Down South Peachy Burgers

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.



1 1/2 lbs fresh ground beef chuck
6 oz. Johnsonville Italian Hot Sausage (meat removed from casing)
2 tsp kosher salt
3 Tbs tomato paste
1/2 tsp ground black pepper
1/4 c dark brown sugar
1 Tbs chili powder
3 Tbs Tabasco Chipotle sauce

Peach Mustard:

2 Ripe Peaches
1/3 c. peach preserves
1/4 c. coarse ground mustard
1/4 c. apple cider vinegar
1/2 c. water
2 tsp Dijon mustard
pinch kosher salt

Grilled Red Onion:

1 red onion
1 Tbs Colavita Extra Virgin Olive Oil

6 oz. Georgia goat cheese from Sweet Grass Dairy (or substitute)

2 oz. baby arugula
1/2 tsp Colavita Balsamic Vinegar

1/4 c. vegetable oil for brushing on grill

6 large cornmeal dusted Kaiser rolls-split
3 Tbs Colavita Extra Virgin Olive oil



Heat gas grill to medium high temperature. Brush grill with vegetable oil.

For the patties combine ground chuck, sausage meat, salt, tomato paste, black pepper, brown sugar, chili powder and Tabasco Chipotle sauce in large bowl and mix well. Form meat into six size patties. Cover and refrigerate.

To prepare the Peach Mustard remove pits from peaches and chop into small pieces. Place pieces in 4 quart sauce pot with peach preserves, coarse mustard, vinegar and water. Place sauce pot on grill and simmer, stirring frequently, for 30 minutes or until most liquid has evaporated. Remove from heat and stir in Dijon mustard and salt. Allow to cool at room temperature.he Colavita Extra Virgin oil

For the grilled red onion peel onion and slice into ¼ inch thick rounds. Brush with Colavita Extra Virgin oil and place on cooler part of grill. Grill for 4-5 minutes on both sides or until onions are soft and lightly browned. Remove onion, separate rings and hold at room temperature.

Brush the grill with a little more vegetable oil and place burger patties on grill. Cook for 5-6 minutes on each side for medium temperature. Brush the cut sides of the Kaiser roll with the 3 Tbs Colavita Extra Virgin oil, place cut side down on coolest part of grill. Remove when lightly browned.

To assemble the burgers place patties on bottom part of toasted roll. Spread equal amounts of Peach Mustard over each patty. Top with 3-4 grilled onion rings per patty. Crumble goat cheese over onions. In mixing bowl toss arugula with Colavita balsamic vinegar and place equal amounts over cheese. Top with toasted roll top and enjoy.