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.