October 20, 2021


To Our Valued Customers:


There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.


Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.


We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.


If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.


As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Sincerely,

Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com

Cheese Burgers with Onion Jam
These sweet, savory, completely addictive burgers are just the thing to kick of your Grilling Season! You will have leftover onion jam from this recipe; it's also fantastic on a veggie sandwich or just eaten as a snack with buttered bread. This recipe makes 4 full-sized burgers or you can use smaller rolls for 8 sliders.
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Cheese Burgers with Onion Jam
Ingredients
For the onion jam:
3 red onions, cut in half crosswise and sliced into half-rings
1/2 cup white sugar
1/2 cup red wine vinegar
2 tablespoons olive or vegetable oil
Salt and pepper

For the burger patties:
1 pound ground chuck
2 teaspoons Worcestershire sauce
1 teaspoon soy or tamari sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

For the burger assembly:
4 brioche buns, split
4 ounces sliced sharp cheddar
A couple handfuls of leafy greens
Sliced dill pickles
Directions
Make the red onion jam: In a large sauce pan, heat oil to medium. Add onions and season with salt and pepper; cook until the onions become soft, about 20-25 minutes. Add vinegar and sugar, reduce heat to medium-low and simmer for 30 minutes, until the mixture thickens and becomes jam-like. Remove from heat and let stand at room temperature; the jam will thicken more when it cools.

Make the burger patties: combine all burger patty ingredients in a mixing bowl and mix gently with your (clean) hands. Be careful not to overwork the meat mixture as it may become tough. Form the mixture into 4 patties and set on a plate to rest while you get the grill ready.

Preheat your grill to medium and oil with a paper towel dipped in vegetable oil. Cook the burger patties for 5 minutes on each side; the last couple minutes of cooking add the cheese so it can melt. You can also grill the buns, cut side down on the grill, for about 30 seconds to toast them up at this point. The burgers should be at an internal temperature of 160 F when they are ready. Once cooked, remove from heat and let rest for at least 5 minutes before assembling the burgers.

To assemble the burgers, place a patty on the bottom side of a bun. Top with pickles, lettuce and a big scoop of onion jam. Place top of bun on burger. Serve and enjoy!
Looking for inspiration? Try these recipes:
Patti Maloy’s Marinara Sauce
Patti Maloy’s Marinara Sauce
Teriyaki Mushroom, Onion and Potato Skewers
Teriyaki Mushroom, Onion and Potato Skewers
Grilled Chicken and Kale Power Bowls with Miso Dressing
Grilled Chicken and Kale Power Bowls with Miso Dressing
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