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Pork Burgers with Grilled Peaches, Bacon & Blue Cheese ERIN FRENCH

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Simple yet so satisfying!

ingredients
PORK BURGERS WITH GRILLED PEACHES, BACON & BLUE CHEESE
2 1/2 pound ground pork
2 peaches(firm, ripe, pitted, cut into thick slices)
3 tablespoons olive oil
6 poppy seed buns (homemade or storebought)
1 cup mayonnaise (homemade or storebought)
6 slices of bacon (cooked)
1/2 pound good blue cheese (cut into chunks)
1/2 pound arugula
Kosher salt and freshly ground black pepper (to taste)

directions
Prepare the grill using charcoal or soaked wood chips and ignite. When the fire is hot, rake the coals or chips to one side of the grill–this will allow there to be direct heat on one side of the grill and indirect heat on the other. Place the grill grate back on top of the grill. If you plan to use a gas grill, heat one side of the grill on high heat and keep the other side of the grill off to achieve the same effect.
Portion the pork into 6 patties roughly 1 1/2 inches thick and season generously with salt and pepper. Cook the burgers on the cooler side of the grill for 6 minutes on the first side, 5 minutes on the other (for medium, which I like for pork). Remove the burgers from the grill and let rest for about 5 minutes.
Meanwhile, brush the peach slices with olive oil and grill, turning once, until you get nice grill marks, 3 to 4 minutes total.
Split the buns and grill to toast them, then slather with mayonnaise and stuff each with a patty, a couple of peach slices, bacon, cheese, and arugula.
Tip: Cooking the burgers on the cooler side of the grill uses indirect heat to cook the meat. Indirect heat allows for the burgers to cook evenly and absorb the smoky flavor from the wood chips or charcoal while cooking to create a tender and flavorful burger.

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