RECIPES: Recipe Details

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Candied Walnut Burgers with Pears, Stilton, Watercress & Zinfandel Wine Reduction

This is a take on the classic pear, Stilton & walnut salad. The walnuts are ground and added to the meat. The burgers are then topped with pears, English Farmhouse Stilton, watercress and a delicious, slightly sweet, Zinfandel reduction on a Sourdough roll. The combination of flavors, while slightly unusual for a burger, really come together well.

Ingredients 

Wine Reduction:
1 cup Sutter Home Red Zinfandel
1 T. sugar
1 T. honey
1/8 t salt
Pinch of freshly ground black pepper
Patties:
1 lb. freshly ground Sirloin
1 lb. freshly ground Chuck
½ T  Montreal Steak Seasoning
½ C finely ground candied walnuts
1 T  steakSauce
6 Sourdough rolls
Olive Oil for grill
1 Bartlett pear, peeled, cored and thinly slice into 12 slices
¼ lb English Farmhouse Stilton, crumbled
18 sprigs watercress

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the wine reduction, in a flame proof saucepan, combine the wine, sugar, honey, salt and pepper. Place on a medium flame to simmer until reduced to a thick syrup. Cover pan with aluminum foil and set aside. To make the patties, in a large bowl combine the ground Sirloin, ground Chuck, steak seasoning, ground walnuts and A1 sauce. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Slice the rolls in half. Brush oil on the grill rack to prevent the burgers from sticking. Grill the burgers for 5 to 7 minutes per side on medium-high heat, until desired doneness. When the burgers are almost done place the rolls, cut side down, on the outer edge of the grill to toast lightly and warm up. Place the bottom of each roll on a plate. Place a burger on top of each roll bottom. Top each burger with 2 pear slices and an equal portion of crumbled cheese. Drizzle with the wine reduction and top with 3 sprigs of watercress. Add the bun tops and serve.

Comments 

I hope you enjoy this burger as much as I have enjoyed the process of creating it!