Everyone has their own particular way to cook them and any basic cookbook can help you out.

As far as making the burgers as local as possible, the beef is easy, as are some of the toppings. But the rolls and condiments present a challenge that you might want to work your way up to. I make my roll-dough in a bread machine and have developed a method of rolling out a thick log of dough (approximately 3 inches in diameter), slicing it an inch or so thick and patting it quickly into flat discs that rise to a nice, not too bready, bun shape.

For condiments, rather than trying to make a Maine-grown ketchup or mustard try to think of something different that could go on your burger. Don’t forget about that jar of zucchini relish you put up last summer, or the plum chutney you were saving for last Thanksgiving. You might just start a new fad in burger condiments. Part of eating local foods is opening our mind to different flavors and food combinations. Using local ingredients can lead to some delicious discoveries.