sandwich wrap tortilla

Sticky Sweet Burger with Peach Salsa

This recipe is brought to you by Southern Bite.
  • 13



  • 2 pound ground pork
  • 1 cup Stubb's Sticky Sweet Bar-B-Q Sauce, divided
  • 3 medium peaches, peeled and diced
  • 1 jalapeno, seeded and diced
  • 1/4 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped cilantro
  • 1/2 sweet yellow onion
  • 1 cup buttermilk
  • 1/2 cup flour
  • 2 teaspoon salt
  • vegetable oil for frying
  • 4 bakery fresh buns


  • Season the pork generously with salt and pepper. Add ½ cup of the bar-b-q sauce to the meat and mix well. Form into 4 equally sized patties. Place a deep thumbprint in the center of each patty. This well help them cook evenly and not puff up. Set aside.

  • Make the peach salsa by mixing the peaches, jalapeño, red onion, lime juice, and cilantro together in a medium bowl. Add salt and pepper to taste. Place in the refrigerator.

  • Grill the burgers on medium-high heat until they are cooked to your liking.

  • While the burgers cook, make the fried onions by heating about 1-inch of vegetable oil in the bottom of a heavy-bottomed cast-iron dutch oven or skillet. Slice the onion into extremely thin slices. Soak them in buttermilk. Whisk the flour and salt together in a small bowl. Once the oil has reached about 350°F, dredge a handful of the onions in the flour and carefully spread them evenly into the oil. Cook for 3 to 4 minutes to until just golden brown. Drain on paper towels. Repeat until all the onion has been cooked.

  • Assemble the burgers by placing a patty onto the bottom of each bun and then top with about 2 tablespoons of the additional bar-b-q sauce. Add 2 to 3 tablespoon of the peach salsa on top. Top with fried onions and the top bun.

Nutrition information (per Serving)