|2 servings||calories per servings 646||protein serving 43 g||carbs per serving 54 g||total fat per serving 29 g|
We’ve had lots of folks asking us to put a burger on the menu again, and we couldn’t be more excited about this one. A double stack of thin patties, covered in melty cheese and garnished with crispy winter greens, get a creamy and tangy sweet potato salad to serve on the side. We show you how to get the perfect browned meat/steamed cheese combo with a home-cooked version of the griddled cheeseburger that you may have seen at your favorite joint.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Peel garlic and quarter lengthwise. Peel sweet potatoes and quarter lengthwise, then cut quarters into 1/2-inch pieces. Cut celery into small dice (1/4 inch).
In a medium saucepan, combine 4 cups water and garlic. Place over high heat and bring to boil, then add sweet potatoes. Simmer 15 minutes, or until tender.
While sweet potatoes are cooking, make the burger patties: In a mixing bowl thoroughly combine ground beef and burger seasoning. Divide the meat into equal halves, then divide the halves equally again. Form the portioned meat into thin patties, 4 1/2 to 5 inches in diameter. Make them slightly thinner at the center than at the edges.
Pour sweet potatoes and garlic into a colander and drain thoroughly. Pull out the garlic pieces. In a mixing bowl combine garlic, cumin and 1/2 teaspoon PeachDish salt. Use a fork to mash the garlic and seasonings into a paste. Add yogurt to garlic mixture, and stir until fully combined, then toss together with sweet potatoes and celery. Season to taste with additional PeachDish salt, if desired.
Place a large sauté pan over medium-high heat. Add cooking oil. Add the burger patties and sear 2-3 minutes, or until bottom is browned and hot juices are starting to rise through the top. Working quickly, flip the patties, top each patty with one-fourth of the shredded cheese, add remaining 1 tablespoon water to the pan, and cover pan. Cook, covered, 30-60 seconds to melt the cheese, then uncover by opening lid away from you (CAREFULLY — the steam can burn you). Remove the patties from the pan and stack 2 patties atop each bottom bun.
Cut the buns in half, and toast if desired. Dress with your preferred condiments (we really like it with spicy mustard and mayo), and place greens on the top buns. Arrange buns on dinner plates, and set aside. Serve burgers with sweet potato 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...