Mom’s Pecan and Green Olive Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Grey Poupon Djion Mustard Relish:
1/2 cup Grey Poupon Djion Mustard
¼ cup diced sweet onion
1/3 cup roughly chopped pecans, toasted
6 large or 12 small pimento stuffed green olives, roughly chopped
3 tablespoons Sutter Home White Zinfandel
1-1/2 teaspoons salt
½ teaspoons ground black pepper
1-1/2 ground chuck
6 leaf lettuce leaves
Colavita Extra Virgin Olive Oil (for brushing grill)
1 can Whole Wheat Reduced Fat Biscuits (sold in the refrigerator section of the grocery store)
Poppy seeds
Spray cooking oil



Ignite the center burner on a three burner gas grill. Set the temperature at medium. Place the pecans in a fireproof pan or dish (a disposable aluminum pie tin works very well). Toast the pecans for about two minutes or until crisp, taking care not to burn them. Turn the grill off. With a heavy oven mitt or potholders, remove the pan to a fireproof surface. Pour the pecans in a 2 quart mixing bowl and set aside to cool. To make the mustard relish, mix the mustard and onion in a small bowl. Set aside so the flavors can marinate. You will have slightly more than you need. To make the patties, using the bowl with the pecans in them, add the olives, wine, salt, and pepper. Blend. Add the beef and mix with your hands, but avoid over-mixing. Divide the mixture into six portions (about 1/2 cup each). Set aside (refrigerate if you are not ready to cook, removing them from the cold about ten minutes before you are ready to cook). Prepare the lettuce leaves. Set aside. Using Colavita Extra Virgin Olive Oil, lightly brush the racks over the two end burners of a three-burner gas grill. Do not brush oil on the rack over the center burner. Preheat the grill to 350 degrees. While the grill is preheating, prepare the buns. Using the spray oil, spray the bottom of a 13x9x2 fireproof pan. Arrange six biscuits in the pan so they are not touching each other or the side of the pan. Sprinkle poppy seeds on the tops. Place the pan with the buns on the center rack of the grill. Place the burgers on the end racks. Close the grill cover for five minutes. Flip the burgers and continue cooking with the lid closed for another three to five minutes for medium, or to your preference. Remove them from the grill. The biscuits should be cooked through after a total of ten minutes. If still they appear wet, cook them for another minute or two. Turn all burners to off. Using a heavy oven mitt or pot holder, place the pan with the biscuits on a heatproof surface. To assemble the burgers, cut the biscuits in half, horizontally. Smear the cut sides with the mustard relish. On each bottom, place a patty, a lettuce leaf, and a biscuit top. Serve and enjoy.