Char-Grilled Beef Burger with Yellow Peach Chutney, watercress, orange dill spread & Melted Brie Cheese

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

My passion for wine and cheese and appropiate wine accompanyments. I made these burgers at Uncle Martins 4th of July bbq family party. They were a hit.


yellow peaches, ripe, peeled & sliced 1/8 inch, 2 each
red onion, peeled, halved, sliced thin, 1 small each
jalepeno pepper small, diced, half of 1 each
olive oil, 3 tablespoon
brown sugar, 2 tablespoon
kosher salt, 1 teaspoon
sutter home chardonnay, .5 cup
ground beef chuck fresh, 2 pounds
olive oil, 2 tablespoon
kosher salt, 1 teaspoon
black pepper ground, .5 teaspoon
mayonasie, .25 cup
orange navel, fresh, juiced & zested, 1 each
relish, 1 teaspoon
dijon mustard, 1 tablespoon
dill herb fresh, chopped, 2 tablespoon
cheese, brie, 12 each slices, around half ounce each
watercress, bottoms trimmed washed, 3 cups or 2 bunches.
black pepper from a pepper mill, 3 turns
kosher salt, 1/8th teaspoon
extra virgin olive oil, 2 teaspoon
focacca bread, slice in half, grilled, 6 each


Peach chutney, heat a sauce pot, add the olive oil and red onion and saute for 3 mintues over moderate high heat, add the peaches, jalepeno, brown sugar and 1 teaspoon of kosher salt, cook over high heat for 3 minutes, add the sutter home chardonnay and cook over high moderate heat for 10 to 14 minutes. Set aside and reserve warm.
Make orange dill spread, combine mayonaise, orange, mustard, relish and dill, mix well and set aside.
For the beef patties combine the ground beef, 2 tablespoon of olive oil, kosher salt and black pepper, form into 6 each even patties and being 1.5 inch thickness. Place patties on grill over moderate high heat and cook approximently 6 to 7 minutes per side, do not press down on patties.
After you have flipped the patties and only 3 minutes is left for cooking place 2 each slices of brie cheese on each patty to melt.
Grill each focaccia bread on the grill over high heat briefly, spread orange dill spread on bottom bun, toss watercress in a bowl with the 2 teaspoon of olive oil and black pepper & kosher salt.
Place each patty ontop of orange dill spread bottom bun, top each patty with dressed watercress, finish by distributing the peach chutney ontop of the burger.
Place the top off set leaning against the peach chutney. enjoy.