Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

We recommend ground sirloin here because it's lean, which causes fewer flare-ups on the grill. Chopped pickled jalapeños and their juice ramp up the flavor, while bacon, goat cheese, and tangy-sweet chutney balance the heat.Hands-on 30 min., Total 30 min.

Vanessa McNeil Rocchio
Recipe by Southern Living August 2014

Gallery

Recipe Summary

Yield:
Makes 6 burgers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients. Gently shape mixture into 6 (4-inch) patties.

    Advertisement
  • Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Increase heat to medium-high, and sauté onion in reserved hot drippings 6 minutes or until tender. Remove from heat, and stir in chutney.

  • Grill patties, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Top with cheese, and serve on hamburger buns with onion mixture, bacon, peach slices, and basil leaves.

  • Note: We tested with Alecia's Peach Chutney.

Advertisement
Advertisement