Wine Varietal: Zinfandel
Wine, Pears and a great cheese!Add some fresh grilled beef and you can not go wrong.
3 ripe whole bosc pears, cut in half and cored
1 bottle Sutter Home California Zinfandel wine
1/4 cup honey
1/4 cup balsamic vinegar
3 springs fresh rosemary
3 springs fresh thyme
1-1/4 pound fresh ground chuck, preferably grass fed
1-1/4 pound fresh ground sirloin, preferably grass fed
3 tablespoons avocado oil
1/3 cup grated red onion
1 teaspoon kosher salt
1 cup champagne grapes
1/3 cup crushed green peppercorns
6 hearty fresh baked hamburger buns
4 cups baby arugula
4 ounces Gorgonzola crumbled
Preheat a gas grill. Place pear halves on grill and grill for 3 minutes per side. Remove 1/4 cup wine from bottle and set aside for later use. Place the remaining wine, honey, vinegar, rosemary and thyme in a grill proof saucepan. Place on side burner if available, or on side of grill. Heat to a simmer over medium heat, stirring often. Place grilled pear halves in wine mixture. Continue to cook for an additional 10-12 minutes or until pears are soft when pierced with the tip of a knife. Remove pan from heat and allow to cool slightly.
Combine the ground chuck, sirloin, reserved 1/4 cup wine, avocado oil, grated onion, salt and champagne grapes. Mix gently. Form into 6 patties. Place the crushed green peppercorns in in shallow bowl. Roll the meat patties in peppercorns to coat.
Place patties on hot grill and grill for 4 minutes per side, or until desired doneness is reached. Cut buns in half and brush with a little oil. Place buns on grill and toast lightly. Remove pear halves from poaching liquid. Cut each pear half in 1/2″ strips the long way, leaving 1/3″ at top to form fan. Place arugula on bun bottoms. Top with grilled burger. Place a pear fan on top of each burger and finish with crumbled Gorgonzola cheese and bun top.