|2 servings||calories per servings 780||protein serving 44 g||carbs per serving 58 g||total fat per serving 44 g|
Mint and mutton, as well as lamb, have run together in culinary circles for many a century. Doux South’s Drunken Tomatoes, which are pickled in a brine of red wine, basil and garlic, supplement the pair quite elegantly. Piled high onto sweet, buttery buns with tangy feta alongside bright asparagus, this dish balances rich and refreshing in every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||44 g|
|Saturated Fat||18 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and mince garlic.
• Peel and mince shallot.
• Reserve 2 tablespoons liquid from tomatoes (discard any extra).
• Discard tomato skins; chop tomatoes.
• Discard bottom 1 inch of asparagus.
• Pick and chop mint leaves.
• Split buns.
• In a bowl, combine /lamb, garlic /and /1/4 teaspoon PeachDish Salt. /
• Divide meat into 4 equal portions.
• Form portions into 1/2-inch-thick patties, 4 to 5 inches inches in diameter. Make patties slightly thinner in the center.
• In a bowl, combine measured tomato liquid, mustard, mint and 1/4 teaspoon PeachDish Salt.
• Whisk in 1 tablespoon olive oil.
• Place a large sauté pan with a lid over medium-high heat. When pan is hot, add patties. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip patties. Cook without disturbing until browned on other side, 1-2 minutes.
• Remove patties from pan, and keep warm. Reserve pan.
• Increase heat to high. Add butter and 1 teaspoon olive oil.
• When butter has melted, swirl pan to coat. Add asparagus. Cook without disturbing until browned on bottom, about 3 minutes.
• Turn asparagus. Season with 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Cover, and cook until asparagus is tender, about 4 minutes.
• Remove pan from heat. Stir in shallot.
• Divide asparagus with shallots between 2 plates. Drizzle mint dressing over asparagus.
• Place half of arugula on each bottom bun. Top with 2 burgers, Drunken Tomatoes and feta.
• Add to asparagus plates, 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...