Well the end of August is here, and it’s starting to feel more and more like fall every day. I still have a few peaches left from my fruit picking trip a couple of weeks ago, and I wanted to sneak in one last recipe before we start in on apples and tomatoes in September!
Now, I’ll be honest, the Husband was a little apprehensive about this recipe when I first announced what we would be eating for dinner. However, he devoured every last bit of it – these burgers were a hit! The peaches were such a great pairing with the pork. This is a really flavorful burger recipe, one that I will most likely use again. The recipe suggests using pitas to serve the burgers, which work well because you can stuff the peaches and spinach right in there. However, I wouldn’t recommend using the whole wheat variety, as they always seem to be a bit dry and a little crumbly (see pic above) compared to white flour pitas. This recipe makes 4 burgers, but you’ll have enough peaches for more than that to use on a sandwich or something else the next day.
Pork Burgers with Pickled Peaches, from Whole Foods Market
3/4 pound (about 3) firm peaches, peeled, pitted and cut into (1/2-inch) chunks
1 small red onion, half thinly sliced, half finely chopped, divided
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons Dijon mustard, divided
1 tablespoon sugar
Salt and pepper to taste
2 teaspoons olive oil, plus more for greasing
1 pound ground pork
2 tablespoons chopped parsley
1 cup packed baby spinach
2 pitas, halved
Put peaches, sliced onions, vinegar, water, 1 tablespoon of the mustard, sugar, salt and pepper into a small pot and bring just to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, until liquid is thickened and peaches are very tender and just starting to fall apart, 5 to 7 minutes. Transfer pickled peaches to a bowl and set aside to let cool. (If there seems to be too much liquid, drain, if needed.)
Meanwhile, grease grill grates with oil and preheat grill to medium high heat. In a large bowl, combine pork, chopped onions, parsley, remaining 1 tablespoon mustard, 1 teaspoon salt and 1/4 teaspoon pepper then form the mixture into four patties.
Brush patties all over with oil then season with salt and pepper. Grill burgers, flipping once, until deep golden brown and cooked through, about 10 minutes total.
Divide spinach between pita halves then tuck one burger into each half. Spoon pickled peaches into pitas and serve.