About the Dish

12 ounces Root Vegetables
1 Onion
2 sprigs Oregano
1/2 teaspoon PeachDish Salt
12 ounces Pastured Ground Pork
2 cloves Garlic
1 tablespoon Apple Cider Vinegar
1 packet Gulden's Spicy Brown Mustard
2 Buns
2 packets Duke's Mayonnaise
1 head Lettuce
1/4 cup Barbecue Sauce
Per Serving
Calories 820
Total Fat 46 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1210 mg
Total Carbohydrates 74 g
Dietary Fiber 8 g
Sugar 28 g
Protein 38 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.

Smoked Porter

Smoke in beer is a subject that can bring craft beer fans to fisticuffs. Some think smoked beer is like drinking an ashtray; others feel it is a barbecue in a glass. We are on the fence. Drinking a beer with smoke can be a little overpowering; however, they pair wonderfully with a wide variety of dishes. For a dish like this with a lot of umami flavor, consider a smoked beer a complementary flavor. It will keep the palate where it needs to be to truly taste all the flavors of this dish.

Zinfandel, Napa Valley, California

Match the sauce with the wine! Pair a full bodied Zinfandel with this burger topped with a bold, sweet, tangy BBQ Sauce. Zinfandel is the perfect wine for burgers and, conveniently, for barbecue dishes too! Put some dry rub and bbq sauce on a burger and you have a match made in heaven.


MISE EN PLACE • Heat oven to 425° F. • Peel root vegetables. Cut into 1-inch pieces. • Peel onion. Cut a few thin slices for burger garnish. Cut remaining onion into 1-inch pieces. • Pick and chop oregano leaves. • Peel and mince garlic. • Split buns. • Reserve 4 whole lettuce leaves for sandwiches. Cut or tear remaining leaves into bite-size pieces.
• On a baking sheet, toss root vegetables and onion pieces with 1 teaspoon olive oil, oregano and 1/4 teaspoon PeachDish Salt. • Spread in a single layer. Roast in oven until vegetables are tender and browned on edges, 12-15 minutes.
While vegetables roast: • In a bowl, combine pork, garlic and 1/4 teaspoon PeachDish Salt. Divide meat into 4 equal portions. • Form into patties, 4-5 inches in diameter. Make patties slightly thinner in the center.
• In a large bowl, combine vinegar and mustard. • Whisk in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
• Place a large skillet over medium-high heat. When hot, add patties. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip patties. Cook without disturbing until browned on other side and juices run clear, about 2 minutes.
• Toast buns as desired. • Dress with mayonnaise, if desired.
• Toss lettuce pieces in vinaigrette. • Assemble burgers with buns, patties, barbecue sauce, onion slices and lettuce leaves. • Serve burgers with salad and roasted vegetables. Enjoy!