuce (local Hydroponic), red onion and pickled green tomatoes to complete the plate.
The reason we use the pickled green tomatoes is because in the US you can get red tomatoes year round, but it is only in the heat of summer that you can get really nice, local, tasty, heirloom varieties. We don’t care to serve something that looks like a tomato but tastes like paper, so we produce our own pickled green tomatoes. They are a year round treat, make some of your own!
Pickled Green Tomatoes
Green Tomatoes 5 each ( ¼ inch slice)
½ cups Sugar
¾ quarts Water
10 ounces Vinegar
½ tsp. Dry Mustard
1 stalks (sliced) Celery
1 each (sliced) Jalapeno Peppers
1 each (sliced) Yellow Onion (medium)
1/3 cup Salt and pepper Mix (salt and white pepper, 10:1)
1 Tbsp. Garlic, minced
1 Tbsp. Celery seed
Slice tomatoes. Boil ingredients, pour over sliced tomatoes and bring all back to a simmer. Cool immediately.