Georgia Peach Maker Recipe

Prep and toast buns

Split brioche buns and brush cut sides lightly with softened butter. Set a skillet or griddle over medium heat. Toast buns cut-side down until golden and slightly crisp, about 1–2 minutes. Keep warm.

Preheat oven to 425°F (220°C). Halve and pit the peaches, then place cut-side up on a rimmed baking sheet. Drizzle with olive oil and lemon juice, sprinkle with brown sugar and cinnamon. Roast until caramelized and tender, about 12–15 minutes. Remove and let cool slightly. Slice each half into 3–4 wedges for topping.

While peaches roast, lay bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven if needed.

Divide ground beef into 4 equal portions (about 4 oz / 112 g each) and gently form into patties slightly wider than the buns, making a shallow indentation in the center of each to reduce puffing. Season both sides with kosher salt and black pepper and brush a little Worcestershire on top of each patty.

Heat a heavy skillet or griddle over medium-high heat and add the neutral oil. When shimmering, add the patties (do not crowd). Cook for about 3 minutes without moving to form a crust. Flip and place a slice of pepper jack on each patty, then cover the pan or reduce heat to medium-low and cook another 2–3 minutes for medium doneness and to melt cheese. Internal temperature should reach 160°F (71°C) for well-done beef; adjust time for preferred doneness. Remove patties and let rest 2 minutes.

In a small saucepan over medium heat, combine bourbon, brown sugar, Dijon mustard, apple cider vinegar, soy sauce, salt and pepper. Bring to a simmer and cook for 3–4 minutes, stirring, to reduce slightly and meld flavors. Remove from heat and whisk in the unsalted butter until smooth. If the sauce is too thick, whisk in up to 1 tablespoon hot water to reach a glossy, pourable consistency. Taste and adjust seasoning. Keep warm.

Halve the burrata balls gently with a knife just before assembly so the creamy interior can be spooned out onto the burger. Set aside.

Toss baby spinach with a light pinch of salt and a drizzle of the bourbon sauce (about 1 teaspoon) to lightly dress the leaves and add flavor. If using basil, layer leaves on the bottom bun for aroma.

Assemble burgers while components are warm. On each bottom brioche bun, layer a small handful of dressed spinach and optional basil leaves. Place the pepper-jack-topped patty on the greens. Add 2 slices of roasted peach (or more to taste). Spoon half of a burrata ball over the peaches so the creamy center spills slightly. Top with 2 slices of crispy bacon per burger. Drizzle 1–2 tablespoons of the bourbon sauce over the burrata and bacon (adjust to taste). Cap with toasted top bun.

Serve immediately with extra bourbon sauce on the side for dipping.