Grilled Peach Burgers with Balsamic Sauce
In my mind, Summers are reserved for barbecuing. Grilling just goes hand in hand with the season because of the casual and laid-back kind of attitude that accompanies the warm weather––you know, the kind that also makes you forget what day of the week it is. It's so easy to just light the grill and throw something on for dinner, because it doesn't take long to cook and it doesn't really require much planning (as you could most likely grill anything)––which is perfect when you'd rather be spending your time in the pool or at the beach! Peaches are another thing that go perfectly with the season. They're one of my favorite fruits, I could actually eat them everyday––it's too bad they're only good in the Summer. We bought our first peaches of the season just a few days ago and as I patiently waited for them to fully ripen, I was trying to figure out what I wanted to do with them last night. I settled on simply grilling them with burgers because I have big plans for the rest of them this week (and as long as recipe testing goes smoothly, recipes will soon follow)! *Please note regarding the reduction sauce, it will thicken as it cools––so don't reduce it too much on the stove. I took my pot of sauce outside to photograph it and it completely solidified (after ten minutes of sitting). Try to time your sauce to be done around the same time as your burgers so you can just pour it traight onto them! If your timing is off and the sauce thickens too much before you pour it over your food, just put your pot back on the stove over low heat, the lowest your stove can go, and gently stir until it thins a bit.
Burgers with Grilled Peaches and Balsamic Reduction Sauce
Prep Time: 10 min Cook Time: 50 min Total Time: 1 hr Serves: 4
2lbs ground beef
1 tsp ground cardamom
1 ½ cups balsamic vinegar
Pour vinegar into a small pot over low heat and let simmer, stirring every few minutes until it reaches your desired thickness (about 35-40 minutes). *Keep in mind that the reduction will also slightly thicken as it cools.
While the vinegar is cooking, core your peaches and slice them into rounds for the grill. I find it is easiest to cut in half horizontally and treat it like an avocado (twist the two halves apart and twist out the pit inside), then slice. Mix ground cardamom well into ground beef and form four evenly sized patties.
Grill peaches over high heat for about a minute on each side (or until you have visible grill marks). Grill burgers to your liking.
Top each burger with 2-3 peach slices and drizzle some balsamic reduction on top, serve hot and enjoy!