California Pear Burger with Chutney

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 tablespoon butter
1/2 cup light brown sugar
1/4 cup honey
1/4 cup of red onion, finely chopped
2 tablespoons minced fresh mint
1/2 tablespoon orange zest
juice from 2 small oranges
juice from 11-oz. can of Mandarin oranges in light syrup, reserving the mandarins
2 Bartlett pears, cored, peeled and coarsely chopped
1/2 cup mandarins, cut in halves
1 pound ground chuck
1 pound ground sirloin
6 (1/4-inch thick) slices of baby Swiss
Vegetable oil, for brushing on the grill rack
1 Bartlett pear, cored and sliced thinly
3 large red peppers
1 oblong loaf of crusty peasant bread, sliced diagonally into 12 (1/2 to 3/4 inch-thick) slices.



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the chutney, put the butter in a large nonstick, fire-proof saucepan or skillet and place in the middle of the grill rack. When butter is melted add the light brown sugar, honey, red onion, mint, orange zest, juice from 2 oranges and juice from 11 oz. mandarins and pears. Heat until sugar melts and the syrup begins to boil. Stir to combine well, move pan to outer edge of the grill and continue to cook until the liquid has reduced to a light thin syrup, the pears are tender and onion transparent, about 20 minutes on the grill. In the meantime to make the patties, combine the beef in a large bowl. Handling the meat as little as possible to avoid compacting it. Divide and shape mixture into 12 patties, each about 1-inch thick. Place a slice of Swiss on each of the 6 patties and press into the center, cover the Swiss with another pattie and create a seal around the edge. Repeat for each. Creating 6 complete patties forming the patties to fit the peasant bread slices. Remove chutney from grill, transfer to a non-reactive bowl, and add mandarins. Mix well and refrigerate until serving. Brush the grill rack again with the oil. Place the patties on the rack, cover and cook, turning once, until done to preference about 7 minutes on each side for medium. Meanwhile, place the 3 red peppers on the outer edge of the rack, cover and grill peppers until the outer skins bubble and turn brown, turning once, about 7 minutes total, don’t over grill. Remove the skin and the stems from the peppers and slice each pepper length wise into 4 wide strips and set aside for topping burgers. During the last few minutes of cooking, carefully place slices of bread on the outer edges of the rack, turning once, to toast lightly. To assemble burgers, spoon half of the chutney on 6 of the bread slices, then top with the patties, place 2 thin slices of pear and 2 slices of red pepper on each pattie and top with the remaining chutney, drizzle some of the syrup over patties. Add the remaining bread slices and serve. Makes 6 burgers. Kimberly