Ingredients

The following ingredients have 1 Servings
  • 3/4 pound (about 3) firm peaches, peeled, pitted and cut into (1/2-inch) chunks
  • 1 small red onion, half thinly sliced, half finely chopped, divided
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard, divided
  • 1 tablespoon sugar
  • 1/2 teaspoon coarse sea salt
  • 2 teaspoons extra-virgin olive oil, plus more for the grill
  • 1 pound lean ground pork
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 cup packed baby spinach
  • 2 whole wheat pitas, halved
  • 1/2 teaspoon ground black pepper

Instruction

  • Put peaches, sliced onions, vinegar, 2 tablespoons water, 1 tablespoon of the mustard, sugar, 1/4 teaspoon of the salt and 1/4 teaspoon pepper into a small pot and bring just to a boil over medium-high heat.
  • Reduce heat to medium low and simmer, stirring occasionally, until liquid is thickened and peaches are very tender and just starting to fall apart, 5 to 7 minutes.
  • Transfer peaches to a bowl and set aside to let cool. (If there seems to be too much liquid, drain if needed.)
  • Prepare a grill for medium-high heat cooking, oiling the grill grates if necessary.
  • In a large bowl, combine pork, chopped onions, parsley and remaining 1 tablespoon mustard.
  • Form the mixture into 4 patties.
  • Brush patties all over with oil then season with remaining salt and pepper.
  • Grill burgers, flipping once, until deep golden brown and cooked through, about 10 minutes total.
  • Divide spinach between pita halves then tuck one burger into each half.
  • Spoon pickled peaches into pitas and serve.