This recipe isn’t really about how you cook your burgers, it’s just a creative recipe for integrating fruit into your wild game dinner ideas. This year has brought us plenty of fruit on our trees throughout the neighborhood, and we have some really generous neighbors. I’m not a big consumer of fruit in it’s natural state, but if it’s prepared and presented in a different fashion, well then I’m all over it. Sort of like oranges verses orange juice.
Top your wild game burger with this naturally sweetened chutney along with a thin layer of cambozola cheese. The buttery brie-style cheese pairs well with the chutney and the organic flavors of the game meat. I also think that this chutney would work well served alongside game birds such as pheasant, chukar and dove.
Makes 2 cups
- 4 peaches, diced
- 4 plums, diced
- 1 large white onion, sliced
- 4 tablespoons unsalted butter
- 1 tablespoon of honey
- 1 teaspoon kosher salt
- 1 teaspoon fresh rosemary, roughly chopped
Heat a large skillet over medium heat and melt butter. Add onions and saute until golden, about 10 minutes. Add peaches, plums and honey; mix well and reduce heat. Cook gently 20-25 minutes until thickened. Stir often to keep chutney from scorching. Season with kosher salt and some fresh rosemary.
I wanted to also quickly share a few essential tools that make the preparation of your burgers more uniform which leads to a better outcome when cooking. The Weston Single Burger Press and Weston Mini Burger Press. These gadgets are inexpensive but more importantly, they compact the game meat so I never have to worry about my burgers falling apart whether I cook them on the barbecue, the griddle or the cast iron skillet.