RECIPES: Recipe Details

Rate This Burger 
No votes yet

Georgia Peach Burger

I love ketchup on my burgers, I also love texture in my food. This contest has got my tastebuds looking for different ways to satisfy my love for the sweetness and spiciness of the ketchup and the texture I love so much.

Ingredients 

2 lbs well marbled chuck
1 tsp kosher salt
3 tablespoons Sutter Home Chenin Blanc
3 cups shredded cabbage and carrots or pre-made coleslaw cabbage
1/3 cup Peach Preserves
3 tablespoons Dijon mustard
9 slices crisp cooked bacon
6 slices (large enough to fit on a bun) sharp cheddar cheese
6 Kaiser or seeded burger buns

Instructions 

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

To make the patties, cut the Chuck into 3/4” cubes. Place into a food processor, a couple of handfuls at a time. Use the pulse feature and chop for just a moment 10-12 times. Add a pinch of the salt and a tablespoon of the wine each time. Repeat until the chunks are all chopped. (If you do not have a food processor just use ground Chuck from your grocer. Handling the meat as little as possible to avoid compacting it, divide the mixture into 5oz portions and form the portions into patties to fit the rolls.

Next, mix the Peach preserves and Mustard together and add to the cabbage mixture. Set aside in the refrigerator.

Heat a pan on the grill or the stove and cook the bacon strips until crispy. Drain and set aside.

When the grill is ready, brush the grill rack with vegetable oil, place the patties on the rack, cover, and cook, turning once, until done to preference, 5 minutes on each side for medium. Place a slice of the cheese on the patties to melt when almost done. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: On each roll bottom, place a patty, and top with 2 slices of bacon. Place a generous spoonful of the Peach/Mustard Slaw on top. Add the roll tops and serve. Makes 6 burgers.

Comments 

I am resubmitting this because I re-read the instructions and made if for 4 servings and not the required 6 servings