RECIPES: Recipe Details

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Georgia Peach Burger with Caramelized Vidalia Onions and Goat Cheese

The golden burst of juice and flesh from the first ripe peach of the season means summer in the South. Add the great smoky flavor of a perfectly cooked burger on a backyard grill and you’re in heaven! The Georgia Peach Burger with Caramelized Vidalia Onions and Goat Cheese combines great regional American ingredients of Georgia Peaches and Vidalia Onions, the smoky and spicy flavors of Louisiana-based TABASCO, the great tastes of Colavita Olive Oil and Balsamic Vinegars reminiscent of the New Jersey immigrant neighborhoods of my youth, the French goat cheese and mixes them all up to make a true melting pot of flavors in an Great American Burger.

Ingredients 

Peach Salsa
1 cup diced, ripe peaches
2 cloves garlic, diced
1 tablespoon diced Serrano pepper
1 tablespoon lemon zest
Juice of 1 lemon
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon Colavita Balsamic Vinegar
2 tablespoons diced shallots
½ c. chopped cilantro, stems removed
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Patties
2 lbs. ground chuck
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon TABASCO Chipotle Pepper Sauce

Caramelized Vidalia Onions
3 medium sliced Vidalia onions
1 tablespoon butter
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon Colavita Balsamic Vinegar

2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
1 cup Chevre goat cheese

Instructions 

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

To make the Salsa, combine peaches, garlic, Serrano pepper, lemon zest, lemon juice, Colavita Extra Virgin olive oil, Colavita Balsamic Vinegar, shallots, cilantro, salt, and pepper in a bowl. Mix well and set aside until needed.

To make the patties, combine beef, kosher salt, ground pepper, lemon zest, and TABASCO Chipotle Pepper Sauce in a bowl. Mix well, shape into 6 patties and refrigerate until needed.

To make the Caramelized Onions, sauté onions in butter and olive oil in a cast iron skillet placed on the grill until caramelized, about 20 minutes. Add balsamic vinegar to pan and cook for about a minute until a thick glaze forms. Set aside until needed.

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 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread goat cheese evenly on top and bottom of each bun. On each bun bottom, place equal portions of the caramelized Vidalia Onions, followed by a patty and an equal portion of the peach salsa. Add the bun tops and serve.