Pecan Crusted Goat Cheese Burger with Jalapeño Cranberry Sauce

Pairs well with:

Cabernet Sauvignon

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


3 oz. of pure goat’s milk cheese
16 oz. whole berry cranberry sauce
4 jalapeños, minced
3 fresh garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh zest of lime
1 tablespoon freshly squeezed lime juice
13/4 pounds of ground chuck
2/3 cup of raisins
2 teaspoons of kosher salt
3 jalapeños, minced
1 medium egg
2 tablespoons Merlot
2 fresh garlic cloves, minced
1/4 teaspoon freshly ground pepper
2 tablespoons fresh, finely chopped cilantro
2 tablespoons fresh, finely chopped sweet basil
leaves from 8 medium sprigs of fresh thyme
8 oz finely chopped pecans
2 cups yellow cornmeal
3 eggs, whisked
Vegetable oil, for brushing on grill rack
6 sourdough rolls, split
1/2 stick butter, softened
2 oz. of pure goats milk cheese



To make goat cheese pieces:
Break 3 oz. of goat cheese up into pieces. Set aside.

To make jalapeño cranberry sauce:
Combine jalapeños, garlic, cranberry sauce, salt, zest of lime and lime juice in food processor. Mix well. Refrigerate until needed.

To make patties:
Combine beef, raisins, salt, jalapeños, egg, wine, garlic, pepper, cilantro, thyme and basil and goat cheese pieces in bowl. Please mix gently, as to not compact meat or break up the goat cheese pieces, however, mix for evenly distributed ingredients. Divide beef into six equal portions. Mold the six portions into patties to match the size of sourdough roll.

To pecan crust patties:
Place corn meal in a shallow, medium sized bowl. Whisk eggs together until well blended in a second shallow, medium sized bowl. Place finely chopped pecans in a third shallow, medium sized bowl.

First, dip patty into corn meal, fully coating patty; shake off any excess. Second, dip into egg, fully coating patty. Lastly, dip and cover patty completely in pecans.

To grill:
Prepare grill to medium high heat. When grill is ready, brush grill rack with vegetable oil for minimal sticking. Place patties on grill rack. Allow five minutes cooking time on one side before turning, or until bottom side is lightly browned. Turn approximately every four to five minutes for approximately 25 minutes for medium rare burgers. Allow 5 minutes more for medium and 10 minutes more for medium well. The pecan crust should be nicely browned upon completion.

The last few minutes of grilling, spread each cut side of rolls with butter. Place rolls, cut side down, on outer edge of grill rack until lightly toasted.

To assemble burgers:
Spread jalapeño cranberry sauce on cut side of bottom half of roll. Place patty on bottom half of roll. Lightly spread goat cheese over entire top side of patties. Add generous amount of jalapeño cranberry sauce on top of goat cheese. Add roll tops and serve.