Herbed Burgers with Pear Relish and Ginger Mayonnaise

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

This burger is complimented by the fresh crisp taste of pears and ingredients that combine well with pears.My parents and most of my relatives always had pear trees in their yard when I was growing up. Different uses of the crisp fresh pears was something we were always looking for. The resulting combination is a refreshing flavorful summer dish.


Ginger Mayonnaise
1 cup good quality mayonnaise
2 tablespoons sour cream
2 teaspoons grated fresh ginger

4 slices bacon
2 Bartlett pears, or other firm pear
2 tablespoons olive oil
1 tablespoon lemon juice
3 ounces crumbled blue cheese (Stilton works well)
1/4 cup chopped walnuts
1/4 cup chopped red onions
1 tablespoon chopped flat leaf parsley

Herbed Burgers
2 pounds freshly ground chuck
2 teaspoons salt
1/4 cup water
2 tablespoons Herbs de Provence

Vegetable oil, for brushing grill rack
6 good-quality hamburger buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For ginger mayonnaise, whisk the mayonnaise, sour cream and grated ginger in a small bowl. Cover with plastic wrap and chill until needed.

Start the relish by slicing the bacon into small pieces and frying in a small pan over the grill until crispy. Drain on paper towels. Peal, core and chop pears. Toss with olive oil and lemon juice. Mix in blue cheese, walnuts, onions, parsley and cooked bacon. Cover and set aside until burgers are finished and ready for assembly.

To make patties place the ground beef, salt, water and herb mixture in a large bowl and mix handling as little as possible and avoiding over compacting the mixture. Shape mixture into 6 patties sized to fit the buns that are being used.

Brush the hot grill rack with vegetable oil. Cook patties, keeping covered and turning once until done to personal preference, (for medium cook 5 to 7 minutes on each side). Toast buns by placing, cut side down, on the outer edges of the grill rack during the last few minutes of grilling.

To assemble burgers, spread ginger mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty and top with pear and blue cheese relish. Add the top bun and serve.

Makes 6 burgers