Country Ham Studded Beef Burgers with Quick Pickled Peaches

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Quick Pickled Peaches:
3 fresh peaches, peeled and chopped
1 teaspoon minced or grated fresh ginger
1 teaspoon honey
1 teaspoon sherry vinegar
2 tablespoons fresh basil leaves, torn

Country Ham Studded Beef Burgers:
2 pounds freshly ground chuck (about 80% lean)
8 ounces (1/2 pound) country ham, diced
1 small sweet onion, diced (such as Vidalia)
1 fresh jalapeño pepper, stemmed, seeded and finely chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoons vegetable oil (for oiling grill grate)
6 ciabatta sandwich rolls or seeded hamburger rolls
1/2 cup mayonnaise
2 tablespoons stone-ground mustard
6 leaves red leaf lettuce
6 large slices tomato
12 large fresh basil leaves



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

Place chopped peaches in a small bowl; add ginger, honey, vinegar and basil, stirring gently to blend. Cover and reserve while preparing burgers.

Combine ground chuck, country ham, onion, jalapeño pepper, salt and pepper in a mixing bowl. With clean hands or a large sturdy spoon, mix gently but thoroughly, handling as little as possible to prevent compacting. Form into 6 equal sized patties. Coat the grill grate with vegetable oil, then place patties on the preheated grill grate. Grill 4 to 5 minutes one side or to desires degree of doneness, turning occasionally. About two minutes before the burgers are done, place rolls, cut side down, on the outer edges of the grill rack until lightly toasted.

Blend mayonnaise and mustard; spread mixture lightly over cut side of toasted rolls. Line bottom of each roll with a lettuce leaf, a tomato slice and two fresh basil leaves; top with burger and a heaping spoonful of the peach mixture. Close sandwiches. Makes six incredible burgers.