Havarti Cheese Burgers with Sweet Onion, Portabella Mushroom and Grilled Colorado Palisade Peach Relish

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.

This is a great local American burger because in late July, August and September Coloradoans are blessed with sweet peaches from Palisade, Colorado.Palisade is located on the western slope of Colorado, and with warm days and cool evenings, the growers end up with sweet, juicy peaches. Fortunately these peaches are available at farm markets all over the state, including the Denver metro area, so we all get to enjoy them. This recipe celebrates the Palisade peaches from Colorado.


Sweet Onion, Portabella Mushroom and Grilled Colorado Palisade Peach Relish:

6 Colorado Palisade Peaches

1/2 C Balsamic Vinegar

2 T Brown Sugar

1 large Sweet Onion (diced)

1 package Portabella Mushrooms (coarsely chopped)

1/4 C Colavita Extra Virgin Olive Oil

2 T Butter

1/4 C Sutter Home Pinot Noir

1/8 C Apple Cider Vinegar

1/8 C Peach Nectar Juice – either fresh or canned

Cabbage and Romaine Slaw:

1/2 Head Green Cabbage – shredded

1/8 Head Red Cabbage – shredded

6-8 large Romaine Leaves – torn or chopped

2 T Apple Cider Vinegar

Juice of 1 Lemon

1/4 C Colavita Extra Virgin Olive Oil

1/4 tsp Salt (freshly ground or kosher)

Freshly ground Pepper to taste


2 lbs Ground Chuck

2 T Sutter Home Pinot Noir

1 T Lemon Pepper

1 tsp Salt (freshly ground or kosher)

1/2 tsp freshly ground Pepper

Other Ingredients:

2 T Vegetable Oil (to brush on grill)

1 lb Havarti Cheese

6 Kaiser Rolls, either plain or wheat


Halve peaches, pit and peel, keeping halves intact. Slice each half into 2 slices and place in a shallow dish. Whisk 1/2 cup balsamic vinegar with 2 T brown sugar; pour over peaches, set aside.

Prepare medium-hot fire, preferably using a charcoal grill with a cover. While grill heats up prepare the relish and slaw.

In a fire-proof, non-stick saute pan, combine the relish ingredients listed above, EXCEPT peaches. When the coals turn from black to gray (approx. 20-30 min), place the pan on the grill over the heat, cover, stirring occasionally. Using a grilling basket, place the marinated peaches on the grill, turning once, 7 minutes per side, or until they are slightly charred and have started to caramelize. Remove peaches from grill when done and set aside 12 slices. Chop remaining peach slices and add to the onion-mushroom relish. Move pan off direct heat, continue cooking another 15 minutes. Remove relish from grill, keeping lid on, set aside. Cover grill to lower heat to medium.

While onion-mushroom-peach relish is cooking, mix cabbages and romaine together in a large bowl, set aside. In a separate smaller bowl, whisk together other ingredients listed under Cabbage and Romaine Slaw, set aside.

Make burger patties by combining all burger ingredients listed under Burgers. Mix well, but do not over handle. Divide into 6 patties, sized to fit the buns. Set aside.

Toss the slaw with the dressing, set aside. Cut 12 slices of cheese.

When the grill is ready, brush it with vegetable oil. Place burgers on grill, cover and cook, flipping once, about 5 to 7 minutes per side for medium. During last 3 minutes of cooking, put 2 peach halves (set aside earlier) on each burger and top with 1 or 2 slices of cheese. Cover grill and let cheese melt. Place buns, cut side down, on outer edge of grill, until golden.

Place bun bottom on plate, top with the Cabbage and Romaine Slaw. Top the slaw with a spoonful of onion-mushroom-peach relish, then the Havarti Cheese Burger. Place bun top on and serve.