Bon Vie Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 tsp. balsamic vinegar
2 tsp. honey
3/4 tsp. freshly ground black pepper, divided (1/4 tsp. for dressing, 1/2 tsp. for patties)
3 Tbsp. extra virgin olive oil
2 lbs. ground beef chuck, 80% lean
2 Tbsp. Sutter Home Cabernet Sauvignon Wine
1 Tbsp. Worcesterhsire sauce
3 Tbsp. fresh chopped thyme
1 1/2 tsp. salt
6 ounces herbed goat cheese
vegetable oil for wiping grill rack
18 slices D'anjou pear from 1 1/2 firm but ripe pears
3 Tbsp. sugar
6 soft kaiser rolls, about 4 inches in diameter, split
12 slices precooked bacon
6 Tbsp. Grey Poupon Dijon Mustard
4 cups baby spring greens



Preheat a gas grill to medium high heat. Whisk together balsamic vinegar, honey and 1/4 tsp. pepper, reserving remaining pepper for patties, together in a small bowl. Slowly drizzle in olive oil while continuing to whisk until combined. Set aside. Combine chuck, Cabernet Sauvignon, Worcestershire, thyme, salt and reserved 1/2 tsp. pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions. Form the portions into patties sized to fit the rolls. Equally divide the goat cheese among 6 patties. Top those patties with the remaining 6 patties. Seal the patties together securely, taking care to keep the cheese completely encased in the meat. Wipe the grill rack with oil. Place the patties on the rack, cover and cook turning once, until done to preference, 5-7 minutes on each side for medium. Sprinkly both sides of pear slices evenly with sugar and place on grill rack during last 3 minutes of cooking patties, turning once, until carmelized. Place kaiser rolls cut side down on outer edges of grill rack during last 2 minutes of cooking patties to toast lightly. Place bacon on grill pan and heat on grill about 30 seconds, until warm. To assemble the burgers, spread cut side of roll bottoms with 1 Tbsp. Dijon mustard each. Whisk dressing together and toss with greens until all are well coated. Divide greens evenly over cut sides of roll bottoms. Top each bottom with a patty, 2 slices bacon, 3 slices carmelized pear and roll top. Serve immediately. Yield: 6 burgers