|2 servings||calories per servings 560||protein serving 35 g||carbs per serving 57 g||total fat per serving 25 g|
Grass-fed beef 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 flavor is further enhanced by blending it with chopped mushrooms, this burger becomes an even better choice. And it tastes great, too. Topped with shaved Parmesan and served on a bun with a side of sriracha-spiced green beans, it’s a grand old meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Discard tough mushroom stems. Finely chop tender stems and caps.
• Peel and mince garlic.
• Discard bean tips.
• Split buns.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and half of garlic.
• Cook until mushrooms are tender and most liquid has evaporated.
• Transfer to a large bowl. Let cool.
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beans. Cook, stirring occasionally, until they darken, about 2 minutes.
• Add remaining garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring, until beans are just tender, 1-2 minutes.
• Stir in sriracha and benne seeds.
• Transfer beans to a bowl. Remove pan from heat.
• To mushrooms, add beef and 1/4 teaspoon PeachDish Salt. Use your hands to combine well.
• Form into 2 patties, 5-6 inches in diameter. (Make patties a little thinner in the center.)
• Wipe out pan, and return to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burgers. Cook without disturbing until bottom is well-browned, 3-4 minutes.
• Flip burgers, and top with Parmesan. Cover pan, and cook about 2 minutes more for medium-rare to medium (or 6-8 minutes for well-done).
• Build burgers with buns, mustard, arugula and patties.
• Serve with snap beans, 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...