Bacon, Peach and Basil Beef Burgers

Ingredients:

480g ground sirloin
2 tablespoons chopped pickled jalapeno peppers
2 tablespoons pickled jalapeno pepper juice
1 teaspoon kosher salt
6 thick bacon slices
1 small sweet onion, sliced
165g peach chutney
115g goats’ cheese, softened
6 hamburger buns, toasted
1 medium peach, sliced
Fresh basil leaves

Method:

1. Preheat the grill to 180-200 degrees Celsius (medium-high) heat.

2. Combine the first four ingredients. Gently shape the mixture into six, 10cm-thick patties.

3. Cook the bacon in a large skillet over medium heat for eight minutes or until it becomes crisp. Remove the bacon, and drain on paper towels, reserving two tablespoons of drippings in a skillet.

4. Increase the heat to medium-high. Saute the onion in the reserved hot drippings for six minutes or until tender. Remove from the heat, and stir in the chutney.

5. With the lid on, grill the patties for four to five minutes on each side, or until the beef is no longer pink in the centre.

6. Top the patties with cheese, and serve on the hamburger buns with the onion mixture, bacon, peach slices and basil leaves.

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