Georgia Peach Stand Classic

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 tablespoons Montreal Steak Seasoning (McCormick Spice)
3 tablespoons steak sauce
1 clove garlic, smashed and chopped fine
1/2 cup grated onion
2 1/2 pounds ground Angus chuck
Vegetable oil for grill
3/4 pound Monterey Pepper jack cheese, sliced thick
2 large semi ripe peaches
6 onion rolls
2 large deli style Kosher garlic pickles
1/4 cup spicy brown mustard
1/4 cup ketchup
6 leaves of green leaf lettuce
1 large tomato, thinly sliced



Prepare a grill for direct cooking using medium high heat.

In a small bowl, mix the steak seasoning, steak sauce, garlic, and onion. Toss well. Place the meat in a large mixing bowl and mix in the steak seasoning mixture. Shape the meat into 6 evenly sized patties wide enough to fit the buns.

Once the grill is hot clean the grate with a wire brush and oil it liberally.
Place the patties on the grill directly over high heat and cover. Cook 6 to 7 minutes per side keeping covered all the time. Once they are done top them with cheese and tent them with foil in a warm area.

Pit and slice the peaches into 1/2 inch thick slices. Discard the end pieces. Place them on the grill over direct heat and grill 2 minutes per side. While the peaches are grilling place the buns on the grill cut side down after you flip the peaches over for the first time. When they are done remove everything from the grill and tent with foil.

Slice the pickles on the bias to a 1/8 inch thickness. To assemble the burgers spread some mustard on the bottom half of the bun and some ketchup on the top. Cover the bottom with 3 or 4 pickle slices then a leaf of lettuce and a slice of tomato. Place a patty on top of the tomato cheese side up and top the patty with a slice of grilled peach. Top the peach with the top of the bun. Repeat for the remaining patties.

Makes 6 burgers