2 lbs. ground beef
1 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup store-bought peach salsa
1/2 lb Gouda cheese, diced
2 Tbsp. Sutter Home White Zinfandel
6 whole-wheat hamburger bun, split horizontally
1/4 cup mayonnaise
2 Tbsp. Peach salsa
6 Romaine lettuce leaves
6 slices fresh peaches (white or yellow) room temperature
Vegetable oil for brushing on the grill rack
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high.
In a large bowl, add the ground beef, kosher salt, ground black pepper, peach salsa, Gouda cheese, and White Zinfandel. Gently mix with a fork just until ingredients are evenly blended. Divide the meat mixture into 6 equal portions. With your hands, shape the burgers into patties to fit the buns.
When the grill is ready, brush the grill with a generous coat of oil. Place the patties on the rack, cover and cook for five minutes. Turn burgers with a wide spatula and continue cooking until the meat is no longer pink in center (cut to test), about 5 minutes or until desired doneness.
While hamburgers are cooking, combine mayo and remaining peach salsa. Spread peach salsa mayonnaise on hamburger buns. Transfer burgers to buns and top with romaine lettuce and fresh peach slices.