Ingredients
For the peach barbecue sauce
- 6 tbsp of peach jam
- 1 tbsp of butter
- 2 tsp cumin seeds
- 1/2 onion
- 1 jalapeno or red chilli
- a handful of fresh oregano
- 1clove of garlic
- 1 tbsp of soy sauce
- 1 tsp of paprika powder
- 2 tsp hickory seasoning
- salt
- In a sauce pan melt butter, add in cumin seeds, minced garlic, onion, oregano, jalapeno stir until aromatic.
- Add in jam, soy sauce, hickory seasoning and stir until aroma builds up and everything combines. Taste and adjust with salt.
Ingredients
For pickled peach
- 1 1/2 cups cold water
- 3-4 peaches, sliced
- 3 tbsp honey
- 1 cup apple cider vinegar
- pickling spices or herbs of your choice (mint, cinnamon, clove, anise...) For this recepie I only used fresh mint leaves
- pinch of salt
- In a glass jar add in sliced peaches, honey and mint.
- Bring water and vinegar to boil.
- Pour in the jar and let it cool. Wait at least for a day before using it. Store in fridge.
Usually I use tomatoes in burgers, but for this peach burger, I opted peaches with tomatoes which turned out pretty amazing, juicy and slightly sweeter than tomatoes. For the tart part, I also swapped cucumber pickles with peach pickles. Lacking the crunch from cucumber pickles, just add few slices of fresh cucumbers or lettuce.
I like to keep summer burgers light yet flavorful. The barbecue peach sauce is smoky deep, spicy and sweet. The mint with peaches definitely is a lift, as its sour tang stimulates the appetite for MORE.
by Chelsea Riz
