Hello from Philadelphia! Happy Tuesday.
I’m spending the week on the East Coast visiting my boyfriend’s family, and the humidity here has been intense — the kind that makes you slow down and savor every cool breeze. Despite the sticky weather, we’ve had a relaxing little family getaway with the Storb family. Today included authentic Philly cheesesteaks and a stroll around Independence Mall for some classic tourist moments.
Tuesdays here feel different from my usual routine. Back home, Jared and I often head to Bar Louie, a lively gastropub chain that runs a great Tuesday burger special. For just $5 you get a full burger meal — a deal that’s hard to beat. After dinner we typically wind down watching the latest episode of Pretty Little Liars.
Those weekly burger outings inspired this peach bourbon burger. As a food blogger I’m always looking for fresh ideas, and many of my recipes are sparked by dishes I try at restaurants.
This is the ultimate summer burger: bourbon, peaches, and all the charred, juicy flavors that belong on a warm afternoon menu. Grilling the peaches gives them a smoky-sweet depth that pairs surprisingly well with beef. I used Swiss cheese here, but Havarti or Brie would also complement the peaches and bourbon beautifully. If adding fruit to a burger feels unconventional, give it a try — the contrast of sweet, caramelized peaches with savory beef is delightful.
Grab a bottle of Jack Daniels, heat up your grill, and try this at your next cookout. Come back and tell me how it turns out — I have to get back to my show!
Peach & Bourbon Burgers
Serves 4–5
Ingredients:
- 1 lb 90/10 ground beef
- 1 tablespoon fresh thyme, roughly chopped
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons garlic salt
- 1/2 teaspoon smoked paprika
- 2 tablespoons freshly minced garlic or 1 teaspoon granulated garlic
- 3 peaches, thickly sliced
- 1/4–1/2 cup bourbon
- 1/2 cup brown sugar
- 4–5 ciabatta buns, toasted
- Onions, lettuce, and Swiss cheese for topping
Instructions:
1. In a medium bowl, combine the sliced peaches, bourbon, and brown sugar. Let them macerate for 30–60 minutes so the fruit releases its juices. Reserve the juice in the bowl to use for basting.
2. In a large bowl, mix the ground beef with thyme, cracked pepper, garlic salt, smoked paprika, and minced garlic. Form into 4–5 evenly sized patties.
3. Preheat the grill to medium-high heat. Grill the peach slices for 3–5 minutes per side until they develop char marks and soften slightly.
4. Grill the burger patties 5–10 minutes per side depending on thickness and desired doneness; aim for about 5–7 minutes per side for a medium-pink center. During cooking, baste the patties with the reserved peach-bourbon juices to build flavor and a light glaze.
5. During the last 1–2 minutes of cooking, top patties with Swiss (or your preferred cheese) and allow it to melt. Toast the ciabatta buns on the grill if desired.
6. Assemble the burgers by layering lettuce and onions on the bottom bun, adding the cheeseburger, topping with bourbon-grilled peaches, and finishing with the top bun.
These burgers are a summer-ready combination of sweet and savory — perfect for backyard barbecues or a relaxed weeknight dinner. Enjoy!