|2 servings||calories per servings 611||protein serving 46 g||carbs per serving 42 g||total fat per serving 30 g|
Grass-fed beef is full of flavor, and these burgers are made even better with the addition of tangy cheese and mellow slow-cooked onion. You’ll learn the pros’ way to quickly melt the cheese with a little steam. A summery raw-veggie salad of squash and sweet onion rounds out the meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||8 g|
Prepare your mise en place: Peel and halve onions. Thinly slice 1 half of 1 onion, and set aside the squash salad. Thinly slice the other 3 halves for caramelized onion. Trim squash ends, then halve squash lengthwise, and slice very thinly crosswise. Pick and chop oregano. Remove 4 lettuce leaves (reserve the rest for another use).
Place a large sauté pan (with a lid) over medium heat, and add 1 tablespoon cooking oil. When the oil starts to shimmer add sliced onions that have been reserved for caramelized onions. Cook, stirring occasionally, until they fully wilt and begin to brown, about 4 minutes. Reduce heat to low, add 1/4 teaspoon PeachDish Salt and 1/4 cup water, and cook, stirring occasionally, until they have turned a deep caramel color, about 10 minutes more. Transfer caramelized onions to a small bowl, and set aside.
While onions are caramelizing make burger patties: In a mixing bowl combine ground beef and Burger & Sausage Seasoning. Mix to thoroughly. Divide the meat in equal halves, then divide the halves equally again. Form the portioned meat into thin patties, about 4 to 5 inches in diameter. Make them slightly thinner in the center than at the edges.
To make squash salad: In a mixing bowl combine squash with the reserved sliced onion. add oregano, 1 tablespoon olive oil, cider vinegar and 1/4 teaspoon PeachDish Salt. Toss to combine.
Cut the buns in half, and toast if desired. Place lettuce on top buns; divide caramelized onions between the bottom buns.
Wipe out the pan you used to caramelize the onions, and place over medium-high heat. Add remaining 1 tablespoon cooking oil. Add the burger patties, and sear 2-3 minutes, or until browned on the bottom and hot juices are starting to rise through the top. Working quickly, remove pan from heat, flip the patties, top each patty with about one-fourth of the shredded cheese, carefully add remaining 1 tablespoon water to the pan, cover pan and return to the heat.
Cook, covered, 30-60 seconds to melt the cheese, then uncover (CAREFULLY — the steam can burn you). Remove the patties from the pan and stack 2 patties atop the caramelized onions on each bottom bun. Serve burgers with squash salad on the side. Enjoy!
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.Learn More...