We believe the most delicious food showcases local, in-season ingredients. That’s why we love pairing our grassfed burger with ripe, grilled persimmons, which have a unique texture and flavor. Try our recipe for this autumnal meal, which the Atlanta Journal Constitution just shared!
As a bonus, check out the recipe for our pesto as well! It makes great use of toasted pecan and sunflower seeds.
Farm Burger’s Grassfed Burger with Grilled Persimmons, Goat Cheese, Arugula and Pesto
Fruit is not just for dessert. The addition of grilled persimmon to a Farm Burger sandwich is a recurring seasonal favorite available at all three Atlanta Farm Burger locations.
The persimmon burger recipe is the creation of Dan Latham of Farm Burger’s Culinary Team. “We have used persimmons in different fashions over the years, including in our market salad, a persimmon slaw for our burger and pureed to make a persimmon wine spritzer. Every year it’s something a little different.
“While selecting persimmons, check for firmness with no decay. A bright orange color usually indicates ripeness, where off-green is under ripe. I love cooking with persimmons as they are very unique in texture, flavor, and make a great jam. We source our persimmons from Rudy and Wallace Taylor. http://theperchard.com/.”
1 ripe but firm Fuyu persimmon, cored, cut into 1/4-inch horizontal slices
1 tablespoon extra virgin olive oil
1 (6-ounce) grassfed beef patty
Salt, pepper and dried red pepper flakes
1 hamburger bun
2 tablespoons Pesto (see recipe)
1 1/2 tablespoons fresh goat cheese
1/2 cup arugula leaves
Preheat grill to 400 degrees. Clean grates and lightly oil.
Coat persimmon slices with olive oil and season with salt, pepper and dried red pepper flakes. Arrange persimmon slices on grill and cook until persimmon is soft and the sugars in the persimmon slices start to caramelize. The slices should not cook until they are mushy. Remove from heat.
Grill burger to your preference.
On serving plate, open bun. Spread pesto on top bun and set aside. Put cooked burger on bottom bun and top with goat cheese. Arrange persimmons slices on top of goat cheese and press to secure. Top with arugula and add the top of the bun. Serve immediately. Serves: 1
Per serving: 920 calories (percent of calories from fat, 69), 39 grams protein, 33 grams carbohydrates, 2 grams fiber, 70 grams fat (21 grams saturated), 140 milligrams cholesterol, 493 milligrams sodium.
Farm Burger’s Pesto
A good way to toast the pecans or sunflower seeds is in a dry skillet, stirring constantly, until the pecans or seeds are fragrant and just beginning to turn brown. Remove from heat and allow to cool before using. Blended oil is a generally a mixture of canola and olive oil. You can make your own or purchase blended oil at the grocery store.
2 cups basil leaves
1 cup parsley leaves
1 cup toasted pecans or sunflower seeds
1/2 cup grated Parmesan
1 head garlic, peeled and roughly chopped
1 teaspoon kosher salt
1 cup blended oil
1/2 cup fresh lemon juice
In the bowl of a food processor, combine basil, parsley, pecans or sunflower seeds, Parmesan, garlic and salt. Pulse a few times, then add the oil and lemon juice while continuing to pulse the mixture. You are looking for a coarse texture, not a smooth puree. Makes: 2 1/2 cups
Per 1-tablespoon serving: 80 calories (percent of calories from fat, 90), 1 gram protein, 1 gram carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 1 milligram cholesterol, 48 milligrams sodium.