A Peach Of A Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Peach Chutney Relish ingredients:
1 medium can of peaches diced and drained
½ cup fresh cranberries
3 Tablespoons Sutter Home White Zinfandel
¼ cup cider vinegar
½ teaspoon Lea and Perrins Worcestershire sauce
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Cream Cheese Mustard Ingredients:
¼ cup Sweet Hot Mustard
4 oz. Softened Cream Cheese

Burger Ingredients:
2 pounds ground chuck
2 teaspoons ground sea salt
4 Tablespoons Tabasco Chipotle Pepper Sauce
2 Tablespoons Lea and Perrins Worcestershire Sauce

Assembly ingredients:
6 Quality Onion Hamburger Buns
6 Leaves of Green Leaf Lettuce
24 – 30 slices of Bread & Butter pickles



Make Peach Chutney Relish.
In a medium saucepan combine all ingredients for chutney and bring to a boil over hot grill. Let simmer for 20 -25 minutes until thickened, stirring occasionally. Remove from heat and put into a metal bowl and set into an ice bath.
Make Cream Cheese Mustard by whipping the two ingredients together thoroughly. Keeping cool, set Mustard aside.
Combine all ingredients for burger patties and shape into 6 patties trying to not over press them. Cover with plastic wrap and set aside.
Brush Medium High grill with 2 – 3 Tablespoons canola oil and place patties on the rack. Cover and cook turning after 6 – 8 minutes on each side.

Assembly of the burger:
Divide Cream Cheese Mustard between rolls spreading on inside of top and bottoms.
Divide leaf lettuce onto the bottom of each bun.
Put patties on top of lettuce. Top each pattie with Peach Chutney Relish divided equally among the six burgers. Then 4 -5 slices of Bread and Butter Pickles per Burger.
Top with lid of Bun and cut in half if desired.