George Frangos is the co-founder and co-owner of Farm Burger, which has multiple locations across the Southeast, including two in Asheville. George has a deep respect for the land and the people who farm it. Through his time at multiple high-end farm-to-table restaurants, George transfers his expertise and passion into celebrating and redefining the burger. Since 2010, Farm Burger has sourced a majority of their ingredients from local farms and only used meat from grassfed and grass-finished cows. George and his team at Farm Burger take pride in being a business that is entrenched in the community, not only providing a high-quality meal but investing in people and their neighborhoods. Since 2017, Farm Burger has catered lunch for ASAP’s Business of Farming Conference (coming up on Feb. 28), and this year is no different!
Tell ASAP a little more about yourself and how you came to co-found Farm Burger.
I’ve had a long life in the restaurant business and was lucky enough in my early days to work with Nora Pouillon, at Restaurant Nora in Washington D.C., and Peter Hoffman, at Savoy in New York City. Both restaurants and chefs were deeply connected to farms before farm to table was a term. Interacting with the farmers who came in out of the kitchen every week afforded me education and awareness on their hard work and importance supporting local food systems.
Farm Burger was founded out of Athens, Georgia, where my business partner, Jason Mann, was farming and running the restaurant Farm255. Farm255 sold a lot of grassfed burgers. When Jason’s cattle was harvested, almost all of it would go to the burgers so we decided to focus on what the people wanted. Jason had strong roots and familial ties in Asheville and we knew we always wanted to be part of that food and farming community. It’s hard to believe, but we have been in Asheville for over 14 years now!
Why is it important for Farm Burger to source local ingredients? What farms are you currently working with in the greater Asheville area?
Our number one commitment is to sourcing local grassfed beef. Jamie Ager at Hickory Nut Gap has been a long-term friend and supplier, and is such an amazing steward to the land. Small farming is not easy and it is important that, when we can, we direct our food purchases locally to ensure regional farmers’ success. We also work closely with Round Mountain Creamery, Ten Mile Farm, R Farm, Soil Shine Farm, and Farside Farm, and make trips to the farmers markets throughout the year to supplement our menu.
You have sponsored ASAP’s Business of Farming Conference by catering lunch since 2017. What does that relationship mean to you?
Our team always loves to support the local farming community, and that includes cooking for and catering the annual conference. It really brings everything full circle, ensuring we can continue to nourish our communities and source from these farms who are attending the conference to improve their businesses. We love being able to meet the farmers and make new connections.
What roles can restaurants play in shaping our local food systems?
Restaurants can be the backbone to making our food systems work and thrive. Buying locally is not always the easiest, but is something Farm Burger values deeply. It is important for restaurants to have flexibility when working with farmers, be willing to pay a higher price for the freshest and highest-quality products, and be there to support their success and care for the land.
What is your favorite item on Farm Burger’s menu?
My mainstay is our No. 1 Farm burger, medium rare. The grassfed beef, aged cheddar, and caramelized onions burger hits the spot for so many. When it is ramp season, our chefs make a great topping addition that is pretty special and reflects the adaptability and seasonality of our menu.