|2 servings||calories per servings 740||protein serving 39 g||carbs per serving 81 g||total fat per serving 34 g|
A good cheeseburger always hits the spot, but when the cheese comes in the form of jalapeño “Get Back Jack” pimento cheese (made by Proper Pepper, a small-batch maker in Georgia!) the burger soars to an entirely new level of deliciousness. Not to be outdone, the classic side of fries gets an upgrade, too: they’re seasoned with fresh herbs and Parmesan before taking a turn in the oven until hot and crispy.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat oven to 400° F.
• Cut potato into 1/2-inch thick wedges.
• Pick and chop oregano and parsley leaves.
• Split buns.
• On a baking sheet, toss potato with 1 tablespoon cooking oil. Season with 1/4 teaspoon Aegean Salt.
• Arrange in a single layer. Bake until lightly browned, 15-20 minutes.
While potato cooks:
• In a bowl, combine beef and 1/4 teaspoon Aegean salt.
• Form meat into 2 patties, 4-5 inches wide. Make patties slightly thinner in the center.
• Toast buns if desired.
• Divide pimento cheese between buns.
• Flip fries. Sprinkle with herbs and Parmesan.
• Bake until browned, 4-5 minutes.
While fries cook:
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burger patties. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip burgers. Cook without disturbing until browned on other side, 1-2 minutes.
Season fries to taste with Aegean salt.
• Add burgers and greens to buns.
• 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...