No doubt, with the weather being what it has been here in the Pacific Northwest, we have all been hitting the grill hard this summer. I know that for me, this is about the time of year I start to get a little bit of “grill fatigue”. Largely because I’ve exhausted many of my favorite recipes.
With Labor Day Weekend on the horizon, here is a new spin on a classic. Give it a shot and impress your friends this coming holiday weekend with your grill skillz….
Burgers with Grilled Peaches and Balsamic Reduction Sauce
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hr
-2lbs ground beef
-1 tsp ground cardamom
-1 ½ cups balsamic vinegar
1. 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.
2. 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 nut inside), then slice. Mix ground cardamom well into ground beef and form four evenly sized patties.
3. Grill peaches over high heat for about a minute on each side (or until you have visible grill marks). Grill burgers to your liking.
4. Top each burger with 2-3 peach slices and drizzle some balsamic reduction on top, serve hot and enjoy!
I wish I could take credit for this idea, but thanks to the folks go to Nourished New York.
Check out the full recipe here: http://nourishedny.com/Grilled-Peach-Burgers-with-Balsamic-Reduction