|2 servings||calories per servings 820||protein serving 38 g||carbs per serving 74 g||total fat per serving 46 g|
They may look like ordinary burgers, but these patties made with pastured pork bring surprise succulence and flavor. Add a robust barbecue sauce from our friends at Community Q BBQ, and it’s like having a backyard cookout at your dinner table. We still honor winter, though, with a side of roasted “root cellar” veggies.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel root vegetables. Cut into 1-inch pieces.
• Peel onion. Cut a few thin slices for burger garnish. Cut remaining onion into 1-inch pieces.
• Pick and chop oregano leaves.
• Peel and mince garlic.
• Split buns.
• Reserve 4 whole lettuce leaves for sandwiches. Cut or tear remaining leaves into bite-size pieces.
• On a baking sheet, toss root vegetables and onion pieces with 1 teaspoon olive oil, oregano and 1/4 teaspoon PeachDish Salt.
• Spread in a single layer. Roast in oven until vegetables are tender and browned on edges, 12-15 minutes.
While vegetables roast:
• In a bowl, combine pork, garlic and 1/4 teaspoon PeachDish Salt. Divide meat into 4 equal portions.
• Form into patties, 4-5 inches in diameter. Make patties slightly thinner in the center.
• In a large bowl, combine vinegar and mustard.
• Whisk in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
• Place a large skillet over medium-high heat. When hot, add patties. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip patties. Cook without disturbing until browned on other side and juices run clear, about 2 minutes.
• Toast buns as desired.
• Dress with mayonnaise, if desired.
• Toss lettuce pieces in vinaigrette.
• Assemble burgers with buns, patties, barbecue sauce, onion slices and lettuce leaves.
• Serve burgers with salad and roasted vegetables. 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...