ALL-AMERICAN VEGETARIAN BURGER WITH PEAR MAYONNAISE

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Ingredients

1 1/2 POUNDS CLEANED, DESTREMMED PORTABELLA MUSHROOM CAPS, FINELY CHOPPED
1 CUP SEASONED BREADCRUMBS
2/3 CUP WALNUTS, FINELY CHOPPED
3 TABLESPOONS GREEN ONION, FINELY SLICED
1/2 TEAPOON SALT
1/4 TEASPOON CAYENNE PEPPER
6 TABLESPOONS CRUMBLED BLEU CHEESE
6 SEEDED HAMBURGER ROLLS, SPLIT
1/3 CUP CHOPPED WALNUTS , ROASTED

PEAR MAYONNAISE
3 MEDIUM-SIZE BOSC PEARS, DIVIDED
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS FRESH LIME JUICE
4 TABLESPOONS LIGHT MAYONNAISE
BLACK PEPPER

 

Instructions

PREPARE A MEDIUM-HOT FIRE IN A CHARCOAL GRILL OR PREHEAT A GAS GRILL TO MEDIUM-HIGH.

iN A LARGE BOWL, COMBINE THE MUSHROOMS, BREADCRUMBS, WALNUTS, ONION, SALT, CAYENNE PEPPER AND BLEU CHEESE UNTIL ALL THE INGREDIENTS ARE EVENLY DISTRIBUTED. sHAPE THE MUSHROOM MIXTURE INTO SIX PATTIES. CHILL WHILE PREPARING THE PEAR MAYONNAISE.

PEAR MAYONNAISE
PEEL, CORE AND CHOP 2 PEARS. SLICE REMAINING PEAR INTO 6 SLICES (SET ASIDE). PLACE SMALL SKILLET ON GRILL WITH 2 TABLESPOONS OIL. SAUTE PEARS WITH JUICE, COOK UNTIL SOFT AND MUSHY ABOUT 2-3 MINUTES. PUREE AND LET COOL. STIR IN MAYONNAISE AND BLACK PEPPER. CHILL.

WHEN READY TO GRILL, PLACE MUSHROOM BURGERS ON WELL OILED RACK (OR ON SHEET OF ALUMINUM FOIL SPRAYED WITH COOKING SPRAY) OVER MEDIUM-HIGH HEAT FOR 3 TO 4 MINUTES A SIDE OR UNTIL BROWNED AND DONE.

COAT PEAR SLICES WITH BUTTER FLAVORED COOKING SPRAY AND GRILL UNTIL TENDER AND LIGHTLY CHARRED. ROAST WALNUTS ON A SHEET OF ALUMINUM FOIL UNTIL LIGHTLY TOASTED.

DURING THE LAST FEW MINUTES OF COOKING, PLACE THE ROLLS, CUT SIDE DOWN ON THE OUTER EDGES OF THE RACK TO TOAST LIGHTLY.

TO SERVE, BRUSH THE ROLLS WITH SOME PEAR MAYONNAISE.;PLACE EACH MUSHROOM BURGER ON BOTTOM ROLL, TOP WITH A GRILLED PEAR SLICE, A DOLLOP OF PEAR MAYONNAISE,SOME ROASTED WALNUTS AND ROLL TOP.