RECIPES: Recipe Details

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SASSY PEAR-ADISE CHEESEBURGERS with CABERNET ONIONS, BRIE, PROSCIUTTO and HONEY MUSTARD-CAYENNE MAYO

This burger fuses some of the classic French flavors with a bit of spice.

Ingredients 

1 C. Mayonnaise
2 T. Grey Poupon Honey Dijon Mustard
1/2 t. Ground Cayenne Pepper
1 C. Colavita Extra Virgin Olive Oil, divided
1 Large Onion, thinly sliced (about 2 1/4 C.)
3 T. + 1/2 C. Sutter Home Cabernet Sauvignon Wine, divided
2 lb. Ground Beef Round
2 1/2 t. Herbes de Provence, divided
2 1/2 t. Kosher Salt, divided
1/2 t. Fresh Coarsely Ground Black Pepper
1 T. + 2 t. Grey Poupon Spicy Brown Mustard, divided
1 Clove Garlic, crushed
Vegetable Oil for Brushing Grill Rack
2 Firm Ripe Pears, halved, stems removed and cored
8 oz. Brie, rind removed, cut into 6 equal slices
6 Ciabatta Rolls, split
6 Thin Slices Prosciutto

Instructions 

In a small bowl, mix together mayonnaise, honey dijon mustard and ground cayenne pepper; refrigerate. Heat a gas grill to medium high heat. Place 2 T. extra virgin olive oil in a grill-safe skillet with a cover (cast iron, for example)and heat. Cook onion in hot oil, covered, until beginning to caramelize, about 20 minutes stirring occasionally. In the last few minutes stir in 3 T. Sutter Home Cabernet Sauvignon. Remove from heat and set aside. Turn off grill momentarily. For burger patties: In a large mixing bowl, mix together ground beef round, 1 1/2 t. herbes de provence, 2 t. kosher salt, black pepper, 1 T. spicy brown mustard and caramelized onion mixture. Using 3/4 C. each, form mixture into 6 (approximate 4 1/2-inch) patties and place in a non-reactive shallow dish. For marinade: In a small bowl, combine 1/4 C. extra virgin olive oil, remaining 1/2 C. Sutter Home Cabernet Sauvignon, remaining 1 t. herbes de provence, 1/2 t. kosher salt, 2 t. spicy brown mustard and crushed garlic; reserve 2 T. of marinade. Pour remainder of marinade over burger patties; refrigerate for at least 1 hour, spooning marinade occasionally and turning patties once. Heat grill once more to medium-high heat. Brush grill rack with vegetable oil. Brush cut surfaces of pears with reserved marinade. Place pears on grill, cut sides down, close cover and grill for 5 minutes or until grill marks appear on pears. Remove from grill and slice lengthwise; set aside. Oil grill rack once again. Place burger patties on heated grill; close cover and grill for 4 minutes. Turn burgers over and continue to grill for 4 additional minutes or until done to preference. During last several minutes place a slice of brie on each burger patty and grill until partially melted. Remove to a platter, covering with foil to keep warm, if necessary. Meanwhile, using remaining extra virgin olive oil, brush cut surfaces of ciabatta rolls with oil and place on outer edges of grill to toast. To assemble burgers: Place a cooked burger patty on bottom half of roll. Arrange a slice of prosciutto on top of each cheese-covered burger followed by several slices of pear. Spread honey mustard-cayenne mayo evenly on each top of roll. Cover each burger with top of roll. Enjoy a glass of Sutter Home Cabernet Sauvignon with your burger. Delish! Makes 6 burgers.