PICKETT’S CHARGE

NACHO BURGERS

Since nachos are often served with some sort of ground meat, why not nachos on a turkey burger patty? The tortilla chips add a nice crunch, and the peach salsa, sour cream, cheeses and guacamole get the fiesta going in full swing.

1½ 1 teaspoon sea salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil Yellow corn tortilla chips

cup shredded sharp cheddar cheese

cup shredded pepper jack cheese 4 hamburger buns ¼ cup sour cream 1 cup peach salsa (recipe below)

½ cup guacamole, optional

Preheat oven to 450 degrees. Line 2 baking sheets with foil.

Combine meat, salt and pepper in a bowl. Mix well with your hands, and then roll the meat into large meatballs. Flatten into 4 patties, and then use your thumb to make an indentation in the middle of the patties.

Heat olive oil in a large skillet over medium heat. Once the oil is warm, quickly pounds ground turkey Preheat Place Serves

all ingredients except salt. Add salt to taste. Refrigerate for about 2 hours. Makes 1 cup. 2 pounds ground sirloin ½ teaspoon dried parsley ½ teaspoon garlic powder Salt and freshly ground pepper to taste, divided 8 slices thick-cut bacon Vegetable oil for brushing Salt and pepper to taste 8 slices frozen Texas Toast 1 tablespoon butter 4 large eggs 8 ounces (1 cup) Cheese Whiz 4 slices tomato 4 thin slices onion 4 iceberg lettuce leaves Garlic Mayo (recipe follows)

Preheat In Arrange grill to 400 degrees. Add Meanwhile, Melt To Serves

Garlic Mayo

2 cloves garlic ½ cup mayonnaise 1½ teaspoons lemon juice Salt, to taste In Heat

Even though Pennsylvania is no California, Georgia or South Carolina when it comes to growing peaches, Chambersburg has developed a cachet for the stone fruits even though it grows more apples. “The droughty soil, which loses moisture quickly,...