Sundays on Peachtree Street Burger (cheeseburger’s with spicy peach ketchup, fried green tomatoes, and molasses-pecan crusted bacon)

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


For the spicy peach ketchup:

1 tablespoon canola oil
1 small onion, chopped
1 clove garlic, chopped
16-ounce bag of frozen peaches, thawed
1 teaspoon ground chipotle pepper
1/2 teaspoon allspice
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 teaspoon salt

For the molasses-pecan encrusted bacon:

12 slices of center cut bacon
¼ cup molasses
2 cups slow roasted pecans, finely chopped or ground

For the fried green tomatoes:

2 cups canola oil,
2 large green tomatoes, sliced into ¼" slices
4 eggs, cracked and beaten
1 cup flour
1 teaspoon salt (or to taste)

For the patties:

1.5 lbs. ground chuck
.5 lbs. hot bulk sausage
¾ lb. farmer’s cheese, thinly sliced
6 sweet hamburger-sized rolls/ buns, split

3 cups chopped Romaine lettuce

Special equipment: 2 qt. fireproof sauce pot, food processor, non-stick baking sheet fitted with a baking rack, 3 qt. deep-sided, fireproof skillet, and a paper towel-covered plate



For the ketchup: Heat a gas grill to medium-low (adjust as needed) and place a 2 qt. fireproof sauce pot directly onto the grill. Heat 1 tablespoon oil in the pan and cook the onion and garlic until the onions are lightly caramelized, about 10 minutes. Add the peaches, chipotle, allspice, brown sugar, Worcestershire sauce, and salt. Cook, stirring occasionally, for 20 minutes or until thickened. Add the contents of the pot in a food processor (or blender). Process until smooth, and set aside.

For the bacon: Meanwhile, while the ketchup is cooking, place a rack over a large baking sheet. Brush each bacon slice with an even coating of molasses on both sides and dredge through the chopped pecans, covering thoroughly. Evenly spread the prepared bacon slices on the baking rack and place on the grill. With the cover down, cook the bacon for about 15 – 20 minutes or until done, turning every 5 minutes. Reserve drippings and set bacon aside.

For the fried green tomatoes: When the ketchup and bacon are off the grill, increase the heat to medium (adjust as needed). Fill the deep skillet with 2 cups canola oil, and place directly onto the hot grill rack. Place the flour in a shallow dish and coat each tomato slice with beaten egg. Dredge each tomato slice through the flour, coating evenly. When the oil is hot (approx. 350 – 375 degrees F), fry the tomatoes for about 3 minutes per side, or until golden brown. Remove to a plate and season lightly with salt.

For the patties: Combine the chuck and the sausage. Shape six patties out of the meat mixture, of equal size. With the grill on medium-high, grill the patties for 5 – 7 minutes per side (for medium), placing a slice of farmer’s cheese on each after turning. When finished, remove from the grill and set aside. Meanwhile, brush the cut side of each of the 12 bun halves with some of the reserved bacon drippings and place on the outer edges of the grill to lightly char, about a minute.

To assemble:

Spread a generous amount (I use almost a tablespoon) of peach ketchup onto each bun half (tops and bottoms) and top each bottom bun with a ½ cup of Romaine, followed by a patty. Place two slices of bacon onto the patties followed by two fried green tomatoes. Finish with the bun tops and serve. Enjoy yall!