Georgia Pecan Burgers with Grilled Pears and Raspberry Goat Cheese

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Raspberry Goat Cheese:
5 oz. soft goat cheese – room temp
5 tbsp raspberry preserve
Grilled Red Onions:
1 medium red onion
1 tbsp Colavita extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
Grilled Pears:
2 semi firm Bosc pears
1 tbsp Colavita extra virgin olive oil
1/4 tsp kosher salt
1/2 tsp granulated sugar
Pecan Burger Patties:
2 lbs fresh ground chuck
2 cups Georgia (or other) pecans – ships or pieces
3 tbsp chopped fresh thyme
2 tbsp Grey Poupon Savory Honey Mustard
3 tbsp honey
2 tbsp Colavita 90/10 blended oil
1 tbsp kosher salt
1 1/2 tsp fresh ground black pepper
1/4 cup vegetable oil for brushing on grill
6 French hamburger buns (or other fairly light bun with thin, slightly crusty top)
3 tbsp Colavita extra virgin olive oil
1/4 cup balsamic vinegar



Heat gas grill to medium high heat.
To make the Raspberry Goat Cheese combine the soft goat cheese with the raspberry preserve in mixing bowl and beat with fork until well mixed and creamy. Hold covered at room temperature.

For the grilled red onions remove 1/2 inch of both ends of the onion, peel and slice into six even discs. Brush the grill with some vegetable oil. Brush both sides of onion slices with the Colavita extra virgin olive oil, season with the salt and pepper and place on grill being careful to keep the rings together. Grill just long enough to make marks and keeping the onions slightly crunchy, about 1 minute per side. Hold at room temp.
For the grilled pears cut 1/2 inch off both ends of the pears and slice each pear into 9 discs about 1/4 inch thick. Using the tip of the knife pop out the seeds. Brush only one side of each slice with the 1 tbsp Colavita extra virgin olive oil and season with salt and sugar. Place the pear slices seasoned side down and place off to side of the grill rack. Grill for approximately. one minute. Watch for coloring and do not allow pears to get too dark as the sugar will speed up the coloring. Do not grill other side. Remove slices and lay on plate (do not stack) and hold at room temp.
To make the burgers, combine beef, pecans, thyme, Grey Poupon, honey, 2 tbsp Colavita 90/10 blended oil, salt, and pepper in large mixing bowl. Mix ingredients being careful not to over mix or knead the meat. Form the mixture into six patties the same diameter as the buns. Brush grill with some of the vegetable oil and place burgers on grill. Cook 3-4 minutes then flip and cook for another 3-4 minutes for medium-medium well doneness. Remove burgers.
Cut buns in half and brush cut side with colavita extra virgin olive oil. Place bun halves cut side down n cooler part of the grill and toast until golden brown. Remove and brush bottom of buns with a light coating of the balsamic vinegar. Place patty on bun bottom, spread equal amounts of Raspberry Goat Cheese to cover each patty, place three grilled pear slices on cheese to cover goat cheese then separate the grilled onion rings and place on top of pears. Place bun top on and serve.