Balsamic Pecan Burger with Grilled Vidalia Onion and Firey Ginger Peach Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

The Balsamic Pecan Burger with Grilled Vidalia Onions and Firey Ginger Peach Sauce is a great local American Burger in many ways. It combines great tastes not only from Georgia but many areas of the South.


2 large Vidalia Onions
12 wooden toothpicks (soaked in water to prevent burning)
1 tsp. Colavita Extra Virgin Oil

2 peaches

Firey Ginger Peach Sauce:
1 cup peach preserves
2 tsp. Tabasco Brand tabasco sauce
1 tsp. red pepper flakes
1 Tbsp. finely chopped fresh jalapeno pepper
1 Tbsp. grated fresh ginger
1 Tbsp. finely chopped fresh parsley

Balsamic Pecan Burger:
2 lbs. ground chuck
3/4 finely chopped pecans
1/4 cup Sutter Home Zifandel
4 Tbsp. Colavita Balsamic Vinegar
2 Tbsp. Lea and Perrins Worcheshire Sauce
2 tsp. salt
1 tsp. pepper

2-3 Tbsp. Vegetable Oil for brushing grill rack
6 seeded Kaiser Buns
6 Radicchio leaves


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

Slice Vidalia Onion into 6- 1/8 inch thick rounds. Secure onion rings with 2 toothpicks each to keep from falling between grill rack.
Brush each onion ring with olive oil, sprinkle with salt and pepper. Peel 2 peaches and cut into 1 inch slices. Cover both and set aside.

To make the sauce, in a small bowl blend, peach preserves, tabasco, red pepper flakes, jalapeno, ginger and parsley. Cover and set aside.

To make the patties, combine the chuck, pecans, Zifandel, balsamic vinager, worcheshire, salt and pepper in a large bowl. Handling patties as little as possible, form into 6 equal patties to fit the size of the bun. Place on platter, cover with plastic wrap. Set aside.

When grill is ready, brush the grill rack with vegetable oil. Place the onion and peach slices on the rack. Cover and cook until tender. Remove both from the grill and keep warm.
*Remove toothpicks from the onion slices*

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 cut side of buns down on the outer side of grill, to toast. Remove both patties and buns.

To assemble the the burgers, spread a generous amount of the sauce over the cut side of the top bun. On each bottom bun place a lettuce leaf followed by a grilled patty, equal portions of grilled onions and a slice of peach. Add the top bun and serve.