Brie and Grilled Pear Prok Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


36 oz Ground pork
2 Cloves garlic, minced
2 Tablespoons fresh sage chopped
1 ½ Teaspoons salt
2 Teaspoons ground pepper
2 Pears
1 Teaspoon cinnamon
Olive oil for grilling
1/2 Red onion
6 oz Brie (keep it cold for better slicing)
6 Buns



In a large bowl mix together the ground pork, chopped sage, minced garlic, salt and pepper. Divide the mixture into 6 balls and flatten into patties and set aside. Wash the pears and cut them in half. Remove the core and cut the pears into ¼ in slices. Sprinkle the cinnamon on the pears and set aside. Heat the gas grill to medium high. Lightly oil the grill with olive oil. When the grill is hot lay the pears on the grill and cook until they have grill marks on one side, about 2 minutes. Remove them from the grill and set aside. Turn the heat up to high. When it is ready place the burgers on the grill. While the burgers are cooking cut the red onion into thin slices. Cut the Brie into 6 pieces and cut the buns in half. Brush some of the olive oil on the cut side of the buns. Flip the pork burgers when they are brown on one side, about 5 minutes. Finish cooking the burgers on the other side, about 4-5 more minutes. Place the buns on the grill cut side down to lightly toast them, less than 1 minute on the grill. Place a burger on the bottom half of a toasted bun and top with a slice of cheese, a few pear slices, 2 red onion slices and the top of the bun. Repeat with the remaining burgers.