|2 servings||calories per servings 760||protein serving 43 g||carbs per serving 58 g||total fat per serving 43 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 into sweet buttery buns with tangy feta alongside bright asparagus, this dish chirps “springtime!” with every delicious bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||43 g|
|Saturated Fat||18 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||9 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 them slightly thinner at the center than the edges.
• 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 bottom is browned, 2-3 minutes.
• Flip patties, and cook 1 minute more.
• Remove patties from pan, and keep warm.
• Return pan to high heat. Add butter and 1 teaspoon olive oil.
• When butter has melted, swirl pan to coat, and add asparagus. Cook without disturbing until browned on bottom, about 3 minutes.
• Turn each asparagus over and season with a total 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, and cover. Set aside.
• Divide asparagus with shallots between 2 plates. Drizzle mint dressing over asparagus.
• Place salad greens on each bottom bun. Top each with 2 burgers, half of Drunken Tomatoes and feta.
• Serve with asparagus on the side, 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...