For the burgers:
3 pounds ground chuck beef or ground bison
2 brioche buns
2 Tbsp Fennel & Fire Cowboy Rub
Toppings:
2 oz. goat cheese
2 strips of bacon-cut in thirds
Fresh peach-cut in thin slices
5-6 fresh spinach or arugula leaves
For the glaze:
1/4 cup Maria’s Home Made peach habanero jam
1 Tbsp Pickapeppa sauce
1 Tbsp apple cider vinegar
1 Tbsp Fennel & Fire Cowboy Blend
Instructions:
Preheat oven to 350 degrees.
Set ground chuck out for 10 minutes. Divide in half. Sprinkle 1 Tbsp Cowboy Rub onto the half. Gently fold meat over to create a patty. Repeat with the other half.
Heat cast-iron skillet to medium-high. Cook bacon. Remove bacon and drain on a paper towel.
Turn heat down to medium. Add burgers to the hot cast-iron skillet. Cook 3-5 minutes per side.
Once both sides are golden crisp, remove from the skillet, place in a casserole dish and move to preheated oven for five minutes or until internal temp reaches 135 degrees for a medium-rare burger. While burgers are in the oven, toast buns and make glaze.
Glazing step:
Add peaches to cast iron. Cook one and a half to two minutes per side. Remove peaches. Reduce temperature to low. Add jam, vinegar, pickapeppa and 1 tbsp of Cowboy Rub to the skillet. Scrape the skillet to clean bits off the bottom. Mix together ingredients for 30 seconds to one minute. Remove skillet from the heat. Once burgers are cooked to desired temperature, add them back to the skillet with the glaze. Spoon glaze over burgers. Add goat cheese on top. Tent with aluminum foil until the cheese is gooey.
Assemble:
Place burger on toasted Brioche bun, top with peaches,bacon and spinach. Sprinkle with Fennel & Fire Fire Salt to taste.