Serves 4

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

For Burgers:
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.