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Ingredients 0/14
Why This Recipe Is So Loved
Helpful Kitchen Tips
- Toast the buns lightly to add texture and prevent sogginess.
- Let the meat rest a few minutes after cooking to keep it tender and juicy.
Step 1
Blend the peaches, mayonnaise, tarragon, and a teaspoon of chile-garlic sauce in a food processor until smooth, which should take about a minute. Pop the sauce in the fridge to chill while you work on the burgers.
Step 2
Heat up your grill to medium-high and give the grate a quick oiling to prevent sticking. In a bowl, mix together the ground pork, applesauce, bread crumbs, another teaspoon of chile-garlic sauce, salt, garlic powder, onion powder, and pepper until everything is well combined.
Step 3
Divide the mixture into four equal patties, then place them on the hot grill. Cook each side for about 3 minutes, or until the internal temperature hits 160°F (70°C). Once the burgers are ready, spread some of that peach-tarragon sauce on your buns and top with the juicy pork patties. Enjoy!
How To Serve This Dish
Leftover Storage Tips
