Perfect Pork Burger with Pancetta Pear Chutney

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 adore chutneys and I thought why not make a pork burger with a sweet and salty chutney to compliment the richness of the meat.I also added fontina cheese and pesto mayo, another couple of my favorite flavors!


Pancetta Pear Chutney:

4 oz Pancetta – diced

1 Tbsp. Colavita Olive Oil

3 Bartlett Pears – peeled and diced

1 tsp. fresh Ginger – grated

1/4 cup Sutter Home Sauvignon Blanc

2 Tbsp. Brown Sugar

2 Tbsp. Apple Cider Vinegar


2 lb. Ground Pork

1/4 cup Sutter Home Sauvignon Blanc

1 Tbsp. Colavita Olive Oil

1/2 tsp. Fresh Ginger – grated

1 tsp. Kosher salt

1/2 tsp. fresh cracked Pepper

Pesto Mayo:

1/2 cup Prepared Pesto

3 Tbsp. Mayo

6 slices Fontina Cheese

2 cups Arugula

6 good Hamburger buns


For Pancetta Pear Chutney:

1. Heat gas grill to medium high heat. In a heatproof saute pan, add 1 Tbsp. Colavita olive oil. Add pancetta. Cook 10 minutes until pancetta is crisp. Drain pancetta onto paper towel, making sure to leave 1 Tbsp. oil in saute pan.

2. Add pears and ginger. Cook for 15 minutes with lid closed, stirring frequently.

3. When pears are tender, add Sutter Home Sauvignon Blanc, brown sugar and apple cider vinegar. Cook another 10 minutes with lid open till reduced.

4. To make patties, combine ground pork, ginger, Sutter Home Sauvignon Blanc, olive oil, salt and pepper. Form into 6 patties. Heat over medium high heat for 4-5 minutes on first side.

5. Flip burgers, add 1/6 chutney mixture on each burger. Cover with one slice of fontina cheese.

6. Put buns on grill over indirect heat to warm through.

7. After second side of burger has cooked 4 minutes, remove from heat. Remove hamburger buns.

8. To make pesto mayo, combine pesto and mayo.

9. To assemble burgers: Spread 1 Tbsp. pesto mayo on each side of buns. Top with burger, top with handful of arugula. Secure top bun. Enjoy!