Peachy-Keen Pecan & Gorgonzola Burgers


Peachy-Keen Relish

1/4 cup Colavita Balsamic Vinegar
2 tablespoons fresh lime juice
*1 tablespoon chopped fresh thyme
*1/2 teaspoon salt
*1/4 teaspoon freshly ground pepper
3 ripe peaches, peeled, halved, and pitted
1/4 cup chopped red bell pepper
*2 tablespoons minced red onion
2 tablespoons thinly sliced green onions, green parts only

Gorgonzola Mustard

*1/4 cup crumbled gorgonzola cheese
1/4 cup Grey Poupon Honey-Dijon Mustard
*3 tablespoons butter, softened to room temperature
*1 tablespoon minced red onion
*1 tablespoon chopped fresh thyme


6 tablespoons pecan chips
*8 tablespoons crumbled gorgonzola cheese
*6 tablespoons butter, softened to room temperature
2 pounds ground chuck, 20% fat
*2 teaspoons salt
*3/4 teaspoon freshly ground pepper

Remaining Ingredients

vegetable oil for brushing grill
6 ciabatta rolls, halved horizontally
3 cups spring salad mix

*Please note that the total number of ingredients is 16. I have asterisked those ingredients that are listed more than once.



Preheat a gas grill to medium high heat.

To make the peachy-keen relish, combine the balsamic vinegar, lime juice, thyme, salt, and pepper in a large ziploc bag. Add peaches, seal bag, and shake to coat. Marinate for 30 minutes, turning bag occasionally.
Remove peaches from vinegar mixture and place, cut sides down, on the grill and grill four minutes, basting occasionally with the vinegar mixture. Turn peaches and grill another two minutes, basting occasionally. Remove from grill. When peaches are cool enough to handle, chop to equal one cup and place in a medium bowl. Add red bell pepper, red onion, and green onion and mix until well combined. Cover and set aside.

To make gorgonzola mustard, combine gorgonzola, honey-dijon mustard, butter, red onion, and thyme together in a small bowl, mixing with a fork until all ingredients are well combined. Cover and set aside.

To make the patties, place a 10-inch nonstick, fireproof skillet on the grill until hot. Add the pecan chips and toast until golden brown, about three minutes, stirring constantly. Remove from heat, transfer to a small bowl and let cool for a couple of minutes. Add gorgonzola and butter to the pecans and mix with a fork until thoroughly combined. Set aside.
Place the beef in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting, mix well. Divide beef into 12 equal portions and form into 12 thin patties to fit the shape of the rolls. Divide the gorgonzola-butter mixture among six patties and spread evenly, leaving a half-inch border. Top with the remaining six patties, pressing the edges firmly together to seal.

Brush the grill with vegetable oil. Place the patties on the rack and grill five to seven minutes per side for a medium burger, turning once. During the last couple of minutes of cooking, carefully place the rolls, cut sides down, on the outer edges of the rack to toast lightly.

To assemble, spread approximately 1 tablespoon of the gorgonzola mustard on each roll bottom. Sprinkle 1/2 cup spring salad mix next and top with the patties. Divide the relish evenly and spread over the patties. Spread the remaining gorgonzola mustard on the cut side of the roll tops and place on the top of the relish. Serve immediately.

Makes six peachy-keen burgers