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About the Dish

1/4 teaspoon PeachDish Salt
1 packet Once Again Sunflower Seed Butter
1 packet Sriracha
6 ounces Greens
1 small Sweet Potatoes
2 tablespoons T. Lish Sweet Garlic Dressing
2 ounces Sun-Dried Tomatoes
1 ounce Sliced Almonds
2 tablespoons Parmesan Cheese
1 sprig Oregano
1/3 cup Millet
2 medium Whole Grain Buns
Per Serving
Calories 568
Total Fat 29 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 8 g
Cholesterol 5 mg
Sodium 756 mg
Total Carbohydrates 63 g
Dietary Fiber 10 g
Sugar 11 g
Protein 17 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.


In a small saucepan with a lid combine 1 cup water, 1/4 teaspoon PeachDish Salt and millet. Place over high heat. Cover, reduce heat to low, and simmer slowly until millet is very soft and most of the liquid has been absorbed, 25-30 minutes. Uncover and stir well to incorporate any last bits of water. Transfer millet to a large bowl, and cool at least 10 minutes. While millet is cooking, prepare your mise en place: Remove stems from greens, and finely slice (chiffonade) leaves into 1-inch-long shreds. Peel and grate sweet potato; measure out 1/2 cup, lightly packed. (Save any extra for another use.) Finely chop dried tomatoes. Chop sliced almonds. Pick and chop oregano leaves. Select 4 leaves lettuce. (Save remainder for another use)
In a small bowl combine sunflower butter, sriracha (start with 1/4 packet; if you like it spicy, use more) and 1 tablespoon water. Stir until smooth.
In another mixing bowl combine greens, 1/2 cup grated sweet potato and T. Lish Sweet Garlic dressing. Lightly crush the greens in your hands to tenderize them. Taste and adjust seasoning as desired with PeachDish Salt. Allow to rest while you make millet burgers.
When millet has cooled enough to handle add dried tomatoes, almonds, Parmesan and oregano. Mash ingredients together while stirring to combine. Dampen your hands slightly, then form mixture into 2 patties.
Place a large skillet over medium heat, and add 1 tablespoon olive oil. When the oil is shimmering, carefully add patties. Cook with moving or turning until browned on the bottom, about 4 minutes. Flip and brown second side, 3-4 minutes more.
While patties cook, toast buns. Spread inside tops and bottoms of buns with sriracha-sunflower butter. Place a browned patty on each bun bottom. Top with lettuce and top bun.
Serve burgers with slaw on the side, and enjoy!