Wine Varietal: Sauvignon Blanc
1 small 6 oz. container of plain low fat or nonfat yogurt
1 four ounce log of plain chevre
1 tsp fresh thyme
pinch of fresh ground black pepper
2 firm fat red pears
1 cup balsamic vinegar
6 dried apricot fruit rolls or slices (Jovy, Fruit Roll Ups or Fruit Leather)
2 lbs ground chuck (85% lean)
1/2 tsp salt, rounded
1/4 tsp fresh ground black pepper
6 soft wheat buns
6-12 leaves romaine lettuce
Turn the grill on to medium high heat.
Mix together the first four ingredients and place in fridge. This is the spread for the buns.
Cut the pears into 1/2 inch slices, like tomato slices but thicker. Place in bowl and pour over the balsamic vinegar. Let sit while preparing the burger patties.
Combine beef, salt and pepper. Make 6, six ounce patties. Press them so they are about 20% bigger than you want the to be when they are cooked and make them pretty thin, especially near the middle.
Turn heat down on grill to medium-low and place the pear slices on the upper deck of the grill. Cook each side for 2 minutes, until it is soft, but not mushy. Remove from heat and set aside.
Turn the grill back up to medium high heat and place the burgers on the lower deck. Cook for 6 minutes, flip, and cook for another 6 minutes. During the last 3 minutes of cooking, place the dried apricot pieces on top of the burgers to warm and melt (they may need to be folded over once or twice to fit), then place the buns on the top deck to warm and steam (do not toast).
Remove everything from heat and remove spread from fridge.
Slather a generous amount of the cheese spread on every bun half and then stack ingredients in this order:
Bottom half of bun, burger with apricot on top, pear slice, lettuce, top half of bun. Press down gently and enjoy!