About the Dish

2 cloves Garlic
12 ounces Sweet Potato
12 ounces Ground Turkey
1 teaspoon Southern Links BBQ Burger & Sausage Seasoning
2 tablespoons All Purpose Flour
1/4 teaspoon Ground Cumin
1/4 teaspoon PeachDish Salt
1/4 cup Greek Yogurt
1 Celery
2 Buns
2 packets Gulden's Spicy Brown Mustard
2 packets Duke's Mayonnaise
1 1/2 ounces Spicy Greens
2 ounces Oaxaca cheese
Per Serving
Calories 890
Total Fat 41 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 140 mg
Sodium 1170 mg
Total Carbohydrates 91 g
Dietary Fiber 7 g
Sugar 19 g
Protein 49 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. 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. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


When putting a hunk of meat between two buns, it is a no-brainer that you want a pilsner. Pilsners originated in the city of Pils inside what is now the Czech Republic. Lighter than the more common lager, the pilsner has a crisper taste. Light malts, crisp taste and carbonation make the pilsner the perfect palate cleanser, so that you can taste every delicious bite of the burger and creamy potato salad.

Pinot Noir, Sonoma County, California

Go with a classic pairing—fragrant and fruity Pinot Noir. A Pinot Noir will also complement the sweetness of the potatoes.


MISE EN PLACE • Peel garlic. Quarter lengthwise. • Peel sweet potato. Quarter lengthwise. Cut crosswise into 1/2-inch pieces. • Dice celery. • Split buns.
• In a saucepan, combine about 4 cups water and garlic. Place over high heat. • When water boils, add sweet potato. Reduce heat to medium. Simmer until sweet potato is fork-tender, 12-15 minutes. • Drain potato and garlic.
While potato cooks: • In a bowl, combine turkey and burger seasoning. • Divide meat into equal halves. Dust each piece all over with flour. • Form into 2 patties, about 5 inches wide. Make patties slightly thinner in the center. • Refrigerate patties until ready to cook.
• Transfer garlic to a large bowl. Leave potato to cool. • Using a fork, mash together garlic, cumin and 1/4 teaspoon PeachDish Salt.
• Fold in yogurt and celery. • When potato is cool, add to bowl, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
• Toast buns as desired. Transfer to 2 dinner plates. • Dress with mayonnaise, mustard and greens.
• Place a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add burger patties. Cook without disturbing until browned on bottom and juices begin rising to the top, 4-5 minutes. • Flip patties. Top with cheese. • Add 2 tablespoons water to pan, and cover. Cook until cheese melts and juices are no longer pink, about 4 minutes.
• Add burger patties to buns. • Serve with sweet potato salad, and enjoy!