Old South Burgers with Peach Compote


  1. To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil. Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes; keep warm.
  2. Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium heat. Grill, covered but turning occasionally, 7 to 10 minutes until instant-read thermometer inserted horizontally into center registers 160°F.
  3. Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches.


  • 1 cup beer, light lager
  • 1 lb Braveheart® Black Angus Beef Ground
  • 4 Heritage Ovens® Biscuit(s), baked and split
  • 1/4 cup Nature's Best Dairy® Cheese, Goat
  • 1 cup onion(s), sweet, diced
  • 1 cup peach(es), fresh or frozen, diced
  • 2 tsp. Peak Fresh Produce® Rosemary, Fresh, chopped
  • 1/4 cup West Creek® Sugar, Brown, packed