|2 servings||calories per servings 740||protein serving 35 g||carbs per serving 86 g||total fat per serving 32 g|
Not much beats a good juicy cheeseburger and hand-cut fries, especially when it’s homemade with love and the freshest ingredients. A tangy balsamic onion relish made in North Carolina spikes each bite with a rich zing, and adding fresh oregano and parsley gives your crispy oven fries a fresh update. You may never visit the drive-thru again!
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Heat oven to 400° F
• Split buns.
• Cut potato into 1/2-inch thick wedges.
• Pick and chop herbs.
• In a medium bowl, toss potato with 1 tablespoon olive oil. Season with 1/4 teaspoon PeachDish Salt.
• Arrange on a baking sheet. Bake until lightly browned, 15-20 minutes.
MAKE BURGER PATTIES:
• In a bowl, combine beef and 1/4 teaspoon PeachDish Salt.
• Form meat into 2 patties, 4 to 5 inches wide. Make patties slightly thinner in the center.
• Flip potatoes. Sprinkle with herbs.
• Bake until browned, 4-5 minutes.
• Toast buns if desired.
• Divide relish between bottom buns.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil.
• When oil is hot, add burger patties. Sear until browned on bottom, 2-3 minutes.
• Flip patties. Top each patty with cheddar cheese.
• Add 1 tablespoon water to the skillet. Cover and return to the heat.
• Cook, covered, 30-60 seconds to melt the cheese. Carefully uncover.
• Top each bottom bun with a burger. Top with greens and top bun.
• Serve with herb-roasted fries, 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...