Balsamic Pecan Burger With Grilled Vidalia Onion and Fiery Ginger Peach Sauce

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

My inspiration for the Balsamic Pecan Burger with Grilled Vidalia and Fiery

Ginger Peach Sauce comes from local southern flavors that I grew up with. I took

foods that I have not only eaten but that have been part of my life. Picking up

pecans from my grandmothers yard and trying to crack them with my hands.

Passing peach orchards on the road and counting the rows. My children playing

in Vidalia Onion fields. These are life memories not only culinary experiences. These

flavors are a part of me and what I bring to the table.


12 slices thick-cut bacon

2 medium Vidalia Onions (or any sweet variety)

3 tablespoons Colavita Extra Virgin Olive Oil

3 1/2 teaspoons sea salt, divided

1 1/2 teaspoons black pepper, freshly cracked, divided

5 peaches, divided

Balsamic Pecan Patties:

2 1/2 pounds ground chuck

3/4 cup pecans, chopped

1/4 cup Sutter Home White Merlot

4 tablespoons Colavita Balsamic Vinegar

2 tablespoons Lea and Perrins Worcestershire Sauce (or any brand of Worcestershire)

2 tablespoons garlic, minced, divided

2-3 tablespoons vegetable oil, for brushing grill rack

Fiery Ginger Peach Sauce:

1/2 cup peach preserves

1/8 teaspoon Tabasco Brand Pepper Sauce

1/8 teaspoon red pepper flakes

1/2 tablespoon fresh jalapeno, seeded and finely diced

1/2 tablespoon fresh ginger, grated

2 tablespoon fresh parsley, finely chopped, divided


1 tablespoon lemon juice

1 teaspoon Dijon mustard

Garlic Butter:

1/2 cup butter, softened

6 Kaiser rolls, split

4 cups mixed baby greens


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

When grill is ready place, a fire-proof skillet, on the grill rack and add bacon.

Cook bacon for 10-15 minutes or until crisp. Remove bacon and drain on paper

towels. Remove skillet from grill and reserve 2 tablespoons of bacon grease for

salad dressing.

Slice onions into 1/4 inch slices. Brush, onion slices, with 1 tablespoon olive oil

and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Peel and pit

peaches, slice into 1/2 inch slices. Place on a platter and cover with Reynolds Wrap Non-Stick Foil.

To make the patties, combine chuck, pecans, Sutter Home White Merlot, balsamic

vinegar, Worcestershire sauce, 1 tablespoon garlic, 2 teaspoons salt and 1 teaspoon

black pepper. Handling the patties, as little as possible, form into 6 equal patties to

fit the size of rolls. Place on platter lined

with Reynolds Wrap Non-Stick Foil, loosely

cover with foil also and set aside.

Brush grill with vegetable oil to prevent sticking. Using a disposable grill liner on

grill rack and place onion slices and peach slices on liner. Grill, onions and

peaches, 2-3 minutes per side or until onions are cooked through. Remove onions,

peaches and grill liner from grill, set aside, and cover with foil.

To make the sauce, in a small bowl, take one of the grilled peach slices and

mash with a fork. Combine with mashed peaches, preserves, pepper sauce, red

pepper flakes, jalapeno, ginger, parsley and 1/4 teaspoon salt. Mix until well

blended and set aside.

In a medium bowl combine 1 tablespoon olive oil, 2 tablespoons bacon grease, 1

tablespoon balsamic vinegar, 1 tablespoon parsley, 1 tablespoon garlic, 1 tablespoon

lemon juice, 1 teaspoon of mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Whisk until fully incorporated. Set aside in refrigerator.

In a small bowl, place butter, 1 tablespoon garlic, 1/2 teaspoon of salt, and 1

tablespoon parsley. Mix with a fork until well blended. Spread on cut side of rolls

and set aside.

Place the patties on the grill rack, cover and cook for 5-8 minutes, on each side

for medium. During the last 2-3 minutes of grilling, place the rolls cut side down,

on the outer edge of grill rack. Toast rolls until lightly golden brown. Remove

both grilled patties and toasted rolls. Place grilled patties on platter. Tent patties loosely with foil to keep warm and let rest.

To assemble the burgers, spread a generous amount of sauce on the top and

lower cut side of rolls. In a large bowl place mixed greens and whisk dressing

to re-blend. Pour dressing over greens and toss to coat. On the lower roll place

a handful of salad and top with 2 grilled peaches. Place a grilled pattie on top

peaches, top with equal amounts of grilled onions, 2 bacon slices and follow with

upper roll.

Serve with Sutter Home White Merlot and Enjoy!