A Peach Of A Burger
Peach Chutney Relish ingredients:
1 medium can of peaches diced and drained
Â½ cup fresh cranberries
3 Tablespoons Sutter Home White Zinfandel
Â¼ cup cider vinegar
Â½ teaspoon Lea and Perrins Worcestershire sauce
Â¼ cup brown sugar
Â½ teaspoon ground cinnamon
Â¼ teaspoon ground ginger
Â¼ teaspoon ground nutmeg
Â¼ teaspoon ground cloves
Cream Cheese Mustard Ingredients:
Â¼ cup Sweet Hot Mustard
4 oz. Softened Cream Cheese
2 pounds ground chuck
2 teaspoons ground sea salt
4 Tablespoons Tabasco Chipotle Pepper Sauce
2 Tablespoons Lea and Perrins Worcestershire Sauce
6 Quality Onion Hamburger Buns
6 Leaves of Green Leaf Lettuce
24 â€“ 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 â€“ 3 Tablespoons canola oil and place patties on the rack. Cover and cook turning after 6 â€“ 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.