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About the Dish

2 cloves Garlic
12 ounces Sweet Potatoes
12 ounces Ground Turkey
1 teaspoon Southern Links BBQ Sausage Seasoning
2 tablespoons All Purpose Flour
1/4 teaspoon Ground Cumin
1/4 teaspoon PeachDish Salt
1/4 cup Greek Yogurt
1 stalk Celery Root
2 medium H&F Buns
2 packets Gulden's Spicy Brown Mustard
2 packets Duke's Mayonnaise
1 1/2 ounces Winter Greens
2 ounces Oaxaca cheese
Per Serving
Calories 753
Total Fat 35 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 10 g
Monounsaturated Fat 10 g
Cholesterol 113 mg
Sodium 1228 mg
Total Carbohydrates 75 g
Dietary Fiber 7 g
Sugar 13 g
Protein 42 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 350° F. Prepare your mise en place: Peel 2 cloves garlic, and quarter lengthwise. Peel sweet potato, quarter lengthwise, and cut quarters crosswise into 1/2-inch pieces. Cut celery into small (1/4 inch) dice.
In a medium saucepan, combine 4 cups water and garlic. Place over high heat. When water comes to a boil add sweet potato. Simmer until sweet potato pieces can be pierced with a fork with just a little pressure, 12-15 minutes. Pour sweet potatoes and garlic into a colander, and drain thoroughly.
While sweet potato cooks, make burger patties: In a mixing bowl thoroughly combine ground turkey and burger seasoning. Divide meat into equal halves. Place on a clean work surface, dust with all-purpose flour, and form portioned meat into 2 patties, 4 1/2 to 5 inches in diameter. Make the patties slightly thinner at the center than at the edges. Place patties on a plate, and keep in the refrigerator until ready to cook.
Pull out garlic pieces from colander. In a large mixing bowl combine garlic, cumin and 1/4 teaspoon PeachDish Salt. Use a fork to mash garlic and seasonings into a paste.
Add yogurt to garlic mixture, and stir until fully combined. Stir in celery. When sweet potatoes are cool, add to the bowl, and toss to combine. Taste and season as desired with PeachDish Salt.
Cut buns in half, and toast if desired. Dress with your preferred condiments (we really like it with spicy mustard and mayo), and place greens on top buns. Arrange buns on dinner plates, and set aside.
Place a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is shimmering, add burger patties. Sear without disturbing until bottom is browned and hot juices are starting to rise through top of patties, 2-3 minutes. Working quickly, flip patties, top each patty with half of cheese, add 2 tablespoons water to pan, and cover pan. Cook, covered, until cheese is melted, 1-2 minutes. Carefully uncover by opening lid away from you (the steam can burn you). Place 1 patty on each bottom bun.
Serve burgers with sweet potato salad on side. Enjoy!