About the Dish

1/4 teaspoon PeachDish Salt
1 packet Once Again Sunflower Seed Butter
1 packet Sriracha
6 ounces Greens
1 small Sweet Potato
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

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.


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!