Latin Grilled Peach Salsa Burgers with Honey Lime Spread

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.