Tangy Peach BBQ Pork 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.

Mmm, mmm, mmm… good burger!




1 ½ cup barbecue sauce

2 peaches, peeled and diced

3 TBS apple cider vinegar

2 TBS orange juice


1-½ lbs lean ground pork

1 egg

½ cup plain breadcrumbs

½ cup of the above spread/BBQ sauce

1 small onion, minced

1 tsp garlic

1 tsp winter savory

1 tsp sage

½ tsp salt

¼ tsp pepper

¼ celery seed

Burger rub

2 TBS olive oil

2 TBS brown sugar

2 TBS chili powder

2 tsp salt

1 tsp pepper

Tomato-Peach Chutney

3 TBS olive oil

2 TBS apple cider vinegar

1 TBS lemon juice

1 TBS sugar

½ tsp salt

¼ tsp pepper

2 tomatoes, chopped

2 peaches, skinned and chopped

1 small red onion, diced

Vegetable oil, for brushing on the grill rack

6 sourdough buns

6 TBS butter

1 TBS garlic


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

To make the spread, combine all ingredients in a small saucepan and heat through. Cover and set aside. NOTE – you will need ½ cup of this BBQ sauce to combine with ground pork.

To make chutney, whisk olive oil, vinegar, lemon juice, sugar and spices in bottom of bowl. Add remaining ingredients. Toss until well coated. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

To make rub, combine all dry ingredients. Drizzle oil over tops of burgers and pat in rub. Flip burgers over and repeat until burgers are completely covered with rub.

To prepare the buns, slice each in half. Combine melted butter with garlic. Brush cut sides of buns with butter mixture. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.

To assemble the burgers, place patty on bottom bun. Top with tomato-peach chutney. Spoon spread over chutney. Add the top bun and serve.