|2 servings||calories per servings 700||protein serving 28 g||carbs per serving 61 g||total fat per serving 43 g|
Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month.
Try the Sweet & Tangy Pork Burger with The Wizard of Oz (1939) airing Thursday, June 7th at 8:00pm ET on TCM.
In the factory that was MGM, this was clearly an exceptional project, one to draw even finer work than usual. Then, after it began to run on television, new generations changed its status from movie to phenomenon to something greater. No moment is unfamiliar, no performance or scene not beloved. As the on-screen prologue notes, time has been powerless to put its kindly philosophy out of fashion.”
Like the Wizard of Oz, this Sweet & Tangy Pork Burger is a classic American dish with a splash of color that will take you to another land. As a nod to the Kansas farm that Dorothy calls home, the juicy burger patties are made with pork from Frolona Farm (in Franklin, GA), where heritage breed pigs are pastured and fully free to forage as they please. The summer squash and crisp lettuces are from small-scale farms, too, and add a brightness to rival any Yellow Brick Road.It’s a meal the whole family will love, and will remind you there is no place like home.
|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, Sweet & Tangy 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...