Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This burger was created for the great Peach State of Georgia.Slightly sweet, slightly tangy, and slightly spicy Peach-Mustard Glaze on a deep seasoned Pork burger. Enjoy this Southern style with a flare of peach in a burger.



Peach-Mustard Glazed

2 cups peach nectar or juice (such as R.W. Knudsen Peach Nectar)

1/4 cup apple cider vinegar

2 Tablespoons Sutter Home Sauvignon Blanc

1 garlic clove, finely chopped

1 teaspoon fresh ginger, peeled and finely chopped

1/4 cup brown sugar

2 Tablespoons soy sauce

3 Tablespoons Dijon mustard

2 Tablespoons fresh lime juice

1 teaspoon lime zest

1/8 teaspoon Kosher salt

1/8 teaspoon fresh ground black pepper


1/4 cup Dijon mustard

3 Tablespoons Peach nectar or juice (such as R.W Knudsen Peach Nectar)

2 Tablespoons apple cider vinegar

1 teaspoon dry mustard

1 teaspoon curry powder

1 teaspoon orange zest

2 Tablespoon honey

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 1/4 pounds ground Pork

2 garlic clove, minced

1/2 cup fresh peaches, peeled, diced

2 teaspoons Kosher salt

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 Slices Serrano Ham, thinly sliced

6 slices of baby Swiss cheese

6 King Hawaiian buns, split

6 pieces Green Leaf lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large fireproof skillet on the grill rack.

To make the Peach-Mustard Glaze, whisk together the peach juice, vinegar, Sauvignon Blanc, garlic, ginger and brown sugar in the large fireproof skillet on the grill rack. Stir frequently until the liquid is reduced by half, about 10 to 15 minutes. Remove from heat and whisk in soy sauce, Dijon, lime juice, lime zest, salt and pepper. Set aside and keep at room temperature.

Place a large iron skillet on the grill rack.

To quickly sear the Serrano Ham, Place the ham in the preheated iron skillet. Cook the ham about 1 to 2 minutes a side. Remove the ham and cover with aluminum foil and keep warm. Remove the skillet from the grill.

To prepare the patties, In a large bowl, whisk together the Dijon mustard, peach juice, vinegar, dry mustard, curry powder, orange zest, honey, ground pepper and cayenne pepper. Next, gently combine the pork, garlic, peaches, and kosher salt, into the same bowl with the mustard, peach juice and pepper mixture. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5

minutes. Turn the patties, and brush with the Peach-Mustard Glaze, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of ham and a slice of baby Swiss cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, drizzle the bottom toasted side of the buns with some of the Peach-Mustard Glaze. Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty drizzle with Peach-Mustard Glaze. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.