|2 servings||calories per servings 700||protein serving 28 g||carbs per serving 61 g||total fat per serving 43 g|
They may look like ordinary burgers, but these patties made with pastured pork pack a punch of succulent flavor. Add a robust barbecue sauce, and it’s like having a backyard cookout at your dinner table. A bright salad of squash and crisp lettuce completes this summery spread.
|Nutrition Facts||/ Per Serving|
|Total Fat||43 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel onion. Cut a few thin center slices for burger garnish. Thinly slice 1 half crosswise to measure 1/4 cup (save any extra for another use).
• Reserve 4 whole lettuce leaves for burgers. Cut or tear remaining leaves into bite-size pieces.
• Halve squash lengthwise; thinly slice crosswise.
• Pick and chop oregano leaves.
• Split buns.
In a bowl, combine pork, mustard and 1/4 teaspoon PeachDish Salt.
Form meat into 2 patties about 5 inches in diameter. Make the center slightly thinner than the edge.
In a bowl, combine squash, measured onion, oregano, 2 tablespoons olive oil, vinegar and 1/4 teaspoon PeachDish Salt.
• Place a skillet over medium-high heat. When skillet is hot, add patties. Cook without disturbing until bottom is browned and juices start to rise through the top, 3-4 minutes.
• Flip patties. Cook without disturbing until other side is browned, 1-3 minutes.
While burgers cook:
• Toast buns as desired.
• Dress with mayonnaise.
Toss cut lettuce with squash salad. Taste and adjust seasoning as desired with PeachDish Salt.
• Assemble burgers with buns, patties, barbecue sauce, onion slices and lettuce.
• Serve with squash salad, 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...