Hamburgers with Peach Relish

A plain burger is fine; a burger crowned with fresh peach relish is summer in your hands. This quick, no-cook relish takes the classic salsa idea and runs sweet, blitzing ripe peach and tomato with garlic, jalapeno, and a splash of vinegar into a chunky, glistening topping with a sweet-tart-spicy kick.

The beauty is in the balance. The peach brings honeyed sweetness and the tomato keeps it savory, while the jalapeno adds heat and the vinegar a bright, pickle-y tang. A pinch of sugar rounds it all out. Make it while the burgers cook and let it stand a few minutes, which lets the flavors meld and the juices loosen into a proper relish.

Spoon it over hot, just-cooked hamburgers right before serving, while the relish is fresh and the patties are sizzling. It’s the kind of effortless upgrade that makes a backyard cookout feel special, and it works on far more than burgers. Use a ripe but firm peach so it holds its texture instead of turning to mush, and adjust the jalapeno to taste: seeds in for fire, seeds out for mild.

Kitchen Tips

• Use a ripe but still firm peach so the relish keeps its texture instead of going to mush.
• Let the relish stand while the burgers cook. A few minutes lets the flavors meld and the juices come together.
• Control the heat with the jalapeno: leave the seeds in for fire, scrape them out for mild.
• Pulse, don’t puree, in the food processor so the relish stays chunky.

Variations

• Spoon the same relish over grilled chicken, pork chops, or fish.
• Add diced red onion, fresh cilantro, or lime juice for a salsa-style twist.
• Use nectarines or mango in place of the peach.