Tour of Georgia Burger/Made with Coke Cola and sweet Georgia Peach Mayonnaise

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Georgia Peach Mayo

1 cup of mayonnaise (preferably Kraft)
1 Ripe Georgia Peach (roughly chopped)
1/2 cup of shredded sharp white cheddar
1/2 tablespoon of freshly chopped cilantro
1/2 teaspoon of lemon zest
1 teaspoon of fresh lemon juice
1/4 teaspoon of cayenne pepper
1/4 teaspoon of white pepper
1/2 teaspoon of Worcestershire sauce


1-pound ground beef
1-pound ground sirloin
1 cup of Coke Cola
3 tablespoons of grated Vidalia Georgia Onions
3 tablespoons of Original Keebler Club Crackers (crushed by hand)
4 ounces of crumbled feta cheese
1 teaspoon of black pepper
1/2 tablespoon of coarse kosher salt

Vegetable oil for brushing grill rack
12 slices of bacon
12 hamburger dill pickle chips (warmed)
1 medium red onion sliced (warmed)
6 iceberg lettuce leaves, trimmed to fit the buns
6 soft hamburger buns split (preferably colonial)

Cinnamon Butter (for brushing on buns)
1 stick of butter
1/4 teaspoon of ground cinnamon



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

To make the Georgia peach mayonnaise, combine mayonnaise, peach, sharp white cheddar, cilantro, lemon zest, lemon juice, cayenne pepper, white pepper, and Worcestershire sauce into a food processor and blend until mixed. Transfer to a bowl, cover with plastic wrap and chill the mixture until ready to use.

To make the patties, combine the beef, sirloin, Coke Cola, onions, crackers, feta cheese, black pepper, and salt in a large bowl. Mix well to ensure the ingredients are distributed and the Coke Cola is absorbed by the meat. Divide the mixture into 6 equal portions and form into patties to fit the buns. Cover with plastic wrap and set aside.

Heat a large, heavy non stick-fire proof skillet on the grill. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Once drained, wrap in foil to keep warm.

To make the cinnamon butter, drain the bacon fat from the skillet and wipe it clean with paper towels. Place the skillet back on the grill and add the stick of butter stirring until melted. Once the butter is melted add the cinnamon, and simmer for 1-2 minutes. Transfer the melted cinnamon butter to a bowl and cover with foil.

To prepare the warmed pickles and onions, slice the medium red onion. With the pickles on top of the onions, wrap in foil and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5-7 minutes on each side, turning the patties once. During the first 5-7 minutes of cooking the patties, stir the cinnamon butter, lightly brush the cut sides of the buns and set aside. During the last 5-7 minutes of cooking the patties, place the onions and pickles that are wrapped in foil on the grill. Once the patties are cooked, remove from the grill, stacking them and cover with foil to keep warm. Remove the onions and pickles from the grill and set aside. Place the buns cut side down on the grill and toast lightly.

To assemble the burgers, spread a good amount of the mayonnaise over the cut sides of the buns. On each bun bottom place a lettuce leaf, 2 slices of bacon, an equal portion of warmed onions, a patty, and 2 of the warmed pickles. Add the bun tops and serve.

Makes 6 burgers