Greenwich Farmer’s Market Featured Farmer: He Had Me at “Cheeseburger Pie”

We first fell for Four Mile River Farm’s “farm burgers” a couple years ago and make them a recurring item on my shopping list.

The seasoned patties were a big hit with my pickiest eater, so we’d buy the frozen patties  in the morning at the Greenwich Farmer’s market, and thaw them in time for an afternoon barbecue.

The ingredients are simple: Beef, Worcestershire, Scallions, Cheddar, Ketsup, Dijon, Salt and Pepper.

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Jason Conroy at his Four Mile River farm stand at the Greenwich Farmer’s Market in Horseneck lot. Credit Leslie Yager

Jason Conroy makes the weekly trip to Greenwich all the way from  Four Mile River Farm in Old Lyme. At the farm raises the healthiest animals possible by providing a natural stress-free environment.

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Four Mile River Farm’s cattle are pasture-raised, grazing on local open pasture. In the winter months when grasses are sparse, they feed on hay from the farm fields and all-vegetarian corn silage and grain.  They do not use antibiotics, growth stimulants or hormones. The farm boasts clean, locally inspected, modern processing facility right on site where they age, cut, vacuum pack and fast freeze their meats.

Screen Shot 2014-06-15 at 10.55.28 AMAnd now there is the Cheeseburger Pie!

New to his assortment, Conroy sells the new item in his assortment for $13.00 and, in addition to my regular order of four farm burgers,  I was eager to give the pie a try.

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We love that this dish by Debbie’s Delights using beef from Four Mile River Farm is called a Cheeseburger Pie, but it tastes like a fantastic cross between moussaka or shepherd’s pie. Credit: Leslie Yager

The Cheeseburger Pie did not disappoint. Maybe I bought it because of the name, but its taste was reminiscent of a really good moussaka or a shepherd’s pie. Fantastic!

You can find Conroy and his Four Mile River Farm stand at the Greenwich farmer’s market in Horseneck Lot on Saturday morning from 9:30am to 1:00pm. Tell him you read about the cheeseburger pie on Greenwich Free Press.

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