Bourbon Fig Basted Beef Burger with Grilled Peach Compote and Stilton Mayo
That smoky smell is the sizzle of the new south and it is a flavorful resurrection!Just allow us a little bit of bacon to go with the healthy ripe Georgia Peaches and the greens. This burger’s motto is diet tomorrow, after all tomorrow is another day. Right now dig in and enjoy a thick beef burger dripping with Vidalia onions, bourbon fig sauce and spiked with flavorful blue cheese. Living right on the Florida Georgia border gives access to many great favorites of the south, like farm stands heaped with piles of Vidalias and fragrant peaches. Go with what you have. Yee Ha America!
1/2 cup quality Mayonnaise (Duke’s is popular around here)
1/4 cup crumbled blue cheese such as stilton
4 tablespoons of Colavita olive oil, Divided
2 medium fresh firm but ripe Georgia Peaches, peeled and sliced into 6 slices each
1 & 1/2 cups arugula leaves, torn into pieces (medium-small) to make 3/4 cup
1 teaspoon finely minced Jalapeno pepper
1/4 teaspoon plus, 2 teaspoons kosher salt, Divided
1/4 teaspoon plus, 1 teaspoon fresh ground black pepper, Divided
2/3 cup fig preserves
1/4 cup bourbon whiskey such as Maker’s Mark
1/4 cup prepared barbeque sauce, I usually go with Baby Rays Original or Hickory
6 quality bakery burger buns
3 slices good quality smoked bacon
2 medium/large Vidalia onions, peeled, halved, and sliced thin
1 husky cloves fresh garlic, pressed
1 & 3/4 lb freshly ground chuck with with 20-25% fat
1 tablespoon vegetable oil for grill
For Mayo: In small bowl mix mayonnaise and cheese well with spoon, cover and set aside.
For Compote: Heat gas grill to high heat, brush grate with 1 tablespoon of the oil and place peach slices on hottest part to get some charred marks, about 1 minute per side. Lower heat of grill to medium-high. Remove and dice peaches and add to a bowl with the arugula, jalapeno, and 1 tablespoon of the olive oil and 1/4 teaspoon EACH salt and pepper.. Toss and set aside. For Sauce: In small bowl of food processor, pulse preserves, bourbon and barbque sauce a few times, cover and set aside. Split buns and brush cut sides with 2 tablespoons olive oil. Place bacon in a large heavy skillet on grate or side burner of grill, still at medium high heat, and cook until crisp, about 5 minutes. Drain on paper towels. Leave fat in pan and add onions and heat while stirring over medium heat for 2 minutes. Lower heat to medium-low or move to side of grate, and continue to cook, stirring as needed for 20 minutes or until nicely caramelized, stir in garlic and remove from heat. Place into a large mixing bowl, cool slightly, cut up large pieces, add beef and using fork lightly mix with remaining 2 teaspoons salt, and 1 teaspoon pepper. Form into 6 patties a fraction larger than bun. Brush grate with vegetable oil when grill is medium-hot, grill burgers for 3-4 minutes per side, or until desired temperature, (165 for safety) basting with fig bourbon glaze. Remove and keep warm. Meanwhile, grill buns cut side down until lightly toasted.
To Build: Spread mayo on top and bottom buns, top with burger, crumble bacon into peachy compote and use to top burgers. Serves 6.