Directions

1. 1

   Preheat a gas grill to medium-high heat (350°F to 400°F) or prepare a charcoal grill to the same temperature.

2. 2

   In a large skillet over medium heat, cook the bacon slices until crisp, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate and set aside.

3. 3

   Pour off all but 2 tablespoons of the bacon drippings from the skillet. Increase the heat to medium-high and add the sliced sweet onion. Sauté until softened and lightly caramelized, about 6 minutes. Remove from heat and stir in the peach chutney. Set the skillet aside.

4. 4

   In a medium bowl, combine the ground sirloin, chopped pickled jalapeños, jalapeño juice, and kosher salt. Using your hands, gently mix until just combined. Do not overmix. Form the mixture into 6 patties, each about 4 inches in diameter and ¾ inch thick.

5. 5

   Place the burger patties on the preheated grill and cook covered for 4 to 5 minutes per side, until the internal temperature reaches 160°F. Do not press down on the patties while cooking.

6. 6

   To assemble each burger, spread a spoonful of the peach chutney mixture on the bottom half of a toasted bun. Place a cooked burger patty on top, then add a dollop of softened goat cheese. Layer with a slice of crispy bacon, 2 to 3 peach slices, and 2 to 3 fresh basil leaves. Top with the upper half of the bun and serve immediately.