About the Dish

6 ounces Mixed Mushrooms
3/4 teaspoon PeachDish Salt
4 ounces Carrot
4 ounces Turnip
1 Lemon
2 teaspoons Honey
1 pat Butter
2 sprigs Parsley
8 ounces Ground Grass-Fed Beef
1 1/2 ounces Fontina Cheese
2 Buns
2 packets Grey Poupon Dijon Mustard
1 ounce Arugula
Per Serving
Calories 610
Total Fat 29 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1390 mg
Total Carbohydrates 66 g
Dietary Fiber 6 g
Sugar 24 g
Protein 33 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.

Session IPA

Session has joined the craft beer nomenclature as a proper adjective to describe lower alcohol content beer. Yes, an 8.5 percent beer might be wonderful; however, having too many with friends can be dangerous, hence the push for a lower alcohol beer you can enjoy more than one of. For this twist on the classic American burger, we recommend Founder's All Day IPA from Grand Rapids, Michigan.

Cabernet, Napa Valley, California.

Go with a classic pairing! With heavier toppings on the burger, stick to richer and bolder reds.


MISE EN PLACE • Discard mushroom stems. Finely chop caps. • Cut carrots lengthwise into 1/2-inch-long pieces. • Cut turnips lengthwise into 1/2-inch wedges. • Zest and juice lemon. • Pick and chop parsley leaves. • Thinly slice cheese. • Discard any tough arugula stems.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and 1/4 teaspoon PeachDish Salt. Cook, stirring, until mushrooms are tender and most liquid is evaporated, 4-5 minutes. • Transfer mushrooms to a large bowl. Let cool.
• Increase heat to high. Add carrot, turnip, lemon zest, lemon juice, honey, butter, 1/4 teaspoon PeachDish Salt and 1/2 cup water. • When liquid boils, reduce heat to low. Cover pan, and cook 5 minutes.
• Remove lid. Increase heat to medium. Cook until liquid is mostly evaporated and coats carrots, 4-5 minutes. • Remove pan from heat. Fold in parsley. Taste and adjust seasoning as desired.
While vegetables cook: • Add beef and 1/4 teaspoon PeachDish Salt to mushrooms. • Form into 2 patties 5-6 inches in diameter. Make patties a little thinner in the center.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burgers. Cook without disturbing until well-browned on bottom, 3-4 minutes. • Flip burgers. Top with fontina. Cover pan, and cook to desired doneness (about 2 minutes for medium-rare to medium, or 6-8 minutes for well-done).
• Toast buns as desired. • Spread bottom halves with mustard. • Top each with half of arugula and 1 burger. • Serve with carrots and turnips, and enjoy!