Juicy Fresh Pear-Blue Cheese Venison Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


3 firm, but ripe Bartlett Pears, halved lengthwise, cut 4-1/4 inch slices from the center (may substitute Anjou or Bose pears)
2 Tbsp. fresh lemon juice
6- 5 oz. patties (2/3 ground venison and 1/3 ground pork)
2 tsp. kosher salt
1/4 cup vegetable oil (to brush grill)
1/4 cup olive oil
4 tsp. Dijon mustard
4 tsp. raspberry balsamic vinegar
dash of fresh ground pepper
2 tsp. garlic salt
2 tsp. dried basil
2 tsp. sugar
1/4 tsp. kosher salt
6 Kaiser rolls
3 cups fresh baby spinach leaves
12- 1/3 inch large diameter red onion rings- to fit grilled burger diameter
1 1/2 cup blue cheese



Heat gas grill to medium high. Slice pears, drizzle the lemon juice over the 4 inside larger slices of the pear. Set slices aside. Combine ground meat with 2 tsp. kosher salt. Handle little-avoid over compacting. Form into 6- 5 oz. patties. Brush grill with vegetable oil. Grill each burger 5-7 minutes per side till medium done. Turn once. Mix spread- Combine olive oil, Dijon mustard, raspberry balsamic vinegar, pepper, garlic salt, dried basil, sugar, 1/4 tsp. – whisk together till well blended. Grill Kaiser rolls, cut side down, the last few minutes on outside grill edge. To assemble burger: Make spinach bed on bottom half of toasted roll, place dollop of spread on spinach layer, evenly cover spinach, place burger on spinach bed, place red onion ring on burger, and place blue cheese inside of ring- the onion will corral the cheese. Then arrange 2 pear slices on the cheese, gently dab any excess lemon juice off pear with a paper towel, add another dollop of spread. Place another layer of spinach leaves. Add roll tops.