We’re quickly approaching the end of summer/start of fall, and this time of year is my favorite, mostly because of the crossover of my favorite foods. Tomatoes and okra are still plentiful, but pumpkins start showing up at the farmers market, too. We’re grilling out and baking with pumpkin in the same weekend. It’s kind of awesome.
Since a lot of you will be enjoying a long weekend in a few days, I thought I’d share a burger recipe to help you celebrate. These hamburgers just scream summer to me. The sauce for these burgers is a combination of peach chutney and sweet onion. Fresh peaches, bacon, goat cheese and basil make this burger feel gourmet and add so many layers of flavor and texture. I don’t want to be annoyingly descriptive, but just think about all these burgers having going on – crisp bacon, tangy cheese, sweet peaches, spicy chutney, fresh basil. Seriously, how could these burgers be anything less than fantastic? We all loved them, though we left the chutney off Clara’s burger since it was super spicy (that happens when you make chutney with a whole habanero when the recipe only calls for half, oops). If you want to change up standard burgers, this recipe is a great way to do so.
- YIELD: 6 burgers
1½ pounds ground sirloin
2 tablespoons chopped pickled jalapeño peppers
2 tablespoons pickled jalapeño pepper juice
1 teaspoon kosher salt
6 thick bacon slices
1 small sweet onion, thinly sliced into half moons
½ cup peach chutney
4 ounces goat cheese, softened
6 hamburger buns, toasted
1 medium yellow peach, sliced
Fresh basil leaves
Heat a gas grill to 350° to 400° (medium-high) heat or prepare a charcoal grill.
Combine the sirloin, jalapeño peppers, juice and salt in a medium bowl and use your hands to gently mix. Form the mixture into 6 (4-inch) patties.
While the grill is heating, cook the bacon in a large skillet set over medium heat until crisp. Remove the bacon. Pour out all but 2 tablespoons of the skillet drippings. Increase heat to medium-high and cook the onion for until softened, about 6 minutes. Remove from heat and stir in chutney.
Grill the patties, covered, for 4 to 5 minutes per side, or until the beef is no longer pink in the center. To serve, spread chutney on the bottom of each bun. Top with the burger, then cheese, bacon, peach slices and basil leaves.