Peaches, Cream and Coconut Burger Delight

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Cream Sauce:
1/2 cup vanilla yogurt
1/2 Tablespoon honey
2 firm peaches, cut into halves and pits removed
1 tablespoon lemon juice
1/2 teaspoon sugar
1-1/2 pounds ground beef
2 Tablespoons
Sauvignon Blanc
Vegetable oil for brushing on the grill rack
6 Kaiser rolls, split
1/2 cup coconut



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the cream sauce, combine the yogurt and honey. To prepare the peaches, toss the peaches with lemon juice and sugar. To make the patties, combine the beef and Sauvignon Blanc in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions. Shape the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the peaches on the grill rack and cook over direct heat until tender in the middle and well marked, 3 to 4 minutes per side. During the last few minutes of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly. When the peaches are done cooking, let cool slightly, then cut into thin slices. To assemble the burgers, on each roll bottom, place a patty, then 2 peach slices, equal amounts of the cream sauce on top the peaches, and top with generous amounts of coconut. Add the roll tops and serve. Enjoy!