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About the Dish

6 ounces Mixed Mushrooms
3/4 teaspoon PeachDish Salt
8 ounces Ground Grass-Fed Beef
2 medium Buns
4 ounces Carrot
4 ounces Turnip
1 small Lemon
2 teaspoons Honey
1 pat Butter
2 sprigs Parsley
1 ounce Arugula
2 ounces Fontina Cheese
2 packets Grey Poupon Dijon Mustard
Per Serving
Calories 595
Total Fat 30 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 107 mg
Sodium 1454 mg
Total Carbohydrates 51 g
Dietary Fiber 7 g
Sugar 17 g
Protein 33 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.


Prepare your mise en place: Remove and discard oyster and shiitake mushroom stems; finely chop caps. Trim carrots (you can peel them too, if you wish), and cut lengthwise into 1/2-inch wide pieces so all are about the same size. Trim turnips; cut lengthwise through their stem end into 1/2 inch wide pieces. Zest and juice lemon. Pick and chop parsley leaves. Slice cheese. Slice buns in half.
Heat a saucepan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering add mushrooms and 1/4 teaspoon PeachDish Salt. Cook gently until mushrooms are tender and most of the liquid is evaporated. Transfer mushrooms to a small bowl, making sure to remove all pieces from pan, and let cool.
In the mushroom sauce pan, combine carrots, turnips, lemon zest and juice, honey, 1/4 teaspoon PeachDish Salt, butter and 1/2 cup water, and place over high heat. When the liquid boils, reduce heat to low, cover and cook 5 minutes.
Remove lid, increase heat to medium, and cook 4-5 minutes more, or until liquid is mostly evaporated and coats the carrots. Remove pan from heat. Stir in parsley. Taste and adjust seasoning as desired.
While carrots and turnips cook, make burgers: In a mixing bowl combine beef, mushroom mixture and 1/4 teaspoon PeachDish Salt. Form into 2 patties 5-6 inches in diameter. Make patties a little thinner in the middle.
Place a large skillet over medium-high heat. Add remaining 1 teaspoon cooking oil. Add burgers, and cook on first side until well browned on the bottom and droplets of liquid begin to come out on top, 3-4 minutes. Flip burgers, and top with fontina. Cover and cook about 2 minutes more for medium-rare to medium (or 6-8 minutes for well done).
Toast buns if desired. Spread the bottom halves with Dijon mustard. Top each with 1/2 of the arugula and 1 burger. Serve with carrots and turnips on the side, and enjoy!