In large mixing bowl combine pork, coriander, garlic, pepper, salt, ketchup and chipotle peppers. In a small microwave-safe bowl, heat the honey in the microwave for 10-15 seconds. Add mustard to the honey and mix well. Add the honey-mustard mixture to the pork. Using your hands or a fork, work the pork mixture until all ingredients are well combined, but do not over mix.
Shape the pork mixture into 4 patties, about ¾ to 1 inch thick. These burgers can be cooked on a grill, a grill pan or in a saute pan over medium-low heat. Do not cook over high heat because the honey in the burger may burn.
Cook each burger about 5 minutes on each side or until nicely caramelized (dark golden brown) and cooked through. Serve on toasted onion rolls and top with fresh peach relish and shredded cabbage.
RELISH: Combine all ingredients in a food processor and pulse until well combined. The relish should still be chunky (small chunks), not pureed. The relish can be made a day ahead and kept in refrigerator.
Tina Osborne, Madison, Ohio
Burger Ingredients: 1 lb. ground chuck
8 tbsp. blue cheese
Garlic salt, to taste
1 tomato (seeded and diced)
4 tbsp. sweet onion, diced (Vidalia is good)
3 large fresh basil leaves, chopped (place leaves on top of each other, roll, slice thinly)
1 loaf French bread
1-2 cloves fresh garlic
Pat out ¼ lb ground chuck and make a little well in the center. Put 2 tbsp. blue cheese inside well and bring sides of burger in to cover all of cheese with burger or it will leak out. Pat out a little more and sprinkle with garlic salt.
Cook burgers on grill or in grill pan (try to only turn once to seal in juices and keep blue cheese from leaking out).
While burgers are cooking, mix chopped onion, basil, tomato and Italian dressing in bowl and let flavors blend. Right before the burgers are done, split loaf of bread and brush with olive oil and lightly toast on baking sheet. When bread is toasted, remove form oven, and rub with peeled garlic clove; cut into fourths. To plate, place both slices of bread on plate; toasted side up. Cut grilled patty in half and place each half on bread slices (everyone gets two!). Let the cheese ooze out, then top with bruschetta topping. Enjoy!