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About the Dish

12 ounces Root Vegetables
2 packets Mayonnaise
1 tablespoon Apple Cider Vinegar
1 packet Gulden's Spicy Brown Mustard
2 sprigs Oregano
2 cloves Garlic
1 each Yellow Onion
12 ounces Ground Pork
2 medium Buns
1 head Lettuce
1/4 cup Southern Links BBQ Sweet & Tangy Sauce
3/4 teaspoon PeachDish Salt
Per Serving
Calories 657
Total Fat 35 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 17 g
Cholesterol 107 mg
Sodium 1444 mg
Total Carbohydrates 52 g
Dietary Fiber 9 g
Sugar 15 g
Protein 37 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.

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Peel root vegetables, and cut into 1-inch pieces. Peel onion, and cut a few thin slices for burger garnish; cut the rest of the onion into 1-inch pieces (large dice) for roasting. Pick and chop oregano leaves. Peel and mince garlic. Pull 4 nice lettuce for garnishing sandwiches; cut or tear remaining leaves into bite-size pieces.
2
On a heavy baking pan, toss together root vegetables and large onion pieces with 1 teaspoon olive oil, oregano and 1/4 teaspoon PeachDish Salt. Place in oven, and cook until browned at the edges and fully tender, about 12-15 minutes.
3
In a mixing bowl combine ground pork, garlic and 1/4 teaspoon PeachDish Salt; mix thoroughly. Divide the meat in equal halves, then divide halves equally again. Form the portioned meat into 1/2-inch-thick patties, 4 to 5 inches inches diameter. Make them slightly thinner at the center than the edges.
4
In a small bowl combine cider vinegar, mustard and 1/4 teaspoon PeachDish Salt. Slowly add 1 tablespoon olive oil while whisking. (You can also combine in all ingredients in a container with a tight fitting lid, and shake to combine.)
5
Place a large sauté pan over medium-high heat. Add patties and sear until bottom is browned and hot juices start to rise through the top, 2-3 minutes. Flip patties, and cook 1 minute more.
6
While burgers cook, heat or toast buns as desired. Place torn lettuce leaves in a clean mixing bowl, drizzle with dressing and gently toss to combine.
7
Place 1 bun on each plate. Assemble burgers with buns, patties, Sweet & Tangy sauce, onion slices and whole lettuce leaves. Serve dressed lettuce and roasted vegetables on the side. Enjoy!