Balsamic Pecan Burger with Grilled Vidalia Onion and Fiery Ginger Peach Sauce
2 large Vidalia Onions
1 tsp Colavita Olive Oil
salt and pepper
Fiery Peach Sauce:
1 cup peach perserves
2 tsp Tabasco Brand Pepper Sauce
1 tsp red pepper flakes
Balsamic Pecan Patties:
2 cups ground chuck
1 cup finely chopped pecans
4 tbsp Colavita Balsamic Vinegar
2 tbsp Lea and Perrins Worcheshire Sauce
2 tsp garlic granulated
2 tsp salt
1 tsp pepper
2-3 Tbsp vegetable oil
6 seeded hamburger buns
6 romaine lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill, to medium high.
Slice onions into 6 1/8 in thick rounds. Brush each onion ring with olive oil and sprinkle with salt and pepper. Peel the peaches and cut into 1/2 inch thick slices. Cover both onion and peach. Set aside.
To make the sauce, in a small bowl, blend the preserves, tabasco, and red pepper flakes.
Cover with plastic wrap and set aside.
To make the patties, combine the chuck, pecans. balsamic vinegar, worcheshire, garlic , salt and pepper. Handling patties as little as possible, form into 6 equal patties to fit the size of the bun. Place on platter, loosely cover, with plastic wrap and set aside.
When grill is ready brush the rack with vegetable oil to prevent sticking. Place the onion and peach slices on the grill. Cover and cook 2-3 minutes on each side or until tender. Remove and keep warm.
Place the patties on the grill rack , cover and cook 5-8 minutes on each side for medium. During the last 2-3 minutes of grilling, place the cut side down of buns on grill. Toast the buns until browned. Remove both the patties and buns.
To assemble the burgers, spread a generous amount of the sauce over the cut side of each top bun. On each bottom bun place a lettuce leaf, followed by a grilled patty. Top each patty with equal portions of grilled onions and peach slices. Add the top bun and serve.