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

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Cranberry Maytag Blue Cheese Topping:
1 1/2 cups Mayonnaise
1 garlic clove, finely chopped
1/2 cup blue cheese crumble, Maytag Blue
1/3 cup sweetened dried cranberries, Ocean Spray
2 lbs ground chuck
2 tsp Montreal steack seasoning
2 cupps chopped romaine lettuce
2 Anjou Pear, slice thinely, 1/8 inch thickness
Colavita Extra Virgin Olive oil, for brushing the grill rack
6 whole wheat buns, split
7 oz. pkg Glazed walnuts, Emerald of California



Preheat your gas grill to high.
To make Cranberry Maytag Blue Cheese Topping: mix together gently the mayonnaise, garlic, blue cheese, and the cranberries in a small bowl. Set aside.
To prepare the patties: combine the chuck and Montreal steak seasoning in a large bowl. Mix together using your hands. Divide into 6 equal parts and form into patties. Cover and set aside. Chope the romaine lettuce and set it to the side. Cut the pear in half and remove the seeds. Slice the pear lengthwise in 1/8 thinkness. Set to the side.
Brush the grill with olive oil. Place the patties on the grill, cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the buns, cut side down, on the outer edges of the grill reack to toast lightly during the last 2 minutes of grilling.
To assemble the burger: slather the bun tops with thte Cranberry Maytag Blue Cheese topping and place 6 to 8 glazed walnuts in the sauce of each bun top. On the bun bottoms, place 1/2 cup lettuce and 3 to 4 pear slices. Add the patty. Add the bun tops and serve.
Makes 6 burgers.