Summer Grilled Peach Burger with Toasted Almond Butter and Crispy Prosciutto

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Toasted Almond Butter
1 cup almonds
6 tablespoons unsalted butter, softened
2 tablespoons honey

2 1/2 lbs. ground chuck
1/4 cup finely chopped fresh basil
1/4 cup Sutter Home Pinot Grigio
1 1/2 teaspoons finely grated lemon zest
2 teaspoons minced garlic
2 1/4 teaspoons ground sea salt
1 1/4 teaspoons freshly ground black pepper

1/2 cup balsamic vinegar
3 ounces Prosciutto ham, cut into small strips
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
2 medium peaches, peeled, halved, pitted
4 ounces fresh mozzarella cheese, thinly sliced
6 Hawaiian sweet sandwich rolls, split
3 cups packed baby arugula


Preheat a gas grill to medium-high.

To make the Almond Butter, place almonds in a small, heavy nonstick fire-proof skillet on the grill, and cook for 5-6 minutes, stirring frequently, until toasted and fragrant; pulse in a food processor until finely ground. Add butter and honey and pulse until well combined; transfer to a small bowl, cover, and set aside.

To make the patties, in a large bowl, add chuck, basil, pinot grigio, lemon zest, garlic, salt and pepper. Combine well, handling the meat as little as possible; form into 6 patties, cover, and refrigerate until ready to grill.

Heat balsamic vinegar in a small, heavy nonstick fire-proof skillet on the grill, and cook for 8 minutes or until reduced by half; set aside.

Heat Prosciutto in a small, heavy nonstick fire-proof skillet on the grill, and cook for 10 minutes, stirring frequently, until crispy and golden; set aside.

When the grill is ready, brush grill rack with vegetable oil. Place peaches cut side down on rack; grill 8-10 minutes, flipping once, or until softened and grill marks are achieved. Remove from grill, thinly slice, and set aside.

Place the patties on the rack, cover, and cook, turning once, until done to preference, 6 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, evenly divide and spread the almond butter over cut sides of the warm rolls. Evenly divide the arugula onto each bun bottom, followed by a cheese-topped patty, and an equal portion of crispy Prosciutto and grilled peach slices; drizzle balsamic over peaches and Prosciutto. Add the roll tops and serve.

Makes 6 burgers