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


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

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

Vegetable oil, for brushing the grill rack
Kosher salt
Fresh ground 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 grill to high

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

To make the patties, combine the ground pork, Cabernet Sauvignon, Worcestershire, Montreal steak seasoning, and dried cranberries. Mix together using your hands. Divde the mixed ground pork 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 grill for 5 minutes. Turn the patties, and continue grilling for another 5 minutes. During the last few minutes of grilling, place the split whole wheat buns on the grill and toast lightly.

To assemble the burger, slather the bun tops with the Maytag Blue Cheese sauce and 8 glazed walnuts in the sauce of each bun top. On the bun botoms, place 1/2 cup lettuce, 3 pear slices, and a patty. Add the bun tops and serve.

Makes 6 burgers.