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Plant-Forward Sliders
with Chef Jordan

A few years ago, Chef Jordan Rogers had the opportunity to visit Brasstown, NC in order to meet Steve Whitmire, owner of Brasstown Beef, tour his cattle ranch and taste various cuts of the high-quality meat that was gaining recognition both locally and nationally. It was love at first bite. Chef Jordan, Harvest Table Executive Chef at Wake Forest University, described the flavor as “far superior to conventionally produced beef” and was excited to use it in his newest plant forward recipe.

Brasstown has always treated and raised their cattle in a caring and humane way such that they earned a “Pasture Centered” Step 4 Rating from Global Animal Partnership. Pairing the rich flavor of the beef with the earthy flavor of locally-grown seasonal vegetables created an extraordinary flavor palette, and allowed Chef Jordan to cut in half the amount of beef traditionally used in a slider recipe. The dish is served on a local bun from Durham, NC and topped with the chef’s special sauce.

Servings:  14 Sliders


Nutrition Facts:

Amount per serving
Calories: 220

Total Fat: 12g (15% dv)
Saturated Fat: 3.5g (18% dv)
Trans Fat: 0g (0% dv)
Cholesterol: 40mg (13% dv)
Sodium: 680mg (30% dv)
Total Carbohydrate: 16g (6% dv)
Dietary Fiber: 1g (4% dv)
Total Sugars: 2g
Added Sugars: 1g (2% dv)
Protein: 9g

Vitamin D: 0mcg (0% dv)
Calcium: 42mg (4% dv)
Iron: 1mg (6% dv)
Potassium: 115mg (2% dv)

The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.<?em>

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