This time of year, in this neck of the woods, our mouths water at the sound and sight of Hatch green chilis and fresh peaches from the Western slope. We don’t relish in the great produce production for very long in Colorado, so we must take advantage of the fruits of the harvest while we can!
Thus, we take advantage of our treasures and mix the sweet and hot flavors of fruit and peppers: Peach Green Chili Burger & White Cheddar Bun.

Peach Green Chili Burger & White Cheddar Bun

Peach Green Chili Burger

1 lb. lean ground beef
2 fresh peaches, diced
1/4 cup Hatch green chiles, diced
sea salt and pepper

Using your hands, combine all the burger ingredients together and form into four burger patties. Wrap each patty in plastic wrap and chill for several hours.

Once ready to cook, place the burgers atop a hot grill (or grill pan to avoid losing precious peaches). Grill 3-5 minutes on each side.

White Cheddar Bun
(makes 4-6 large buns)

1 1/2 cup warm water
1 1/2 tsp. active dry yeast
1 1/2 tsp. sea salt
3 1/4 cup all purpose flour
1 1/2 cup grated sharp white cheddar cheese

Combine the water and yeast and allow to bloom for about 10 minutes.
Add the salt and flour to a large bowl and stir until well combined. Fold in the cheese.
Loosely cover and allow to rise at room temperature for about 2 hours.
At this point you can divide the dough into 4-6 buns to bake OR refrigerate the dough overnight. Working with cold dough is easier than warm dough.
In any case, preheat the oven to 450 degrees, for at least 40 minutes. If the dough has been chilled, bring it to room temperature over those 40 minutes.
Bake on a parchment lined baking dish for about 20-25 minutes, until golden brown.

Slice the buns open and fill with the Peach Green Chile Burger patty.

Garnish with fresh slices of peach or a “slaw” made of peaches, green chilis, and extra mayo!