Slice up and skewer the peaches before brushing the melted butter over top.
In a saucepan over medium heat, combine the pineapple juice, tequila and the honey.
Whisk together till smooth.
Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
Grill your skewered peaches for just a few minutes.
Remove, chop up and add to the pineapple/tequila/honey syrup, gently toss.
Cover and let sit for about 10 minutes.
While the peaches are soaking, prep the veggies for the slaw. Combine all the ingredients for the slaw together, including the soaked peaches.
Toss, cover and refridgerate while you get the burgers ready.
Prepare your meat into 1/3Poundpatties (6 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.
Sprinkle the outside liberally with kosher salt and pepper.
Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3 minutes on the other, flip just once please ;).
Once you’ve flipped your burger, add the pepperjack cheese to each patty.
Cheese NEEDS to be melty-good here folks!
*I also like to split my brioche buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.
The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!
Serve warm, with a big scoop of the peach slaw over top!
