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About the Dish

  • Oyster Mushrooms

    Oyster Mushrooms

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • PeachDish Salt

    PeachDish Salt

  • Ground Beef

    Ground Beef

  • Green Beans

    Green Beans

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Sriracha


  • Benne Seed

    Benne Seed

  • Buns


  • Arugula


  • Parmesan Cheese

    Parmesan Cheese

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard


Prepare your mise en place: Remove and discard oyster and shiitake mushroom stems; finely chop caps. Peel and mince garlic. Remove and discard green bean tips. Remove and discard arugula roots.
Heat a sauté pan over medium heat, add 1 teaspoon cooking oil. When oil is shimmering add oyster and shiitake mushrooms and half of the garlic. Sweat until tender and most of the liquid is evaporated. Transfer mushrooms and garlic to a small bowl, making sure to remove all pieces from pan, and let cool.
Return sauté pan to medium-high heat. Add 1 teaspoon cooking oil. Add green beans, and cook, stirring occasionally, until the darken, about 2 minutes. Add remaining garlic and 1/4 teaspoon PeachDish Salt, and cook, stirring, 1-2 minutes more. Add sriracha and benne seeds and stir to thoroughly incorporate. Remove beans to a bowl and set aside.
In a mixing bowl combine beef, mushroom mixture and 1/4 teaspoon PeachDish Salt. Form into 2 patties 5-6 inches in diameter. Make patties a little thinner in the middle.
Wipe out sauté pan, and return to medium-high heat. Add remaining 1 teaspoon cooking oil. Cook burgers until well browned on the bottom and droplets of liquid begin to come out on top, 3-4 minutes. Flip burgers, and top with Parmesan. Cover and cook about 2 minutes more for medium-rare to medium (6-8 minutes more for well done).
Slice buns. Spread the bottom halves with Dijon mustard. Top each with half of arugula and 1 burger. Enjoy!