Smokey Buckeye Pork Burgers with Fresh Peach Salsa

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

This recipe features the wonderful flavors ofOhio agricultural products. Peaches, pork and maple syrup have all been part of Ohio home cooking for centuries. Even today all these products remain mainstays at local farmer’s markets throughout the state.


Peach Maple Salsa
2 cups fresh peaches coarsely chopped
1 chili in adobo sauce
2 tablespoon apple cider vinegar
2 tablespoons pure maple syrup

Pork Burgers
2 pounds fatty pork shoulder, very well chilled cut into chunks
2 teaspoon salt
1 teaspoon freshly ground black pepper, more to taste
1 teaspoon minced garlic
1 tablespoon Colavita Olive Oil

6 brioche style buns split and buttered


Prepare a medium high fire in a charcoal grill or preheat a gas grill to medium high.
First prepare peach salsa. Combine peaches, chili, vinegar and maple syrup in a food processor fitted with a steel blade. Pulse till all ingredients are chopped and well mixed. Remove to bowl and reserve.
Next make burgers. Place meat, salt, pepper, and garlic in a food processor fitted with a steel blade. Pulse in batches until meat is coarsely ground and well mixed. Handle meat as little as possible to avoid compressing it. Shape meat gently into 6 burgers.
Brush grill lightly with Colavita olive oil. Toast buns over grill 2-4 min. and remove. Place burgers on hot grill. Cook burgers about 5 minutes on each side, or until medium.
Place burgers on lower bun half. Cover with a generous dollop of peach salsa. Top with bun tops serve and enjoy.