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About the Dish

12 ounces Ground Grass-Fed Beef
2 Small Spring Onion
1/2 teaspoon Ground Cumin
1 teaspoon PeachDish Salt
2 Ears Corn
2 Medium H&F Buns
1 Small Avocado
1 ounce Cotija Cheese
2 sprigs Cilantro
2 Packets Mayonnaise
Per Serving
Calories 814
Total Fat 52 g
Saturated Fat 13 g
Trans Fat 0 g
Polyunsaturated Fat 10 g
Monounsaturated Fat 14 g
Cholesterol 130 mg
Sodium 1624 mg
Total Carbohydrates 51 g
Dietary Fiber 10 g
Sugar 11 g
Protein 47 g
Chef Seth Freedman

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.

METHOD

1
Please read entire recipe card before beginning.
2
Prepare your mise en place: Trim roots from green onions; separate the white and green parts. Mince white parts; cut greens into 2-inch lengths, and thinly slice lengthwise. Remove husk and silk from corn. Pick and chop cilantro leaves. Cut avocado in half, and remove pit. Use a spoon to scoop each half from its peel. Cut each avocado half lengthwise into 1/4-inch slices.
3
In a mixing bowl, combine ground beef, minced onion whites, cumin and 1/2 teaspoon PeachDish salt. Divide the meat mixture in equal halves. Form the portioned meat into 3/4-inch thick patties, 4 to 5 inches in diameter. Make them slightly thinner at the center than at the edges.
4
Fold a paper towel in half, then in half again, and soak one corner of the folded towel with cooking oil. Rub the corn all over to lightly coat with oil.
5
Brush or scrape the grill surface. Using tongs to hold oiled paper towel, rub the grill surface with oil. Place the corn and beef patties on the grill. Stay with them the whole time they cook. Turn the corn 1/4 turn about every 30 seconds. The corn is fully cooked when the kernels start to soften and have a bit of char, typically 3-4 minutes.
6
Cook beef patties 2-3 minutes, or until juice is starting to rise on the top side. Flip and cook about half the time of first side, about 1 minute.
7
Cut buns in half, place sliced avocado on the bottom of the buns. Place grilled burger patties on the avocado and top with sliced green onion.
8
o finish the corn: On a work surface or large platter, sprinkle cotija cheese, chopped cilantro, and remaining PeachDish salt. Use your hands to spread 1 pack mayonnaise on each ear of corn, then roll each ear in the cheese mixture. Enjoy!