Plant Forward
Slider By
Chef Jordan Rogers

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


Plant Forward Burger Patties:

  • 10 oz 80/20 Ground Beef
  • 2.5 oz Grated Carrot
  • 2.5 oz Finely Diced Celery
  • 5 oz Diced Shiitake Mushrooms
  • 1 Tbsp Fresh Minced Garlic
  • ½ Tbsp Worcestershire Sauce
  • 4 tsp Onion Powder
  • ½ Tbsp Ground Pepper
  • 1 Egg
  • ¾ Tbsp Kosher Salt


  • 2.5 oz Sir Kensington’s Mayonaisse
  • 2.5 oz Sir Kensington’s Yellow Mustard
  • 2.5 oz Sir Kensington’s Ketchup
  • 1.75 oz Cheddar Cheese (about 3 ½ slices, cut in quarters)
  • 1.5 oz Fresh Arugula
  • 7 oz Roma Tomatoes, sliced
  • 14 Whole Wheat Dinner Rolls


  1. Combine Plant Forward Burger Patty ingredients (ground beef, carrot, celery, mushrooms, garlic, Worcestershire sauce, onion powder, pepper, egg & salt) in a large bowl until evenly mixed. Portion into 2 oz balls.
  2. Flatten burgers and sear until internal temperature reaches 155 degrees Farenheit (about 3 minutes per side)
  3. Slice dinner rolls in half and toast. Spread 1 Tbsp. sauce on bottom half of buns. Place cooked burger on bottom bun and top with ¼ slice of cheddar cheese, tomato, arugula and top bun.


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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