The Southern Twist Pig Burger with Bacon Peach Mostarda (REVISED)

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Bacon Peach Mostarda:
8 ounces bacon, diced
1 1/2 cups diced peaches
1/4 cup diced red onion
2 clove garlic, finely minced
3 tablespoons whole grain mustard
1 cup water
1/2 cup apple cider vinegar
1/3 cup Sutter Home White Zinfandel
3 tablespoons brown sugar
Pinch ground cinnamon

Blue Cheese ‘n’ Sweet Corn Salad:
3 large ears of corn, husk removed
1/3 cup minced red onion
2 tablespoons mayonnaise
1 (4-ounce) jar diced pimentos (jarred), drained
2 tablespoons finely minced chives
4 ounces good-quality blue cheese (e.g., Maytag), crumbled

1/2 pound cured & smoked country ham (with fat), chopped
1/4 cup minced red onion
1 clove garlic, minced
1 3/4 pounds ground pork
3/4 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne

Vegetable oil, for brushing on the grill rack
6 country potato hamburger buns (or regular potato hamburger buns), split
2 cups spiced sweet potato chips (TERRA Crinkles Candied Sweet Potato Chips)



Preheat grill to medium-high heat.

To make Bacon Peach Mostarda, heat large fireproof skillet over medium-high heat. Add bacon and cook for 5 minutes, turning occasionally, or until crispy. Transfer to paper towels to drain. Chop bacon into small pieces. Pour about 1 tablespoon rendered bacon fat from skillet (reserve remaining rendered bacon fat) into medium saucepan over medium-high heat. Add peaches, onion, and garlic to saucepan and cook for 3 minutes, stirring occasionally. Add mustard, water, vinegar, Zinfandel, brown sugar, cinnamon, and chopped bacon. Turn heat to low and cook until most of the liquid has evaporated, stirring occasionally. Set aside.

To make Blue Cheese ‘n’ Sweet Corn Salad, place corn on grill over medium-high heat for about 5 minutes total, turning occasionally. When cool enough to handle, cut corn kernels from cob. Heat large fireproof skillet over medium-high heat (with about 1 tablespoon reserved bacon fat). Add corn kernels and cook for 2 minutes. Add onion and cook for 3-4 minutes or until corn is cooked through. Transfer mixture to a small mixing bowl. Stir in mayonnaise, pimentos, chives, and blue cheese.

To make the patties, in the bowl of a food processor, place pork, onion, garlic; pulse until finely chopped. In a large mixing bowl, combine country ham mixture, beef, rosemary, smoked paprika, salt, pepper, and cayenne. 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 bread.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 5 to 6 minutes on each side for medium. During the last few minutes of cooking, 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 Bacon Peach Mostarda on the cut side of the buns. On each bun bottom, place a patty, a generous amount of Blue Cheese ‘n’ Sweet Corn Salad, and a layer of sweet potato chips. Add bun tops and serve.