Sweet Georgia Brown Butter Burgers
These burgers reflect all of the ingredients that Georgia is best known for.They also reflect the fond memories I have of spending many summers on my Gramma’s farm in Waleska, GA. Spending the spring and summers there allowed me to experience the best ingredients at the best times of the year. The fact that many of the ingredients used in my recipes were grown on my Gramma’s kitchen garden only add to the authenticity and nostalgia.
Ingredients:
Peach and Onion Relish:
1/4 each small red onion, julienned
2 each ripe peaches, quartered and thinly sliced
1 tablespoon honey
1 tablespoon lemon juice, freshly squeezed
1/8 teaspoon cayenne pepper
to taste sea salt and pepper, freshly ground
Creamy Pecan Spread:
1 1/4 cups pecans, roasted and chopped
2 tablespoons walnut oil
8 ounces cream cheese, softened
3 tablespoons sour cream
2 tablespoons aged balsamic vinegar
1 1/2 tablespoons brown sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
Sweet Georgia Brown Butter Burgers:
1-1/2 pounds freshly ground chuck, about 80% lean, organic or grass fed
1-1/2 pounds freshly ground sirloin, about 85% lean, organic or grass fed
2 tablespoons Coca-Cola, cold
6 tablespoons unsalted butter, cold
to taste sea salt and pepper, freshly ground
as needed vegetable oil
about 2 cups baby spinach, cleaned
6 each Kaiser rolls, seedless, warmed on grill
Instructions:
Peach and Onion Relish:
1. Soak onions in a small bowl of ice water for 10 minutes; rinse, drain and dry. Return to bowl.
2. Add remaining ingredients to bowl and mix. Season with salt and pepper.
3. Cover and marinate for 20 minutes at room temperature, or refrigerated overnight.
Creamy Pecan Spread:
1. Combine nuts and oil in a food processor or mortar and pestle until smooth.
2. Mix nut mixture with remaining ingredients in a separate bowl.
3. Use immediately or store covered in refrigerator.
Sweet Georgia Brown Butter Burgers:
1. In a large chilled bowl gently mix Coca-Cola with beef. Be careful not to over handle the meat. Very lightly season with salt and pepper
2. Divide the meat into 6 portions, carefully rounding each into a ball.
3. Insert about 1 tablespoon tab of butter into the center of each ball.
4. Shape each ball into a 3/4″ thick patty. Make a slight indentation into center of patty with thumb.
5. Stack patties onto a plate, separated with wax paper. Cover with plastic wrap and refrigerate up to 24 hours.
6. Heat grill to highest temperature with charcoal and clean grates free of any debris. Moisten a clean rag or paper towel with vegetable oil and wipe grates down using tongs.
7. Generously season patties with salt and pepper on both sides.
8. Grill for 2-4 minutes on each side, only flipping when meat doesn’t stick to grill. NO PRESSING!
9. Transfer patties to plate and assemble.
10. Generously spread each bun half with creamy pecan spread, place about 1/4 cup baby spinach on each heel and top with a patty, place peach relish on top of patty, serve with bun crown askew.
ENJOY!