2 Â½ cups fresh peaches, peeled and cubed
2 plum tomatoes, seeded and chopped
Â¼ cup sweet Vidalia or Walla Walla onions, chopped
3 tablespoons chopped red bell pepper
2 tbsp canned or jarred jalapeÃ±os, nacho-style, seeded and finely chopped
2 tbsp fresh cilantro, finely chopped
2 tbsp fresh lime juice
2 tbsp clover honey
1/8 tsp of kosher salt
Â¼ cup sesame seeds
1 Â½ tbsp Colavita olive oil
Â¼ cup sweet Vidalia or Walla Walla onion, coarsely chopped
2 tsp minced fresh garlic
2 1/4 lbs. ground chuck
6 tbsp semi-sweet chocolate morsels, coarsely chopped
Â¼ cup canned or jarred jalapeÃ±os, nacho-style, seeded and chopped
3/4 tsp allspice
1/4 tsp cinnamon
3 tsp Tabasco Chipotle
2 tsp kosher salt
1/2 tsp fresh ground pepper
Â¼ cup plain breadcrumbs
Colavita olive oil for grill
6 soft Kaiser Rolls
1 stick salted butter, softened
For the Peach Salsa, in a large mixing bowl, add cubed peaches. Add tomatoes, onions, bell pepper, jalapeÃ±os, cilantro, lime juice, honey and salt. Stir well and chill.
Prepare a medium-hot fire in grill.
In a small heat-resistant dry skillet, lightly toast the sesame seeds on grill and set aside for upcoming use in burger mixture. In another heat-resistant skillet, add the olive oil and lightly sautÃ© the onion and garlic, set aside for upcoming use in burger patty mixture.
In a large mixing bowl, add the ground chuck, chocolate morsels, jalapeÃ±os, allspice, cinnamon, chipotle sauce, salt, pepper, eggs, and breadcrumbs. Add the prepared sesame seeds and the prepared onion and garlic. Combine all ingredients.
Divide mixture into 6 even Â¾-inch thick patties.
Brush olive oil over grill rack and grill patties with top closed for 4-5 minutes per side, until meat thermometer reads 160 degrees. Remove from grill.
For buns, brush cut sides of buns with butter and grill cut sides down until lightly browned. Remove buns and keep warm.
Serve burger patty on bun bottom and top with about 3 spoonfuls of peach salsa. Add roll tops. Repeat for other burgers.
Makes 6 burgers.