Wine Varietal: Pinot Grigio
The combination of sweet and spicy always creates a mouth-watering dish, so I wanted to create a burger that would highlight both extremely delicious flavors!
1 ripe peach, peeled and diced
1/4 cup minced sweet onion
2 cloves garlic, minced
4 chipotle peppers, minced
2 pounds ground chuck
2 teaspoons salt
1 teaspoon black pepper
Peach Salsa Slaw:
4 ripe peaches, peeled and diced
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup Colavita Extra Virgin Olive Oil
1/4 cup finely chopped cilantro
1/2 cup diced red onion
1 large jalapeno, seeded and minced
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
3/4 cup Apricot-Pineapple Preserves, preferably Smucker’s Brand
1 tablespoon Tabasco Chipotle Pepper Sauce
Vegetable oil, for brushing on the grill rack
6 high quality seeded hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make patties, combine peaches, onion, garlic, chipotle peppers, chuck, salt and black pepper in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.
To make the slaw, combine peaches, sugar, salt, lime juice, olive oil, cilantro, red onion, jalapeno and cabbage in a large bowl and toss together. Cover with plastic wrap and refrigerate until assembly of burgers.
For glaze, combine apricot-pineapple preserves and chipotle sauce in a small bowl and set aside.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. During the last few minutes, place the buns, cut sides down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place patty on each bun bottom and top with equal portions of slaw. Add bun tops and DIG IN!
Makes 6 burgers
Dahn Lyttle, Boise, ID