Burgers with Tangy Peaches

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An easy way to make a burger with a nice twist

Preparation time: 5-10
Cooking time: 10-20

Difficulty: Easy - for beginners
Serves: 4


3/4 lb. firm peaches, peeled, pitted and cut into dice sized chunks
1 small red onion, half thinly sliced, half finely chopped, divided
2T apple cider vinegar
2T water
2T Dijon mustard, divided
1T sugar
Salt and pepper
2t olive oil, plus more for greasing
1 lb ground meat (turkey or pork recommended)
2T chopped parsley


-Put peaches, sliced onions, vinegar, water, 1 tablespoon of the mustard, sugar, salt and pepper into a small pot and bring just to a boil over medium high heat.
-Reduce heat to medium low and simmer, stirring occasionally, until liquid is thickened and peaches are very tender and just starting to fall apart, 5 to 7 minutes.
-Transfer pickled peaches to a bowl and set aside to let cool.

-Grease grill grates with oil and preheat grill to medium high heat

-In a large bowl, combinemeat, chopped onions, parsley, remaining 1 tablespoon mustard, 1 teaspoon salt and 1/4 teaspoon pepper then form the mixture into four patties
-Brush patties all over with oil then season with salt and pepper. Grill burgers, flipping once, until deep golden brown and cooked through, about 10 minutes total.

Serve with tangy peaches sponne don top or on a roll or small pita shell. Feel free to add letucce or baby spinach.


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