It Takes a Pear of Nuts Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Hazelnut Spread
1/2 Cup toasted and finely chopped, organic Hazelnuts
1 Cup Light Mayonnaise
1 Tablespoon GREY POUPON® Mild and Creamy Dijon Mustard
1/2 Teaspoon Horseradish
1/8 Cup chilled Sutter Home Pinot Noir Wine
Grilled Pears
1 cup chilled Sutter Home Pinot Noir Wine
1/2 Teaspoon Salt
1/8 Teaspoon freshly grated Nutmeg
1/2 Teaspoon Real Vanilla Extract
3 firm organic Bosch pears
Patties 5 ounces Natural Style Teriyaki Beef Jerky
1 Cup chilled Sutter Home Pinot Noir Wine
¼ Cup fresh organic Thyme Leaves
1 6 Ounce jar of pureed organic Pear, found in the baby food section
1 Tablespoon GREY POUPON® Mild and Creamy Dijon Mustard
2 Pounds Ground Chuck
18 ¼ inch thick slices Smoked Fontina Cheese
Vegetable oil, for brushing on the grill rack
8 Ounces organic Micro Greens, divided into six equal portions
6 Kaiser Rolls split



Preheat a gas grill to medium. To Make the Hazelnut Spread In a food processor grind the Hazelnuts to a paste. In a medium bowl add hazelnut paste, mayonnaise, mustard, horseradish, and wine, mix until creamy. Cover and set aside. To Make the Grilled Pears In shallow dish add wine, salt, nutmeg, and vanilla. Mix well. Slice pears horizontally into ½ inch thick slices and core. Carefully add the pear slices to the dish and set aside. Marinate pears for at least 15 minutes, turning once at the half way mark. To Make the Patties In a food processor finely grate the jerky. In a large bowl combine jerky, wine, thyme, pear puree, and mustard. Mix well, cover and place in refrigerator to marinate for at least 15 minutes. Add the chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into thin patties to fit the rolls. On each of the first six patties, place three slices of cheese. Take the other six patties and place one on top of each of the six patties with cheese. Seal together. Press your thumb gently into the center of each patty leaving a small indentation, this will fill in during cooking and keep the patties flat. When the grill is ready, brush the grill rack with oil. Place the patties on the rack in the middle, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. At the same time the patties are placed on the grill, place the pear slices on the top rack of the grill and cook, turning once, until pear is soft. About 5 minutes on each side. During the final minutes of grilling the patties and pears, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To Assemble the Burgers Spread a generous amount of the hazelnut spread over each roll bottom and top with two pear slices, patty, and micro greens. Add roll tops and serve. Makes 6 burgers