For Peach Chutney:
1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup Savannah Bee Rosemary Honey
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
four 5oz beef patties (Ted used local Hunter Co Grass fed beef patties)
Salt and pepper to taste
4 ounces pepper jack cheese
4 bacon slices (Ted used Hunter Cattle Co. Sea salt and peppercorn bacon)
4 hamburger buns
Prepare the chutney:
Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm, continue cooking for several minutes more. If you would like the syrup thicker you may also continue cooking for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature.
Prepare the burgers:
Throw bacon in the oven for about 10-12 minutes in the oven at 375 degrees. Grill burgers to desired temperature, then melt cheese on top
Top with bacon, lettuce, tomato, onion, and chutney.