Herbed Burgers with Pear Salsa and Blue Cheese Ginger Mayonnaise

Pairs well with:


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


1 cup good quality mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons grated fresh ginger root
4 ounces crumbled blue cheese

4 slices bacon
2 Barlett pears, or other firm pear
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup chopped red onions
1/4 cup chopped fresh basil

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 mayonnaise, whisk the mayonnaise, sour cream and grated ginger in a small bowl. Fold in crumbled blue cheese. 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 walnuts, onions, basil 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 mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty and top with pear relish. Add the top bun and serve.