RECIPES: Recipe Details
Peachy Piggy Burgers
Combining the flavors of my Southern childhood with a twist, Peachy Piggy Burgers will appeal to Yankees, Heartland Folks and those from Out West.
1/2 cup dry mustard
1/2 cup white wine vinegar
3 tablespoons molasses
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly-ground black pepper
3 ripe yellow peaches, peeled, stoned and chopped
2 vine-ripened red tomatoes, peeled, seeded and chopped
1 small Vidalia onion, chopped
1 jalapeno pepper, seed and finely chopped
1/4 cup freshly chopped cilantro
Juice of 1 lime
Southern Sausage Patties
1 pound lean ground sirloin
2 1/2 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly ground pepper
1 teaspoon ground ginger
1 tablespoon ground sage
1 teaspoon nutmeg
Additional Burger Components
Vegetable oil for brushing grill rack
1/2 pound provolone cheese, cut into 6 equal slices
3 cups of collards, stems removed, shredded and blanched 5 minutes
6 sweet potato hamburger rolls (*recipe included if not available in bakery)
In a small bowl, combine dry mustard, white wine vinegar, molasses, 1/4 teaspoon each cinnamon, ginger and pepper. Cover, refrigerate and allow flavors to blend for at least 24 hours. Can be kept covered in the refrigerator indefinitely.
In a medium bowl combine peaches, tomatoes, onion, jalapeno, cilantro and lime juice to make salsa. Cover and refrigerate until ready to serve.
Preheat gas grill to medium. To make patties, combine the sirloin, pork, salt, pepper, ginger, sage and nutmeg in a large bowl. Handling meat as little as possible, mix well.
Divide the mixture into 6 equal portions and form into round patties. Brush grill rack with vegetable oil, place patties on grill rack, cover and cook turning once, 7 to 9 minutes on each side or until internal temperature is 160 degrees F. Thirty seconds before removing patties from the grill, top with provolone slices and place the sweet potato rolls, cut sides down, on the grill to toast.
To build the burgers, spread the molasses mustard on the cut sides of each sweet potato roll. Place the patties on the bottom of the bun, cheese side up. Top with collards, peach salsa and bun tops.
My bakery carries Sweet Potato Hamburger Rolls but I'm including it here for those who are not blessed to live in the South.
*Sweet Potato Hamburger Rolls
2 tablespoons or 2 packages active dry yeast
1/4 cup sugar
1/2 cup warm water
1/2 cup cooked, pureed sweet potato
1/4 cup, melted butter
2 1/2 teaspoons salt
3 1/2 cups unbleached white flour
In a small bowl, dissolve yeast and sugar in warm water. In a large mixing machine bowl, combine sweet potatoes, butter, salt, and eggs. Add yeast mixture to the sweet potato mixture. Add flour to the yeast/sweet potato mixture. Mix well and using the dough hook attachment, knead until smooth about 4 minutes. Place in a warm area free of drafts and let dough rise for 1 1/2 hours. After the first rise, deflate the dough and divide it into 6 pieces. Roll each piece into a ball then flatten it to make it 3/4-inch thick. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. Bake in a preheated 375°F oven for 17 to 19 minutes, until the tops are a rich golden brown color. Remove the rolls from the oven and cool on a rack for 5 minutes, before removing from the pan and returning to the rack to cool completely. Split right before filling. Yield: 6 large hamburger rolls.