Latin Grilled Peach Salsa Burgers with Honey Lime Spread

Wine Varietal: Pinot Grigio

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All summer long my friends and family have been asking for my peach salsa.Summer just isn’t the same without it anymore! Seemed liked the perfect topping for burgers although I changed it up a bit and added some bacon. Everything just seems better with bacon and this is no exception! They remind me anytime of the year of a beautiful summer day with a big glass of Sutter Home Wine!

Ingredients:

Vegetable oil for brushing on grill rack

Spread:

1/2 cup mayonnaise

1/4 cup plain yogurt

1/4 cup fresh cilantro, chopped

1 tablespoon honey

1 tablespoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

SALSA:

12 thick cut slices bacon

2 cups fresh ripe peaches, finely chopped

2/3 cup cojita cheese, crumbled

1/2 cup red onion, chopped

1/4 cup fresh cilantro, chopped

1 small jalapeno, seeds & ribs removed; minced

2 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon lime juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

PATTIES:

2 pound ground chuck

2 tablespoons SUTTER HOME Pinot Grigio wine

2 teaspoons fresh lime zest

2 garlic cloves, minced

1 tablespoon ground ancho Chile pepper

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

6 good quality bakery hamburger buns, split

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush rack with vegetable oil.

In a small bowl whisk together mayonnaise, yogurt, 1/4 cup cilantro, honey, 1 tablespoon lime juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Cover and set aside or refrigerate until ready to assemble burgers.

Place the bacon in a large fireproof skillet and cook on the grill rack until bacon begins to crisp, about 3-5 minutes per side. Remove bacon from pan and place

on paper towels to drain. Cool, then finely chop. Combine peaches, cojita cheese, red onion, 1/4 cup cilantro, jalapeno, 2 garlic cloves, olive oil, 1 tablespoon lime juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in medium bowl until combined. Set aside.

Combine ground chuck, 2 tablespoons wine, lime zest, 2 garlic cloves, ancho chili pepper, 2 teaspoons salt, cumin, and coriander being careful to not over mix. Form into 6 patties.

Place patties on rack and cook about 4-6 minutes per sides or until desired doneness. During last few minutes of cooking, place rolls, cut side down on outer edges of rack to toast lightly.

To assemble burgers, spread a thin layer of spread on cut sides of rolls. Top bottom roll with burger patty then a generous amount of salsa, then top of roll.

Makes 6 burgers.