RECIPES: Recipe Details

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Front Porch Burgers with Fresh Peach Relish

Driving through the rural areas in Oklahoma where I live, you will see people sitting on their porches late in the evening simply enjoying life, a treasured time spent with family and friends. This burger is one that is perfect to be enjoyed on your front porch. A simple and memorable feast for the taste buds. Full of local flavor, yet ideal for every burger lover in America.

Ingredients 

Relish:
1/2 cup seeded and chopped firm ripe plum tomatoes
1/2 cup peeled and chopped firm fresh peaches
1 tablespoon finely chopped sweet onion
1 tablespoon fresh lime juice
1 tablespoon chopped fresh basil leaves
1 teaspoon Colavita Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Patties:
2 lbs. ground chuck
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh rosemary
2 tablespoons Heinz 57 Sauce
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2-3 tablespoons vegetable oil for brushing grill rack
6 (1 oz.) slices American cheese
6 seeded buns, split
2/3 cup mayonnaise
2 cups loosely packed torn baby frisee (French curly endive)
6 large (1/4-inch thick) slices ripe tomato

Instructions 

For relish, in a small bowl, stir together tomatoes, peaches, onion, lime juice, basil, oil, salt and pepper. Set aside. For patties, in a large bowl, work together chuck, parsley, basil, rosemary, Heinz 57 sauce, salt and pepper, handling as little as possible to avoid compacting. Shape into 6 patties to fit buns. Preheat a gas grill to medium-high heat. When grill is ready, brush grill rack with oil. Place the patties on the rack. Cover and cook turning once, for 5-7 minutes per side for medium, or to desired doneness. During the final two minutes of grilling, place a cheese slice on each patty and place the buns, cut side down, on the outer edges of the grill rack to toast lightly. Remove patties and buns from grill. To assemble, spread split sides of buns with mayonnaise. Divide frisee onto bottom of buns. Add a tomato slice and a cheese-topped patty to each. Drain relish and divide onto patties. Add bun tops. Serve immediately. Serves 6.