Blackened Burgers With Grilled Peaches and an Asian Maple Glaze


Asian Maple Glaze:
1/3 cup low-sodium soy sauce
1/3 cup real maple syrup
1/2 teaspoon fresh ginger, minced

1 1/2 lb fresh ground chuck
2 teaspoon Kosher salt
1/2 tsp fresh ground pepper
3 tablespoons Chef Paul
Prudhomme’s Meat Magic

Vegetable oil
3 Ripe yet firm fresh peaches, cut in
half and pitted
6 Kaiser buns, split



Preheat gas grill to medium-high heat.

To make the glaze, combine soy sauce, maple glaze and ginger in a small fire-proof saucepan. Place on the grill and stir until the mixture thickens, approximately 4 minutes. Remove from grill and set aside.

To make the burger patties, combine ground chuck, salt and pepper in a medium bowl. Try to handle as little as possible to avoid compacting the meat. Divide mixture into six equal portions. Form into patties approximately 1/2 inch-thick. Season each burger with 2 teaspoons Meat Magic.

Brush vegetable oil on grill rack then place the burgers on the rack. Cover and cook approximately 3 minutes. Turn burgers and brush with glaze. Continue cooking and turning burgers, brushing with glaze for approximately 4 to 5 minutes longer.

While burgers are grilling, make the grilled peaches by placing the peaches cut side down on oiled grill rack, cover and cook for 2 minutes. Turn and baste with glaze. Continue to cook for approximately 3 minutes or until soft. Remove from grill and slice into 3 sections each. Place sliced peaches into glaze. Place pan with glaze back on grill rack to warm.

During the last couple minutes of grilling the burgers and peaches, place the buns, cut-side down on the grill to toast.

To assemble the burgers, place a hamburger patty on toasted bun bottom. Add 3 peach slices on top of each burger, then drizzle with the glaze. Add the bun top and serve.

Makes 6 burgers.