|2 servings||calories per servings 620||protein serving 33 g||carbs per serving 66 g||total fat per serving 29 g|
Grass-fed beef already 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 quantity of meat is reduced by blending it with chopped mushrooms, this burger becomes an even better choice. Created by Chef Seth initially for a James Beard Foundation project, it happens to taste great, too. To accompany a great burger, you need a great side – and this one takes just about 10 minutes in a saucepan. A touch of honey enhances the natural sweetness of these springtime root vegetables, while lemon and parsley brighten them.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Discard mushroom stems. Finely chop caps.
• Cut carrots lengthwise into 1/2-inch-long pieces.
• Cut turnips lengthwise into 1/2-inch wedges.
• Zest and juice lemon.
• Pick and chop parsley leaves.
• Thinly slice cheese.
• Discard any tough arugula stems.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and 1/4 teaspoon PeachDish Salt. Cook, stirring, until mushrooms are tender and most liquid is evaporated, 4-5 minutes.
• Transfer mushrooms to a large bowl. Let cool.
• Increase heat to high. Add carrot, turnip, lemon zest, lemon juice, honey, butter, 1/4 teaspoon PeachDish Salt and 1/2 cup water.
• When liquid boils, reduce heat to low. Cover pan, and cook 5 minutes.
• Remove lid. Increase heat to medium. Cook until liquid is mostly evaporated and coats carrots, 4-5 minutes.
• Remove pan from heat. Fold in parsley. Taste and adjust seasoning as desired.
While vegetables cook:
• Add beef and 1/4 teaspoon PeachDish Salt to mushrooms.
• Form into 2 patties 5-6 inches in diameter. Make patties a little thinner in the center.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burgers. Cook without disturbing until well-browned on bottom, 3-4 minutes.
• Flip burgers. Top with fontina. Cover pan, and cook to desired doneness (about 2 minutes for medium-rare to medium, or 6-8 minutes for well-done).
• Toast buns as desired.
• Spread bottom halves with mustard.
• Top each with half of arugula and 1 burger.
• Serve with carrots and turnips, and 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...