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


Maytag Blue Cheese Sauce:
1 cup Mayonnaise
1 garlic clove, finely chopped
1/2 cup blue cheese, crumble, Maytag Blue

2 lbs ground chuck
1/4 cup Cabernet Sauvignon wine, Sutter Home
2 T Worcestershire sauce
2 tsp Montreal steak seasoning
2/3cups Sweetened dried cranberries, Ocean Spray

Vegetable oil, for brushing the grill rack
Kosher salt
Fresh ground black pepper
6 whole wheat buns, split
7 oz pkg Glazed Walnuts, Emerald of California
3 cups chopped Romaine lettuce
1 Anjou pear, sliced thinly




Preheat your gas grill to high

To make Maytag Blue Cheese sauce, mix together mayonnaise, garlic, and blue cheese. Set aside and reserve.

To make the patties, combine the ground chuck, Cabernet Sauvignon, Worcestershire, Montreal steak seasoning, and dried cranberries. Mix together using your hands. Divide the mixed beef into 6 equal parts and form into patties.

Brush the grill rack with oil. place the patties on the grill and season with salt and fresh ground pepper, cover and grilll 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 8 glazed walnuts in the sauce of each bun top. On the bun bottoms, place 1/2 cup lettuce, 3 pear slices, and a patty. Add the bun tops and serve.

Makes 6 burgers.