Peachy Piggy Burgers
Combining the flavors of my Southern childhood with a twist, Peachy Piggy Burgers will appeal to Yankees, Heartland Folks and those from Out West.
1/2 cup dry mustard
1/2 cup white wine vinegar
3 tablespoons molasses
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly-ground black pepper
3 ripe yellow peaches, peeled, stoned and chopped
2 vine-ripened red tomatoes, peeled, seeded and chopped
1 small Vidalia onion, chopped
1 jalapeno pepper, seed and finely chopped
1/4 cup freshly chopped cilantro
Juice of 1 lime
Southern Sausage Patties
1 pound lean ground sirloin
2 1/2 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly ground pepper
1 teaspoon ground ginger
1 tablespoon ground sage
1 teaspoon nutmeg
Additional Burger Components
Vegetable oil for brushing grill rack
1/2 pound provolone cheese, cut into 6 equal slices
3 cups of collards, stems removed, shredded and blanched 5 minutes
6 sweet potato hamburger rolls (*recipe included if not available in bakery)
In a small bowl, combine dry mustard, white wine vinegar, molasses, 1/4 teaspoon each cinnamon, ginger and pepper. Cover, refrigerate and allow flavors to blend for at least 24 hours. Can be kept covered in the refrigerator indefinitely.
In a medium bowl combine peaches, tomatoes, onion, jalapeno, cilantro and lime juice to make salsa. Cover and refrigerate until ready to serve.
Preheat gas grill to medium. To make patties, combine the sirloin, pork, salt, pepper, ginger, sage and nutmeg in a large bowl. Handling meat as little as possible, mix well.
Divide the mixture into 6 equal portions and form into round patties. Brush grill rack with vegetable oil, place patties on grill rack, cover and cook turning once, 7 to 9 minutes on each side or until internal temperature is 160 degrees F. Thirty seconds before removing patties from the grill, top with provolone slices and place the sweet potato rolls, cut sides down, on the grill to toast.
To build the burgers, spread the molasses mustard on the cut sides of each sweet potato roll. Place the patties on the bottom of the bun, cheese side up. Top with collards, peach salsa and bun tops.