Georgia on My Mind Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Vidalia Peach Salsa
3 large ripe peaches, peeled and diced
2 Tablespoons sugar
1/3 cup diced red bell pepper
3 Tablespoons diced Vidalia onion
1/4 Teaspoon fresh ground black pepper
1/8 Teaspoon crushed red pepper
Pinch salt
1 Tablespoon white wine vinegar
1.75 pounds lean ground beef
3 Tablespoons creamy peanutbutter
1/4 cup crushed pecans
6 Cornmeal Kaiser Rolls
Vegetable oil for brushing the grill rack



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

Vidalia Peach Salsa
In a glass bowl, gently mix peaches with sugar and let stand 5 minutes.
Stir in remaining ingredients and let stand at room temperature for about 20 minutes to allow the flavors to blend.

In a glass bowl, thoroughly knead the peanutbutter and pecans into the ground beef and form into 6 patties.

When the grill is ready, brush the rack with vegetable oil.Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.

To assemble the burgers, place burger on bottom half of bun and spread a generous amount of the salsa across the top of each patty. Add the roll tops and serve.