Nothing screams summer like a gilled cheeseburger with grilled fresh peaches. Add the flavor of Belize with a few dashes of Marie Sharp's Smoked Habanero Pepper Sauce.
Cheeseburger with Havarti and Grilled Peaches with Marie Sharp’s Smoked Habanero Pepper Sauce
Rated 5.0 stars by 1 users
Category
Entrée
Cuisine
American
Author:
Sonia Schilling
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
There's no easier way to add smoked flavoring to your meal than with Marie Sharp’s Smoked Habanero Pepper Sauce.
Ingredients
- 4 8-ounce angus sirloin burger patties
- 1 tablespoon Montreal Steak Seasoning
- 4 Brioche buns
- 4 thick sliced Havarti cheese
- 2 ripe peaches cut into wedges (12 wedges)
- 1 tablespoon olive oil
-
½ teaspoon Marie Sharp’s Smoked Habanero Pepper Sauce
- 1 teaspoon sugar
- Spray pan coating (pam)
- 4 Boston lettuce leaves
- 4 ½-inch sliced heirloom tomatoes
Directions
- Pre-heat grill to 500 and spray with pan coating.
- Season each burger patty with equal amounts of steak seasoning and spray with pan coating.
In a small bowl, toss peaches, olive oil, Marie Sharp’s Smoked Habanero Pepper Sauce, and sugar to evenly coat.
- Grill burgers for about 4 minutes then rotate the burger from 12 o’clock to 4 o’clock and grill for another 4 minutes. Flip the burgers and repeat the process until the last rotation. (This will result in a medium burger.)
- Once the burgers are flipped, grill the peaches starting at the 2 o’clock position for 2-3 minutes, and rotate to the 10 o’clock position for another 2-3 minutes. Flip the peaches and cook the 2 o’clock position for 2-3 minutes, rotate to 10 o’clock position and lower the grill temp to low.
- Place the cheese on each burger, then place the buns on the grill to slightly toast and melt the cheese.
- Once the cheese is melted, turn off the
grill and assemble the burger as follows: Bottom bun, Boston lettuce, tomato,
burger patty with cheese, 3 peach wedges arranges as you see fit, and finally
the top bun. Enjoy.
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