Mr. Sweet and Salty

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

I had an appetizer with similar ingredients and thought it would make a terrific burger!


Goat Cheese Topping

1/2 pound goat cheese, softened
1 T. chopped fresh thyme
1 T. chopped fresh sage
1 T. chopped fresh parsley
2 t. olive oil


2 pounds ground chicken
1 egg white, beaten
1/2 c. chopped soft pear
1 T. finely chopped green onion
2 t. finely chopped fresh chives
1/2 t. Italian seasoning
2 t. honey
1/2 t. salt
1/4. t. freshly ground pepper
1 1/2 c. Panko bread crumbs, divided
1/2 c. finely chopped walnuts

12 slices thick-cut bacon
5 pears, pitted and sliced vertically (4 slices per pear)

olive oil, for brushing on the grill rack
6 kaiser rolls, split
30 large spinach leaves


To make the goat cheese topping, combine all of the ingredients in a small bowl and stir to blend well. Cover and refrigerate until serving.

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

To make the patties, combine the chicken , egg white, chopped pear, green onion, chives, Italian seasoning, honey, salt, pepper and 1/2 c. Panko bread crumbs. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Combine the remaining bread crumbs and walnuts in a shallow bowl. Coat both sides of the patties with the walnut mixture, pressing gently to adhere.

Place the bacon in a fire-proof skillet and cook on the grill rack, draining and discarding excess fat, until crisp. Transfer to paper towels to drain well.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side.

Meanwhile, tear off a 12″ x 16″ piece of heavy-duty aluminum foil and place on grill cooling rack. Place the sliced pears on the foil, cooking until the edges turn brown and the pears begin to sweat.

To assemble burgers, fan 6 spinach leaves on the bottom half of each roll, top with 4 slices of pear, then top with patty. Top with a generous serving of the goat cheese topping. Break 2 slices of bacon in half and place on goat cheese. Add roll tops and serve.

Makes 6 burgers.