Old South Burgers With Peach Compote Recipes

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OLD SOUTH BURGERS WITH PEACH COMPOTE



Old South Burgers with Peach Compote image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 8

1 pound Ground Beef (93% lean or leaner)
1 cup diced peaches, fresh or frozen
1 cup diced sweet onion
1 cup Budweiser beer
1/4 cup packed brown sugar
2 teaspoons chopped fresh rosemary
1/4 cup goat cheese
4 pre-baked biscuits, split

Steps:

  • 1)To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil. Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes; keep warm. 2)Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 3)Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

SLOW-COOKER FRUIT COMPOTE



Slow-Cooker Fruit Compote image

Provided by Food Network

Categories     dessert

Time 8h5m

Yield 10 servings

Number Of Ingredients 7

One 16-ounce package frozen peaches
1 cup apple cider
1 cup dried cranberries
1/4 cup brown sugar
2 apples, Granny Smith or your favorite, cored and sliced
1 cinnamon stick
1 lemon, juiced

Steps:

  • Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

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