Cranberry Burger with Blue Cheese, Glazed Walnuts, and Anjou Pear

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.


Maytag Blue Cheese Sauce:
1 cup Mayonnaise
1 garlic clove, finely chopped
1/2 cup blue cheese,
Maytag Blue Patties:
2 lbs ground beef
1/4 cup Cabernet Sauvignon wine, Sutter Home
2 T Worchestershire sauce
2 tsp steak seasoning
2/3 cups Sweetened dried cranberries
Kosher salt
Fresh ground black pepper
Vegetable oil, for brushing the grill rack
6 whole wheat buns, split
7 oz pkg Glazed Walnuts
3 cups chopped Romaine lettuce
1 Anjou Pear, sliced thinly



Directions: Preheat your gas grill to high To make the Maytag Blue Cheese sauce, mix together the mayonnaise, garlic, and blue cheese. Set aside and reserve. To make the patties, combine the ground beef, Cabernet Sauvignon, worchestershire, steak seasoning, and dried cranberries. Mix together using your hands. Divide the mixed ground beef into 6 equal parts and form into patties. Brush the grill rack with oil. Place the patties on the grill, season with salt and pepper, cover and grill for 5 minutes. Turn the patties, and continue grilling for another 5 minutes. During the last few minutes of cooking, place the split whole wheat buns on the grill and toast lightly. To assemble the burgers, slather the bun tops with the Maytag Blue Cheese sauce and place 6 to 8 glazed walnuts in the sauce of each bun top. On the bun bottoms, place 1/2 cup lettuce, three slices of pear, and a patty. Add the bun tops and serve.