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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 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 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
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!