Wine Varietal: Pinot Grigio
The Heart of Georgia Burger holds the definition of a great local burger because its ingredients are the first thought of Georgia’s flavor plus the grill. Two things you know growing up in Georgia are it’s the peach state and that you get a penny for every pecan you pick, shell and take to road side vendors.
Being surrounded by produce all your life like that will make you take it for granted or ignore its possibilities.
Luckily I have dropped those barriers of thinking. I came up with the Heart of Georgia Burger with my Mom on a Sunday afternoon after visiting our farmer’s market in peak peach season. My deep rooted Georgia family has made it a favorite so I feel there is nothing more local. Please enjoy.
Pecan Cheese Spread
1 cup chopped pecans
2 tablespoons Colavita extra virgin olive oil
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon smoked paprika
8 ounces cream cheese
4 ounces yogurt
3 fresh peaches
3 tablespoons Colavita extra virgin olive oil
3 teaspoons chili powder
2 teaspoons brown sugar
2 pounds fresh ground chuck
2 tablespoons kosher salt
11/2 tablespoons fresh ground pepper
3 cloves of garlic finely pressed
1/2 cup grated white onion
2 tablespoons paprika
Vegetable oil, for brushing grill rack
6 potato bread buns
Preheat gas grill to medium-high heat.
To make the pecan cheese spread, combine chopped pecans, Colavita extra virgin olive oil, brown sugar, chili powder and paprika in a plastic bag. Toss until pecans are evenly coated with mixture. Pour mixture into a 10-inch nonstick, fire-proof skillet on grill rack. Cook pecans, tossing often until pecans are toasted. Remove and combine with cream cheese and yogurt in a large bowl. Mix until ingredients till you have an spread.
To prepare peaches, cover peaches with Colavita extra virgin olive oil. Place peaches on grill in indirect heat rotating until slightly charred on four sides. Gently remove peaches from the grill rack. Use the back of a knife to gently peal the skin off all three peaches. Cut each peach in half and remove the pit. Cut peaches into quarter inch slices, 4 per peach, from middle of peach disregard excess . Lay slices, 12 in total, on a sheet pan. Evenly distribute chili powder and brown sugar on top of the peach slices. Cover with plastic and set aside.
To make the patties, combine freshly ground chuck, salt, pepper, garlic and onion in a large bowl. Mix well, handling meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions. Form each portion into a pattie to fit potato bread buns.
When the grill is ready, brush the grill rack with vegetable oil. Gently place patties on the grill rack with the paprika side down. Cook patties for five minutes turning once for medium. During last few moments, place potato bread buns cut side down on grill rack until they are lightly toasted
On each bun bottom, place a patty, two slices of seasoned grill peach seasoned side up, spread a generous amount of pecan cheese spread on cut side of bun top add to top and serve.