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About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Garlic


  • Snap Beans

    Snap Beans

  • PeachDish Salt

    PeachDish Salt

  • Sriracha


  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Buns


  • Arugula


  • Parmesan Cheese

    Parmesan Cheese

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard


Prepare your mise en place: Remove and discard any tough mushroom stems; finely chop tender stems and caps. Peel and mince garlic. Remove and discard green bean tips. Remove and discard arugula roots.
Heat a sauté pan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering, add mushrooms and half of garlic. Cook gently until mushrooms are tender and most of the liquid is evaporated. Transfer mushrooms and garlic to a mixing 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 they 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. Transfer beans to a clean bowl, and set aside.
To the mushroom bowl add beef and 1/4 teaspoon PeachDish Salt. Use your hands to combine well. 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. Add burgers, and cook on first side 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 (or 6-8 minutes for well done).
Slice buns. Spread the bottom halves with Dijon mustard. Top each with 1/2 of arugula and 1 burger. Serve with beans on the side, and enjoy!