Peachy Keen Pork Manchego Burgers
2 pounds ground organic pork
2 tablespoon kosher salt
1 tablespoon fresh ground pepper
12 slices of thinly sliced manchego cheese, rind removed
4 ripe organic peaches, cut in half and pitted
1 cup fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon honey
6 Portuguese rolls sliced in half
1 tablespoon butter
1 tablespoon vegetable oil, used to oil the grill rack to prevent the burgers from sticking
For the patties, divide the ground pork into 6 equal sized portions. Gently roll the meat into a ball and then use the palm of your hand to push the meat into the patty shape – approximately ¾ inch thick and 4 inches wide. Create a slight indentation in the center of the patties, which gives the final, cooked burger an even thickness. Set the patties aside and allow the meat to get to room temperature prior to cooking, which helps the patty cook evenly. Prior to grilling liberally season the patties with salt and pepper.
Heat the grill to high heat. Use a paper cloth saturated with vegetable oil to rub the hot grill rack. Season the pork patties liberally with salt and pepper and place them onto the grill. Cook the patties 4-6 minutes, for a medium burger. Flip once during the cooking process. Top the patties with manchego cheese slices. And cook for an additional 4-6 minutes. Do not press the burgers down with the spatula. This will push out all the delicious juices from the burger. Remove the burgers and set aside, under aluminum foil, to rest for about five minutes.
To make the peach salad, grill the peaches flesh side down for 3-5 minutes, or until soft with nice grill marks. Remove and set aside. Dice the peaches and place into a large bowl. Add the basil, sherry vinegar, olive oil, honey, salt and pepper.