Summertime in Indiana Burgers

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.


Grilled Corn Butter:
1 large ear corn, husk removed
1 1/4 sticks butter, chopped into pieces

Grilled Peach Salsa
2 large peaches, peeled, pit removed, and halved
2 medium tomatoes, halved lengthwise, seeds removed
1/2 small sweet onion, peeled
1 tablespoon vegetable oil
2 teaspoons apple cider vinegar
1 teaspoon honey
Pinch fresh thyme leaves, chopped

12 slices hickory-smoked bacon

1 2/3 pounds grass-fed ground chuck
1/3 pound summer sausage (or any smoked sausage), chopped and ground in the food processor
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 thick slices muenster cheese
6 potato hamburger buns, split lengthwise (or classic white hamburger buns)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Grilled Corn Butter, place corn on the grill over medium-high heat and cook for about 5 minutes, turning occassionally. Remove corn kernels from cob. Place corn kernels and butter into the bowl of a food processor; process until well combined.

To make Grilled Peach Salsa, brush peach halves, tomato halves, and onion with vegetable oil. Place on grill and cook for 2-3 minutes, turning occasionally. Remove from grill; let cool. Dice peach, tomato, and onion. Place diced peach, tomato, and onion in a small bowl with apple cider vinegar, honey, and thyme; toss to coat.

To make the bacon, heat a large fireproof non-stick skillet on the grill. Add bacon and cook over medium-high heat until the bacon is crispy (in batches, if necessary), about 5 minutes, turning once. Drain on paper towels.

To make the patties, place beef, sausage, salt, and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place a slice of cheese on each patty. Also, during the last few minutes of grilling, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Grilled Corn Butter on the cut sides of the buns. On each bun bottom, place two slices of bacon, a cheese-topped patty, and some Grilled Peach Salsa. Add the roll tops and serve.

Makes 6 burgers.