Wine Varietal: Gewurztraminer
Peach Salsa Slaw:
4 ripe peaches, peeled and diced
1 tablespoon of sugar
1/4 teaspoon of salt
1/4 cup fresh lime juice
1/4 cup of cilantro
1/4 cup of red onion, diced
1 large jalapeno, seeded and minced
3 cups pre-washed bagged coleslaw mix.
2 ripe peaches, peeled and diced
1/2 cup sweet onion, diced
2 cloves of garlic
4 Chipotle Peppers (Canned in Adobo Sauce)
2 pounds ground chuck
2 teaspoons of salt
1 teaspoon of black pepper
3/4 cup Smuckers Apricot-Pineapple Preserves
1 tablespoon TABASCO Chipotle Pepper Sauce
Vegetable oil, for brushing on the grill rack
6 high-quality seeded hamburger buns, spilt
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the slaw, combine peaches, sugar, salt, lime juice, cilantro, red onion, jalapeno and coleslaw mix in a small bowl and toss together. Cover with plastic wrap and refrigerate until assembly of burgers.
To make patties, place peaches, onions, garlic, and chipotle peppers in a food processor and pulse until all ingredients are finely chopped. Transfer to large bowl and add the chuck, salt and black pepper. Combine well, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.
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 5 to 7 minutes per side, basting often with the glaze until the desired doneness is reached. During the last few minutes of cooking, 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