Carmelized Peach and Pecan Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Carmelized Peaches and Shallots:
1 bag frozen peaches, defrosted, diced and carmelized
2 small shallots, diced and carmelized
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons sweet cream butter
2 teaspoons ground cinnamon
1 teaspoon vanilla
Pecan and Honey Goat Cheese Spread:
1 cup pecan pieces, sauteed and pureed almost to a paste
1 tablespoon sweet cream butter
1 5.3 ounce CHEVRIE goat cheese
2 teaspoons clover honey
1 teaspoon ground cinammon
1/2 teaspoon ground cloves
Patties: 2 pounds ground sirloin
1 tablespoon  hickory flavored liquid smoke
1 tablespoon clover honey
1/2 cup light brown sugar
3/4 cup pecan pieces
1 teaspoon ground cloves
2 teaspoons kosher salt
1 cup graham cracker crumbs
6 Texas size seedless hamburger buns
Colavita Olive oil, for brushing on grill rack



Directions: Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. To make carmelized peaches and shallots, combine peaches, shallots, light brown sugar, apple cider vinegar, sweet cream butter, cinammon, and vanilla in a nonstick fire-proof skillet, cover with a lid and place on grill rack. Cook for 15 to 20 minutes, stirring occasionally, until shallots and peaches are carmelized and most of the liquid is evaporated. Remove from heat, and set aside. To make the spread, first sautee pecan pieces and butter in a fire-proof skillet and place over grill rack for approximately 5 minutes. Remove from heat and set aside. In a small bowl mix goat cheese, honey, cinnamon, and cloves, and mix well. With cooled pecan pieces, puree them in food processor until consistency is that of a paste. Add pecan mixture to the goat cheese, mix thoroughly. Cover and set aside. To make patties combine sirloin, liquid smoke,honey, light brown sugar, pecan pieces, ground cloves, salt, and graham cracker crumbs in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form portions into patties. When grill is ready, brush rack with olive oil. Place patties on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When patties are cooked, remove from grill, stacking to keep warm. Place hamburger buns cut side down on the outer edges of the grill rack to toast lightly. To assemble the burgers, start from the bottum bun and place patty atop. Next, top patty with a generous amount of cheese spread. Then top with a generous amount of the carmelized peach and shallots. Last, add bun tops and serve. Makes 6 Burgers