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Beef & Mushroom ‘Blended Burger’ with Spicy Snap Beans

Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month. Try the Beef & Mushroom Blended Burger with Yankee Doodle Dandy, airing Thursday, June 14th at 8:00pm ET on TCM. Yankee Doodle Dandy is a fitting salute to the music of George M. Cohan, as well as to the musical talent of its star: James Cagney, in his Oscar-winning role. Cohan had been an American musical institution in the early years of the twentieth century, and as war clouds began to gather in the early 1940s it was inevitable that there would be a film based on the life of the man who wrote “Over There”, “You’re a Grand Old Flag” and “Give My Regards to Broadway.” Although claims of its origin and invention are widely contested, the hamburger reigns supreme as an undeniably American dish. The iconic sandwich was already recognizable throughout the country in the 1940s, but it's come a long way since then. Grass-fed beef has the upper hand over conventionally raised beef in that it offers fuller flavor and more heart-healthy omega-3 fatty acids. But when the overall flavor is further enhanced by blending it with chopped mushrooms, this burger becomes an even better choice. And it tastes great, too. Topped with shaved Parmesan and served on a bun with a side of sriracha-spiced green beans, it’s a grand old meal.

Prep Time: 15 Min Cook Time: 30 Min

About the Dish

6 ounces Mixed Mushrooms
2 cloves Garlic
6 ounces Snap Beans
1/2 teaspoon PeachDish Salt
1 packet Sriracha
1 teaspoon Anson Mills Benne Seed
8 ounces Ground Grass-Fed Beef
2 Buns
1 ounce Arugula
1 ounce Parmesan Cheese
2 packets Grey Poupon Dijon Mustard
Per Serving
Calories 560
Total Fat 25 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1130 mg
Total Carbohydrates 57 g
Dietary Fiber 6 g
Sugar 16 g
Protein 35 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Session IPA

Session has joined the craft beer nomenclature as a proper adjective to describe lower alcohol content beer. Yes, an 8.5 percent beer might be wonderful, but having more than one with friends can be dangerous. A lower alcohol beer lets you to have more than one without getting yourself in trouble. For this twist on the classic American burger, we recommend a classic session IPA.

Sweetwater Hash Session IPA, Atlanta, GA

Pinot Noir - Willamette Valley, OR

There’s protein and earth in this ‘blended’ combination of beef and mushrooms. A ripe and opulent New World Pinot Noir will handle both aspects perfectly.

Siduri Pinot Noir, Willamette Valley, OR

METHOD

1
MISE EN PLACE • Discard tough mushroom stems. Finely chop tender stems and caps. • Peel and mince garlic. • Discard bean tips. • Split buns.
2
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and half of garlic. • Cook until mushrooms are tender and most liquid has evaporated. • Transfer to a large bowl. Let cool.
3
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beans. Cook, stirring occasionally, until they darken, about 2 minutes. • Add remaining garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring, until beans are just tender, 1-2 minutes. • Stir in sriracha and benne seeds. • Transfer beans to a bowl. Remove pan from heat.
4
• To mushrooms, 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 center.)
5
• Wipe out pan, and return to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burgers. Cook without disturbing until bottom is well-browned, 3-4 minutes. • Flip burgers, and top with Parmesan. Cover pan, and cook about 2 minutes more for medium-rare to medium (or 6-8 minutes for well-done).
6
• Build burgers with buns, mustard, arugula and patties. • Serve with snap beans, and enjoy!