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The Champion, Thursday, July 25-31, 2013

Local Eats
Recipes from some of DeKalb’s best chefs

Grassfed Beef Burger with thick cut heirloom tomatoes, arugula pesto and local goat cheese
by Farm Burger Chef Cameron Thompson Burger: Grassfed beef 5.5-6 ounce patties (Do not pre-season or pre-patty the beef, as it will make it tough. Gently roll the ground beef into a ball; season with salt and pepper; place on grill and smash down with spatula to shape patty. Allow patty to sear on one side, flip once and finish cooking without flipping again.) Top burger with: Local summer ripened heirloom tomato slices (many varieties: purple Cherokee, green zebra, black krim, mr stripey, brandywine, big pink), Arugula Pesto (recipe follows), Local creamy goat cheese (our favorite: Decimal Place Goat Cheese), Toasted sesame bun (recommend Holman and Finch) Arugula Pesto Ingredients - 3 cups arugula - 2 cloves garlic - 1 tsp chipotle pepper (chopped) - 1/4 cup pecans - 1/2 cup extra virgin olive oil - 1/2 cup parmesan cheese Directions: Combine arugula, garlic, chipotles and pecans in a food processor and chop until a rough chop is reached. Add 1/2 cup of the oil and process slowly until smooth. Season with salt and pepper.

Three Atlanta area locations including: 410B W. Ponce De Leon, Decatur (404) 378-5077

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