Summer always brings a certain kind of magic, especially when it involves a barbecue and the scent of sizzling food mingling with the fresh outdoor air. One of my favorite memories from those sun-drenched days comes from a weekend getaway with family to a quaint little cabin in the countryside. As soon as we arrived, the aroma of a nearby orchard filled the air, and I knew it was time to get creative in the kitchen.
One day, while exploring the local farmer’s market, we stumbled upon the juiciest, most aromatic peaches we’d ever seen. They were so ripe and fragrant that we couldn’t resist buying a basket. Back at the cabin, the kitchen became a bustling hub of activity as we transformed those peaches into a delectable BBQ sauce for our burgers. It was a spontaneous creation that became an instant family favorite, and each bite was like a taste of summer itself.
Our Peach BBQ Burger was born out of that very moment, combining the sweetness of ripe peaches with the smoky, tangy goodness of BBQ sauce. The recipe I’m sharing today is a tribute to that unforgettable weekend. Picture this: a perfectly seasoned beef patty topped with gooey Gouda cheese, crispy bacon, and succulent peach slices caramelized to perfection. The caramelized peaches add a luscious sweetness that perfectly complements the savory flavors, while the BBQ sauce and pickled onions add layers of complexity and tang. Each bite is a harmonious blend of textures and flavors, with the juicy peaches providing a delightful contrast to the richness of the beef and cheese.
The side salad, with its arugula, roasted carrots, and sliced almonds, brings a fresh crunch that balances out the richness of the burger. This burger isn’t just a meal; it’s a celebration of summer’s bounty and a nod to those warm, carefree days spent with loved ones.
So, fire up the grill, grab some peaches, and let’s make this Peach BBQ Burger a centerpiece of your next summer gathering. Trust me, it’s a recipe that’s sure to impress and bring a touch of summer magic to your table.
How to Make Peach BBQ Burger
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Ingredients
- 4 ounces bacon
- 6 ounces carrots
- 1 red onion
- 1 peach
- 2 brioche buns
- 1/4 cup peach jam
- 5 teaspoons balsamic vinegar
- 10 ounces ground beef
- 2 slices gouda cheese
- 2 teaspoons Dijon mustard
- 4 tablespoons BBQ sauce
- 2 ounces arugula lettuce
- 1/2 ounce sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon cooking oil
- 1 teaspoon sugar
- 1 tablespoon butter
- Salt
- Pepper
Directions
- Preheat your oven to 425°F (220°C) and place the rack in the top position. For larger quantities, use both top and middle racks. Wash and dry all vegetables and fruits.
- In a medium pan over medium heat, cook the bacon, turning it occasionally until it’s crispy, which should take about 6-10 minutes. Place the bacon on a paper-towel-lined plate to drain and cool. Wipe out the pan.
- While the bacon cooks, peel and halve the carrots lengthwise, then slice them into 1/4-inch half-moons. Cut the onion in half; thinly slice one half and cut the other into 1/2-inch wedges. Slice the peach into 1/4-inch thick slices after removing the pit. Halve the buns.
- On one side of a baking sheet, toss the carrots with a bit of oil, salt, and pepper. On the other side, toss the onion wedges with oil, salt, and pepper. Roast everything for 12-15 minutes until the carrots are tender and slightly caramelized.
- In the bacon pan, melt 1 tablespoon of butter over medium-high heat. Add the peach slices and cook, stirring occasionally, until they become soft, about 6-8 minutes. Lower the heat to medium and stir in the peach jam, 2 tablespoons of water, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Cook until the mixture thickens and most of the liquid evaporates, about 2-3 minutes.
- In a microwave-safe bowl, combine the sliced onion with half the balsamic vinegar, 2 tablespoons of water, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Cover and microwave for 30-45 seconds. Set the pickled onions aside in a large bowl, reserving the liquid.
- Shape the ground beef into two patties (or four for more servings), making them slightly larger than the buns. Season with salt and pepper.
- Heat a little oil in a large pan over medium-high heat. Cook the patties until they are browned, about 3-5 minutes per side. During the last minute or so, place a slice of gouda cheese on each patty and cover the pan to melt the cheese.
- While the patties are cooking, mix mustard, 2 tablespoons of olive oil, salt, and pepper into the reserved pickling liquid. In another bowl, mix the BBQ sauce with the remaining balsamic vinegar.
- Toast the buns cut sides down on the oven rack or a baking sheet for 5-7 minutes until they are golden brown.
- Combine arugula, sliced almonds, roasted carrots, and the dressing with the pickled onions in the large bowl. Toss everything to mix well.
- Spread half of the BBQ sauce on the cut sides of the bottom buns. Layer with the patties, bacon, caramelized peach, and pickled onions. Drizzle with more BBQ sauce if desired. Serve the burgers with the salad on the side.
Storing Suggestion
To store leftover burgers, place them in an airtight container and refrigerate for up to 3 days. For best results, store the burgers and toppings separately to prevent sogginess. Reheat the patties in a skillet or oven before serving.
Cooking Tips
Feel free to adjust the level of sweetness or tanginess in the peach glaze by adding more or less peach jam. For an extra flavor kick, consider adding a touch of cayenne pepper to the BBQ sauce. To ensure juicy patties, avoid pressing down on them while cooking.
Serving Suggestions
Serve the Peach BBQ Burger with a side of sweet potato fries or a fresh, crisp coleslaw. Pair it with a cold, fruity iced tea or a light beer to complement the flavors.
Ingredient Substitutions
If you don’t have gouda cheese, cheddar or Swiss cheese can be used as a substitute. For a vegetarian option, replace the ground beef with a plant-based burger patty and omit the bacon.
Seasonal Variations
In the fall, you can substitute the peach with apple slices for a different fruity twist. During winter, try using a cranberry sauce instead of peach jam for a seasonal flavor.
Allergen Information
This recipe contains dairy and bacon, which may be allergens for some individuals. For dairy-free options, use vegan cheese and omit the bacon or use a plant-based alternative.
FAQ:
Can I use a different type of cheese?
Yes, you can substitute gouda cheese with cheddar, Swiss, or any cheese of your choice.
Can I make the burger patties in advance?
Absolutely! You can prepare and shape the patties up to 24 hours in advance and store them in the refrigerator until you’re ready to cook them.
How can I make the peach glaze spicier?
To add some heat to the peach glaze, mix in a small amount of cayenne pepper or red pepper flakes while cooking the peach slices.
Can I freeze the burgers?
Yes, you can freeze the cooked patties. Place them in an airtight container or freezer bag and store them for up to 3 months. Thaw in the refrigerator before reheating.
How do I know when the patties are cooked through?
Use a meat thermometer to ensure the patties reach an internal temperature of 160°F (71°C). If you don’t have a thermometer, make sure there is no pink in the center of the patties.
What side dishes go well with this burger?
Pair the burger with sweet potato fries, a fresh garden salad, or a side of coleslaw for a well-rounded meal.
Peach BBQ Burger
Ingredients
- 4 ounces Bacon
- 6 ounces Carrots
- 1 Red Onion
- 1 Peach
- 2 Brioche Buns
- 1 Peach Jam
- 5 teaspoons Balsamic Vinegar
- 10 ounces Ground Beef
- 2 slices Gouda Cheese
- 2 teaspoons Dijon Mustard
- 4 tablespoons BBQ Sauce
- 2 ounces Arugula Lettuce
- ½ ounce Sliced Almonds
- 2 tablespoons Olive Oil
- 1 tablespoon Cooking Oil
- 1 teaspoon Sugar
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit and adjust the rack to the top position. If cooking for four, use both top and middle positions. Wash and dry all produce.
- In a medium, dry pan over medium heat, cook the bacon, turning occasionally until crispy, about 6-10 minutes. Transfer to a paper-towel-lined plate to cool and wipe out the pan.
- While the bacon cooks, peel and halve the carrots lengthwise, then cut into ¼-inch thick half-moons. Cut the onion in half; thinly slice one half and cut the other half into ½-inch wedges. Slice the peach into ¼-inch thick slices after removing the pit. Halve the buns.
- On one side of a baking sheet, toss carrots with a drizzle of oil, salt, and pepper. On the other side, toss onion wedges with oil, salt, and pepper. Roast for 12-15 minutes until the carrots are tender and slightly browned.
- Meanwhile, in the bacon pan, melt 1 tablespoon of butter over medium-high heat. Add the peach slices and cook, stirring occasionally until softened, about 6-8 minutes. Reduce heat to medium and stir in peach jam, 2 tablespoons water, ½ teaspoon sugar, and ¼ teaspoon salt. Cook until thickened and most liquid evaporates, about 2-3 minutes.
- In a microwave-safe bowl, mix sliced onion with half the balsamic vinegar, 2 tablespoons water, ½ teaspoon sugar, and ¼ teaspoon salt. Cover and microwave for 30-45 seconds. Set the pickled onion aside in a large bowl and reserve the liquid.
- Form the ground beef into two patties (or four for 4 servings), slightly wider than the buns. Season with salt and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat. Cook the patties until browned, about 3-5 minutes per side. In the last minute or two, top each patty with gouda cheese and cover until melted.
- While the patties cook, mix mustard, 2 tablespoons olive oil, salt, and pepper into the reserved pickling liquid. In a separate bowl, combine BBQ sauce and the remaining balsamic vinegar.
- Toast the buns, cut sides down, on the oven rack or a baking sheet for 5-7 minutes until golden brown.
- Add arugula, sliced almonds, roasted carrots, and the dressing to the bowl with the pickled onion. Toss to combine.
- Spread half of the BBQ sauce on the cut sides of the bottom buns. Top with the patties, bacon, caramelized peach, and as much pickled onion as desired. Drizzle with additional BBQ sauce if preferred. Serve the burgers with the salad on the side.
