Mayan Habanero Peach Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


For The Grill:
4 2”x2” Chunks of Mesquite Wood Soaked in Water
Grilling pan for onion and peaches (Perforated BBG surface)
Dry sauté pan for roasting seeds and spices (I use a 9” cast iron pan)
Mayan Marinated Sweet Onions:
Canola Oil for Grill
1 Large Mayan Sweet Onion (or Vidalia, Walla Walla, Maui, etc.) Juice of 2 large Oranges Juice
of 3 Limes 1 Habanero Chile stemmed and seeded and finely diced 1 Tablespoon Dried Mexican Oregano
1½ teaspoons Sea Salt
½ Peach finely diced
Grilled Peach Topping:
6 Ripe Peaches
Canola Oil for Grill
Grilled Peach Mayonnaise:
2 Slices Grilled Peach
½ cup Mayonnaise
2 Tablespoons of citrus juice from onion marinade
Mayan Spiced Patties:
1 Medium Head of Garlic
½ cup Shelled Raw Pumpkin Seed
s ½ teaspoon of Cumin seeds
1 1.5” Piece of Mexican Cinnamon
½ teaspoon Dried Mexican Oregano
½ Habanero Chile stemmed, seeded and finely diced
2 teaspoons Sea Salt
2 lb Fresh Ground Chuck
Canola Oil for Grill
6 9-Grain Buns Fresh Cilantro



Directions To prepare grill. Bring charcoal grill to medium heat and add 2 chunks of Mesquite wood to coals. Prepare marinated onions 3 hours before serving. Brush grilling pan with Canola oil. Quarter onion and lightly grill over medium heat until barely soft. Slice grilled onion into thin strips and combine with orange and lime juice, habanero, oregano, sea salt, and diced peach. Refrigerate until ready to serve. Prepare grilled peaches 2 hours before serving. Wash peaches in cold water. Dry, halve, and remove pit. Cut into ¼” thick slices and set aside Add remaining 2 chunks of Mesquite wood to coals. Brush grilling pan with canola oil. Grill peach slices until light brown and flip. Grill other side until light brown, remove and set aside. To prepare Mayonnaise: Incorporate grilled peaches into mayonnaise. Add 2 tablespoons of citrus onion marinade. Mix until smooth paste. To prepare burger patties. Remove garlic cloves from head but do not peel. Over medium coals roast garlic cloves in small sauté pan about 8 minutes. Add pumpkin and cumin seeds and roast 2 more minutes. Remove from heat. Remove roasted garlic and remove peels. Chop finely. Place pumpkin seeds, cumin seeds, cinnamon and oregano in coffee grinder and grind to fine powder. Add garlic, seed/spice mixture, habanero, and salt to ground chuck. Gently incorporate ingredients into ground chuck. Evenly divide into 6 portions and form into saucer shaped patties. Place patties on oiled wax paper and set in refrigerator to rest for ½ hour. Brush grill with oil. Place patties on grill and cover. Grill 5 minutes on each side. Remove and set aside to rest. Place split 9 grain buns face down on grill to lightly toast. Remove and… Put the burgers together! Coat bun bottom with mayonnaise mixture. Place patty on bun. Place grilled peach slices on patty to cover. Place marinated onions on top of peaches. Place cilantro leaves on top to lightly cover peaches. Coat bun top with mayonnaise mixture and place on top of burger.